Extrait
Table of contents
1 Unique selling proposition
2 Aims & objectives:
3 Key facts
4 Funding requirements and company structure
5 Competitive analysis
5.1 Market analysis summary
5.2 SWOT analysis
5.3 Price comparison
Costing & pricing
5.4 Food menu
5.5 Drink menu
5.6 Wine list
6 Breakeven analysis
7 Sensitivity analysis
7.1 Original estimate
7.2 Best case scenario
7.3 Worst case scenario
8 Monthly cash flow
9 Investment appraisal
9.1 Payback period method
9.2 Net present value method
10 Income statements
11 Cash flow statements
12 Balance sheets
13 Ratios
13.1 Profitability
13.2 Efficiency
13.3 Liquidity
13.4 Financial gearing
13.5 Restaurant-specific ratios
14 Appendix
14.1 Inventories budget
14.2 Trade receivables budget
14.3 Depreciation
14.4 Loan
14.5 Non-current assets
14.6 Staff expenses
14.7 Occupancy rates, average check and sales estimates
15 References
- Citation du texte
- BA MSc Christoph Müller (Auteur), 2011, Restaurant Financial Plan, Munich, GRIN Verlag, https://www.grin.com/document/200591
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