Food-nique

Let Food Be Thy Medicine

Market Research
Group Two: I. Bachman, A. Boone, M. Karavolis, A. Markie,
S. Lilly, E. Simon
Presented by: Allana Boone and Irissa Bachman
Course: NTRN 517 Professor Kam
Date: April 15, 2015

General Manager: Irissa Bachman

Business phone number: 216-8675309
Email: foodnique@gmail.com
Food-nique
WEBSITE IN PROGRESS
APP COMING SOON IN 2016!

Executive summary
Product/service
Quality ingredients
Fast casual
Simple menu

Customer needs
Convenience
Health and wellness

Competitive advantage
Inspired Chef Specials
RDN on site
Nutrition classes

Target Customers

Health conscious
Educated
Ideal age range: 20-40 years old
Various ethnicities and
backgrounds

 Opportunities: fast-casual less saturated increased opportunities for entry and growth
Market trend: higher gravitation for
healthier, fast meals
Defining new type of dining: fast casual
with quality ingredients and the ability to
obtain nutrition guidance from qualified
professionals

WHY ARE WE CREATING THIS

COMPANY?

Primary Goals
Customer Satisfaction
Maximize profits within the first two
years
Reach full capacity of weekly class
Future Goals
Expansion
Sales
Increased class participation

Projections
New products
Company website
Mobile application

Cash flow position

$2.88m sales: 20%($576,000) cash sales,
80%($2.3m) credit card sales
SBA loan: $400,000
Investors: $100,000

Market share

Income Statement
2015

2016

2017

$2,880,000.00
$15,600.00
$2,895,600

$2,992,312.00
$18,700.00
$3,011,012

$3,109,120.00
$23,400.00
$3,132,520

$0.00

$76,100.00

$47,347.00

$723,900.00
$723,900.00

$752,753.00
$752,753.00

$783,130.00
$783,130.00

$2,171,700

$2,258,259

$2,349,390

Sales
Food & Bev
Ed. Classes
Total Sales
Beginning Inventory
Cost of Sales
Food & Bev
Total Cost of Sales
Gross Profit

Revenue-COS

Payroll
$455,568.00
$156,362.00
$611,930.00
$1,335,830.00

$807,081.00
$162,595.00
$969,676.00
$1,722,429.00

$836,445.00
$169,156.00
$1,005,601.00
$1,788,731.00

Direct Operating Expenses $136,093.00

Gen & Admin Expens
$92,659.00
$800,000.00
Inventory
$89,763.00
Utilities
$150,000.00
Equipment
$20,269.00
Repairs & Maintenance
$488,784.00
Total Operating Expenses

$141,518.00
$96,352.00
$800,000.00
$93,341.00
$0.00
$21,077.00
$352,288.00

$147,229.00
$100,241.00
$800,000.00
$97,108.00
$0.00
$21,928.00
$366,506.00

Net Profit

$936,295.00

$977,283.00

Salary & Wages

Employee Benefits
Total Payroll
Prime Cost
Expenses

Revenue - All cost

$1,070,986.00

Income Statement
2015

2016

2017

$2,880,000.00
$15,600.00
$2,895,600

$2,992,312.00
$18,700.00
$3,011,012

$3,109,120.00
$23,400.00
$3,132,520

$0.00

$76,100.00

$47,347.00

$723,900.00
$723,900.00

$752,753.00
$752,753.00

$783,130.00
$783,130.00

$2,171,700

$2,258,259

$2,349,390

Sales
Food & Bev
Ed. Classes
Total Sales
Beginning Inventory
Cost of Sales
Food & Bev
Total Cost of Sales
Gross Profit

Revenue-COS

Payroll
$455,568.00
$156,362.00
$611,930.00
$1,335,830.00

$807,081.00
$162,595.00
$969,676.00
$1,722,429.00

$836,445.00
$169,156.00
$1,005,601.00
$1,788,731.00

Direct Operating Expenses $136,093.00

Gen & Admin Expens
$92,659.00
$800,000.00
Inventory
$89,763.00
Utilities
$150,000.00
Equipment
$20,269.00
Repairs & Maintenance
$488,784.00
Total Operating Expenses

$141,518.00
$96,352.00
$800,000.00
$93,341.00
$0.00
$21,077.00
$352,288.00

$147,229.00
$100,241.00
$800,000.00
$97,108.00
$0.00
$21,928.00
$366,506.00

Net Profit

$936,295.00

$977,283.00

Salary & Wages

Employee Benefits
Total Payroll
Prime Cost
Expenses

Revenue - All cost

$1,070,986.00

Breakeven Analysis Year 1

Break Even Point
Fixed Cost
Total Mangement salaries
Hourly Labor
Direct Operating Cost
Utilities
General and Administrative
Repairs and Maintenance
Loan and Lease Payments
Total Fixed Cost

Yearly Cost

Variable Cost
Cost of Sales
Variable Hourly Labor
Credit Card Fees
Cunsumable Supplies

Yearly Precentage

$215,350
$218,218
$136,093.00
$89,763.00
$92,659
$20,269.00
$40,000
$812,352

25%
7.60%
2%
1%

Total Variable Cost Precentage

36%

Gross Profit Margin

64%

Break Even Calculation

Total Fixed Cost
Gross Profit Margin
Break Even Point

$812,352
64%
$1,261,416

Breakeven Analysis Year 1

Break Even Point
Fixed Cost
Total Mangement salaries
Hourly Labor
Direct Operating Cost
Utilities
General and Administrative
Repairs and Maintenance
Loan and Lease Payments
Total Fixed Cost

Yearly Cost

Variable Cost
Cost of Sales
Variable Hourly Labor
Credit Card Fees
Cunsumable Supplies

Yearly Precentage

$215,350
$218,218
$136,093.00
$89,763.00
$92,659
$20,269.00
$40,000
$812,352

25%
7.60%
2%
1%

Total Variable Cost Precentage

36%

Gross Profit Margin

64%

Break Even Calculation

Total Fixed Cost
Gross Profit Margin
Break Even Point

$812,352
64%
$1,261,416

References

Pearson. Controlling Foodservice Costs. 2nd ed. Chicago,

IL: National Restaurant Association Education
Foundation; 2013.

http://
www.chicagotribune.com/business/breaking/ct-res
taurant-forecast-0128-biz-20150127-story.html
http://www.restaurantowner.com/public/811.cfm

http://smallbusiness.costhelper.com/bookkeepers
.html-

https://www.sba.gov/content/7a-loan-amountsfees-interest-rates

http://smallbusiness.chron.com/common-foodlabor-cost-percentages-14700.html