yee's burger house
TRANSCRIPT
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YEES BURGER HOUSE
EXECUTIVE SUMMARY
1. Brief Description of te !ro"ect
We all know that we are now in an imposing and demanding time for all business
owners; this business sector A burger house could change week-by-week and all
entrepreneurs like me have to accept these alterations, or they may, in the very near
future. he !"" #urger $ouse business plan is the business that isn%t planning to
succeed, as my business is not performing suitably.
What could be simpler than a hamburger& ake a ground beef patty, throw iron a
grill, wait a few minutes as the fat si''les ,maybe add some cheese .(t%s thoroughly
)ilipino operation that takes place countless times a day all around the country.At tummy )riend, $ouse our burger are not fro'en, never cook in a microwave
oven and guaranteed fresh, *uicy and delicious. !"" #urger $ouse is a uni+ue eperience
one you feel good about. !"" #urger $ouse is changing the way we think of a burger.
he store is located inside the campus of niversity of orthern /hilippines and it is built
according to environmentally sustainable best practices, and earth-friendly elements.
)or the future years to come, the business is a continuously seeks for
opportunities that will lead to success. 0any business establishments try imitating the
business but still the success remains. 1pportunity on employment will be uprising due to
epansion and establishment of branches.
#. !ro"ect$B%siness Contri&%tions to te 'oc()* +(tion()* (n, Intern(tion() Econo-
)ood stand can provide daily income to a family. (t serves as a livelihood and can
provide the needs and wants of a customer. hus, the role of this business has a great
impact to the lives of people and to the economy. )ood stand vendors provide direct
sales. hese sales, in turn, generate additional sales in the state economy. (t will also
create employment which includes full-time and part time *obs.
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he main contribution of this proposed pro*ect is to create *ob to the people in the
community. And one thing more is that this business may lessen the unemployment rate
of our country.
MAR/ETI+G !'A+
1. !ro,%ct Description
(. +(-e of te !ro,%cts
B%r0er 2 A hamburger 3also called a beef
burger, hamburger sandwich, burger or hamburg4
is asandwichconsisting of one or more
cookedpattiesof ground meat3usually beef4
usually placed inside a sliced hamburger bun.
$amburgers are often served
withlettuce,bacon, tomato,onion,pickles, cheese
andcondimentssuch
as mustard, mayonnaise, ketchupand relish.
ries 2 )rench fries 3American "nglish4
or chips, fries, finger chips, or )rench-fried
potatoes are batons of deep-friedpotato.(n the
nited 5tates and most of 6anada, the
term fries refers to any elongated pieces of fried
potatoes, while in the nited
7ingdom,Australia,(relandandew 8ealand,
long, thinly cut slices of fried potatoes are
sometimes called fries to distinguish them from the
more thickly cut strips called chips.
Hot,o0 2 A hot dog is a cooked sausage,
traditionally grilled or steamed and served in a
slicedbunas asandwich. $ot dog variantsinclude
http://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Pattyhttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Mustard_(condiment)http://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/Relishhttp://en.wikipedia.org/wiki/Comparison_of_American_and_British_Englishhttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Hot_dog_bunhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Hot_dog_variationshttp://en.wikipedia.org/wiki/Pattyhttp://en.wikipedia.org/wiki/Ground_meathttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Baconhttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Pickled_cucumberhttp://en.wikipedia.org/wiki/Cheesehttp://en.wikipedia.org/wiki/Condimenthttp://en.wikipedia.org/wiki/Mustard_(condiment)http://en.wikipedia.org/wiki/Mayonnaisehttp://en.wikipedia.org/wiki/Ketchuphttp://en.wikipedia.org/wiki/Relishhttp://en.wikipedia.org/wiki/Comparison_of_American_and_British_Englishhttp://en.wikipedia.org/wiki/Deep_fryinghttp://en.wikipedia.org/wiki/Potatohttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/United_Kingdomhttp://en.wikipedia.org/wiki/Australiahttp://en.wikipedia.org/wiki/Republic_of_Irelandhttp://en.wikipedia.org/wiki/New_Zealandhttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Hot_dog_bunhttp://en.wikipedia.org/wiki/Sandwichhttp://en.wikipedia.org/wiki/Hot_dog_variationshttp://en.wikipedia.org/wiki/Sandwich -
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the corn dogdipped in corn batter and deep
fried,pigs in blanketswrapped in dough, baked,
and served ashors d9oeuvres, and #eanie
Weenieschopped and mied withbaked beans.
ypicalhotdog garnishesincludemustard,ketchup,
onions, mayonnaise,relish, cheese, chili,
andsauerkraut.
&. /roperties of the products3physical and chemical4
#urger buns-a flattish soft white bread roll in which a hamburger is typicallyserved.
#urger patties-is a flattened, usually disc-shaped, serving of ground meator
meat alternatives.
6heese-is a food derived from milk that is produced in a wide range of
flavours, tetures, and forms by coagulationof the milk proteincasein
5auce-is li+uid, creaming or semi-solidfood served on or used in preparing
other foods. 5auces are not normally consumed by themselves; they add
flavour, moisture, and visual appeal to another dish.c. ses of the products3 as finished commodity, as an input to other production
activities4
o satisfy human needs3food4
d. 0a*or uses:customers of the product3individual and:or firms- who and where are
the market4
he student, instructors and employees of the niversity of orthern
/hilippines
e. eographical areas of dispersion3where the product mostly found4
ummy )riend, #urger $ouse is found inside the campus of the niversity of
orthern /hilippines located at amag,
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!"", #urger $ouse is more delicious, the price is affordable and the crews
are friendly and we aim to the customer%s satisfaction than the others.
#. De-(n, An()sis
T(&)e 1
he =emand Analysis
Ye(r !(st Do-estic
De-(n,
!(st orei0n
De-(n,
Tot() !(st De-(n,
>??@ B? ? B?
>?? C? ? C?
>? D? ? D?
>?> E? ? E?
>?B @? ? @?
Ye(r %t%re Do-estic
De-(n,
!(st orei0n
De-(n,
Tot() !(st De-(n,
>?C >? ? >?
>?D >C? ? >C?
>?F >D? ? >D?
>?G >G? ? >G?
3. S%pp) An()sis
T(&)e #
he 5upply Analysis
Ye(r !(st Do-estic
De-(n,
!(st orei0n
De-(n,
Tot() !(st De-(n,
>??@ F? ? F?
>?? E? ? E?
>? ?? ? ??
>?> >? ? >?
>?B C? ? C?
Ye(r %t%re Do-estic
De-(n,
!(st orei0n
De-(n,
Tot() !(st De-(n,
>?C F? ? F?
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>?D E? ? E?
>?F >?? ? >??
>?G >>? ? >>?
4. De-(n,$S%pp) An()sis
T(&)e 3
he =emand and 5upply Analysis
Ye(r !ro"ecte,
De-(n,
!ro"ecte,
S%pp)
De-(n,$s%pp)
Difference
>??@->?? >D? >>? B?
>?->?> >G? >C? B?
>?B->?C >@? >F? B?
>?C->?D B? >G? B?>?D->?F BB? B?? B?
>?F->?G BD? B>? B?
5. !ro"ecte, S(re of te M(r6et
T(&)e 4
he /ro*ected 5hare of the 0arket
Ye(r !ro"ecte,
M(r6et S(re
!ro"ecte,
De-(n,$S%pp)
Difference
!ropose,
!ro,%ction 7s()es8
Vo)%-e
>?C ?H B? B,???
>?B >?H B? F,???
>?C B?H B? @,???
>?D CDH B? B,D??
>?F F?H B? E,???
9Te tot() pop%)(tion of te -(r6et is 1:::7st%,ents* te(cers* (n, oters8 -%)tip)ie, &
te pro"ecte, -(r6et s(re ten te pro,%ct -%)tip)ie, & te pro"ecte, ,e-(n,$s%pp)
,ifference.
;. !rice St%,
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T(&)e 5
he /rice 5tudy
!ro,%cts !rices of te Co-petitors
Co-petitors
A?.?? >D.?? >?.?? >?.??
5ingle
w:egg
>?.?? >D.?? B?.?? >D.?? >D.??
#uytake >D.?? B?.?? BD.?? B?.?? B?.??#uytake
w: egg
B?.?? BD.?? C?.?? BD.?? C?.??
)ries
Iarge D.?? >?.?? >D.?? >?.?? E.??
$otdog
*umbo D.?? E.?? >?.?? G.FG D.??
5oftdrink
s
E o' G.?? E.?? ?.?? E.BB ?.??
Iitro >D.?? >E.?? B?.?? >G.FG >E.??
>. Definition of T(r0et M(r0et
T(&)e ;
he =efinition of arget 0arket
!ro,%cts E?istin0 M(r6et T(r0et M(r6et 'oc(tion$Dispers()
#urger
Jollibee, 0c=onalds,
7arinderia K )ood 5tools
within / 6ampus
6#AA, 6A5, 6ech,
66(, 6", 1ffices
6#AA, 6A5, 6ech,
66(, 6", 1ffices
$otdog 5upermarkets, 5tores, /ublic 6#AA, 6A5, 6ech, 6#AA, 6A5, 6ech,
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0arket, 7arinderia K )ood
5tools within / 6ampus
66(, 6", 1ffices 66(, 6", 1ffices
)ries 5upermarkets, 5tores, /ublic
0arket,7arinderia K )ood
5tools within / 6ampus
6#AA, 6A5, 6ech,
66(, 6", 1ffices
6#AA, 6A5, 6ech,
66(, 6", 1ffices
@. (ctors Affectin0 te M(r6et
he =emand maybe affected by the population, income changes, taste, rural:urban
development, substitute products and marketing tools. 5upply influenced by development
of substitute products, entry:eit of firms and prices maybe affected by production costs,
price control and inflation. hus, these factors have significantly affecting the demands
and supply of the products.
. M(r6etin0 !ro0r(-
(. !ro,%ct Concept%()i=(tion$De
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"very order will be entertained and absolutely meets the customer%s
satisfaction $ustle free and fast delivery for customers who ordered through tet
or phone.
,. !ricin0 Str(te0
he price of the products like fries, hotdog and popcorn are based on the
si'e like small or large while the burger is based if it is a single order or buy one
take one. (n the hand, combos are any combination of three products 3hotdog,
fries, kikiam, fishball4 with the burger as the main snack.
T(&)e >
/rices of /roducts
!ro,%cts Use$s Si=es Se))in0 !rice
#urger )ood:5nack 5ingle ordinary >?.??
#uytake ordinary >D.??
5ingle w: egg B?.??
#uytake w: egg C?.??)ries )ood:5nack
Iarge D.??
hotdog )ood:5nack
Iarge D.??
softdrinks =rinks E o' ?.??
Iitro >D.??
1:. M(r6etin0 !ersonne)
T(&)e @
0arketing /ersonnel
umber /ositions =uties and Lesponsibilities
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0anager 0anage all the internal and eternal
operation of the business and
responsible for the overall decision
making process.
6ook /repares all the food and manage the
cooking area.
5ervice 6rew iving:5erving the order:s of customers
and rendering the work assigned by the
manager.
11. M(r6etin0 B%,0et
T(&)e
0arketing #udget
M(r6etin0 E?pense Ye(r 1 Ye(r # Ye(r 3 Ye(r 4
!ro-otions
- discount C,D??.?? C,???.?? B,D??.?? B,???.??
A,,???.??
,>??.??
F?,???.??
C,C??.??
B,???.??
D,???.??
FD,???.??
C,C??.??
C,???.??
Tot() M(r6etin0 E?pense >4*15:.:: @3*4::.:: #* >::.:: 1:1*::.::
#. !ro,%ction !rocess
(. 'ist of !ro,%ction Acti
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PURCHASING
SAUCE
MAKIN
G
COOKING
SERVI
NG
10
T(&)e 1:
Iist of /roduction Activities
!ro,%cts Acti
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T(&)e 11
/lant:"+uipment 6apacity
!RODUCTS Mini-%- R(te,
C(p(cit
M(?i-%-
R(te, C(p(cit
!)(nne,
C(p(cit
%t%re C(p(cit
#urger >F burger grill
for ?burger patties
>F burger
grill for ?
patties
>E burger
grill for ?
patties
>F burger
grill for ?
patties
$otdog
)rench )ries
C. D(i) Oper(tion
T(&)e 1#
=aily 1peration
or6in0 D(s per Ye(r or6in0 o%rs per Sift Sifts per D(
>D> days E hours none
3. M(ciner (n, E%ip-ents
(. 'ist of M(ciner* +%-&er* Specific(tions (n, !%rpose
T(&)e 13
Iist of 0achinery, umber, 5pecifications and /urpose
M(cines* Too)s
i?t%re
+%-&er Specific(tions !%rpose
>in )ryer with
#urger
riddle3includes
>F inches se to cook burger,
fries, kikiam K
)ishball
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tongs, 5creener,
6hansey, egg ring,
burger slicer4
/lates >? ?D inches se to place the food
for serving7nife D inches, stainless
steel
se for cutting
5cissor D inches 5tainless
steel
se for cutting
5auce
5+uee'er3ordinary4
> >D? ml capacity se to place 5auce
=rinking cups:glasses >? >D? ml capacity se for drinking
6art F ft > ft G ft se to place the
e+uipments
as tank w: hose K
regulator
.? kg ank for the gas use
in cooking the
products
6hairs:stools > > feet high se by customers for
seating
ables B BB feet 3s+uare4 se by customers for
dining
6ooler se to cool drinks and
supplies like burger
patties.
6an 1pener se to open cans
&. )ist of M(ciner* S%pp)iers (n, !rice
T(&)e 14
Iist of 0achinery, 5uppliers and /rice
M(cines* Too)s
i?t%res
S%pp)iers !rice per
Unit
+%-&er of
Units
Tot() Cost Ter-s of
!%rc(se
riddle rill with
deep fryer
B,G?? B,G?? 6ash
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/aper /lates wo #rothers D? D? 6ash
5cissor 0arket >? >? 6ash
5auce
5+uee'er3ordinary
4
ovo >? > C? 6ash
/lastic 6ups ovo ? >? >?? 6ash
6art -------------------- >,??? >,??? 6ash
as tank w: hose
K regulator -------------------
GD? GD? 6ash
6an 1pener ovo B? B? 6ash
1ffice e+uipment
3ballpen,logbook4 wo #rothers D? D? 6ash
TOTA' COST ! ;*@:4.::
c. Cost Sce,%)e of Usef%) 'ife (n, Depreci(tion R(te
T(&)e 15
6ost 5chedule of seful Iife and =epreciation Late
M(cines* Too)s
i?t%res
Cost Usef%) 'ife Depreci(tion
riddle rill with deep
fryer >MF inches
B,G??.?? D years ,ED?.??
/aper /lates D?.?? D.??
5cissor >?.?? Byears F.??
5auce 5+uee'er3ordinary4 >?.?? B years F.??
/lastic 6ups ?.?? .??
6art >,???.?? D years ,???.??
as tank w: hose K
regulator
GD?.?? D years BGD.??
6an 1pener B?.?? D years D.??
TOTA' !;*51>.:: ! 1*4:@.::
9Ori0in() cost -%)tip)ie, & 1:F ten -%)tip)ie, & %sef%) )ife is e%()s to ,epreci(tion.
4. B%i),in0 (n, (ci)ities
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T(&)e 1;
#uilding and )acilities
)acilities =escription (tem 6ost otal 6ost
6ooking Area he cooking area is the place
wherein the fryer and griddle
located. he e+uipments are
placed in the cart. 6ook is
comfortably doing the task
because there is enough space
provided.
3since the
location is at the
business center,
there is no
corresponding
amount for the
item4
3since the location
is at the business
center, there is no
corresponding
amount for the
item4
5ervice K 6ustomers
Area
he customer area is located
in front of the cooking
area:food cart provided with
>tables and C chairs for
valued customers.
3since the
location is at the
business center,
there is no
corresponding
amount for the
item4
3since the location
is at the business
center, there is no
corresponding
amount for the
item4
6ooling:)ree'ing
Area
he area wherein the drinks
and supplies to be fro'enwhere place in the cooler.
3since the
location is at thebusiness center,
there is no
corresponding
amount for the
item4
3since the location
is at the businesscenter, there is no
corresponding
amount for the
item4
5. R( M(teri()s (n, S%pp)ies
T(&)e 1>
Law 0aterials and 5upplies
R( M(teri()s (n, Unit !rice of %(ntit Tot() Cost So%rce
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S%pp)ies M(teri()s +ee,e,
A. Direct
M(teri()s
-#urger #un D.??:pc D packs >D.?? J6 0AL7"
-#urger /atty B.??:pc D packs >D.?? J6 0arket
-6atsup DE.??: gal I >.?? J6 0arket
-0ayonnaise DG.??:>. gal I B>.?? J6 0arket
-$otdog G.??:pc B packs BF?.?? 0arket:store
-6ooking oil F>.??: gal gals F>.?? 0arket:store
-/aper bags >G.??:bundle > bundles DC.?? 0arket:store
-6heese powder BD.??:pack pack BD.?? 0arket:store
-/aper /late D?.??:pack pack D?.?? 0arket:store
-)rench )ries >?.??:pack pack >?.?? J6 0arket
-issue ?:roll > rolls >?.?? J6 0arket
B. In,irect
M(teri()s
TOTA' MATERIA'S COST ! 1*:;:.::
;. (ste Dispos() 7%(ntit* -(nner (n, cost* (s e)) (s possi&i)ities of f%rter (ste
%s(0e8
he disposal of waste is properly managed through maintaining the area clean,
safe and free from unwanted smells. he service crew is responsible for cleaning up the
customer area. 6leaning the area is done before and after the opening hours. he manager
sees to it that there is always available trash bin in the customer area. (n the other hand,
the cook is responsible for any waste that is found in cooking area. rash bin is also
found not too near the area and the trash bin has a cover for a more safety and clean
cooking area.
>. o& Re%ire-ent
T(&)e 1@
Job Le+uirement
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o& Tit)e %()ific(tions E?perience
- 6ook (nterest of cooking,
hardworking and $ealthy
6ook in a restaurant or fast-
food chains
- 5ervice 6rew 6ustomer 1riented,$ardworking, and with
pleasing personality
=eal:interact withcustomers
@. '(&or Cost
T(&)e 1
Iabor 6ost
Tpe of '(&or +%-&er of
or6ers
Tot() S()(r
per Mont
Tot() rin0e
Benefits per
Mont
Tot() '(&or
Cost !er Ye(r
Direct '(&or
- 6ook ,>??.?? C,C??.??
- 5ervice crew ,>??.?? C,C??.??
In,irect '(&or
A,-inistr(ti? burgers:day >??.?? ?.??
$otdog >? hotdog :day F?.?? E.??
)ries ? trays:day ??.?? ?.??
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Manager
Cook
Service
Crew
17
Section 3
ORGA+IATIO+A'
MA+AGEME+T !'A+
1. or- of B%siness (n, Onersip
!ee%s, #urger $ouse is a partnership #etween B persons.
#. Or0(ni=(tion() Str%ct%re
3. Officers (n, /e !ersonne)
/resented below are the officers and key personnel specifying their duties and
responsibilities in the operation of the pro*ect.
T(&)e #1
1fficers and 7ey /ersonnel
Desi0n(tion Responsi&i)ities
0anager 0anages all the operations of the business. ake charge of the
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entire environment and decision making.
6ook 0anages the operations under the cooking area. Lesponsible for
the cooking of every order and keep assured that the products are
all clean, safe and delicious.
5ervice 6rew 0anages the operation under the customer%s area. ake charge inthe communicating to customers regarding with orders and
others.
3. St(ffin0 !(ttern
/resented below are the manpower needs of the proposed pro*ect and their
corresponding salary rates.
T(&)e ##
0anpower Le+uirements
umber =esignation:/osition 5alary:0onth 1ther #enefits
0anager ,>??.?? one
6ook ,>??.?? one
5ervice 6rew ,>???.?? one
4. (0e (n, S()(r A,-inistr(tion
he mode of payment of salaries to employees is given at B? thday. here is a
corresponding overtime payment in which the rate of payment is based on the time.
T(&)e #3
antt 6hart of /re-operating Activities
Acti B C D F G
./urchasing #urger
$otdog
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>.mAking 5auces
fries
#urger
)ries
B.6ooking:rillin
g
#urger
$otdog
fries
C./acking:plating #urger
$otdog
fries
D. 5erving #urger
$otdog
fries
Section 4
I+A+CIA' !'A+
3/resent the overall financial picture in terms of operating cash re+uirements, profitability and
cash flow. (t will also assess the pro*ect%s commercial profitability and capability to service its
obligations.4
1. C(pit() Re%ire-ent 7!ro"ect Cost8
T(&)e #4
6apital Le+uirement
InD?.??
>. ools:"+uipments ,CF?.??
B. )urniture @,D@?.??
C. 1ffice e+uipments F?.??
S%&2tot() #@*3;:.::
!re2oper(tin0 e?penses
. /reparing the business plan >??.??
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>. 6onstructing:installing ,???.??
B. $iring of personnel D?.??
C. /urchase of raw materials F?.??
S%&2tot() 1*31:.::
or6in0 C(pit()
. Law 0aterials ,@>F.??>. Work in process CD?.??
B. )inished goods ,D??.??
C. Accounts receivable >??.??
D. /ermanent working capital >,???.??
S%&2tot() ;*:>;.::
TOTA' 35*>4;.::
A,,Jnforeseen costs 3DH of all the above pro*ections4 1*>@>.3:
Tot() !ro"ect Cost 3>* 533.3:
#. in(ncin0 !)(n (n, 'o(n Re%ire-ent
T(&)e 3:
)inancing /lan and Ioan Le+uirement
Ite-s Cost
AMOU+T
B(n6
'o(n
E%it Oter
Cre,itor
s
Tot()
i?e, Assets
. 0achinery G,>D?.?? ?,???.?? D,???.?? >,???.?? G,???.??
>. ools:"+uipments ,CF?.?? ,???.?? D??.?? ?.?? ,D??.??
B. )urniture @,D@?.?? D,???.?? >,???.?? ,???.?? E,???.??
C. 1ffice e+uipments F?.?? ?.?? ?.?? ?.?? ?.??
!re2oper(tin0 E?penses
D. /reparing the business
plan
>??.?? ?.?? ?.?? ?.?? ?.??
F. 6onstructing:installing ,???.?? ?.?? ?.?? ?.?? ?.??
G. $iring of personnel D?.?? ?.?? ?.?? ?.?? ?.??
E. /urchase of raw
materials
F?.?? ?.?? ?.?? ?.?? ?.??
or6in0 C(pit()
@. Law 0aterials ,@>F.?? ,???.?? D??.?? ?.?? ,D??.??
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?. Work in process CD?.?? ?.?? ?.?? ?.?? ?.??
. )inished goods ,D??.?? ,D??.?? ?.?? ?.?? ?.??
>. Accounts receivable >??.?? ?.?? ?.?? ?.?? ?.??
B. /ermanent working
capital
>,???.?? ,???.?? ,???.?? ?.?? >,???.??
TOTA' 35*>4;.:: 1*5::.:: *:::.:: 3*:::.:: 3:*:::.::
3. o%r2e(r !ro"ecte, !rofit (n, 'oss St(te-ent
YEES BURGER HOUSE
)inancial 5tatements
)or the 0onth of 5eptember to 0arch, >?D
!(rtic%)(rs MO+THS
Sept Oct +o< Dec (n e& M(r
SA'ES E,G?? @,CB? ?,>?? ,D?? >,?? B,FD? C,E??
IessN 615 1)
11=5 51I=
=irect materials ,D>F >,?? >,>?? >,B?? >,C?? >,DC? >,F??
=irect labor >,D?? >,D?? >,D?? >,D?? >,D?? >,D?? >,D??
=epreciation
3"+uipment4
>D? B?? BD? C?? CD? D?? DD?
GROSS !ROIT 4*4#4 4*53: 5*15: ;*3:: ;*>5: @*11: *15:
IessN
1/"LA(
"M/"5"5
Administrative ,D?? ,D?? ,D?? ,D?? ,D?? ,D?? ,D??
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+et !rofitJ #*;4 #*>;: 3*3>: 4*51: 4*;: ;*31: >*34:
C. )our-!ear /ro*ected 6ash )low 5tatement
YEES BURGER HOUSE
)inancial 5tatements
)or the 0onth of 5eptember to 0arch, >?D
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!(rtic%)(rs MO+THS
Sept Oct +o< Dec (n e& M(r
C(s
B()(nce*
Be0innin0
>,CFG.G? >,FD?.?? B,??.?? B,>C?.?? B,DF?.?? C,?@?.?? C,E@@.??
AddN 6ash
Leceipts
>D?.?? >G?.?? >E?.?? >@@.?? B?.?? BD?.?? BGG.??
5ale E,G??.?? @,CB? ?,>?? ,D?? >,?? B,FD? C,E??
Tot() C(s
Inf)o
,CG.G
?
>,BD?.?
?
B,DE?.?
? D,?B@.??
D,@G?.?
?
E,?@?.?
?
>?,?GF.?
?
IessN 6ash
=isbursement
D,FG?.?? D,@F?.?? F,B>@.?? F,DEG.?? F,@>.?? G,CCF.?? G,B>?.??
6ost of ood
5old5alaries >,D?? >,D?? >,D?? >,D?? >,D?? >,D?? >,D??
Tot()
Dis&%rse-en
t
E,G?.?? E,CF?.?? E,E>@.?? @,?EG
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@,C>.?? @,@CF.?? @,E>?.??
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3*#4>.>: 3*@:.:: 4*>51.:: 5*5#.:: ;*54.:: @*144.:: 1:*#5;.:
:
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B,>CG.G? B,E@?.?? C,GD.?? D,@D>.?? F,DC@.?? E,CC.?? ?,>DF.??