1. Create your menus' for a snapshot of one day- You will use this one day snapshot to develop the budget You much have a menu for the caf, a menu for catering and a menu for other You then need to give the menu selling prices and determine your cost of good sold (contribution margin)-See the blue tabs 2. How many potential customer could you have for this one day based of all three food & beverage outlets You need to determine how many employees are in the building and what your capture rate is. See green tab 3.Input the informatin from steps 1 and 2 into the Pro-Forma Budget-you can now caluclate your gross profit 4. Determine your salary and wages, input into the Pro Forma Budget for one day Then take that number and multiply times the 240 days you are open in one year to determine the total cost of salary and wages for a year 5. Input the salary and wages information into the Pro-Forma Budget 6. Now using the percentages given to you below add the dollar amount for the following areas in the pro forma budget Benefit Allocation -7.3% Advertising- Marketing-3.7% Utilities-2.3% Administrative Expense-3.3% Taxes/Insurance-2.2% Repairs and Maintenance-2.2% Depreciation -4.9% Interest-2.1% Income Tax-% 7. Complete the remainder of the Prof-Formu Budget New York, NY, 10011 Phone: (401)-749-5113 REVENUE Food Sales Other NET SALES COST OF SALES Food 2022 2023 2024 START YEAR 2023 END YEAR 2027 2025 2026 $ $ $ $ $ 2022 2023 2024 2025 2026 Other TOTAL COST OF SALES GROSS PROFIT (LOSS) #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! OPERATING EXPENSES Salaries and Wages Benefit Allocation Advertising-Marketing Utilities Administrative Expense Taxes/Insurance Repairs and Maintenance Depreciation TOTAL OPERATING EXPENSES 2022 2023 2024 2025 2026 $ $ $ - $ - $ OPERATING INCOME #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! Interest #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! Income before Income Taxes Income Taxes NET INCOME AFTER TAXES #VALUE! #VALUE! #VALUE! #VALUE! #VALUE! Menu Item Name Yogurt Berry Bar Egg white, turkey sausage, feta, whole wheat English muffin Egg, honey cured ham, Wisconsin cheddar, croissant Egg, bacon, American, everything bagel House baked croissants Danish, muffins Butter, fruit preserves Seasonal fruit, berries Eggs Selling Price Cost of Food Food Cost % $13.00 $3.50 26.90% $13.00 $4.50 34.42% $13.00 $4.50 34.42% $13.00 $4.50 34.42% $1.80 $0.50 $0.40 $1.80 Scrambled eggs Each $3.50 $0.40 0.11% Hard boiled eggs Each $5.50 $0.40 0.07% Bacon or sausage $1.50 $0.50 0.33% Turkey bacon or turkey sausage $1.75 $0.70 0.40% French toast or pancakes $1.95 $0.40 0.21% Oatmeal, brown sugar $3.25 $0.08 2.50% Lunch Salad Bar $7.00 $3.30 47.14% Turkey, Pork Sausage Lentil Soup GARDEN VEGETABLE QUINOA BAKE $8.00 $2.50 31.25% ADOBO RECADO TURKEY BREAST Roasted Tomato Rice V | Lemon, Olive Oil, Broccolini V Deli Mediterranean Tuna, Basil, Wheat Pita $3.00 $2.50 0.83 Grill Italian Mushroom Beef Blended Burger, Bun $3.00 $2.50 0.83 Action Kimchi Pancake Bowl Sesame Tofu V, BBQ Korean Chicken $5.50 $3.80 0.69 Menu Item Name Selling Price Cost of Food Food Cost % $ $32.49 $24 73.92% New England Lobster Roll $18.99 $12.99 68.40% Sandwiches $11.00 $4.80 43.64% House Roast Turkey, Brie, Apple, Honey, Sandwich Thin Grilled Chicken, No-Nut Pesto, Mozzarella, Tomato, Ciabatta Mediterranean Tuna Salad, Basil, Whole Wheat Wrap Salad Bar $7.00 $3.30 47.14% Menu Item Name Fruit Oatmeal Bowl Selling Price Cost of Food Food Cost % $2.50 $1.89 0.76 Chocolate Cookies $1.00 $0.30 0.30 Double Chocolate Brownie $2.99 $0.90 0.30 Packaged Chips, Bars, and Candy $6.00 $3.00 0.50 3 choices from 3 category - One day access Day Shift 1 Shift 2 Other/Catering Total Customer 1 2 3 4 5 6 7 8 9 0 0 0 0 0 0 0 0 0 0 10 11 0 0 12 13 14 15 16 17 18 19 0 0 0 0 0 0 0 20 0 Total Customers for the month Average Customer per Meal Period Total Customers for a Year Caf Position Salary or Hourly Wage Total Hours Worked Total Wage Compensation Catering Position Salary or Hourly Wage Total Hours Worked Total Wage Compensation