Thomas Keller, chef at Per Se in New York City, is considering adding poutine to the menu at his French restaurant. To make poutine, Keller will have to purchase a new deep fat fryer for $10,000. Installation costs for the fryer are expected to be $2,000. To make poutine, Keller will have to carry additional inventory of potatoes, cheese curds, and chicken stock. The additional food inventory is expected to cost $2,000. If Mr. Keller goes ahead with the poutine project, what are the initial cash flows? (Round your answer to the nearest dollar.)