Business Plan for Fastlink Restaurant

 

Business Plan

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Business Plan for Fastlink Restaurant

Introduction

Fastlink restaurant is a modern-day convenient fast-food restaurant in the hospitality industry that aims to provide hotel services to the public. It will be a sole proprietorship firm owned by a single individual but managed by different individuals. To satisfy our customer’s needs, we will provide customer-friendly prices to attract more customers and increase sales.

Qualified staff will be employed to enhance efficient service delivery: the manager, chefs, waiters/waitress, drivers, and the cashier. Fastlink restaurant’s services will offer its customers food and drinks services, lodging, and hosting events. The business will also offer food and drinks delivery to the customers and catering services to the customers during events such as weddings, graduations, and funerals.

The primary source of capital to finance the firm will be personal savings and loans from the bank. Reinvestment and pooling back of profits will be an additional source of finance after the start-up and an engine for future growth as indicated in the financial plan. The end goal of any business is to make profits which will be reinvested to the business as there are no stakeholders to share the proceeds.

The financial plan will entail the major sources of start-up capital and the rationing strategy for efficient capital utilization. The capital will be used to acquire or lease the most crucial properties needed to start up the business. The plan will include the projected sales within the five years. The financial plan will also have the estimated profits and losses that will be made in the near future as the business continues with its operations. The break-even points will also be highlighted in the financial plan as well as the balance sheet statement at the end of the fifth year of the business’s operation. All the above estimates/projections will be shown in diagrams and charts and the calculations made to arrive at the figures.

Break-even Analysis

Break-even analysis is one of the components of the financial plan. The analyses try to find out the point where the total forecasted costs will be equal to the total forecasted revenues. This point is used to find out the total number of units cost required to cater to the total revenue in a firm. At this point, the restaurant will neither be making any profit nor any loss.

Assumptions made while determining the break-even analysis

  • Fixed costs of production are the same for all the years
  • All costs are assumed to be either fixed or variable
  • In all the years, the price of sales per unit remains the same
  • It is assumed that the business is only dealing with one product
  • Inventory at the start of the accounting period is the same as inventory at the end of the accounting period.

In the next five years, the company is estimated to have total sales of $100,000 and the production cost estimated at 10 per unit, whereas the total selling cost will be at $20. therefore, break-even quantity will be

Break-even quantity = (fixed cost/contribution per Unit)

$100,000/10=$10,000

The chart above illustrates that the total costs are equal to the total revenue at 10,000units. Therefore, when the number of units goes above the 10000units, the restaurant will be making some profits. Also, when the units go below 10000units, the restaurant will be incurring some loss.

Projected sales/Service Income

In the financial plan, there will be an estimate of the sales that are anticipated in the next five years. Proper sales projections will help in making informed decisions about the growth of the restaurant. This can be achieved by properly analyzing the customers’ needs by finding out what foods and drinks they like and at what price and proper assessment of the other established restaurants in the market. My projected sales forecast will be for the next five years, as shown below.

 

Units year 1 year 2 Year 3 Year 4 Year 5
Foods $500 $550 $600 $650 $700
Beverages $300 $400 $450 $500 $550
Lodgings $200 $250 $300 $350 $400
Events $100 $$50 $100 $150 $100
Prices          
Foods $5 $5 $5 $5 $5
Beverages $2 $2 $2 $2 $2
Lodgings $10 $10 $10 $10 $10
Events $5 $5 $5 $5 $5
Sales          
Foods $2500 $2750 $3000 $3250 $3500
Beverages $600 $800 $900 $1000 $1100
Lodgings $2000 $2500 $600 $700 $800
Events $500 $250 $500 $750 $500
Total $5600 $6300 $5000 5700 $5900

 

 

 

 

 

 

 

 

The chart above shows some of the services that will be offered at the restaurant and the estimated prices of each for the next five consequent years. When the unit costs are multiplied by the total forecasted sales, the total sales value can be determined effectively.

Projected Profit and Loss

Our business’s profit and loss statements will include the estimated amount of money that will be earned in the first five years of our service delivery to the customers. There will be an estimate of the profit that should be attained in the five years so as to increase our income and reinvest in the firm for its growth. The profits realized will be a source of income to the firm and will be used to pay the salaries to the staff and other obligations.

When preparing the profit and loss statement, it is assumed that;

  • The customers will need our products and services
  • That there will be a good customer base where the restaurant will be located
  • The restaurant will make a profit at the end of the year
  • There will be sufficient capital to run the restaurant until it reaches the break-even point.

 

 

Profit and Loss statements for the year Ending, 31st December

Particulars                                         Amount ($)
                                                Year 1    Year 2      Year 3    Year 4     Year 5
Sales                                        5600       6300          5000       5700        5900
Cost of Sales                            200        300             250          270          300
Gross Profit                            5400      6000            4750       5430         5600
Expenses
Salaries/wages                         100        100            120         120            100
Rent                                        50            50              50           50              50
Marketing                                   50        100              50           50             100
Other expenses                        100         10             100         100           100
Total Expenses                        300       260             420         320           350
Operating Income                 5100     5740          4330         5110        5250

 

Projected Balance Sheet

 

The projected balance sheet for our financial plan will show the estimated value of the restaurant for the next five years. It will show the restaurant’s assets, liabilities, and other equity earnings. This balance sheet will include the current and non-current assets as well as current and non-current liabilities. The balance sheet will help determine the restaurant’s financial position at the end of the fifth year and present an analysis of our strengths and weaknesses during the period.

Some of the assumptions made when preparing the balance sheet includes;

It is assumed that the income generated from the business will grow steadily over the years because the proceeds from the business will be injected back and that the economy will remain stable to allow profitability. The expenses are assumed to remain constant as they are already factored in as part of the operational costs.

Inventory and accounts receivable are assumed to grow as the years go by because the business is expected to make profits.

                                 Fastlink Restaurant
Balance Sheet Statement
As at 31st December 2025
Assets Amount ($)
Current Assets Year 1 Year 2 Year 3 Year 4 Year 5
Cash in hand 2000 3000 2500 3500 4000
Cash at bank 3000 1500 2000 2500 3500
Account Receivables   100   150   300    200 300
Total 5100 4650 4800  6200 7800
Fixed Assets
Machinery and Equipment 10000 11000 13000 12000 15000
Furniture and equipment 7000 5000 4000 3500 4000
Other assets 3000 2500 3700 4300 3900
Total Assets 25100 23150 25500 26000 30700
Liabilities and Capital
Account payables 3000 4000 2000 3500 4500
Other liabilities 12000 10000 13000 14500 18000
loans 5000 3000 5500 4200 5200
Total Liabilities 20000 17000 20500 22200 27700
Total equity 5100 6150 5000 3800 3000
Total liabilities& equity 25100 23150 25500 26000 30700

 

Above are the estimates of the restaurant’s financial position in the next five years, that is, the available assets and the sources of the incomes as well as the total liabilities due for the firm. This helps determine the firm’s market value and make proper decisions by evaluating the strengths and weaknesses inherent.

 

 

References

Abrams, R. M. (2003). The successful business plan: secrets & strategies. The Planning Shop.

Fullen, S. L. (2005). Opening a Restaurant Or Other Food Business Starter Kit: How to Prepare a Restaurant Business Plan & Feasibility Study: with Companion CD-ROM. Atlantic Publishing Company.

Ottenbacher, M. C., & Harrington, R. J. (2009). The product innovation process of quick‐service restaurant chains. International Journal of Contemporary Hospitality Management.


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