please choose a restaurant as a business

Balance Sheet

Prepare a balance sheet with projected amounts for the opening day, year 1, year 2, and year 3 end. Keep the categories the same so that you are comparing the same details.

Costs and Expenses

Create a Costs and Expenses worksheet based on the details of your business plan. Estimate the monthly and annual amounts for each expense. Make a note for irregular amounts like semi-annual licenses or large inventory purchases then indicate lump-sum amounts or estimate the approximate monthly costs. Attach this as an appendix.

Income Statement

Prepare an Income statement with projected income for the first, second, and third years of business. Attach this chart to your plan as an appendix.

Projected Sales Forecast

Prepare a Sales Forecast for the first, second, and third years of business. Use the details from your Feasibility section and break it down into monthly projections. Attach this chart to your plan as an appendix.

Explain how your projections were estimated. Include reasons like seasonal variation, growth levels, special promotion events, and any other significant factors. (Note at the bottom of the Sales Forecast.)

Summarize your customer credit policy, when you expect the cash to be received, and how you will collect on outstanding accounts. (Note at the bottom of the Sales Forecast.)

Summarize any credit or payment terms you expect from suppliers and how this will effect your cash disbursements. (Note at the bottom of the Sales Forecast.)

Cash Flow

Prepare a Cash Flow statement with projected income for the first three years of business, broken down by month. Attach this chart to your plan as an appendix.