Professional Documents
Culture Documents
Big Spoon Final Business Plan
Big Spoon Final Business Plan
Big Spoon Final Business Plan
Business Plan
TABLE OF CONTENTS
1. EXECUTIVE SUMMARY
2. ORGANIZATION DESCRIPTION
3. INDUSTRY ANALYSIS
10
4. MARKET ANALYSIS
14
5. COMPETITION
17
6. MARKETING
19
7. OPERATIONS
21
23
25
26
11. APPENDICES
27
Sales Forecast
Profit and Loss
Cash Flow Analysis
Financing Plan
Personal Financial Statements
1. EXECUTIVE SUMMARY
KCCD, LLC (dba Big Spoon) is a two member hospitality-based limited liability company in
Seattle, Washington. The business will be a fully licensed commercial food truck built to
order for the specific and unique summer/winter concept. The food served during the
summer (ice creams) and the winter (soups), though completely different, will be prepared
from scratch using local and, when possible, organic ingredients, and will be of a higher
quality than anything offered in the current market. The mobile kitchen will also allow for
small scale catering events as they arise.
Because of the mobile nature of the concept we will be able to utilize multiple locations to
maximize market potential. In the summer months prime locations will include parks both
in Seattle and in outlying areas, ferry terminals, and around various sporting events in the
area. During the winter locations will include ski areas and sno-parks, as well as various
sporting events.
The management team will consist of Charlie Durham and Mary Dzieweczynski. Charlie has
over 20 years of food industry experience. He will manage all production of food,
procurement of supplies and ingredients, scheduling and training, social media marketing,
and the physical sales of products to the public.
Mary has over 20 years of experience in business management. She will manage the
operations and administration aspects of the business including the bookkeeping, legalities,
regulations, contracts, and taxes. For full management team description see Section 8.
Seasonality
Summer: The truck will produce and sell high quality, hand churned, artisanal ice creams and
sorbets, as well as various hand-made frozen foods such as popsicles, ice cream sandwiches,
and sauces and toppings. There are many underserved summer hotspots in and around
Seattle that would benefit from a mobile ice cream shop, from local parks and ball fields to
ferry waiting lines, farmers markets, sporting events, and festivals.
Winter: The truck will produce and sell made-from-scratch soups and sandwiches, as well as
simple hot beverages and limited warm sweets. The planned location will be adjacent to
the Snoqualmie Pass ski area, with an estimated 6,000 daily visitors from late November
through early May. The current food service options are very limited and the market is
vastly underserved, especially in food service items that constitute a meal rather than
simple snacks, such as espresso based beverages. Furthermore, the current trend, based on
extensive interviews with ski area visitors, is to bring food and store it for the day rather
than purchase a hot, filling meal. Our mobile kitchen will prove to be a tempting option to
that trend.
Required Funding
REQUIRED START UP FUNDING
EQUIPMENT*
CUSTOMIZATION OF TRUCK
PAYROLL (3 months)
COST OF GOODS (3 months)
*EQUIPMENT
Truck
Freezers
General freezer
Sink/plumbing
$16,000
$2,200
$2,800
$400
Generator
Vent hood
$3,000
$5,000
$6,000
$3,500
$3,000
Water tank
Water heater
Refrigerator
Burners for soup
$500
$1,000
$3,200
$1,700
$12,500
Warming drawers
$450
$1,200
$250
$200
$450
$3,500
$500
$4,235
$46,585
$46,585
$6,000
$14,250
$6,750
$73,585
OWNER CONTRIBUTIONS
MARY DZIEWECZYNSKI (TRUCK CUSTOMIZATION)
CHARLIE DURHAM (SMALL WARES)
CHARLIE DURHAM CASH
$61,085
Long-term vision
The growth goals for Big Spoon are to build a brand based on the core principles set forth in
this plan to allow for steady, long term growth. We intend to expand capacities to
potentially acquire additional trucks and, possibly, a commercial kitchen. Upon achieving
this level of success, and having built in a strong management system, we hope to focus on
expanding the brand to include shelf stable food products, and to potentially expand to
home delivery and direct shipping of products.
2. BUSINESS DESCRIPTION
Mission & Vision
Our mission is to provide local, hand-crafted, and delicious food to underserved, niche markets
quickly and efficiently. We believe that a high quality product served with hospitality is the right
path to a successful, long term business.
Financing: We are actively seeking financing from several local financial institutions which align
with our business values.
Truck & equipment: As shown in the startup budgeting spreadsheet, a bare-bones good-quality
used step van can be purchased for $6,000 or below, depending on size, age of the vehicle, and
condition of the engine, drivetrain, and outer appearance. The simple design and the intended
use of vehicles in this industrial category means that they are dependable and easy to repair and
maintain for a long life and replacement parts are inexpensive and easily obtainable.
The build out of the truck after purchase doesnt require any retrofit of the main support
structure of the vehicle thereby limiting the expense of turning a plain step van into a fully
functioning food service truck. The main expense will be lining the floors and walls with easily
cleaned and maintained sheet metal, and cutting and finishing a customer access point in the
wall of the box if necessary. We have included a generous budget in the start-up costs for the
materials needed for the truck. The labor needed to customize the truck will be supplied by
Corvid General Contractors, LLC (Marys construction business) as an equity investment.
Menu
Summer Menu (4-5 favors rotating selections from below)
Ice Cream Flavors: $3/one scoop, $5/two scoops (cup or cone)
Vanilla bean
Dark chocolate
Coffee
Mint/chocolate chip
Ginger
Salted caramel
Salted peanut
Strawberry
Chocolate/huckleberry
Lemon curd
Butter pecan
Vietnamese coffee
Thai tea
Redhot
Cereal
Maple/bacon/Nutella
Sweet potato/pecan
Pistachio/orange flower water/phyllo
Buttered popcorn
Doughnut
Molasses cookie/caramel-bacon
Peanut Butter & Jelly
Brownie/walnut
Oatmeal cookie/caramel
Sauces: $1
Butterscotch
Chocolate
Raspberry
Huckleberry
Toppings: $2
Fried pecans
Amarena cherries
Candied bacon
Brownie
Fortune cookies
Brittle
FY 2015
FY 2016
FY 2017
FY 2018
STARTUP
GROWTH
GROWTH
SUSTAIN
SUSTAIN
Soups
$17,514
$17,864
$18,222
$18,586
$18,958
Ice cream
$10,455
$10,664
$10,877
$11,095
$11,317
Beverages
Direct Cost of Goods
Sold
$0
$0
$0
$0
$0
$27,969
$28,528
$29,099
$29,681
$30,274
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Soups
$88,200
$89,964
$91,763
$93,599
$95,471
Ice cream
$73,238
$74,702
$76,196
$77,720
$79,275
Beverages
$0
$0
$0
$0
$0
$161,438
$164,666
$167,960
$171,319
$174,745
Gross Profit
133,469
136,138
138,861
141,638
144,471
EXPENSES
Administrative
Accounting
FY 2014
$1,000
FY 2015
$1,020
FY 2016
$1,040
FY 2017
$1,061
FY 2018
$1,082
$0
$0
$0
$0
$0
$5,500
$5,610
$5,722
$5,837
$5,953
$125
$128
$130
$133
$135
$1,200
$1,224
$1,248
$1,273
$1,299
Insurance
$3,000
$3,060
$3,121
$3,184
$3,247
Legal/professional fees
$400
$408
$416
$424
$433
Office expenses
$1,000
$1,020
$1,040
$1,061
$1,082
Administrative other
$120
$122
$125
$127
$130
Total Administrative
$12,345
$12,592
$12,844
$13,101
$13,363
Personnel
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Payroll
$48,720
$49,694
$50,688
$51,702
$52,736
Employee benefits
$0
$0
$0
$0
$0
Payroll taxes
$8,282
$8,448
$8,617
$8,789
$8,965
Total Personnel
$57,002
$58,142
$59,305
$60,491
$61,701
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Cooking equipment
$2,000
$2,040
$2,081
$2,122
$2,165
Fuel
$3,000
$3,060
$3,121
$3,184
$3,247
$2,500
$2,550
$2,601
$2,653
$2,706
$5,500
$5,610
$5,722
$5,837
$5,953
$1,500
$1,530
$1,561
$1,592
$1,624
Other Expenses
Marketing
Licenses
$500
$510
$520
$531
$541
Utilities
$1,640
$1,673
$1,706
$1,740
$1,775
7
Small wares
$400
$408
$416
$424
$433
Space fees/rent
$3,000
$3,060
$3,121
$3,184
$3,247
$7,040
$7,181
$7,324
$7,471
$7,620
Taxes
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
B&O taxes
$0
$0
$0
$0
$0
Sales tax
$12,680
$12,933
$13,192
$13,456
$13,725
Total taxes
$12,680
$12,933
$13,192
$13,456
$13,725
TOTAL EXPENSES
$94,567
$96,458
$98,387
$100,355
$102,362
$27,969
$28,528
$29,099
$29,681
$30,274
$161,438
$164,666
$167,960
$171,319
$174,745
Gross Profit
$133,469
$136,138
$138,861
$141,638
$144,471
Total Expenses
$94,567
$96,458
$98,387
$100,355
$102,362
Net Profit
$38,902
$39,680
$40,473
$41,283
$42,108
Facilities
As required by the King County Dept. of Health, the mobile food truck must have a commissary
kitchen available to produce foods that will be served on the truck. Not all foods fall into this
category, but some of the items on our menu will need to be made in a rented kitchen and then
transferred to the mobile truck. Many commercial kitchens are available for just this purpose,
and even restaurant kitchens, or anything already approved for food service by the Health
Department, may be used. Utilizing many connections already established in the local food
service community, we will look for restaurant kitchens first, using them during hours not used
for the food service of the existing establishment, instead of rental kitchens, thereby potentially
minimizing this expense. Possible commercial kitchens include:
A&J Commissary
Ballard Kitchen
KBM
Further storage of foods already produced may be stored on the truck, minimizing time and
labor in moving the goods to the consumer. Some food items are allowed to be produced in
home kitchens which are approved by the Health Dept. under a different set of guidelines, such
as baked goods and packaged goods, and we plan to take advantage of those regulations as
well.
RENTAL KITCHENS
Locations
Cost per
hour
# hours/wk
Cost per
month
Ballard Kitchen
$30.00
15
$450.00
$5,400.00
KBM Seattle
$23.33
15
$350.00
$4,200.00
A & J Commissary
$33.33
15
$500.00
$6,000.00
$16.67
15
$250.00
$3,000.00
3. INDUSTRY ANALYSIS
Current Services Available
In light of these opinions, there are a number of things that can be done to easily take a large
share of the food service market:
10
Summer: The unmet demand at the variety of potential venues during the summer months has
been assessed through information gathered at the various physical sites, such as local parks
and ferry terminals, as well as information available from local municipalities, of the number of
daily users of those areas. The current level of food service at the various locations has been
assessed in much the same way, with nearby brick and mortar businesses and mobile food
service establishments taken into account. The result of this research has been a clear potential
to benefit from the underserved population at all of the studied locations. The locations under
consideration have many things in common, among them:
11
Still to be set up are the accounts and licenses that follow the construction of the physical
workspaces, such as King County Department of Health, fire inspection if necessary, any motor
vehicle licenses and endorsements, and insurance for the vehicle and the business.
Economic Influences
In the last five years, the King County Public Health Department and the City of Seattle have
revised the regulations related to mobile food service, commercial kitchens, and food truck
businesses. This has resulted in an emerging food service market opportunity.
12
After the legislation passed, food-truck owners had more options. Now they can apply for a Street Use Permit with the
Seattle Department of Transportation, asking to set up their trucks at public locations around the city.
With the OK to be at the same place during the same times every week, food-truck owners always know they will have
a place to do business.
It just makes it so you dont have to worry as much, said Seaman, who sets up camp outside of the Seattle Public
Library during the week and at the Bellevue Farmers Market on Saturdays.
Pai Pongsupaht, the owner of Pais Food Truck, which serves Thai-Hawaiian plate lunches and frequents the popular
South Lake Union area and the Starbucks Center in Sodo, agrees that the new city legislation is part of what
encouraged Seattles recent food-truck explosion.
I think it gave people the impression that it is that much easier to do a food truck, but since they came out, they
realize its really not that easy, said Pongsupaht, who started building his food-truck business about three years ago.
Unlike Seaman, Pongsupaht usually chooses to operate his food truck from private locales, since he finds the property
owners easier to work with than city agencies. His best days, he said, usually happen when Pais is parked outside of
Amazon.
Seaman sees some advantage to sticking with private property, too, since food trucks arent allowed to set up tables
or chairs on public sidewalks.
Whether theyre on public or private property, both food-truck owners agree that a great location with a strong
clientele is what matters most.
I think the reason were still doing so well is because people are creatures of habit, Pongsupaht said.
From the story that the growing numbers tell, the Seattle food-truck scene isn't showing any signs of slowing down.
Its almost hard to keep up with, there are so many new ones, Worster said. I just learned of three more today.
********
_________________________________________________
13
4. MARKET ANALYSIS
Geography
The greatest benefit of a mobile food service establishment is the ability to travel to wherever
the demand for product is the greatest. Many of the active mobile food trucks in the immediate
area have taken advantage of this by grouping together to attract customers to a specific area,
like forming pods in central areas or organizing rodeos in farther flung locales, or located
themselves in areas devoid of services but relatively populated, like office parks. We have
chosen locations that not only have very limited food service but that also attract a huge
amount of people to the area. By travelling a little farther than the competition we can take
advantage of untapped markets for relatively little added time and expense.
Summer season
The options for summer locations are more diverse, but have been singled out for the same
characteristics that make Snoqualmie Pass so attractive in the winter. Locations with a
population that is large relative to the available food options, like local parks with evening sports
programs, or ferry terminals with food availability that is marginal both in terms of quality and
availability, will be the primary focus during the months of May through October.
Summer locations
Greenlake
Seward Park
Carkeek Park
14
Summer demographics
The demographic make-up of the summer parks & ferries is as follows:
Anacortes to San Juan Islands annual ridership = 1,755,234 (WA State Ferries, 2012)
Seattle Parks make up 62,000 acres of land, 185 athletic fields, 9 swimming beaches
Seattle population is 616,000
Winter season
In the winter ski season, from roughly mid-November through early May, the Snoqualmie Pass
area averages 4,600 people per day, with slightly higher density from Thursday through
Monday. There are no other mobile businesses within at least forty miles of the pass area
(taking into consideration that Aardvark is technically located in a trailer but hasnt moved in
years) to take advantage of the large customer base.
Winter locations
15
Pleasing this group will be very important, and they may be offered a discount of some type,
such as a punch card or coupons, to encourage patronage.
The demographic make-up of the daily population of the Snoqualmie Pass ski area is as follows:
4,600 people per day
The vast majority, roughly 90%, are from the Seattle metropolitan area, with the rest from
the neighboring towns on either side of the mountains, like North Bend & Cle Elum
Primarily between the ages of 14 and 65
16
5. COMPETITION
Profiles of Primary Competitors
NAME
Aardvark: Single unit,
casual food trailer located
at Snoqualmie Pass.
CONS
Terrible looking
establishment.
Dirty
Unprofessional
Comfortable indoor
dining.
Convenient location
Good atmosphere
Expensive
Poor service
Poor layout
Overpriced.
Not a family-oriented
environment.
Limited mobility
PROS
Friendly atmosphere
Lots of mobility.
Good social media
presence.
Limited mobility.
Sporadic service.
Little social media
presence.
High prices.
17
Food service expertise: Over 20 years of food service industry experience plus over 20
years business management experience.
Access in a food desert: Where there are not many food options.
Local sourcing & quality: Seattle quality and standards. Seattle food in a truck. Not truck
food in Seattle. Supporting local producers.
Strategic menu based on season: Maximizing sales (through location and season-specific
menu). Minimizing cost (ingredients in season and production-based menu items).
18
6. MARKETING
Cost of Goods & Pricing
Raw
cost
Sale
price
Gross
profit
Weight of
sales
Hours
Transactions/hour
selling/wk
ASSUMPTIONS
8oz
16oz
32oz
0.70
1.39
2.77
4.50
7.00
12.00
3.80
5.61
9.23
40.00%
40.00%
20.00%
30
30
30
20
20
20
Ice
Cream
(May Oct)
1 scoop
2 scoop
0.38
0.74
3.00
5.00
2.62
4.26
34.00%
33.00%
30
30
25
25
sandwich
0.88
6.00
5.12
33.00%
30
25
Weekly
sales
Weekly
COGS
Weekly
gross
profit
Annual
sales (42
weeks/yr)
Annual
COGS
Annual gross
profit
22,680
35,280
30,240
88,200
3,528
7,006
6,980
17,514
19,152
28,274
23,260
70,686
16,065
25,988
2,035
3,846
14,030
22,141
31,185
73,238
4,574
10,455
26,611
62,783
Soup
(NovApr)
1,080
1,680
1,440
4,200
168
334
332
834
912
1,346
1,108
3,366
Ice
Cream
(May Oct)
765
1,238
97
183
668
1,054
1,485
3,488
218
498
1,267
2,990
ANNUAL
WEEKLY
Soup
(NovApr)
161,438
27,969
133,469
TOTAL SALES
TOTAL COGS
TOTAL PROFIT
19
Promotion
Social media: Big Spoon will utilize a website, Facebook page, Twitter, and YouTube.
Additionally, we will assess the most effective ways of using mobile applications, blogs and
services such as:
Social Marketing: Big Spoon will seek out low-investment opportunities for social marketing
(philanthropic engagement) which raises awareness of Big Spoon among our target audiences
(e.g., skiers, community sports leagues).
Paid Media: Low-cost, community-based advertisements in local publications which reach our
target audiences (e.g., print newsletters, online blogs, direct marketing emails).
Truck decals: Decals on the sides and back of the food truck. This will be very effective simply
because of the mobile nature of the truck and the sheer numbers of people who will be exposed
to it in driving to different locations both in winter and in summer.
20
7. OPERATIONS
Product Development
The recipes for the opening menus, both the summer and winter concepts, have been
thoroughly tested. Since taking over as the chef at Cassis Bistro in 1999, Charlie has kept
meticulous records of the menus, recipes, and techniques necessary for a successful food
service business. Every item on the proposed startup menu has been has been retested and
evaluated within the last two years while working at Hudson Public House, with special
emphasis on the equipment and kitchen layout that will be used in the mobile kitchen. A special
effort was made to elicit feedback from customers and coworkers to ensure the highest quality,
most popular and most consistent finished products possible.
Key Suppliers
Below is a list of current accounts:
Charlies Produce
Ocean Beauty Seafoods
Interbay Meats
Personnel Plan
LABOR COSTS
CHARLIE
ASSISTANT
HR/WK
40
30
RATE
$20
$12
SERVICE
6
6
PREP
WEEKLY
TOTAL
$800
$360
$1,160
ANNUAL
TOTAL
(42
wks/yr)
$33,600
$15,120
$48,720
SCHEDULE
SUN
MON
TUE
WED
THU
FRI
SAT
HRS
5
5
6
6
6
30
10
21
Truck Plan
22
2010-2012
2009-2011
2005-2009
2003-2004
1999-2004
Business Experience
Start-up
Cassis Catering
Bandol
Incorporation/start-up
Build-out and start-up
Growth
Cassis Bistro
EDUCATION
Associate of Applied Science Culinary Arts
23
Mary Dzieweczynski
Mary Dzieweczynski is the owner of Corvid General Contractors, LLC. She has 23 years of
management experience including significant experience in the growth and expansion
cycle of business development. Her education and work experiences provide her with
strong project management skills, creative marketing knowledge, and financial knowhow.
EXPERIENCE
Non-profit Executive Director/Administrator11 years
Non-profit Program Director
6 years
Non-profit Manager
5 years
Business Experience
Start-up
Saint Anns
King County
Incorporation/start-up of non-profit
Establish new business systems
Growth
Verbena
Parkview Services
Transition
Bradley Angle
24
Financial Commitments
Charlie Durham: Equipment and small wares equity contribution ($3,250) & cash ($3,000)
Mary Dzieweczynski (Corvid General Contractors): Design & customization of truck equity
($6,000)
25
26
11. APPENDICES
Attached are the following financials:
Sales Forecast
Financing Plan
27
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Soups
$17,514
$17,864
$18,222
$18,586
$18,958
Ice cream
$10,455
$10,664
$10,877
$11,095
$11,317
$0
$0
$0
$0
$27,969
$28,528
$29,099
$29,681
$30,274
FY 2011
FY 2012
*FY 2013
FY 2014
FY 2015
Soups
$88,200
$89,964
$91,763
$93,599
$95,471
Ice cream
$73,238
$74,702
$76,196
$77,720
$79,275
$0
$0
$0
$0
$0
Total
$161,438
$164,666
$167,960
$171,319
$174,745
Profit
$133,469
$136,138
$138,861
$141,638
$144,471
Gross Margin
5.77
5.77
5.77
5.77
5.77
Beverages
Total
Beverages
FY 2015
FY 2016
FY 2017
FY 2018
STARTUP
GROWTH
GROWTH
SUSTAIN
SUSTAIN
Soups
$17,514
$17,864
$18,222
$18,586
$18,958
Ice cream
$10,455
$10,664
$10,877
$11,095
$11,317
Beverages
$0
$0
$0
$0
$0
$27,969
$28,528
$29,099
$29,681
$30,274
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Soups
$88,200
$89,964
$91,763
$93,599
$95,471
Ice cream
$73,238
$74,702
$76,196
$77,720
$79,275
Beverages
$0
$0
$0
$0
$0
$161,438
$164,666
$167,960
$171,319
$174,745
Gross Profit
133,469
136,138
138,861
141,638
144,471
EXPENSES
Administrative
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Accounting
$1,000
$1,020
$1,040
$1,061
$1,082
$0
$0
$0
$0
$0
$5,500
$5,610
$5,722
$5,837
$5,953
$125
$128
$130
$133
$135
$1,200
$1,224
$1,248
$1,273
$1,299
Insurance
$3,000
$3,060
$3,121
$3,184
$3,247
Legal/professional fees
$400
$408
$416
$424
$433
Office expenses
$1,000
$1,020
$1,040
$1,061
$1,082
Administrative other
$120
$122
$125
$127
$130
Total Administrative
$12,345
$12,592
$12,844
$13,101
$13,363
Personnel
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Payroll
$48,720
$49,694
$50,688
$51,702
$52,736
Employee benefits
$0
$0
$0
$0
$0
Payroll taxes
$8,282
$8,448
$8,617
$8,789
$8,965
Total Personnel
$57,002
$58,142
$59,305
$60,491
$61,701
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
Cooking equipment
$2,000
$2,040
$2,081
$2,122
$2,165
Fuel
$3,000
$3,060
$3,121
$3,184
$3,247
$2,500
$2,550
$2,601
$2,653
$2,706
$5,500
$5,610
$5,722
$5,837
$5,953
$1,500
$1,530
$1,561
$1,592
$1,624
Other Expenses
Marketing
Licenses
$500
$510
$520
$531
$541
Utilities
$1,640
$1,673
$1,706
$1,740
$1,775
Small wares
$400
$408
$416
$424
$433
Space fees/rent
$3,000
$3,060
$3,121
$3,184
$3,247
$7,040
$7,181
$7,324
$7,471
$7,620
Taxes
FY 2014
FY 2015
FY 2016
FY 2017
FY 2018
B&O taxes
$0
$0
$0
$0
$0
Sales tax
$12,680
$12,933
$13,192
$13,456
$13,725
Total taxes
$12,680
$12,933
$13,192
$13,456
$13,725
TOTAL EXPENSES
$94,567
$96,458
$98,387
$100,355
$102,362
$27,969
$28,528
$29,099
$29,681
$30,274
$161,438
$164,666
$167,960
$171,319
$174,745
Gross Profit
$133,469
$136,138
$138,861
$141,638
$144,471
Total Expenses
$94,567
$96,458
$98,387
$100,355
$102,362
Debt Service
$14,160
$14,160
$14,160
$14,160
$14,160
Net Profit
$24,742
$25,520
$26,313
$27,123
$27,948
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
CASH
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
Cash on hand
$61,023
$0
$63,743
$66,464
$69,184
$71,905
$73,308
$74,711
$76,114
$77,517
$78,921
$80,324
$83,044
$14,700
$14,700
$14,700
$14,700
$14,700
$14,700
$12,206
$12,206
$12,206
$12,206
$12,206
$12,206
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
Sales
$14,700
$14,700
$14,700
$14,700
$12,206
$12,206
$12,206
$12,206
$12,206
$12,206
$14,700
$14,700
$75,723
$78,443
$81,164
$83,884
$84,111
$85,514
$86,917
$88,321
$89,724
$91,127
$95,024
$97,744
$2,919
$2,919
$2,919
$2,919
$2,919
$2,919
$1,742
$1,742
$1,742
$1,742
$1,742
$1,742
Beverages
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
$0
$2,919
$2,919
$2,919
$2,919
$1,742
$1,742
$1,742
$1,742
$1,742
$1,742
$2,919
$2,919
Administrative
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
$1,029
Personnel
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$4,750
$458
$458
$458
$458
$458
$458
$458
$458
$458
$458
$458
$458
Other Expenses
$587
$587
$587
$587
$587
$587
$587
$587
$587
$587
$587
$587
Taxes
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
$1,057
Sub-Total Expenses
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
$7,881
Debt service
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
Debt Service
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$1,180
$11,980
$11,980
$11,980
$11,980
$10,803
$10,803
$10,803
$10,803
$10,803
$10,803
$11,980
$11,980
Jan
Feb
Mar
Apr
May
Jun
Aug
Sep
Oct
Nov
Dec
$75,723
$78,443
$81,164
$83,884
$84,111
$85,514
$86,917
$88,321
$89,724
$91,127
$95,024
$97,744
$11,980
$11,980
$11,980
$11,980
$10,803
$10,803
$10,803
$10,803
$10,803
$10,803
$11,980
$11,980
$63,743
$66,464
$69,184
$71,905
$73,308
$74,711
$76,114
$77,517
$78,921
$80,324
$83,044
$85,765
monthly profit
$63,743
$2,720
$2,720
$2,720
$1,403
$1,403
$1,403
$1,403
$1,403
$1,403
$2,720
$2,720
Jul
January
February
March
April
May
June
July
August
September
October
November
December
January
February
March
April
May
June
July
August
September
October
November
December
January
February
March
April
May
June
July
August
September
October
November
December
January
February
March
April
May
June
July
August
September
October
November
December
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
2014
2015
2015
2015
2015
2015
2015
2015
2015
2015
2015
2015
2015
2016
2016
2016
2016
2016
2016
2016
2016
2016
2016
2016
2016
2017
2017
2017
2017
2017
2017
2017
2017
2017
2017
2017
2017
PERIODS
INTEREST DUE
NEW
PAYMENT BALANCE
61,023
60,148
59,269
58,386
57,498
56,606
55,709
54,808
53,902
52,992
52,077
51,158
50,234
49,305
48,372
47,434
46,492
45,544
44,592
43,636
42,674
41,708
40,736
39,760
38,779
37,793
36,803
35,807
34,806
33,801
32,790
31,774
30,753
29,727
28,696
27,660
26,618
25,572
24,520
23,463
22,400
21,332
20,259
19,181
18,097
17,008
15,913
14,813
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
60
-$305
-$301
-$296
-$292
-$287
-$283
-$279
-$274
-$270
-$265
-$260
-$256
-$251
-$247
-$242
-$237
-$232
-$228
-$223
-$218
-$213
-$209
-$204
-$199
-$194
-$189
-$184
-$179
-$174
-$169
-$164
-$159
-$154
-$149
-$143
-$138
-$133
-$128
-$123
-$117
-$112
-$107
-$101
-$96
-$90
-$85
-$80
-$74
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
$61,328.12
$60,449.11
$59,565.70
$58,677.88
$57,785.62
$56,888.90
$55,987.70
$55,081.99
$54,171.75
$53,256.96
$52,337.60
$51,413.64
$50,485.05
$49,551.83
$48,613.94
$47,671.36
$46,724.07
$45,772.04
$44,815.25
$43,853.68
$42,887.30
$41,916.09
$40,940.02
$39,959.07
$38,973.22
$37,982.44
$36,986.70
$35,985.98
$34,980.27
$33,969.52
$32,953.72
$31,932.84
$30,906.85
$29,875.74
$28,839.47
$27,798.02
$26,751.36
$25,699.47
$24,642.31
$23,579.88
$22,512.13
$21,439.04
$20,360.59
$19,276.74
$18,187.47
$17,092.76
$15,992.58
$14,886.89
$60,148.37
$59,269.36
$58,385.95
$57,498.13
$56,605.87
$55,709.15
$54,807.95
$53,902.24
$52,992.00
$52,077.21
$51,157.85
$50,233.89
$49,305.30
$48,372.08
$47,434.19
$46,491.61
$45,544.32
$44,592.29
$43,635.50
$42,673.93
$41,707.55
$40,736.34
$39,760.27
$38,779.32
$37,793.47
$36,802.69
$35,806.95
$34,806.23
$33,800.52
$32,789.77
$31,773.97
$30,753.09
$29,727.10
$28,695.99
$27,659.72
$26,618.27
$25,571.61
$24,519.72
$23,462.56
$22,400.13
$21,332.38
$20,259.29
$19,180.84
$18,096.99
$17,007.72
$15,913.01
$14,812.83
$13,707.14
January
February
March
April
May
June
July
August
September
October
November
December
2018
2018
2018
2018
2018
2018
2018
2018
2018
2018
2018
2018
13,707
12,596
11,479
10,357
9,229
8,095
6,956
5,811
4,660
3,504
2,342
1,174
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
0.005
60
60
60
60
60
60
60
60
60
60
60
60
-$69
-$63
-$57
-$52
-$46
-$40
-$35
-$29
-$23
-$18
-$12
-$6
$13,775.68
$12,658.91
$11,536.55
$10,408.59
$9,274.98
$8,135.71
$6,990.74
$5,840.04
$4,683.59
$3,521.36
$2,353.32
$1,179.44
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
1,180
$12,595.93
$11,479.16
$10,356.80
$9,228.84
$8,095.23
$6,955.96
$5,810.99
$4,660.29
$3,503.84
$2,341.61
$1,173.57
-$0.31