Cha Cha`s Business Plan

ChaCha’s Tacos &Tequila
Business Plan
Cha Cha’s
Development
Concept Description
Cha-Cha’s is a contemporary, highenergy Mexican/Latin Restaurant and
bar concept, deeply rooted in the Latin
culture. Cha Cha’s draws its inspiration
from legendary Latin hospitality, design,
food and beverage.
Cha Cha’s approach to food is focused on
fresh, high-quality seasonal selections of
local produce; organically-grown when
possible, fresh seafood and all-natural
meats from small select ranches. We
combine traditional Mexican cooking
techniques with a contemporary European approach where the quality and
integrity of the ingredients is always our
primary focus.
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Cha Cha’s menu items are multi faceted
with a diverse selection; ranging from
traditional Mexican homemade tamales,
chile rellenos, Mexico City street tacos and
authentic enchiladas, along with a wide
range of made-from-scratch fire roasted
salsas, moles and adobos. Our guests
will be given the opportunity to create
their own unique entrée combinations
by choosing from the above items, thus
creating their own perfect pairing of bold
flavors prepared from scratch-to-order
menu items.
Cha Cha’s will also feature fresh Crudo selections; from oysters to Peruvian inspired
ceviche preparations and innovative crudo
presentations such as thinly sliced sushi
grade yellowtail with fresh blood-orange
salsa, sea salt and serrano chiles
Cha Cha’s abundant pantry offers many
fresh, tossed-to-order, crisp colorful
salads like the signature lime and guajillo
chili-rubbed seared tuna over grilled romaine, drizzled with toasted pepita-ceasar
dressing. Our home made slow-simmered
soup “side by side” fire roasted heirloom
tomato and corn chowder” uses only the
freshest tomatoes the local farmer’s have
to offer.
Our wood-fired oven selections include
marinated meats, ocean fresh seafood
and local, organic poultry. Other House
Specialties include an achiote marinated
whole Foulton Valley chicken served with
chipotle lime vinaigrette and slow cooked
epazote-flavored black beans and warm,
soft, freshly baked corn tortillas; to our
carnitas wrapped in banana leaf and
braised for 5 hours until fork-tender and
served with a sweet and spicy mangohabanero salsa.
At lunch, offerings include a broad selection of Mexican/Latin-inspired sandwiches
such as; authentic tortas and griddlepressed Cuban pork sandwiches as well as
innovative grilled quesadillas such as our
3-cheese, Oaxaca, manchego and cotija
with zucchini blossoms and salsa verde.
Our Cantina will feature an exciting,
vibrant and flavor-packed Tapas menu.
Tapas menu items include crisp tender
calamari with chipotle and lime aioli,
queso fundido, spicy crab tostaditas and
blue corn duck taquitos with a sweet and
spicy jelly.
Cha Cha’s will feature some of the finest
Latin spirits anywhere, aged Tequilas and
Rum’s, Pisco’s, Mescal and Cachaca all
featured in creative cocktail presentations
with all fresh homemade infusions and
syrups fresh from seasonal fruits.
Whether it is a romantic dinner for two in
our dining room or a Pisco in our Patio;
Cha Cha’s will be a dominant diningdestination in the North Orange County
market.
Gracias,
Cha Cha’s
Opening this Summer
Table of Contents
3
Executive Summary
4
Company Overview
5
Bios
6
The Cha Cha’s Tacos & Tequila Experience
8
Objectives, Mission, Keys to Success
9
Company Summary
10
Situational Analysis, Competitive Analysis
Casual Dining
11
Market Demographics
12
Building Photos and Illustrations
13
Furniture and Fixture Legend
18
Profit and Loss Statement
21
Source of Proceeds
24
Executive Summary
The Down-Town Brea Development is a restaurateur’s dream. The population in Brea, Ca.
and the surrounding cities is large and growing, led by wealthy and near-wealthy households
moving there to enjoy the area and its relative real estate values. While the socio-economics
of the area have improved in the past ten years, the dining options have not. As a result, even
mediocre restaurants experience strong results. Waiting in line at ho-hum chain restaurants
for over an hour during the week-end is commonplace. And when residents want better
meals to eat, they have nowhere to go within 20 miles. The area cries out for superior quality,
without the stuffy pretense associated with “fine dining”.
Cha Cha’s Tacos & Tequila is poised to seize this opportunity. By providing quality dining with
outstanding service in an exciting setting, Cha Cha’s will become a magnet for people who
demand quality and are always looking for the next “Great place”. Its unique restaurant and
lively Cantina will enable area residents to celebrate and enjoy good food and good times in a
comfortable, relaxed environment.
4
Overview
Cha Cha’s will consist of a 150-seat restaurant, a full-service bar/lounge area, and a 500
square foot Patio, but without the stuffy formality and high prices associated with “gourmet” dining, Cha Cha’s provides two major revenue and profit streams –
• A restaurant that responds to the area’s need for quality Mexican dining options
• An exciting Cantina
Proven industry veterans, Don Myers and Peter Serantoni, will lead the operation. Together
they have over 60 years of success, including launching new concepts, and leading complex, multi-unit national chains. The support team they have assembled to design, build
and market Cha Cha’s has helped establish and
build a number of food enterprises including:
Houston’s, Bandera, Yard House, Roy’s Hawaiian Fusion, TAPS Fish House & Brewery, Chevys
Fresh Mex, El Torito Grill, Rio Bravo, The Catch
Seafood Grill and Café Tu Tu Tango, Paul Martin’s
American Bistro and Fuzio Universal Pasta.
This Plan calls for Cha Cha’s to generate $2.6
million in sales during its first year of operation, providing net profit of $436,982; Sales and
profits will grow to $3.5 million and $781,896,
respectively, in year three.
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Don Myers
For the past three years Myers has held the
position of President of TAPS Fish House
& Brewery, one of Orange County’s highest grossing restaurants, located in Brea,
California. Myers also oversaw Anaheim’s
landmark seafood restaurant, The Catch
and recently opened their newest TAPS in
Corona, California.
Prior to TAPS, Myers held the position of
Joint Venture Partner for the famous Roy’s
of Hawaii, in charge of locations in Chicago,
Ill., Dallas and Austin, Texas and Rancho
Mirage, California, where he resided.
During his senior year at the University of
Arizona, where he also excelled as a varsity
letterman in Gymnastics, Myers went to
work for the El Torito Mexican Restaurant
chain that was then going through a major
Nation-wide expansion.
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Opening units nationwide as a training
food server, Myers went into management
at the age of twenty three and worked his
way from assistant manager to the District
Supervisor of the “Specialty Division”,
which included the famous “Las Brisas”
in Laguna Beach, Ca., “Chanteclair” and
the “El Torito Grill” in Newport Beach, the
first Mexican restaurant to ever win the
Southern California’s Restaurant Writers
Gold Medal Award. “I had the best of both
worlds. Supervising over thirty million dollars a year in sales in fine dining is an
accomplishment few in this business have
had the opportunity to do.
Myers later took the position of General
Manager of the popular “Scott’s Seafood
Grill”. Scott’s is not only one of the highest
grossing restaurants, but one of the finest in food and service in Orange County.
Featured in Nation’s Restaurant News, Bon
Apetite, Mobil Travel Award Winner, Wine
Spectator and many others, Scott’s is an
Orange County Restaurant legend.
Myers then became the managing partner
of The Catch Seafood Grill in Anaheim,
directly across the street from Angels Stadium. “With the Rams, Angels and Mighty
Ducks of Anaheim across the street from
The Catch, every professional athlete you
can name, came in to get the best in Seafood and service.” From Nolan Ryan to Jim
Edmonds; Bo Jackson to Rod Carew, every
home Anaheim game promised to have
Sport’s superstars dining at The Catch.
Myers has been married to his lovely wife,
Ester for the past twenty-seven years
whom he met at El Torito during work.
They have two college-age children;
Amanda and Jonathan and reside in
Orange County.
PETER SERANTONI
Peter has the uncanny ability to create
concepts and dishes that connect with
American diners. He has been the creative
force behind numerous successful new
restaurant concepts. He has also created
literally thousands of dishes in a variety of
casual and fine dining environments.
Peter’s career has spanned over 20 years
and two continents. His career highlights
are many.
In 2005 Peter founded and serves as
President of the innovative consulting
group, Fork In The Road Inc, based In San
Francisco.
The list of Peter’s clients looks like a who’s
who of the most successful restaurant and
liqueur companies in the world.
Diageo of North America, Outback Steak
House, Blue Coral Seafood, Paul Fleming
Restaurant Company,
Roy’s Hawaiian Fusion, Baja Fresh Mexican Grill, The Habit Burger Grill, Modern
Mexican Sandoval Restaurant Group to
mention a few concepts.
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Peter also served as Vice President of new
concept development for Paul Fleming
Restaurant Management.
Peter was instrumental in the development of the ground braking Paul Martin’s
American Bistro, a modern American
Bistro featuring locally produced organic
produce, artisan cheeses and all sustainably-produced meats and poultry.
Beach, California, and Executive Chef of
Chanticlair Restaurant in Irvine, California.
Prior to joining Fleming Restaurant
Management Peter served as the Chief
Culinary Officer and Senior Vice President
of Food, Beverage, and Purchasing for
Chevys, Inc., a 170-unit holding company
whose brands include Chevy’s Fresh Mex,
Fuzio Universal Pasta and WrapWorks,
where he was responsible for creating and
launching Fuzio Universal Pasta, Chevys
Express Mex, WrapWorks and Border Bell
a prototype for the Taco Bell of the future.
Peter has been featured on national
and regional television. His made-fromscratch recipes are featured in the critically acclaimed Chevys & Rio Bravo Fresh
Mex Cookbook. The book has sold over
100,000 copies. In addition Peter received
the much sought after “Menu Strategist
Award” in 2004 by Restaurant Business
Magazine. Peter has also been recognized
by the restaurant industry as one of the
top 50 most influential culinarians in 2003
by Nation’s Restaurant News. Fuzio Universal Pasta, one of Peter’s creations, was
awarded “Hot New Concept” for 2000, by
Nation’s Restaurant News.
Before joining Chevy’s Fresh Mex, Peter
was the Vice President of Product Development and Executive Chef for Vicorp Inc,
parent company of Bakers Square and
Village Inn.
Peter is a graduate of the prestigious
Stockholm Hotel and Restaurant Academy. Prior to immigrating to the United
States, Peter served as a chef in a number
of fine dining restaurants in Europe.
Prior to that, he was Director of Product
Development/Executive Chef for The
Restaurant Enterprises Group and The
Specialty Division, whose brands included
El Torito, El Torito Grill, Las Brisas,
Remick’s and Players Restaurants.
Peter was also Chef/Partner at the highly
acclaimed 30th Street Bistro in Newport
The Cha Cha’s Tacos &
Tequila Experience
Imagine a celebration of fresh, locally
produced, hand-selected, beautifully
prepared Mexican food and beverages,
provided with caring, attentive service,
yet without the stuffiness and pomposity
of similar quality establishments. That’s
the Cha Cha’s experience!
Everything about Cha Cha’s says relax
and enjoy. You will notice that Cha Cha’s is
redefining quality food when you first encounter it. When you walk into Cha Cha’s,
you will notice three things – a friendly
greeter, an energetic buzz from the crowd
at the cantina, and the gratifying smells
of great Mexican food, prepared in the
open kitchen. Your hostess will lead you to
your table while explaining what the chef
is featuring today and suggest you try one
of our signature Tequila Libations. You will
notice the terrific dishes being savored
by your fellow diners on your way to
your table.
Once seated, your server will seem to just
appear when you want her. She will take
you through the menu and suggest some
terrific food and drink combinations. The
terrific meal, the attentive service, the
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comfortable atmosphere will all contribute to make Cha Cha’s your new “All-time”
favorite spot, the one you can’t wait to
brag about to your friends and co-workers.
Cha Cha’s Tacos & Tequila isn’t just a
Mexican restaurant. It’s an essential part
of your enjoyment of food. That’s the
Cha Cha’s experience!
Objectives
Keys to Success
Cha Cha’s has four primary objectives:
There are six (6) keys to Cha Cha’s success:
1. To serve Brea and North Orange
County’s best Mexican fare in a relaxed,
friendly setting
1. Consistent, high-energy, focused
leadership
2. Superior guest experience
2. To provide guests with caring service –
friendly, knowledgeable and efficient, but
without the stuffiness associated with fine
dining
3. High quality food and beverage
offerings
4. An environment that is sparkling,
energized and fun
3. To serve the best available meats,
poultry, produce, and Mexican Specialty
foods in the Market.
4. To achieve $50,000 in weekly total sales
with a 70/30 food/beverage mix.
Cha Cha’s will generate 1,023 guest counts
at lunch with an average $15 check and
1,650 guest dinner counts with an average
$21 check
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5. A location that is easily accessible
with great parking
Mission
Cha Cha’s Tacos & Tequila’s mission is
to overwhelm its guests’ senses. Each
customer interaction will create such a
sensation that the urge to return will be
part of the guest experience. Cha Cha’s
will engage each guest in such a way
that they MUST become an advocate
for the brand. Cha Cha’s will allow those
consumers to become emotionally involved in the experience by providing unmatched guest service paired with world
class food.
6. Brand awareness and reputation
Company Summary
Company Management
Don Myers and Peter Serantoni are board members and executive officers of the Manager. Pursuant to the terms of a management agreement, between the Company and Cha
Cha’s, the Manager will be responsible for the day-to-day management of the Restaurant
and Cantina, creation and execution of the menu, hiring and supervision of all employees
and the purchasing, marketing, administration and accounting for the Restaurant.
Don and Peter have over 60 years combined success in the restaurant industry. They are
an effective team, with Peter supplying creative flair and Don ensuring that operations
run flawlessly. They have launched successful restaurant concepts and opened 94 new
units for companies like Chevys Fresh Mex Restaurants, Fuzio Universal Pasta, Wrap
Works, TAPS Fish House & Brewery, The Catch Seafood Grill, Roy’s Hawaiian Fusion, Café
Tu Tu Tango, Rio Bravo and The El Torito Grill concept. Both have been recognized within
the industry for their talents and contributions.
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Situation Analysis
Target Market Segments
Market Needs
The Casual Dining Market demands
dependably good food, efficient, friendly
service and price points that enable
diners to include Cha Cha’s as part of
their dining routine.
Market Trends
The following trends will
affect Cha Cha’s Tacos &
Tequila:
1. Reflective of the economy; stronger value and
quality perception is key.
2. Independent, locally
operated
restaurants with a sense of community
drives interest.
3. Consumers are moving toward organic
and free-range products.
4. Wine and tequila segment is growing.
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5. Consumers are demanding better,
more knowledgeable and caring service.
6. Population in Cha Cha’s market trade
area will continue to grow.
7. Restaurants will continue to become a
part of consumer’s daily eating pattern.
Competitive Analysis
Cha Cha’s competition not only includes
other Mexican restaurants its quality food
and service will pit it against more upscale venues in the area. Its menu appeals
to the “foodies” along with guests who
have been only accustomed to the more
traditional tacos and enchiladas restaurants we all grew up with.
Casual Dining
Cha Cha’s will draw diners away from
higher-end casual dining concepts – Outback Steakhouse, Claim Jumper, TAPS
Fish House & Brewery, Yard House, and
The Cabo Grill. Cha Cha’s will offer superior food with a higher service profile than
these restaurants. Because of Cha Cha’s
quality, diners will also be drawn away
from fine dining restaurants in downtown
Fullerton and Brea, following similar patterns in other major metropolitan areas
where people are increasingly avoiding
the hassle of going as far as Newport
Beach to garner an outstanding dining
experience
Market Demographics
In looking at the analysis of the
demographics, there are clear delineators
and motivators; some apply across the
data set, others stand alone. Cha Cha’s
will appeal to all of those in the 21-to-69
age segments. They will however have
different motivators to become heavy users of the brand.
Our primary target is adults 25-49 within
5 miles of Cha Cha’s. This segment represents 50% of our market.
Adults 25-49 will also be heavy users of
the dining room and cantina. They are
the business leaders and make decisions
for lunches, dinners and catered events.
They will view Cha Cha’s premium service
12
as a necessary part of their lifestyle. This
segment drives wine and liquor sales. By
2010 this demographic will consume 12
liters per person per year (source: VNU
Business Media, 2008). Of these consumers, 28% of them (those who drink wine
weekly or more often) say they drink more
wine today than they did three years ago.
(source: Stagnito Publishing Company,
2008) They also have a preference for
eating Organic and well-prepared clean
foods. They enjoy the perceived value in
Free Range meats and poultry. Industry
research has shown that the 25-49
segment appreciates great Mexican food
(source: Nation’s Restaurant News).
The second biggest segment of our
market is the employees within the 3-mile
ring, with 48,194 or 26% of Cha Cha’s
market composition. The 50-69 segment
currently represents 18% of the target
market. It is the fastest growing demographic segment of Cha Cha’s trade area,
with 6% annual growth projected over the
next 5 years. This segment has abundant
disposable income, and appreciates the
finer products and services in life.
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Furniture and Fixture Legend June 5 2009
CHAIRS
CH-1
By Owner
Qty: 54
CH-2
MTS Seating
Nouveau Barstool808-30
With UP-2, seat and back
Qty: 25
18
TT-3
27” x 59” custom wood Butcher
Block table top, Maple
1 7/8” thick, custom stain, TBD
Fixed @ booth w/ TB-3-Existing)
Qty: 8
Dining Room, 30” high
CH-3
MTS Seating
Club Series
Backless swivel barstool
901-30-RD with UP-2
Qty:18
TT-4
32” dia. custom Wood Butcher
Block table top, Maple
1 7/8” thick, custom stain, TBD.
Freestanding with TB-4 Qty: 4
CH-4
Patio Chairs by owner
Bar, 42” high
INTERIOR TABLES
TT-5
54” x 27” Custom Wood butcher
TT-1
30” x 48” Custom Wood Butcher
Block table top, Maple
1 7/8” thick, Custom stain,
TBD
Qty: 11
(7) to be freestanding with TB-1
TT-6
36” x 72” Custom wood butcher
Block table top, Maple
1 7/8” thick, custom stain, TB
freestanding with (2) TB-1
Qty; 1
(4) to be fixed with TB-3
Dining Room, 30” high
TT-2
26” x 30” Custom wood butcher
Block table top, Maple
1 7/8” thick, Custom Stain, TB
Freestanding with TB-2 Qty: 9
Dining Room, 30” high
Note: table tops are custom made and have
a lead time
Please call for quote and lead time
Contact :Commercial Custom Seating
Bob Francis, 714 850 0520
EXTERIOR TABLES
TT-7
32” x 48” Patio tables
American trading Company
Rectangle Solo Table
Finish: Barn Siding
Freestanding with TB-7 Qty: 7
In Stock item
TT-8
24” x 32” Patio Tables
American Trading Company
Rectangle Solo table Finish:
Barn siding
Freestanding with TB-8 Qty: 15
In Stock Item
Contact: Denise Hall
York Hospitality
714 334 9700
INTERIOR TABLE BASES
TB-1
Freestanding Four Prong base
For TT-1, and (2) @ TT-6
Height to be 30”to top of table
Finish: Black Powder Coat
Qty:9
owner to verify
TB-2
freestanding round base
For TT-2
Height to be 30” to top of table
Finish, Black Powder Coat
Qty:9-owner to verify
TB-3
Fixed bolt down post
With table cleat at wall
For NEW booth seats
Contact: Denise Hall
York Hospitality
714 334 9700
For TT- 1 (4), TT-3 has (e) bases
Height to be 30” to top of table
Note: TT-1 @ booth on wood platform
Finish: Black powder Coat
owner to verify
Qty: 4
TB-4
Free Standing round base
w/ foot ring For TT-4
Height to be 42” to top of table
Finish: Black powder coat
Qty: 4
TB-5
Fixed bolt down post
With table cleat at wall
For TT- 5
Finish: Black Powder Coat
Qty: 4
Contact: Commercial custom Seating
Bob Francis 714 850 0520
EXTERIOR TABLE BASES
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Back bar/ liquor display
Refer to design Drawing
FX-3
Giant aged door
FURN-1 Giant Cylinder Pot,
TBD
Color: turquoise
FX-4
Glass partition on low wall
Refer to Design Drawing
FURN-2 Bella Bazaar
FX-5a
Drink Ledge at Bar
to design Drawing
MISCELLANEOUS FURNITURE
Interior/ Exterior use
Qty: 1
Medium cylinder Pot
Color: Patina green/brown
Interior/ Exterior
Qty: 7owner to verify
Contact: Bella Bazaar
34091 Pacific Coast Hwy
Dana Point, CA 92629
FURN-3
Umbrellas 8-9 ft diameter
Black Fire resist fabric, w/base
Location: Patio
TBD
Qty- 4
FX-5b
Drink ledge at entry
Refer to Design Drawing
FX-6
New Settee
Refer to Design Drawing
FX-7
Bar Die wall Décor
Refer To design drawing
FX-8
Metal Display Shelf
Refer
TB-7
Free Standing “rectangle” base
American trading Company
Jennifer Rectangle ADA,
Pepper Qty: 7
FURN-4 Umbrellas 6 ft dia.
Black Fire resisit fabric, w/ base
Location: Patio
TBD
Qty: 5
Refer to Design Drawing
Table top to be appx 30” high
FX-9
Framed Mirror
6’ x 4’ with 4” distressed wood
frame
FIXTURES
TB-8
Freestanding 3 prong Base
American Trading Company
Jennifer-3, Pepper
Qty: 15
Fx-1a
Custom Host stand
By owner
FX-1B
Refer to design Drawing
Table top to be appx 30” high
FX-2
Custom metal and glass
CF-1
Ceiling Fans
Lighting By Gregory.com
Minka Aire Acero 52” dia. Fans
F-601- ORB Bronze/mahogany
Specify Rod length, VIF
1-800-807-1826, Brian xt 231
Location; Bar area
LIGHT FIXTURES
LF-1
Custom Chandelier Light Fixture
Bar area
LF-2
Custom chandelier Light Fixture
Dining Area
LF-3
Custom Wall Sconce
Dining Area
UPHOLSTERY
UP-1
20
The Symphony collection
VIBE Alchemy TVI-001
54” wide, no repeat
100,000 double rubs
Cal Tech 117, Sec. E
Class 1
A-1 Foam and Fabrics
714 835 1181
Lead Time: 1 week
Owner’s upholsterer to verify
Quantities for existing booth
backs
And new settee.
UP-2
CF Stinton
Stratford Line Naugahyde
Color: Cinnamon SF 81
54” wide, no repeat
Class 1, Cal tech 117
Janine Thomas
760 729 9911
Bar stools, Ch-2 and Ch-3
Cha Cha’s Profit and Loss Statement
2,009
2,010
2,011
$
%
$
%
$
%
1,720,000
100,000
1,820,000
66.15%
3.85%
70.00%
1,987,500
112,500
2,100,000
66.25%
3.75%
70.00%
2,325,000
125,000
2,450,000
66.43%
3.57%
70.00%
Income:
Food Sales:
Food Sales
Beverage Sales
Total Food Sales:
Liquor Sales:
Liquor Sales
Beer Sales
Wine Sales
Total Liquor Sales:
500,000
180,000
100,000
780,000
19.23%
6.92%
3.85%
30.00%
600,000
200,000
100,000
900,000
20.00%
6.67%
3.33%
30.00%
700,000
230,000
120,000
1,050,000
20.00%
6.57%
3.43%
30.00%
1
2,600,001
0.00%
100.00%
1
3,000,001
0.00%
100.00%
1
3,500,001
0.00%
100.00%
25,000
68,800
137,600
86,000
86,000
34,400
25,456
51,600
514,856
25.00%
4.00%
8.00%
5.00%
5.00%
2.00%
1.48%
3.00%
28.29%
28,125
79,500
159,000
99,375
99,375
39,750
29,614
59,625
594,364
25.00%
4.00%
8.00%
5.00%
5.00%
2.00%
1.49%
3.00%
28.30%
31,250
93,000
186,000
116,250
116,250
46,500
33,713
69,750
692,713
25.00%
4.00%
8.00%
5.00%
5.00%
2.00%
1.45%
3.00%
28.27%
Cost of Liquor
Cost of Liquor
85,000
17.00%
102,000
17.00%
119,000
Cost of Beer
36,000
20.00%
40,000
20.00%
46,000
Cost of Wine
29,000
29.00%
29,000
29.00%
34,800
Total Liquor Cost
150,000
19.23%
171,000
19.00%
199,800
17.00%
20.00%
29.00%
19.03%
Merchandise
& Other Sales
Total Sales
Cost of Sales:
Cost of Food
Cost of Beverage
Cost of Produce
Cost of Meat
Cost of Fish
Cost of Shellfish
Cost of Dairy
Cost of Bread & Desserts
Cost of Grocery
Total Food Cost
21
Cost of Merchandise Sales
Total Cost of Merchandise Sales
Total Cost of Goods
Gross Profit
0
0.00%
0
0
1.67%
0
0
0
1.67%
664,856
25.57%
765,364
25.51%
892,513
25.50%
1,935,145
74.43%
2,234,637
74.49%
2,607,488
74.50%
Expenses:
Labor, Taxes & Benefits
FOH Labor
208,000
8.00%
240,000
8.00%
280,000
BOH Kitchen Labor
235,690
12.95%
271,950
12.95%
317,275
Management Labor
104,000
4.00%
112,500
3.75%
119,000
Bonuses & Commissions
26,000
1.00%
39,900
1.33%
46,550
Health Insurance
19,500
0.75%
22,500
0.75%
26,250
Payroll Taxes
70,200
2.70%
81,000
2.70%
94,500
Worker’s Comp
38,220
1.47%
44,100
1.47%
51,450
SUTA
5,980
0.23%
6,900
0.23%
8,050
FUTA
1,040
0.04%
1,200
0.04%
1,400
Employee Benefits (Contests)
5,200
0.20%
6,000
0.20%
7,000
Employee Benefits (Other)
3,640
0.14%
4,200
0.14%
4,900
Comp 4: 50% Employee
13,000
0.50%
15,000
0.50%
17,500
Comp 5: Full Manager
26,000
1.00%
30,000
1.00%
35,000
Total Labor, Taxes &
Benefits
756,470
29.09%
875,250
29.17%
1,008,875
Controllable Expenses:
22
Advertising
Public Relations
Comp 1: Advertising
Comp:2 Food
Comp 3: Liquor
Operating Supplies
Repairs & Maintenance
Linen
Computer Expenses
Other Direct Operating
Dues and Memberships
Postage
Business Travel
Permits & Licenses
Cash Over/Short
Uniforms
13,000
10,920
26,000
5,200
2,600
26,000
43,160
2,080
1,300
13,000
520
260
5,720
780
13
5,200
0.50%
0.42%
1.00%
0.20%
0.10%
1.00%
1.66%
0.08%
0.05%
0.50%
0.02%
0.01%
0.22%
0.03%
0.00%
0.20%
15,000
12,600
30,000
600
3,000
30,000
49,800
2,400
1,500
15,000
800
500
8,800
1,500
15
5,000
0.50%
0.42%
1.00%
0.02%
0.10%
1.00%
1.66%
0.08%
0.05%
0.50%
0.03%
0.02%
0.29%
0.05%
0.00%
0.17%
17,500
14,700
35,000
700
3,500
35,000
58,100
2,800
1,750
17,500
800
500
8,800
1,500
18
5,000
8.00%
12.95%
3.40%
1.33%
0.75%
2.70%
1.47%
0.23%
0.04%
0.20%
0.14%
0.50%
1.00%
28.82%
0.50%
0.42%
1.00%
0.02%
0.10%
1.00%
1.66%
0.08%
0.05%
0.50%
0.02%
0.01%
0.25%
0.04%
0.00%
0.14%
Bank Fees
Credit Card Discounts
Utilities
Rentals
Total Controllable
Expenses
2,340
57,200
65,000
5,000
0.09%
2.20%
2.50%
0.19%
2,700
66,000
65,000
5,000
0.09%
2.20%
2.17%
0.17%
3,150
77,000
65,000
5,000
0.09%
2.20%
1.86%
0.14%
285,293
10.97%
315,215
10.51%
353,318
10.09%
Total Controllable
Income
440,326
16.94%
485,530
16.18%
537,585
15.36%
180,000
36,000
5,000
20,000
6,600
6,000
800
20,000
2,500
78,000
5,000
2,500
25,000
69,000
6.92%
1.38%
0.19%
0.77%
0.25%
0.23%
0.03%
0.77%
0.10%
3.00%
0.19%
0.10%
0.96%
2.65%
180,000
36,000
5,000
20,000
6,600
6,000
800
20,000
2,500
90,000
5,000
2,500
25,000
69,000
6.00%
1.20%
0.17%
0.67%
0.22%
0.20%
0.03%
0.67%
0.08%
3.00%
0.17%
0.08%
0.83%
2.30%
180,000
36,000
5,000
20,000
6,600
6,000
800
20,000
2,500
105,000
5,000
2,500
25,000
69,000
5.14%
1.03%
0.14%
0.57%
0.19%
0.17%
0.02%
0.57%
0.07%
3.00%
0.14%
0.07%
0.71%
1.97%
456,400
17.55%
468,400
15.61%
483,400
13.81%
Total Non-Food Expense
1,498,163
57.62%
1,658,865
55.30%
1,845,593
52.73%
Income Before Taxes
436,982
0.17 575,772
0.19 761,896
0.22
Depreciation
20,000
0.77%
20,000
0.67%
20,000
Total Cash Flow
456,982
17.58%
595,772
19.86%
781,896
0.57%
Other Expenses:
Base Rent
Cam Rent
Equipment Leasing
Depreciation & Amortization
Insurance
Property Taxes
State Tax Expense
Owners Expense
Owners Comps
Supervision
Accounting Fee
Internet Fees
Legal & Professional
Note Principal (loan on $)
Total Other Operating
Expenses
23
22.34%
Cha Cha’s Source of Proceeds
SOURCE OF PROCEEDS
AMOUNT
%OF FUNDS
General Partner
$375,000
100.0
TOTAL
$375,000
100%
$20,000
5
Hard Construction Expenses
96067 26
Furniture, Fixtures and Equip.
70,433
18
Signage
8,000
2
Promotional expense
5,000
2
Pre-opening labor
20,000
5
Supplies
20,000
5
Inventory
17,000
4
Liquor license
40,000
11
Pre-paid expenses and deposits
5,000
2
POS System
8,500
3
Legal
5,000
2
Misc.
10,000
3
Reserves and opening capital
50,000
12
$375,000
100%
Capital contributions:
APPLICATION OF PROCEEDS:
Architecture, Design and Permits
TOTAL
24