Hudson Valley Restaurant and Bar Income Statement Horizontal Analysis - Year End 2019 and 2020 YE 2019 YE 2020 $$ Change Change Sales Revenue Food Revenue $995,000 $1,115,000 Beverage Revenue $302,500 $351,600 Total Sales Revenue $1,297,500 $1,466,600 Cost of Sales Food COS $352,500 $345.200 Beverage COS $95,000 $127,000 Total Cost of Sales $447,500 $472,200 Labor Expense $382.560 $564,310 Prime Cost $830,060 $1,036,510 Controllable Expenses Operating Supplies Expense $20,100 $25.300 Administrative and General Expense $10,200 $11,405 Advertising and Promotion Expense $4,200 $4.600 Repairs and Maintenance $2,900 $1.650 Utilities $14,100 $12,545 Total Controllable Expenses $51.500 $55.500 Controllable Income $415,940 $374,590 Non-Controllable Expenses Depreciation $10,000 $10.000 Occupancy Costs $152,000 $152,000 Interest Expense $5,800 $5,200 Total Non-Controllable Expenses $167,800 $167,200 Operating Income $248,140 $207,390Hudson Valley Restaurant and Bar Income Statement Vertical Analysis - Year End 2019 and 2020 Sales Revenue Food Revenue Beverage Revenue Total Sales Revenue Cost of Sales Food COS Beverage COS Total Cost of Sales Labor Expense Prime Cost $830.060 $1,036,510 Controllable Expenses Operating Supplies Expense $20.100 $25,300 Administrative and General Expense $10,200 $11,405 Advertising and Promotion Expense $4,200 $4,600 Repairs and Maintenance $2,900 $1,650 Utilities $14,100 $12,545 Total Controllable Expenses $51.500 $55,500 Controllable Income $415,940 $374,590 Non-Controllable Expenses Depreciation $10.000 $10,000 Occupancy Costs $152,000 $152,000 Interest Expense $5,800 $5,200 Total Non-Controllable Expenses $167,800 $167,200 Operating Income $248,140 $207,390Hudson Valley Restaurant and Bar Partial Balance Sheet Horizontal Analysis YE 2019 YE 2020 Current Assets Cash $48,200 $31,600 Credit Card Receivables $2,740 $3,100 Accounts Receivable $890 $1,475 Marketable Securities $1,200 $18,000 Prepaid Expenses $3,900 $5,400 Food Inventory $6,900 $4,700 Beverage Inventory $3,620 $2,960 Total Current Assets $67.450 $67,235 Current Liabilities Accounts Payable $10,900 $9.400 Accrued Expenses Payable $3,250 $2,100 Taxes Payable $22.200 $24,300 Current Mortgage Payable $13,200 $11,600 Total Current Liabilities $49,550 $47,4003. Using the Bottoms up Approach to Pricing, determine the minimum sales revenue required for the first year the business will be open. Estimates and Projections for Second Location Desired Net Income for Ist Year from Second Location = $85,000 Income Tax Rate = 24% Annual Rent (Occupancy Cost) = $60,000 Insurance and Licenses Expense= $6,000 Utilities Expense = $5,000 Repairs and Maintenance= $4,500 Administrative and General Expense = $13,500 Management Salaries = $150,000 Operating Supplies Expense = $20,000 Depreciation = $1 1,000 Advertising and Promotion Expense= $5,000 Interest Expense = $4,000 Variable Cost % Projections include: Food & Beverage COS at 32.5% and Labor at 34.5%. Include Other Variable Cost of 2.5%. Employee benefits are included in the estimates. Seats = 100 Projected Business = 60% Dinner and 40% Lunch, Food Sales = 80% and Beverage Sales =20% Projected Seat Turns = 1.6 for Dinner and 1.1 for Lunch Open 6 days a Week. Closed 5 additional days per year.4. Prepare an Annual Budgeted Income Statement for the second location [using the information from question 3.} Use as much detail as possible and a format appropriate for Managerial Accounting [from Chapter I l Budgeting and Internal Controls packet USAR Format 1with vertical analysis.) Please do not use a condensed format. 1|Write a short paragraph highlighting your three main concerns regarding This budget. Additionally, comment on the revenue projections compared to the original location and identify if you believe any incremental adjustments to the budget should be implemented. 5. Calculate minimum average check projections for both meal periods based on the budgeted income statement and other information given. What concerns do you have regarding these projections? Discuss two strategies to address these concerns. What additional information should you consider? What would you recommend average check goals to be? Why