zara restaurant and lounge business plan

Cover Page

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Copyright Palo Alto Software, Inc., 1995-2009 All rights reserved.11.0 Executive Summary

2Chart: Highlights

21.1 Mission

21.2 Keys to Success

31.3 Objectives

42.0 Company Summary

42.1 Company Ownership

42.2 Start-up Summary

52.2.1 Location & Operations

6Chart: Start-up

6Table: Start-up

7Table: Start-up Funding

83.0 Services

93.1 Zara Menus

104.0 Market Analysis Summary

104.1 Market Segmentation

11Table: Market Analysis

11Chart: Market Profile (Pie)

114.2 Target Market Segment Strategy

124.3 Service Business Analysis

124.3.1 Competition and Buying Patterns

135.0 Strategy and Implementation Summary

135.1 Competitive Edge

135.1.1 Competitor Analysis

155.2 Marketing Strategy

175.2.1 Marketing Program

195.3 Sales Strategy

195.3.1 Sales Forecast

20Table: Sales Forecast

20Chart: Sales Monthly

21Chart: Sales by Year

215.4 Milestones

21Table: Milestones

226.0 Web Plan Summary

237.0 Management Summary

247.1 Management Team

257.2 Personnel Plan

27Table: Personnel

288.0 Financial Plan

288.0 Financial Plan

288.1 Investment Opportunities

298.2 Important Assumptions

318.2.1 Risk Analysis/Mitigation

32Table: General Assumptions

338.3 Profit and Loss Statement


33Chart: Profit Monthly

34Chart: Profit Yearly

34Chart: Gross Margin Monthly

35Chart: Gross Margin Yearly

35Table: Profit and Loss

378.4 Break-even Analysis


37Table: Break-even Analysis

37Chart: Break-even Analysis

388.5 Cash Flow Statement

38Chart: Cash

38Table: Cash Flow

408.6 Balance Sheet Statement


40Table: Balance Sheet

418.7 Business Ratios

418.7 Business Ratios

41Table: Ratios

428.8 Expansion, Payback & Exit Strategy

1Table: Sales Forecast





5Table: Cash Flow

5Table: Cash Flow



8Table: Personnel

8Table: Personnel

1.0 Executive Summary

Our initial statement to Investors and Financial Lenders, this restaurant/ethnic food business plan, is a candid disclosure of the Zara Restaurant & Lounge business proposal -our intent isto set realistic business expectations, and eliminate any questionsabout the profitability of this business venture.

Entrepreneurs have a tendency to paint the restaurant business plan with a very optimistic brush, highlighting strengths and camouflaging the risks. We, asbusiness owners, have a vested stake and financial commitment in the success of this restaurant. Our intent is tohave a definitive business, financial, and marketing plan that not only servesour need for capital financing, but is utilized as our daily business roadmap. We havetaken all precautions to validate our business and financialmodels,focusing on realistic projections. We have accomplished this as follows:

1. Our financial model is rooted in industry facts, not optimism. We have based costs on our vast industry and practical experience with similar ventures, validation against National Restaurant industry cost averages, and analysis against local Atlanta market averages. We have taken a collective look at all figures to make solid business estimates.

2. Our business concept was derived from detailed Market Analyses. Insteadof building a business around a preconceived concept, we analysed the market findings and built a concept around our consumers. In other words,our business is built to service an unmetconsumer 'want'.

3. A buffered financial plan that ensures adequate capitalization. A contingency buffer is included in the start-up cost to ensure the business in not under financed, as well as giving the business adequate funding to sustain it in the first six months of start-up. Our industry experience confirms a longer ramp-up stage for restaurants over other retail/service businesses. A common mistake for new entrepreneurs , but fully addressed in this business plan.

4. A solid Risk Mitigation Plan. We have evaluated traditional and non-traditional risks associated with Restaurant failure and accounted for them directly in the business plan. Instead of dismissing the risks, we have identified validmitigation strategies for each.

5. Deep Management Experience. Our management team has20 years combined experience,involved with over 86 restaurant openings, and deep involvement with the Atlanta restaurant industry.

The total capital requirement to launchZara Restaurant & Lounge is $740,000, of which $643,000 is allocated to start-up capital, and $97,000 as business operations cash reserve.

This Plan is being submitted in order to secure a Business loan for $430,000. The loan will be used towards Equipment purchase, Design, Construction, and Operational Start-Up expenses. Owners, Mr. Alex Hunte and Mr. Peter Smith are investing $110,000 in personal capital. Private Investors, who will be part owners with a non-managerial interest in the business, will contribute the remaining $200,000.

As owners, our commitment is to take personal accountability for all financial debt. We have taken the necessary precautions to ensure the business is fully capitalized, and have addressed all financial shortfalls to ensure a successful business start-up. Under a realistic scenario, the company should have over $84,000 in cashbalance the third year. Even with the worst-case sales scenario, we reach a Net Worth break even at the end of Year 5. On a linear projection, the entire financial debt will be retired by Year 7.

Chart: Highlights

1.1 Mission

Zarawill bean inspiring restaurant, combining an eclectic atmosphere with excellent and interesting food. The mission is to have not only a great food selection, butalso efficient and superior service - customer satisfaction is our paramount objective. Zara will be the restaurant of choice for a mature and adult crowd, couples and singles, young and old, male or female.

Employee welfare, participation, and training are equally important to our success. Everyone is treated fairly and with the utmost respect. Our employees will feel a part of the success of Zara Restaurant & Lounge.

Our concept combines variety, ambiance, entertainment and a superior staff to create a sense of 'place' in order to reach our goal of overall value in the dining/entertainment experience. We offer fair profits for the owners and investors, and a rewarding place to work for the employees.

1.2 Keys to Success

1. Unique, Innovative & Contemporary:The creation of a unique andinnovative fine dining atmosphere will differentiate us from the competition. The restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a fine dining experience in an electric atmosphere.

2. Product quality: great food, great service and atmosphere.

3. Spice of Life' Menu: The menu will appeal to a wide and varied clientele.Our eclectic menufeatures regional specialties around the globe,from Spanish ceviche, to Thai and Indian curries, to local crabcakes.

4. Employee Retention Focus: Employee retention and development programs will be a primary focus and success platform for this business. Through these programs, we will be able to draw seasoned and elite professionals and build a committed work force. We have budgeted for astock option program for Chef and Management positions to subsidize a lower salary base. This lowers ourimmediate overhead and attracts quality staff.

5. Cost Control Focus: We will control costs at all times, without exception. Cost Control will be an integrated function of the restaurant from the onset. Cost control is about managing the numbers -interpreting and comparing the numbers that impact the bottom line. 80 percent of the success of a restaurant is determined before it opens. Our focus is to reduce the cost of goods sold to meet our profit margin goals by managing the following crucial elements of cost: Purchasing, Receiving, Storage, Issuing Inventory, Rough Preparation, Service Preparation, Portioning, Order Taking, Cash Receipts, Bank Deposits and Accounts Payable. We will use of this restaurant/ethnic food business plan to track actual costs against our forecasts in managing thebusiness.

Due to intense competition, restauranteurs must look for ways to differentiate their business to achieve and maintain a competitive advantage. Midtown/Downtown Atlanta's redevelopment requires a place that will fit into the 'new look' of the community, onethat is contemporary and entertaining. Zara will fill that niche.

1.3 Objectives

Zara Restaurant & Lounge's objectives for the first three years of operation include:

Keeping food costs atless than 35% of revenue.

Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our stretch' is to attain 70.73% by Year 3.

Keeping employee labor cost between 37-39% of total sales.

Remaininga small, unique restaurant with eclectic food and service.

Averaging sales between $1,200,000 - 1,500,000 per year.

Promoting and expanding the Zara restaurant concept as a unique Midtown destination restaurant.

Expanding our marketing and advertising in Atlanta andin the neighboring suburbs toincrease our customer base.

Achieving a profitable investment returnfor investors for Years 2 - 6.

2.0 Company Summary

The DesignZara Restaurant & Lounge is unique to Midtown Atlanta. The restaurant features 3 venues in one (a concept called Multi-Branding'): A Tapas Lounge, Cosmopolitan Bar, and Full Service Dining. This concept offers customers variety, offering multiple dining and entertainment options within a single establishment. The spatial and menu divisions will broaden our appeal andprovideour customerswith a different experience on each visit.

The atmosphere caters to a young but mature adult crowd. This is not a family dining establishment. Total space requirementsare 3,000square feet. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as key criteria. We will draw on our Advisory Board as part of the site selection and lease negotiation.

The MenuZara is focused on servicing Atlanta's growing demand for an ethnic eating experience.For lack of a better term we are launching a multi-ethnic' cuisine restaurant - a restaurant concept thatresponds toAtlanta's need for selection and choice. Zara is a complimentary mingling of international cuisine on a single menu. The Midtown demographics fit this concept perfectly.

The ManagementOur management teamhas over 48 years combined experience in food, restaurant and hotel, business management, finance, and marketing arenas.

2.1 Company Ownership

The restaurant will start out as an LLC corporation, owned by its founders, Zander Hunte and Peter Smith. Mr. Smith will function as the General Manager and Executive Chef,and Mr. Hunte as Managing Partner.

Mr. Hunte and Mr.Smith havea long-standingprofessional relationship in the restaurant industry, stemming back toToronto, Canada. Mr. Smith is an accomplished restauranteur, having owned several full-service restaurants. He currently owns Brassaii Restaurant (www.brassaii.com), and Bauhaus Bar and Nightclub. Mr. Smith is also an international Restaurant Consultant for top organizations such as the Starwood Group, who own the hotel chains of The Westin, Sheraton Hotels, Four Points, St. Regis, and W Hotels.

Mr. Hunte hasa background in International Business Management, and is certified in Restaurant and Hotel Management. Under the management of Zander Hunte, Myth Restaurant was a feature restaurant in Toronto, and distinguished as a top 10 restaurant while under his managementfrom 1992 - 1995.

2.2 Start-up Summary

We are currently negotiating a restaurant space of3,000 sq. ft. in Midtown Atlanta, Georgia, and will open Zara in October of this year.

Our start-up costs are mostly expensed equipment, furniture, painting, reconstruction, rent, start-up labor, liquor license, and legal and consulting costs associated with opening our restaurant. At the start of business, $97,000 will be allocated for business operations reserve. This is a solid start-up forecast based on our market analysis and our knowledge and experience in the industry.

We will purchase the following $73,311 worth of current assets during start-up :

Fixtures and Lighting: $32,250

Bar Equipment: $26,183

Sound and Televisions: $8,378

Office Equipment (2 Computers, Fax, Printer, Safe): $6,500

Long-term Assets in the amount of $65,000 include all kitchen equipment.

We have budgeted for the services for a premier Restaurant Consultant familiar with the Atlanta Market. This is especially key during the site selection and start-up stage. This company will have an integral role in validating the final restaurant location and personnel selection, and participate on the Zara Advisory Board.

The two owners are personally committing $110,000 of capital, plus a $300,000 SBA 7(A) loan guaranty. In addition, we have obtained a $130,000 grant from the city towards restoration of our historical building, as part of the city's Midtown revitalization program, contingent upon locating in the proposed space. We are seeking $200,000 ofequity investment to fully fund Zara's startup costs.

2.2.1 Location & Operations

Restaurant LocationMidtown Atlanta is the location selected for the Zara concept. The outlook for the future of Atlanta's Midtown district is exceptionally positive and the most progressive development area in the city. Developers are infusing over $50 billion in Commercial, Residential, and Retail development. Zara's will benefit from Atlanta's desire to revamp the Midtown district with a $130,000 renovation grant for restoring and renovating the 100 year old property we plan to lease.

The market has been carefully selected and tested for the necessary demographics and retail traffic necessary to meet the goals laid down for profitability. The busy Midtown commercial/residential location has been chosen based upon a successful demographic model and a traffic count of more than 33,000 cars daily.

Restaurant DesignSingle-Level Design Concept: Thetotal space requirement is 3,000 square feet. The restaurant will feature a comfortable and open concept design. The central dining area will allocate 76 seats, the lounge 22 seats, and the dining bar with 12 seats. In total, the restaurant will provide seating for 110 patrons. Where possible, consideration will be given to incorporate a dining patio. Zoning, parking, and accessibility issues will be reviewed as part of this analysis.

Optional Patio: During the busy summer months customers can also sit outside on our patio and we will offer a special summer menu, featuring lighter fare, exotic drinks, as well as non-alcoholic offerings. The patio setting will be a fun and casual atmosphere for the summer crowd.

Operating CriteriaThe restaurant will be located in Midtown Atlanta. The restaurant will service lunch, dinner, and after-hours dining during the week and weekends. The restaurant will operate during peak service time to take advantage of street traffic, and after-hour patronage from the entertainment facilities in the area. Service will be available during the following hours:

Lunch: Monday to Saturday, 11 a.m. - 2:30 p.m.

Dinner: Monday to Saturday, 5:30 p.m. - 12 midnight

Sundays - Market brunch takeout only.Chart: Start-up

Table: Start-up

Start-up

Requirements

Start-up Expenses

PROJECT MANAGEMENT$0

Restaurant Consultant (4 months)$15,911

DESIGN$0

Architectural Design$2,195

Structural & Plumbing Design$1,368

Mechanical & Electrical Design$2,155

Graphic Design$1,185

Electrical & Structural Engineering Fees$2,592

Design Consultants (Kitchen, Interior & Dining)$9,119

Engineer & Architect Fees$7,040

CONSTRUCTION$0

Plumbing$33,244

HVAC (Air Return, Air Ducts, etc.)$19,250

Electrical$7,964

Disposal & Demolition$4,122

Structural Construction (4 Months General Labour)$52,099

Facade (Exterior Construction)$3,092

Plaster (Dry Wall)$2,061

Mill & Metal Work$8,244

Interior Finishes (2500 - 3000 sq. ft.)$14,538

Flooring$14,622

Fire Alarm System$3,092

Security & Phone System$4,615

EQUIPMENT$0

Liquor Control System - Lease$0

Stools, Chairs, Tables, Uniforms$38,025

POS (Point of Sale System) - Lease$0

Glassware, Flatware, Smallware (Bar & Lounge)$3,298

Glassware, Flatware, Smallware & Supplies (FOH)$8,298

Dishwasher, Ice & Glasswasher - Lease$0

Kitchen Equipment Freight Fees$2,389

FF&E Taxes (Taxes on Purchase)$7,988

OPERATIONAL$0

Capitalized Legal Fees (LLC, Investor Agreements)$7,080

Software: Restaurant/Inventory$5,500

Software: Cost Control$6,000

Impact, Tap & Permit Fees$3,115

Business License & Temp Certificate of Occ.$1,615

Liquor Licenses$4,615

Utilities, Disposal, Tax & Insurance$9,275

Security Deposits (Phone/Elec/Gas/Water)$6,250

Initial Lease Deposits$6,250

Bank & Loan Closing Costs$6,250

Web Site Construction$5,800

Initial Marketing, Training & PR$19,550

Research & Development$3,050

Start-Up Salary (Mngt & Chefs)$58,050

Recruiting (Staff)$14,550

Inspections$750

Initial Cleaning Services$1,000

Total Start-up Expenses$427,209

Start-up Assets

Cash Required$97,099

Start-up Inventory$27,500

Other Current Assets$73,311

Long-term Assets$65,000

Total Assets$262,910

Total Requirements$690,119

Table: Start-up Funding

Start-up Funding

Start-up Expenses to Fund$427,209

Start-up Assets to Fund$262,910

Total Funding Required$690,119

Assets

Non-cash Assets from Start-up$165,811

Cash Requirements from Start-up$97,099

Additional Cash Raised$49,881

Cash Balance on Starting Date$146,980

Total Assets$312,791

Liabilities and Capital

Liabilities

Current Borrowing$0

Long-term Liabilities$300,000

Accounts Payable (Outstanding Bills)$0

Other Current Liabilities (interest-free)$0

Total Liabilities$300,000

Capital

Planned Investment

Zander Hunte$60,000

Peter Smith$50,000

Investor 1$40,000

Investor 2$40,000

Investor 3$40,000

Investor 4$40,000

Investor 5$40,000

Midtown Revitalization Grant$130,000

Additional Investment Requirement$0

Total Planned Investment$440,000

Loss at Start-up (Start-up Expenses)($427,209)

Total Capital$12,791

Total Capital and Liabilities$312,791

Total Funding $740,000

3.0 Services

Zara Restaurant & Lounge will feature internationaldishes, aneclectic ambiance, and superior service. Our food will be of the finest quality and prepared with exotic flare. Customer satisfaction is the driving force behind our success. We will change our menu every4 months, but maintain the 'favorites' for loyal patrons.Portions will bemodestly sized,garnished with stunningpresentation.

Our wine list will be modest and primarily focused onwines from California, Spain, Portugal, and Argentina. Approximately 25% will be available exclusively by the glass, and the remaining labels will be available by the bottle.We will also feature a moderate international beer selectionon tap and in bottles.TheZara bar features a comprehensive selection of local and international spirits.

The kitchen staff will have the best in culinary education and work experience. Their creative talents will compliment one another. The lounge and restaurant staff will offer the finest servicein an electric atmosphere and offer customers an extraordinary dining experience.

3.1 Zara Menus

Zara's variedinternational menu willfeature Thai, Chinese, Spanish, and otherregionalflavors.The menu flows together to create complementary elements. Normal dining will have a reduced Tapas, Appetizer and Entre selection, while the Fusion Dim Sum menu will have special items featured only for after-hours dining. The final menu will be defined by the Executive Chef and paired with the wine menu. We have carefully selected a premiumwine, beer, and alcohollisting, from which we will choose a modest rotating selection. Zara'smarketing will focus on our exotic foods, but our hours, target market, and location will produce significant alcoholic drinks sales. Tapas, in particular, are small dishes meant for sharing while drinking sangria, wine, or other mixed drinks, and the Tapasmenu will play up this idea with drink suggestions.

The list below offers asmall selectionof our opening menu offerings:

Zara Tapas

Shrimp Baskets w/ sweet & sour peanut coulis Minced curry beef/chicken w/ onions in roti wrap (or spring roll)

Mixed Seafood Ceviche w/ couscous siding

Bamboo Chicken Satay w/ kaffir lime and Sesame marmalade

Zara Appetizers

Bread basket served with Olive oil, Black Pepper, and Goat Cheese dip

Blue Crab Fritters with Mango-Tamarind sauce

Crab Cake medallions w/ Shrimp & Lobster Zara'

Salads Mixed Greens with Spanish sherry wine vinaigrette

Asian Pear and Endive Salad with Blue Cheese & Walnuts

Entrees Tequila Scallops w/ a Spanish sherry reduction

Thai Red Chili rubbed shrimp

Voodoo Prince Curry Chicken and Bock Chow w/sticky rice in Banana Leaf

Herb Roasted Chicken with Zara' Coo-Chee (House) spices

Desserts Chocolate Chunk Bread Pudding w/ Bourbon Cherry sauce

Zara Chocolate Explosion Milk, Dark and White chocolate

Zara Fruit Plate

Specialty Drinks & Coffees ($3.5 - 9.5) A key source of revenue for the restaurant will be alcohol and bar sales. The restaurant will feature exotic drinks on a separate menu. Alcoholic drink specials will be featured, as well as a large non-alcoholic selection. After-hours bar service will feature selections of non-alcoholic drinks to increase bar sales during lunch and after regulatory hours. Bar pricing is competitive; prices range from $3.50 to 6.95. Non-alcoholic drinks will be in the higher price bracket due to preparation requirements. Prices will range from $4.75 to 9.50.

4.0 Market Analysis Summary

Insteadof building a business around a preconceived concept, we conducted market researchand built a concept around our consumers. Our market analysis identified the following key drivers as areas of opportunity to service Atlanta's restaurant customers:

1. Portion Selection: Nearly 95% of our surveyed focus group endorsed having a choice of different size portions. This statistic is in line with findings reported by theTableservice Operator Survey. Zara's Tapas concept is built to offer different-sized portions. Our customers want the option to choose what satisfies their appetite.

2. Menu Variety: Ethnic restaurantsare increasingin Atlanta. The proliferation of international cookbooks, food magazines, TV cooking shows and imported goods offers ample evidence that America, as a whole, is currently on an international tasting spree. In fact, eating places that identify themselves as ethnic establishments numbered nearly 78,000 in 1999 and recorded sales of $30.5 billion.Our research results do notidentify any single ethnic style of restaurant as desired, but rather suggest that incorporating strong multi-ethnic influences in the menu selection will be popular. Again, variety is the underlying element for this concept.

3. The Dining Experience: Customer satisfaction with food and service has been and continues to be of utmost importance, but our findings indicate that the dcor, lighting, bar, and other options to improve the dining experienceare also factors in customerdecisions. Zara takes all these factors in consideration for the design of this cosmopolitan restaurant.

4. Reasonable Prices: This was no surprise given the economic tide. Although the restaurant industry as a whole has seen growth in 2002/2003, customers are demanding value for their dining dollar. Zara's menu is priced at a mid-tier level, with no entre over $20. In addition we have an extended Tapas and Appetizer selection priced between $3.50 - $9.50, allowing budget dining in a full-service restaurant.

4.1 Market Segmentation

Zara's Restaurant & Loungeintends to cater to a wide customer base. We want everyone to feel welcome and entertained. We have defined the following groups as targeted segments that contribute to our growth projections:

The Business Person

Downtown Atlanta Couples

The Destination Customer

High-End Singles

Tourists

These particular market segments are 25-45 years old, have disposable income, and are seeking upscale, trendy, and comfortable restaurant options. These are the types of people who frequent other restaurants and bars in the area. They arelikely to spend more on experiences they perceive as unique, cosmopolitan, and sophisticated. They are also the most open totrying something new, foodwise, and willembrace our international fusion cuisine.

Table: Market Analysis

Market Analysis

Year 1 Year 2 Year 3 Year 4 Year 5

Potential CustomersGrowthCAGR

Business Person18% 9,925 10,223 11,348 11,688 12,039 4.95%

Downtown Atlanta Couples32% 17,645 18,527 20,565 21,593 22,673 6.47%

Tourists13% 7,168 7,311 7,896 8,054 8,215 3.47%

The Destination Customer8% 4,411 4,499 4,724 4,818 4,914 2.74%

High-end Singles29% 15,991 16,950 18,815 19,944 21,141 7.23%

Total5.76% 55,140 57,510 63,348 66,097 68,982 5.76%

Chart: Market Profile (Pie)

4.2 Target Market Segment Strategy

The Business Person: They work hard all day and often stay overnight in a strange city. They need a competent establishment that helps impressclients and prospects. Afterward, they want to relaxand use the money they are making(or is expensed by their company). They spend the most on drinks, food and tips. Zara's cosmopolitan flair and comfortable atmosphere will be perfect for sophisticated business people, whether they live in and around Atlanta or are here for work.

Downtown Atlanta Couples: The restaurant will have an intimate, romantic, enticing adult atmosphere that suggests "date." Zara's will be the best date location in town. These young Midtown couples are generally very successful working professionals. In most cases they are budgeting to eat out on a regular basis, as they don't have the time to prepare food nightly.

The Destination Customer:Atlanta is a very'sectioned' city, and consumers often look only in their own neighborhoods for restaurant options.Zara willbreak these habits, using marketing to draw customers from outside the maincity limits. Zara will be a destination restaurant.Our Destination Clients tend to be new suburbanites that miss the excitement of the inner city. They have disposable income, and will spendquite a biton such outings. Zara's will be especially appealing to married suburban couples indulging themselves with a "date night" downtown, away from the kids. Many of these consumers are new to Atlanta from largercities, accustomed to dining within the city and at non-franchised restaurants.

High-end Singles: We will attract them with oureclectic atmosphere and layout.Our international menu, striking decor, entertainment and events, excellent service and engaging clientele will confirm the feeling of being in "the in place" in Atlanta. These are the individuals that pride themselves on socializing and dining at the premier locations - The Image Seekers.

Tourists: Atlanta attracts many vacationers during the summer months of May through September. Zara's will be a destination dining locale, with its attractive atmosphere, international menu, and lounge. A large percentage of the tourist population are vacationing singles, here to socialize and be entertained. This is especially true for the tourist population thatvisit for sporting and social events -they are not interested in family establishments.

4.3 Service Business Analysis

The restaurant industry is highly competitive and risky.The ownersknow this throughtheir many years of experience opening, running, and improving restaurants across North America. Most new restaurants opened by inexperienced owners struggle or fail. However, those based on solid understandings of the market needs, and management of inventory and staff have a much higher chance of success, especially when combined with prior experience in the restaurant industry.

Restaurants make money by taking inexpensive ingredients, combining them in creative ways, cooking them properly, and selling them at a much higher price. Any ingredients wasted in the kitchenare money thrown out. Any time wasted in seating customers, taking orders or preparing food is money walking away. While some entrepreneurs think that success is as simple as a good location and a trendy concept, we know the truth:

To succeed in the restaurant industry, you needan understanding of therisks and financial conditions, the ability to handle enormous pressure, andthe organizational skills to bring off what is essentially a giant catered party, two to threetimes a day.

4.3.1 Competition and Buying Patterns

In 2003, the top ten Atlanta restaurants shared two things: cozy, hip interiors and reasonably priced, regionally specialized menus. Only one of them offered traditional "southern" cooking. And half of them were located in Midtown. Our competitors are heading in the right direction, but only Zara is based on sound market research in the local market.

Atlanta consumers are seeking variety and new experiences. Location is clearly important, but so is atmosphere and distinctiveness. Our marketing challenge is thus to stand out from our competitors, not only as the "new" restaurant, but as one that offers consistently high quality food, menu variety, and a unique atmosphere.Maintaining our edge will depend partly on marketing ourselves as an adult-only destination, and not a family restaurant.

5.0 Strategy and Implementation Summary

Our strategy is simple. We intend to succeed by giving people a combination of excellent and interesting food in an environment that appeals to a wide and varied group of successful adults.

We will focus on establishing a strong identity in our community with a grand opening. Our main focus in marketing thereafter will be to increase customer awareness in the surrounding communities. We will direct all of our tactics and programs toward the goal of explaining who we are and what we do. We will keep our standards high and execute the concept flawlessly, so that word-of-mouth will be our main marketing force.

We will create an appealing and entertaining environment with unbeatable quality at an exceptional price. As an exciting and eclectic restaurant, we will be the talk of the town. Therefore, the execution of our concept is the most critical element of our plan.

All menu items are moderately priced for the area. While we are not striving to be the lowest-priced restaurant, we are aiming to offer exceptional food at reasonable prices for the average restaurant diner.

5.1 Competitive Edge

Zara's competitive edges are:

1. The owners' thorough understandings of opening and running a restaurant

2. An extraordinary contemporaryrestaurant design

3. International menu with featured menuchanges every 4 months

4. Unique, 3-Tiered spatial layout

5. Chef Co-op program to allow new entrants, trainee and featured chef

6. Chef/Management Stock Incentive Program.

7. Inner and Outer City Marketing campaign (i.e. "Come to Town" promotions)

8. Employee Training, Incentiveand Retention program

5.1.1 Competitor Analysis

Below are excerpts from our competitive analysis study.

1. The Kitchen (Direct Competitor):

We were able to draw some conclusions from this analysis that helped defined the concept and positioning for Zara: 1) Keep the menu pricing modest but offer superior food quality and presentation. We plan to keep the menu prices under $20; 2) Midtown is a prime restaurant location. One Midtown Kitchen is in an obscure location but has thrived as one of the more successful restaurants in the area; and 3) The customer base in this segment of Atlanta is ready for after-hours dining, and is willing to travel to establishments that accommodate their needs.

2. Lunaci (Direct Competitor):

This restaurant is a main competitor for Zara,a casual dining restaurant that has evolved to be a great success story for the Midtown district. This restaurant served to validate 1) the tapas concept appealfor Midtown customers; 2) the evolving need for after-hours dining; 3) tapas as a good food concept for after-hours dining (smaller portions, smaller price); 4) the appealof live Entertainment.

3. Cumulus (Indirect Competitor)This restaurant has grown in popularity over the years, and has gained popularity as a destination restaurant that can cater to business professionals as well as the local residents. The menu is somewhat formal for this market segment, but the bar attracts a good crowd. During this study it was evident that some patrons came exclusively to sit at the bar, without any intentof diningin the restaurant.

Cumulus is more of a formal dining restaurant and meets a certain need within the community, but I don't see it as a direct competitor of Zara. I do feel that it has some very special elements that have helped it succeed over the past 3 years, which Zara can benefit from.

4.Cheesecake Factory (#1 Restaurant Comparison):

Although Cheesecake Factory is outside of Zara's restaurant district and not considered a direct competitor, it was beneficial to analyze the most profitable restaurant in Atlanta to understand what contributes to their success. Cheesecake Factor offers several key elements that would alsobenefit Zara: 1) Customer Satisfaction through moderate pricing and high-quality food; 2) Location selection to benefit from core customer demographics, situated in a busy/popular area for both business and residential traffic; 3) Exceptional Service, from the Valet, to Hosting, to Wait, Bus, and Bar staff; and 4) Menu Variety,offering abroad array of menu items.

5. Swing Restaurant (Indirect Competitor):

This restaurant is not in our market district and therefore not a direct competitor, although we do consider it an indirect' competitor. Swing incorporates some of the characteristics that we have mapped out for Zara. Those elements are: 1) A Tapas and Entre menu realizing that customers want varied meal size and variety; 2) A club type atmosphere to entice the single scene and to drive bar sales.

Swing validates some of the elements uncovered in our market research as to what the new Atlanta diners are looking for. This serves as a true validation that the timing is right for the Zara Restaurant & Lounge concept.

Failed Restaurant Analysis: Mumbo JumboMumbo Jumbo was an Atlanta restaurant attraction in the downtown core, astrong competitor that was severely impacted by the patronage demise after 9/11. I also completed an analysis of this restaurant back in 1999 and compared it to this current analysis in 2003. Several factors led to closing of this restaurant:

Location: This was a very cosmopolitan restaurant located in a core business community. The restaurant was hidden in cross streets and away from the general street traffic. This was a destination restaurant and a secondary selection for the general customer base in this area.

Lesson Learned: As part of this analysis, we have determined that the downtown core is not a good fit for the Zara concept. We will limit our site selection to the core Midtown districtand the upper Downtown district. Midtown is Atlanta's major growth district and is developing the residential infrastructure in pace with the business infrastructure.

Customer Segment: Atlanta's downtown core is not ready for this type of restaurant. Atlanta's downtown core is a business district,and residential development for this area is at the Genesis state. The primary customer base is the business person and tourist. The largest percentage of this customer segment will be looking for a restaurant in which to conduct business or a family establishment; Mumbo Jumbo would not be a primary selection in either case.

Lesson Learned: Zara's target market demographics are perfectly in alignment with the Midtown profile. Midtown has a business core as well as a residential core. We will look to the business core for our primary daytime business, but to our residential core for our dinner and after-hours patronage. In addition, the business core will look to Zara as a place of socialization for dinner and after-hours unwinding. Mumbo Jumbo depended on the business segment for their lunch and dinner profits, and customerswho would travel from outside the downtown district to eat at the restaurant there was no static dinner segment.

Visibility: Hand-in-hand with location, this restaurant also suffered from poor visibility. In the downtown core a large percentage of business is from walk-in traffic. The business and tourist customers tend to select a restaurant from touring the area and accessibility. Mumbo Jumbo was situated on a cross street behind the main street.

Lesson Learned: Although being situated on a main street is not as key in the Midtown district, we will ensure that visibility is part of our site selection criteria. In addition, we will use signage and exterior dcor as means to attract customers and get noticed.

In all, this restaurant was a staple in Atlanta's downtown core for over 10 years, but key restaurant disciplines (Location, Customer Segment, Visibility) came back to hurt them as the economic climate changed.

Market Analysis Conclusion:At the end of the day, everyone that sells prepared meals in this district isa Zara competitor,because we all compete for the same home meal replacement dollar. However, there are two segments of the restaurant industry that are our main competition: the casual dining restaurantand the fine dining value restaurant.

So, if the food and service is better at a fine dining restaurant than a casual restaurant, but price has become a factor as a result of the economic turns, whereis a customermore likely to go?

There is no absolute answer to the question, but the solution is to deliver the best food at the best price with the highest level of service in one establishment. This is the very definition of value and the conceptat the heart of Zara's business model.

5.2 Marketing Strategy

Zara Restaurant & Lounge's Marketing strategy will be to promote our electric food, superior service, and exciting concepts to draw in the local repeat customers. Marketing initiatives will concentrate on the following:

Building and Signage: The most important Marketing tool that we have is the exterior of our building, and our new sign. We budgeted a great deal into the renovations and decor to generate the aesthetic appeal of Zara. See attached Logo and Web design.

Customer Service:In our years within the restaurant industry, customer service has always been the major draw for the dining clientele. Food and atmosphere is far out-shadowed by superior customer service that turns a new customer into a repeat customer.

Management will demand the wait-staff provide the very best in quality services to the customer, making certain that they are content and satisfied with their dining experience. Wait-staff are thoroughly trained, and every 90 days they undergo a performance appraisal. This is part of our Employee Manual, and Operations Manual guide.

Advertising and Promotion:Our Advertising Plan and media schedule call for targeting customers directly through local publications aimed at , respectively,singles, couples, and destination customers.

Management recognizes the key to success at this time of initial opening is extensive media promotion. This must be done aggressively in order to accomplish our service goals. A healthy budget is allocated for the first year. A primary part of the budget is allocated to create the media and customer buzz for the month prior to opening and the next three months after the grand opening. The full Marketing program is as follows:.

Media Objectives and Strategy:Establish our image as a unique Midtown restaurant with great service, value, and great food served in an eclectic atmosphere. We will maximize efficiency in the selection and scheduling of advertisements by:

Selecting primary business publications with high specific market penetration, using The Creative Loafing Dining Section, The Atlanta Journal Constitution, Atlanta City Search, and Social Diva, which all reach our targeted demographics.

Scheduling adequate frequency of ads to impact market with menu items and promotions.

Where possible, positioning advertisements in or near entertainment/food related editorial.

Redirecting customers to our websiteto register for upcoming functions, VIP lists, reservations, and flash media promotions.

Maximizing ad life with monthly and weekly publications.

Working with The Reynolds Group Media Co. (Zara Advisory Board), we will develop an advertising campaign built around our Zara Diner theme, menu offering, location, and decor. We will support this plan with ads that reinforce the Zara dining concept.

Additionally, we will develop a consistent reach and frequency throughout the year, targeting each specific customer segment within a five-mile radius, and new 'suburbanites,' who still appreciate in-town dining.

Promotional Campaign:The best way to reach our potential customers is to develop an intense advertising campaign promoting our Zara concept of "Spice of Life." In addition to standard advertising practices, we will gain considerable recognition through newspapers, newsletters and public announcements. Consumers will be encouraged to visit our website to be greeted with a flash media intro that highlights the restaurant, past happenings, upcoming attractions and our dynamic menu.

Our periodic customer surveys and weekly menu item sales evaluations will help us to understand what advertising is working and what is not; basically, who we are reaching. Our goal is to understand our customer, measure the success of our direct marketing and media activities, and redirect advertising as effectively as possible.

Publicity Strategy:Working with The Reynolds Group, Zara will focus on the following publicity strategies:

Develop a sustained public relations effort, with ongoing contact between key editors and top-level personnel at local dining publications.

Develop a regular and consistent package update program for the major target media, keeping key editors abreast of all new promotions, and menu introductions.

Establish contact with editorial staff for the purpose of being included in entertainment "round-ups"--product comparisons in dining publications and the local papers.

Produce a complete Zara Restaurant history and menu offering piece to be used as the primary public relations tool for all target media editorial contact. This will also be effective for inclusion in press kits.

Press Release/Grand Opening: Zara Restaurant will release a series of press releases on the Grand opening.

Editorial Visitation: Leading up to the Grand Opening, and over the first 6 months of operations, we will invite the most influential reporters and editors from all local publications to Zara Restaurant in order to evaluate our menu, service, and atmosphere.

Publicity Revenues: We anticipate at least 10% of our annual sales will be generated directly from our publicity. A full media kit will besent toall local publications, and releases on new menu items will be made monthly.

Community: Zara will look for key opportunities to pair with local community development organizations and radio stations to interface with our customers. We will continually look for local community programs in whichwe can participate, in order to better our community, and give something back.

5.2.1 Marketing Program

In line with our Marketing strategy, we will employ three different marketing tactics to increase customer awareness of Zara: In-Restaurant Marketing, Public Relations Marketing, and Media Marketing. Our most important tactic will be word-of-mouth/in-restaurant marketing. This will be by far the cheapest and most effective of our marketing programs.

Word-of-mouth/In-Restaurant Marketing Restaurant Night:Every first Monday of the quarter,we will have a special evening for restaurant people. A perfect night for the local area's restaurant owners, chefsand staff to get together to discuss the market and food trends, and possible Co-op efforts to promote the Midtown district. This is not a conflict of interest, it is an effort to increase visibility and patronage across the Midtown district. We will also invite the Midtown Alliance committee for their participation.

Monthly Dating Connection: With the increasing appeal of Internet andspeed dating, the restaurant will offer a monthly dating night. In addition to food and beverages, customers can choose from an array ofdating packages up for auction.

Wait Area Marketing: Wait staff will service appetizers to customers waiting to be seated or on the wait list.

Live Entertainment parties

Special Events

Valentine's Day

Zara Halloween Masquerade party

Wine tasting weekend

New Year's Eve party

Public Relations Marketing Georgia Hospitality & Tourism V.I.P. Party: We will host a V.I.P. Dinner before the 'Grand Opening.' This will serve the dual purpose of training our staff and introducing ourselves to the community. The list of individuals we will invite comes from the Chamber of Commerce, Georgia Hospitality & Tourism, and Midtown Development group. We want their full committment to the restaurant to draw the tourist dollars.

Critics' Choice: Prior to the Grand Opening there will be two preliminary parties catering to the Media and Critics community. We will encourage themedia and restaurant critics to meet at the restaurant and review the decor, service and food. This will be a preliminary review, where we will consider constructive input to make minor revisions prior to the true Grand Opening. This initial review and input will give critics and media commentors a stake in Zara's success, through their contributions to the final design.

Brochures: Make a brochure for the in-town hotels and business establishments to provide to their guests and staff, containing interior pictures of our restaurant, menus and prices.

Government Relations: There are several Government offices in the Midtown/Downtown area. We will approach them to cater business luncheons and private functions. This will offer ushigher visibility for future functions and community events. Word-of-mouth referral is very powerful and particularly amongst the business community.

Private Functions: Target marketing to businesses for regular business lunch and dinner entertaining, and private functions.

Media Marketing Newspaper campaign: A very targeted media campaign to obtain featured articles about the restaurant in their Living, Entertainment and Dining segments. Notices of all live entertainment segments and special features will be posted to local newspapers' calendar announcements.

Restaurant and Special Events Website: We havecontracted withlocal design teamsto deliver a high-quality, navigable,constantly updated website.

Media Relations: Several media relations teams will be utilized to market the Restaurant. Social Diva and Green Frog are two media companies we will utilize for media relations. Both companies have an insightful presence and connection with our target market.

Billboard Advertisement:One month prior tothe opening, distinct billboard ads will advertise the launch of the Restaurant.

Inner & Outer City Marketing: We will budget to attract customers from the suburbs.

5.3 Sales Strategy

Our strategy is simple: we intend to succeed by givingour customersa combination ofdelicious and interesting food in an appealing environment, with excellent customer service, whether on their first visit or their hundredth.

Our marketingstrategies are designed to get critics and initial customers into our doors. Our sales strategies must take the next step and encourage customers to become repeat customers, and to tell all their friends and acquaintances about the great experiences they just had at Zara.

New restaurants oftenmake one of two mistakes: they are unprepared or underprepared for opening, and initial poor service, speed,or quality discourages customers from returning, or they spend all of their efforts at opening, and are unable to maintain the initial quality customers expect on return visits, decreasing word of mouth advertising and leading to poor revenues.

Zara's sales strategy requires consistently high quality food, service, speed, and atmosphere. We can accomplish this by:

Hiring employees who genuinely enjoy their jobs and appreciate Zara's unique offerings

Continually assessing the quality of all aspects mentioned above, and immediately addressing any problems

Interacting with our customers personally, so they know that their feedbackgoes directly to theowners

Evaluating food choices for popularity, and keeping favorites on the menu as we rotate seasonal foods and specials

5.3.1 Sales Forecast

The following sales graph is based on first year start-up estimates only. We anticipate that the business will not be at full operating capacity until the sixth month of operations. This is due to the competitive nature of the market and existing customer loyalty. All factors governing our sales progress are outlined below in the Important Assumptions section.

Our sales forecasts for years 3 through 5 are very conservative, compared to industry standard growth rates. (See Ratios table for comparisons.)

Although we hope to do catering for local businesses and government offices with time, we will insist on payment at delivery - we will not sell on credit.

Table: Sales Forecast

Sales Forecast


Sales

Total Sales Food$853,595 $959,047 $1,006,999 $1,047,279 $1,089,170

Total Sales Bar/Beverages$220,174 $252,041 $272,204 $293,981 $317,499

Other$0 $0 $0 $0 $0

Total Sales$1,073,769 $1,211,088 $1,279,204 $1,341,260 $1,406,670

Direct Cost of Sales Year 1 Year 2 Year 3 Year 4 Year 5

Total Cost of Sales: Food$298,758 $322,240 $329,289 $336,048 $342,762

Total Cost of Sales: Bar/Beverages$72,657 $76,167 $77,687 $79,228 $80,835

Other$0 $0 $0 $0 $0

Subtotal Direct Cost of Sales$371,416 $398,407 $406,976 $415,276 $423,597

Chart: Sales Monthly

Chart: Sales by Year

5.4 Milestones

ThefollowingMilestones tablelists important business milestones, with dates and managers in charge of each deliverable. The milestone schedule indicates our emphasis on planning and managing the details.

Table: Milestones

Milestones

MilestoneStart DateEnd DateBudgetManagerDepartment

Engage Restaurant Consulting Firm7/31/20047/31/2004$0 Alex/PeterOwners

Site Selection9/8/20049/29/2004$0 Alex/R.ShaferConsultant

Final Restaurant Location Approved9/30/200410/1/2004$0 Alex/PeterOwners

Investor Finance Phase8/22/200410/22/2004$0 AlexOwners

Investor Capital Secured10/27/200410/27/2004$0 AlexOwners

Investor Partnership LLC Formed10/28/200410/31/2004$0 S. HollierLegal

Interview for Construction Team10/28/200411/3/2004$0 AlexOwners

Recruit Chef (Equity Partner)10/28/200411/14/2004$0 Alex/PeterOwners

Receive Final Contractor Bids11/4/200411/17/2004$0 PeterOwner

Construction Budget Approved11/19/200411/19/2004$0 Alex/PeterOwners

Secured SBA Loan11/1/200411/21/2004$0 Alex/PeterOwners

Hire Restaurant Architect11/20/200411/21/2004$0 Alex/PeterOwners

Hire Interior Design Firm11/20/200411/21/2004$0 Alex/PeterOwners

Hire Kitchen Engineer11/20/200411/21/2004$0 Alex/PeterOwners

Hire General Contractor11/20/200411/21/2004$0 Alex/PeterOwners

Finalize Chef Partnership11/15/200411/21/2004$0 S. HollierLegal

Construction Project Kickoff11/24/200411/24/2004$0 Contractor AGen. Contractor

Finalize Lease Holder Budget11/24/200411/27/2004$0 Alex/PeterOwners

Finalize Lease11/28/200411/28/2004$0 R. ShaferConsultants

Restaurant Design Complete11/25/200412/12/2004$0 Contractor XDesign Contract

Interior Design Complete11/25/200412/12/2004$0 Contractor YDesign Contract

Kitchen Design Complete11/25/200412/12/2004$0 Contractor ZDesign Contract

Restaurant Opening Date Approved12/15/200412/15/2004$0 Alex/PeterOwners

Finalize Menu & Wine Selection11/21/200412/15/2004$0 Chef/PeterKitchen/Owner

Media Plan Review12/15/200412/19/2004$0 Alex/M.ZimmPR Marketing

Apply for Liquor License12/15/200412/19/2004$0 Alex/S.HollierOwner/Legal

Apply for Construction Permit12/15/200412/19/2004$0 Contractor AGen. Contractor

Submit Kitchen Plan for Approval12/15/200412/19/2004$0 Contractor ZDesign Contract

Board of Health Approval for Kitchen12/29/20041/31/2005$0 BoardCity

Liquor License Approved12/29/20041/31/2005$0 BoardCity

Architect Review Board Approval12/29/20041/31/2005$0 Contractor XDesign Contract

Corporate Brochure2/2/20052/13/2005$0 M.ZimmermanPR Marketing

Review Business & Marketing Plan3/1/20053/5/2005$0 Alex/PeterOwners

Launch Zara Website3/15/20053/15/2005$0 AlexMedia Marketing

Order Kitchen Equipment2/1/20053/20/2005$0 Alex/PeterOwners

Order Restaurant/Lounge Furniture2/2/20053/20/2005$0 Alex/PeterOwners

Order Office Furniture & Supplies2/2/20053/20/2005$0 Alex/PeterOwners

Business & Marketing Plan Review4/26/20054/30/2005$0 Alex/PeterOwners

PR/Media Advertising (Phase 1)5/1/20055/15/2005$0 M.ZimmermanPR Marketing

Production and Completion of Menus5/5/20055/17/2005$0 Chef/PeterKitchen/Owner

Construction of Restaurant2/2/20055/20/2005$0 Contractor AGen. Contractor

Pre-Opening of Zara Restaurant5/24/20055/24/2005$0 Alex/PeterOwners

Employee Training (Phase 1)5/18/20055/24/2005$0 Chef/PeterKitchen/Owner

Wine Class for Employees (Phase 1)5/18/20055/24/2005$0 PeterWine Distributor

Critics' Choice VIP Party5/25/20055/26/2005$0 M.ZimmermanPR Marketing

Final Construction Punch Out5/21/20055/28/2005$0 Contractor AGen. Contractor

Restaurant Revisions5/27/20056/2/2005$0 Alex/PeterOwners

Employee Training (Phase 2)5/27/20056/2/2005$0 Chef/PeterKitchen/Owner

Wine Class for Employees (Phase 2)5/27/20056/2/2005$0 PeterWine Distributor

Grand Opening of Fusion Restaurant6/3/20056/3/2005$0 Alex/PeterOwners

VIP Party 16/3/20056/3/2005$0 M.ZimmermanPR Marketing

VIP Party 26/4/20056/4/2005$0 M.ZimmermanPR Marketing

Web Site & E-Mail Media Launch5/1/20056/5/2005$0 AlexMedia Marketing

General Public Opening6/5/20056/5/2005$0 Alex/PeterOwners

Launch 30-Day Grand Opening5/1/20056/5/2005$0 M.ZimmermanPR Marketing

PR/Media Advertising (Phase 2)6/1/20056/14/2005$0 AlexPR Marketing



Update Brochure8/2/20058/13/2005$0 AlexMedia Marketing

Direct Mail8/16/20058/16/2005$0 AlexMedia Marketing

Advertising (Phase 3)9/1/20059/15/2005$0 M.ZimmermanPR Marketing

Zara Masquerade Party10/31/200510/31/2005$0 M.ZimmermanPR Marketing

Direct Mail11/1/200511/1/2005$0 AlexMedia Marketing

New Corporate Accounts (5)9/1/200511/1/2005$0 Zander/PeterOwners



Zara New Year's Party12/20/20051/1/2006$0 M.ZimmermanPR Marketing

Totals$0

6.0 Web Plan Summary

Zara Restaurant& Lounge will have a dedicatedwebsite. It will be the virtual business card and portfolio for the company, simple, contemporary and well designed. Our site will offer our menus, prices,reviews and happenings at Zara. We will also have a monthly Paparazzi Review about what did happen at Zara toget new customers interested inour restaurant.

Our website will be used to try out new offers, starting withan on-line order feature for the Sunday Market Brunch, and expanding if the concept gains favor with our customers. A customer will be able to order a selection for pickup usinga credit card. Selections will be based on our pre-packaged meals available during the Sunday Market Brunch. This is also a potential for customers needing catering.

The website will include email capabilities and online reservations and special events scheduling.

7.0 Management Summary

The strength of our management staff positions us for success. We have assembled a team that embraces different disciplines, accomplished professionals with expertise in all areas of the business, including marketing and restaurant management.

The owners, Zander Hunte (Managing Partner) and Peter Smith (Executive Chef), haveconsiderable experience in the restaurant industry.

In Year 2, we will hire a General Manager to handle the day-to-day Restaurant management. This will assist Zara's Restaurant & Lounge to grow even further.

You can't build investor confidence based on what you will do, but you can inspire confidence based on what you have done. Attached is the portfolio of past success. This Zara Management team has deep roots in the restaurant segment, and have the practical experience to make this venture another great success.

7.1 Management Team

Zara Restaurant & Lounge, with more than 48 years of experience between the key officers, understands the importance of a strong management team. The strength of our management staff positions us for success. Day to day operational management will be conducted by Alex Hunte and Peter Smith, as hands on managers. They will advised and supported by their Advisory Board.

Zara's Advisory Board

Stephen Hollier of Hollier Collier & Loewenthal: Corporate Attorney

John Katz of SS&G Financial Services: CPA

Robert Shaefer of Shafer Hospitality Services: Restaurant Consultant

Mary Zimmerman of The Zimmerman Group: Media & Public Relations consultant

Ownership & Management

Together, Alex Hunte and Peter Smith bring over 20 years of experience in the restaurant industry to their new joint venture.

Alex Hunte: Managing Partner (Operations, Marketing, Financial and Business Development)

Mr. Hunte brings to Zara an accomplished restaurant background, exceptional business acumen, and a lifetime passion for the restaurant experience. Alex has over 17 years of business management in the Information Technology industry. Like IT, successful ventures in the restaurant industry must balance capitalizing on new trendswith continual quality assessment. Alex'sunderstanding ofday-to-day cash flow planningand staff management will be critical to Zara's financial success.

Mr. Huntehas a background in International Business Management and Business Start-ups, and is certified in Restaurant and Hotel Management. As co-owner, Alex Hunte is responsible for overall direction and operational management. Mr. Hunte is a strong business leader responsible for strategic planning and continued growth of restaurant services and business development. In addition, Alexwill bethe management lead for all public relations, financial and investor services.

Degrees, Certifications, and Professional Affiliations:

MBA in International Business Management

B.S. in Computer Science

Certified in Restaurant & Hotel Management from Ryerson University

PMP (Project Management Professional) certification

Member of the Midtown Alliance

Business partner member of the National Restaurant Association.

Peter Smith: Managing Partner (Executive Chef and Restaurant Operations)

Mr. Smith is an accomplished restaurateur, having owned several full-service restaurants. Mr. Smith is responsible for the concept and the daily operations management, with yearly sales targets of $7 million.

In addition, Peter is the owner of Bauhaus Bar and Nightclub, and former owner of Myth Restaurant, Ouzeri, and Kapilyo Restaurant, all financial and critical successes. Mr. Smith is also an international restaurant consultant for top international organizations. Mr. Smith's Contracting responsibilities for Zara included logistics, Site and Lease Negotiations, Concept Definition, Start-Up and Financial forecast, Menu and Operations Management, as well as Implementation and Launch Management.

With a degree in Economics and an accomplished career, Mr. Smith contributes the experience of his past successes, and is charged with leading the Restaurant Operations, Staff Selection, Menu Definition and Training initiatives for Zara Restaurant & Lounge.

Managing Partner Responsibilities

In addition to the management of day to day operations, both managers, as principals within the company, will oversee menu development, purchasing, portioning, pricing and inventory control, including approval of all financial obligations of the company. They will plan, develop, and establish customer service policies and objectives,and write, explain, and enforce an employee's manual for all employee-related policies.

Responsibilities for hiring and firing employees lie solely withthe two operations managers, and any decisions in these areas will be made jointly.

They will: Manage working capital, including receivables, inventory, cash and marketable securities.

Perform financial forecasting, including capital budgeting, cash flow analysis, pro forma financial statements, and external financing requirements.

Prepare financial analyses of operations for guiding management, including reports which outline the company's income, expenses, and earnings.

Direct preparation of budgets and financial forecasts and arrange for audits of company's accounts.

7.2 Personnel Plan

We believe the personnel plan is in good proportion to the size of the restaurant and projected revenues.The staff will include 13 full-time employees and8 part-time employees, who will work a total of 754 manhours per week and generate an average monthly gross payroll of $27,308 for the first year in business. The estimated gross annual payroll of $399,588 (including Partner Salaries)is 37% of total sales.

Wage salaries for service personnel (waitstaff, busboys, bartenders) do not include anticipated tips. With average tipping rates for the Atlanta, Georgia area, and our menu prices, service employees should average at least twice the minimum wage in any given shift. Skilled waitresses and bartenders on weekends and evenings will make substantially more.

Kitchen:TheExecutive Chef will be assisted by:

An Assistant Cheffrom a national search(1).

A Sou chef with considerable experience in different restaurants (1).

Cooks thatwork directly withPeter or the sous chef (2).

Prep cooks/dishwasher (2).

People cleaning the restaurant (2).

Restaurant Operations:AlexHunte will manage theFinancial Management, Bookkeeping, PR/Media Advertising, and Investor Services.Alex Hunte will alsomanage the daily Restaurant Operations.

Peter Smith willbe the Restaurant Manager. He will be the primary responsible for daily Restaurant Operations, taking care of Wait and Bar Staff.Peter will also take lead as the Executive Chef working with the Head Chef.

To helpPeter, he will have servers that will work as captains' (these peoplehave experience in managing, waiting tables and bartending) and take care of service and make sure the restaurant is in excellent shape (2).

Servers that work part time (4).

Full-time bartender (1).

Part-time bartender (1).

Full-time busboy (2).

Part-time busboy (1).

Administrative Salaries (Partners):

Zander Hunte: $ 48,000 per year

Peter Smith $ 32,160 per year

Table: Personnel

Personnel Plan


General Manager (Year 2+)$0 $0 $28,000 $28,500 $29,000

Partner/Manager$48,000 $48,000 $48,000 $48,000 $48,000

Partner/Asst. Manager/Exec. Chef$32,160 $32,160 $32,160 $32,160 $32,160

Hostess (Full Time)$24,000 $24,500 $25,000 $25,500 $26,000

Hostess (Part Time)$13,200 $13,500 $14,000 $14,300 $14,800

Waitperson 1$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 2$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 3$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 4$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 5$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 6$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 7$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 8$5,640 $5,640 $5,640 $5,640 $5,640

Waitperson 9$5,640 $5,640 $5,640 $5,640 $5,640

Wait/Barperson$10,440 $10,440 $10,440 $10,440 $10,440

Bartender 1$14,400 $14,400 $14,400 $14,400 $14,400

Bartender 2$7,200 $7,500 $7,500 $7,500 $7,600

Busboy 1$9,120 $9,120 $9,120 $9,120 $9,120

Busboy 2$11,760 $11,760 $11,760 $11,760 $11,760

Busboy 3$7,200 $7,200 $7,200 $7,200 $7,200

Assistant Chef$44,400 $44,400 $44,400 $44,400 $44,400

Sous Chef$32,400 $32,400 $32,400 $32,400 $32,400

Cook 1$24,240 $24,240 $24,240 $24,240 $24,240

Cook 2$18,960 $18,960 $18,960 $18,960 $18,960

Prep Cook/Dishwasher$12,288 $12,288 $12,288 $12,288 $12,288

Prep Cook/Dishwasher/Cleaning$12,960 $12,960 $12,960 $12,960 $12,960

Dishwasher 1$8,640 $8,640 $8,640 $8,640 $8,640

Dishwasher 2$5,700 $5,800 $5,800 $5,800 $5,800

Cleaning/Dishwasher$11,760 $11,760 $11,800 $11,800 $11,800

Open$0 $0 $0 $0 $0

Total People2024 25 25 25

Total Payroll$399,588 $400,788 $429,828 $431,128 $432,728

8.0 Financial Plan

Zara Restaurant & Lounge financial model is based on a business concept to "Plan for the Worst, but Manage for the Best." We have approached the financial plan as follows:

The First Year projections anticipates a below average sales volume, below average seat turn, and above average food/beverage cost. This position will help us ensure sufficient financial planning to accommodate a reasonable ramp-up period, and business success, also ensuring that we do not enter this venture under-capitalized.

Financial Pro Forma

In addition to the $110,000 of owner investment and $130,000 in grant monies, Zara is seeking $300,000 in long-term loans and $200,000 in investment for renovations, furniture, kitchen equipment, liquor license, food & restaurant supplies, legal fees, working capital, marketing and personnel.

The Financial Plan includes:

Important Assumptions

Risk Analysis & Mitigation Plan

Sales Forecast (5.3.1, above)

Break Even Analysis

Profit and Loss Statement

Cash Flow Statement

Balance Sheet

8.1 Investment Opportunities

The Zara Investment Program allocates equity position of 20% for a total of $200,000 in investor capital. The Investment structure is as follows:

Investment Opportunity

Total Investor Funding Opportunity:$200,000

Minimum Investment Amount$15,000

Investment Term (Investor Selection)3-5 Years

Total Equity Offering (1% per $15,000 Investment)20% Max

Starting Year 2

Silver: Projected Annual IRR on Investment of $15,000 - $49,000 10%

Gold: Projected Annual IRR on Investment of $50,000 - $99,000 11%

Platinum: Projected Annual IRR on Investment of $100,000 or more12% + Residuals

Investor Payback Program

Each Investor will receive equity shares as a part owner, with a non-managerial interest in the Restaurant. Based on financial estimates, the maximum annual IRR is 12%. Over and above the interest and principal repayment, Investors contributing $100,000 or more will receive residuals for the life of the business as a bonus incentive.

As with our investors, our primary goal is to earn real profits and not Paper Profits'. As such we will focus on expediting returns to investors where possible. Our existing payback structure will begin paying dividend every quarter, starting in Year 2 of business operations. Investors will receive quarterly interest and annual principal reduction payments over the full term of the investment. Payback to Financial and Private investors will take priority over any profit shares to the owners, Alex Hunte and Peter Smith.

8.2 Important Assumptions

The financial plan depends on important assumptions, most of which are reflected in the financial statements that follow. We have been cautious with our projections, and incorporate a mitigation for all manageable risks. The key underlying assumptions are:

EconomySlow Economic Recovery. We anticipate a slow-growth economy, recovering from an economic recession.

Business Growth

Annual Growth Rate Percentage. We anticipate modest growth over the coming years. The financials account for the following growth projections:

Year 2: 6% Year 4: 4%

Year 3: 5% Year 5: 4%

Weekly Sales Variance. Saturday will typically be our best sales for the week. The sales volume for all other days is represented as a percentage relative to Saturday. Therefore our weekly sales will vary as follows:

Monday: 55%Thursday: 95%

Tuesday: 60%Friday: 90%

Wednesday: 75%Saturday: 100%

Seasonal Sales Variance. In Atlanta, October through the late seasonis the most productive sales period, while the summer months tend to be the slowest restaurant period. This trend is reflected in the financials though a seasonal variance as follows (where October is targeted to be our most successful sales month):

June: 70%October: 100%February: 95%

July: 75%November: 95%March: 85%

August: 80%December: 95%April: 90%

September: 85%January: 85%May: 90%

Industry & Start-UpFiscal Year-1 Ramp-up. Our experience in the industry confirms a longer ramp-up stage for restaurants over other retail/service businesses. Our Annual Sales Growthis based on attaining the following seating capacity percentage per dining period:

Year 1: After-Hours = 53%, Lunch = 70%, Dinner = 88%

Year 2: After-Hours = 70%, Lunch = 82%, Dinner = 100% (implied wait period)

Year 3: After-Hours = 80%, Lunch = 87%, Dinner = 100% (implied wait period)

Six-Month Start-Up Stage. As a new restaurant entry to the Midtown market, the ramp-up in customer draw is expected to extend over 6 months. This is reflected in a higher than average monthly sales variance shown as follows (Worst-case / Expected-case):

Month 1: 32% / 51% Month 4: 64% / 75%

Month 2: 41% / 58% Month 5: 80% / 90%

Month 3: 52% / 66% Month 6: 90% / 92%

Market Analysis findings are static. We assume that there are no unforeseen changes in findings outlined in the Market Analysis.

Pricing & Cost ControlCompetitive Pricing Model. Revenue calculations are based upon competitive price comparisons and established menu values in the current marketplace. The following are baseline assumptions on Average Check Totals, and Average Seat Turns:

Daily average for lunch spending is $10.50 per person, dinner at $27.50 per person; and $17.50 per person for After-Hours dining (All check totals include Beverages, but not Bar). Seat Turn averages are modestly estimated at:

Year 1: After-Hours = 0.7, Lunch = 1.0, Dinner = 1.0



Cost Control. Cost of goods sold have been calculated as a percentage of sales and will be monitored on a daily basis in order to keep Cost of Food within the range of 31 - 33%, Bar Costs within 28 - 31%, and Cost of Beverages (Non Alcohol)below 9%. With a focus on Cost Control, we anticipate 6 months to fine tune the restaurant operations and manage our costs within the defined tolerance range.

Inventory turnover and Accounts Payable. Accounts receivable turnover is calculated to be 0 days, as payment is rendered with service. Inventory is turned on a 7 day cycle as inventory is used daily within all categories, and accounts payable are projected to be 30 days.

8.2.1 Risk Analysis/Mitigation

1. How do we allow an adequate startup period and capital to launch the concept and grow our customer base in a competitive sector?Our financial plan is budgeted to support the Worst-Case business scenario. We addressed the financial risk as follows:

We looked at our monthly break-even.

We calculated worst-case monthly financial shortfall based on the ramp-up sales percentages outlined in our financial assumptions.

We budgeted operational shortfall in an operational contingency budget that we will utilize if the need arises.

2. How do we ensure we have addressed all resource gaps, and have the right industry knowledge?Owners Alex Hunte and Peter Smith have a combined 20 years of Restaurant Management, Operations and Business Management Experience.

The Financial Plan incorporates a budget for an Atlanta Restaurant Consulting group. Their services are budgeted for the business start-up analysis, rollout, and on retainer for 4 months of business operations. The selected firm has experience with over 72 Restaurant launches, specializing in the Atlanta Market.

We will be recruiting a seasoned chef (national search) whose style is in accord with the Restaurant concept and our market segment. We will be offering an equity interest to our select Chef to maintain the industry knowledge.

Our Accounting service will be contracted to a firm specializing in Restaurant accounting.

3. The current Economic slowdown and recovery state was a key consideration in our restaurant concept. How do we manage a successful restaurant in current market conditions?

Our original effort was to open a restaurant twice the proposed size. As we are in the midst of an economic recovery, we have scaled back the size to reduce business overhead, startup requirements, and business operating capital.

Another mitigation has been our overall Restaurant concept. We have the menu priced at a mid-tier level with no entre over $20. In addition, we have an extended Tapas and Appetizer selection priced between $3.50 - $9.50, allowing budget dining in a distinguished restaurant.

4. How do weconfirm that our Funding Requirement is sufficient?Peter Smith has an extensive background in restaurant startup. He is currently an International Consultant for various restaurant ventures, and we will use his expertisein past projects as a comparative basis.

We have leveraged our membership with the National Restaurant Association to look at industry averages for this market segment for Restaurant startup and Operations. Additionally, we included a contingency buffer in the financial estimates to account for any potential cost variance.

We have worked with our Restaurant Consulting firm to validate our cost estimates to their industry knowledge.

5. How do we know we have selected the right location for this concept?

Again we will draw on the Consulting group that has the expertise in site selection and lease negotiation. In all, thereare no guarantees with location, but we took a very objective approach with our concept. Instead of going in with a predefined business concept, we let the Market Analysis define the need. Based on the results, the Zara Restaurant concept was formed specific to Midtown Atlanta. Site selection was based on space, visibility, andfunctionality; the city grant award confirmed our decision.

6. What if there is an additional need for Business Capital after the Restaurant has exhausted its 6-month buffer?Our intent is to be a self-sufficient business far in advance of the 6-month probation period. But as we are considering all contingencies, we have looked at this risk. We have accounted for an operational contingency budget that will be used to supplement any slow periods. Our next step would be to approach our private investors for capital by extending their return on investment. We would also look to the partners' capital reserves as another source of funds.

Table: General Assumptions

General Assumptions


Plan Month12345

Current Interest Rate6.00% 6.00% 6.00% 6.00% 6.00%

Long-term Interest Rate7.00% 7.00% 7.00% 7.00% 7.00%

Tax Rate30.00% 30.00% 30.00% 30.00% 30.00%

Other0 0 0 0 0


The most important assumption in the Projected Profit and Loss statement is the gross margin. We show an adjustment increase in Year 2 as we exit our start-up phase of the business and move into our expected annual sales forecast.

This transition shows the restaurant managing through its start-up period, and gaining efficiency and customer loyalty. In summary, the restaurant will develop its customer base and reputation and the growth will pick up more rapidly towards the second and third years of business. Month-by-month assumptions for Profit and Loss are included in the appendices.

Chart: Profit Monthly

Chart: Profit Yearly

Chart: Gross Margin Monthly

Chart: Gross Margin Yearly

Table: Profit and Loss

Pro Forma Profit and Loss


Sales$1,073,769 $1,211,088 $1,279,204 $1,341,260 $1,406,670

Direct Cost of Sales$371,416 $398,407 $406,976 $415,276 $423,597

Other$0 $0 $0 $0 $0

Total Cost of Sales$371,416 $398,407 $406,976 $415,276 $423,597

Gross Margin$702,353 $812,681 $872,228 $925,984 $983,072

Gross Margin %65.41% 67.10% 68.19% 69.04% 69.89%

Expenses

Payroll$399,588 $400,788 $429,828 $431,128 $432,728

Marketing/Promotion$18,656 $22,000 $25,000 $15,000 $15,000

Depreciation$6,500 $6,500 $6,500 $6,500 $6,500

Leased Equipment$12,000 $12,000 $12,000 $12,000 $12,000

Accounting/Payroll Processing$6,600 $6,600 $6,600 $6,600 $6,600

Legal Retainer Fees$2,400 $2,400 $2,400 $2,400 $2,400

Business Licenses & Permits$6,000 $6,000 $6,000 $6,000 $6,000

Credit Card Expense$18,576 $19,983 $21,107 $22,131 $23,210

Bank Fees$1,200 $1,200 $1,200 $1,200 $1,200

Music & Entertainment$3,744 $3,744 $3,744 $3,744 $3,744

Training / Employee Retention Programs$0 $5,008 $6,008 $6,008 $6,008

Repairs & Maintenance$9,000 $9,000 $9,000 $9,000 $9,000

Utility Services (Gas/Electric/Water/Sewer)$24,996 $26,496 $27,821 $28,933 $30,091

Telephone/Communication Expense$1,800 $1,800 $1,800 $1,800 $1,800

Insurance: Fire/Theft/Liability/Liquor/Product$20,400 $21,624 $22,705 $23,613 $24,558

Restaurant Occupancy Cost (Lease)$75,000 $77,250 $79,568 $81,955 $84,413

Payroll Taxes (FICA/FUTA/SUTA) & Employee Benefits$0 $0 $0 $0 $0

Exterminator/Trash Removal$4,800 $4,800 $4,800 $4,800 $4,800

Dishware/Uniforms/Cleaning Supplies/Decor$11,760 $12,466 $13,089 $13,612 $14,157

Printing/Paper/Postage/Subscriptions$9,156 $9,500 $9,500 $9,500 $9,500

Facility (Exterior Cleaning/Grease Trap/Hood/Windows,etc.)$3,333 $3,640 $3,640 $3,640 $3,640

R&D Meals$2,200 $2,400 $2,400 $2,400 $2,400

General Business Comps$12,400 $22,850 $23,125 $23,125 $23,125

Owner Comps$2,124 $2,124 $2,124 $2,124 $2,124

Other Expenses (ComAreaMaint, etc.)$4,200 $4,200 $4,200 $4,200 $4,200

Total Operating Expenses$656,433 $684,372 $724,158 $721,414 $729,198

Profit Before Interest and Taxes$45,920 $128,309 $148,070 $204,571 $253,875

EBITDA$52,420 $134,809 $154,570 $211,071 $260,375

Interest Expense$19,189 $15,984 $12,640 $9,296 $5,952

Taxes Incurred$8,020 $33,698 $40,629 $58,582 $74,377

Net Profit$18,712 $78,628 $94,801 $136,692 $173,546

Net Profit/Sales1.74% 6.49% 7.41% 10.19% 12.34%


For our First Year Break-Even Analysis, we have an average running fixed costs of $60,230 per month which includes our full payroll, rent, and utilities, and an estimation of other running costs.With direct cost of goods (inventory, in this plan) at 35% of sales, our monthly break-even point is $92,081. We will surpass our break-even point in October of our first year.As we exit the start-up phase of the business and focus on cost control, we willdrive the Cost of Goods Sold (COGS) down, dropping our break-even value, and increasing our Gross Margin.

Table: Break-even Analysis

Break-even Analysis

Monthly Revenue Break-even$83,630

Assumptions:

Average Percent Variable Cost35%

Estimated Monthly Fixed Cost$54,703

Chart: Break-even Analysis

8.5 Cash Flow Statement

The cash flow depends on assumptions for inventory turnover and payment days. We have no sales on credit, so our cash flow does not track accounts receivable. Our projected same-day collection is critical, and is reasonable and customary in the restaurant industry. We do not expect to need any additional financial support, even when we reach the less profitable months, as the downturns are incorporated into the monthly revenue variance figures. Month-by-month assumptions for projected cash flow are included in the appendices.

Chart: Cash

Table: Cash Flow

Pro Forma Cash Flow


Cash Received

Cash from Operations

Cash Sales$1,073,769 $1,211,088 $1,279,204 $1,341,260 $1,406,670

Subtotal Cash from Operations$1,073,769 $1,211,088 $1,279,204 $1,341,260 $1,406,670

Additional Cash Received

Sales Tax, VAT, HST/GST Received$0 $0 $0 $0 $0

New Current Borrowing$0 $0 $0 $0 $0

New Other Liabilities (interest-free)$0 $0 $0 $0 $0

New Long-term Liabilities$0 $0 $0 $0 $0

Sales of Other Current Assets$0 $0 $0 $0 $0

Sales of Long-term Assets$0 $0 $0 $0 $0

New Investment Received$0 $0 $0 $0 $0

Subtotal Cash Received$1,073,769 $1,211,088 $1,279,204 $1,341,260 $1,406,670

Expenditures Year 1 Year 2 Year 3 Year 4 Year 5

Expenditures from Operations

Cash Spending$399,588 $400,788 $429,828 $431,128 $432,728

Bill Payments$601,114 $724,989 $745,324 $765,976 $792,442

Subtotal Spent on Operations$1,000,702 $1,125,777 $1,175,152 $1,197,104 $1,225,170

Additional Cash Spent

Sales Tax, VAT, HST/GST Paid Out$0 $0 $0 $0 $0

Principal Repayment of Current Borrowing$0 $0 $0 $0 $0

Other Liabilities Principal Repayment$0 $0 $0 $0 $0

Long-term Liabilities Principal Repayment$47,772 $47,772 $47,772 $47,772 $47,772

Purchase Other Current Assets$0 $0 $0 $0 $0

Purchase Long-term Assets$0 $0 $0 $0 $0

Dividends$0 $20,000 $10,000 $10,000 $15,000

Subtotal Cash Spent$1,048,474 $1,193,549 $1,232,924 $1,254,876 $1,287,942

Net Cash Flow$25,295 $17,539 $46,280 $86,384 $118,727

Cash Balance$172,276 $189,815 $236,095 $322,479 $441,206


The projected Balance Sheet is quite solid. We do not anticipate difficulty meeting our debt obligations based on achieving the specific goals outlined in this plan. On a linear projection, Zara Restaurant & Loungehas a positive Net Worth beginning in Year 3.

Table: Balance Sheet

Pro Forma Balance Sheet


Assets

Current Assets

Cash$172,276 $189,815 $236,095 $322,479 $441,206

Inventory$37,839 $39,175 $38,109 $38,843 $39,608

Other Current Assets$73,311 $73,311 $73,311 $73,311 $73,311

Total Current Assets$283,426 $302,300 $347,514 $434,633 $554,125

Long-term Assets

Long-term Assets$65,000 $65,000 $65,000 $65,000 $65,000

Accumulated Depreciation$6,500 $13,000 $19,500 $26,000 $32,500

Total Long-term Assets$58,500 $52,000 $45,500 $39,000 $32,500

Total Assets$341,926 $354,300 $393,014 $473,633 $586,625

Liabilities and Capital Year 1 Year 2 Year 3 Year 4 Year 5

Current Liabilities

Accounts Payable$58,194 $59,713 $61,398 $63,097 $65,315

Current Borrowing$0 $0 $0 $0 $0

Other Current Liabilities$0 $0 $0 $0 $0

Subtotal Current Liabilities$58,194 $59,713 $61,398 $63,097 $65,315

Long-term Liabilities$252,228 $204,456 $156,684 $108,912 $61,140

Total Liabilities$310,422 $264,169 $218,082 $172,009 $126,455

Paid-in Capital$440,000 $440,000 $440,000 $440,000 $440,000

Retained Earnings($427,209)($428,496)($359,869)($275,068)($153,375)

Earnings$18,712 $78,628 $94,801 $136,692 $173,546

Total Capital$31,504 $90,131 $174,932 $301,625 $460,171

Total Liabilities and Capital$341,926 $354,300 $393,014 $473,633 $586,625

Net Worth$31,504 $90,131 $174,932 $301,625 $460,171

8.7 Business Ratios

Business ratios for the years of this plan are shown below. Industry profile ratios based on the Standard Industrial Classification (SIC) code 5812, Ethnic Food Restaurants, are shown for comparison.

The following table outlines some of the more important ratios from the Ethnic Food Restaurantsindustry. The final column, Industry Profile, details specific ratios based on the industry as it is classified by the Standard Industry Classification (SIC) code, 5812.01.

Table: Ratios

Ratio Analysis

Year 1 Year 2 Year 3 Year 4 Year 5Industry Profile

Sales Growthn.a.12.79% 5.62% 4.85% 4.88% 6.96%

Percent of Total Assets

Inventory11.07% 11.06% 9.70% 8.20% 6.75% 3.90%

Other Current Assets21.44% 20.69% 18.65% 15.48% 12.50% 28.39%

Total Current Assets82.89% 85.32% 88.42% 91.77% 94.46% 37.68%

Long-term Assets17.11% 14.68% 11.58% 8.23% 5.54% 62.32%

Total Assets100.00% 100.00% 100.00% 100.00% 100.00% 100.00%

Current Liabilities17.02% 16.85% 15.62% 13.32% 11.13% 19.17%

Long-term Liabilities73.77% 57.71% 39.87% 23.00% 10.42% 29.21%

Total Liabilities90.79% 74.56% 55.49% 36.32% 21.56% 48.38%

Net Worth9.21% 25.44% 44.51% 63.68% 78.44% 51.62%

Percent of Sales

Sales100.00% 100.00% 100.00% 100.

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