The Servant Cafe and Bakery.pdf

THE SERVANT
RESTARAUNT AND BAKERY
BUSINESS PLAN
MARCH 2022

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CONFIDENTIAL - DO NOT DISSEMINATE. This business plan contains confidential, trade-secret
information and is shared only with the understanding that you will not share its contents or ideas with
third parties without the express written consent of the plan author.
Executive Summary
Welcome to The Servant
The Servant will be a restaurant and bakery café situated in the heart of Savannah,
Georgia. Every item on the menu will be made from scratch. The scratch kitchen is
a concept that has fallen by the wayside over the past decade as restauranteurs
often buy more items from suppliers already prepared and frozen with a multitude
of preservatives. Savannah GA is #4 in the “Best US Cities” by Travel & Leisure
Magazine. The main feature of The Servant is the large window that allows
customers to sit and watch their favorite cakes baked, stacked, and decorated as
well as the pasta being made from scratch.
The restaurant portion of the business is anticipated to reach a revenue of $927K in
its first year of operation with annual revenue of $1.1M by year five. The bakery
portion of the establishment is expected to reach a revenue of $375K in year one an
annual revenue of $471K by year five. Competition within the restaurant industry is
high due to the large market concentration, whereas the market concentration for
independent bakeries is a bit lower.
The name The Servant came about because Lavenia places high value on customer
service. She has a strong background in customer service. Lavenia’s primary
background is in finance and working in a baker. In fact, the bakery she has worked
in was a favorite of Oprah Winfrey! Lavenia goes through life with the perspective
that we should treat others in the way you would like to be treated. This is The
Servant way!
Key Success Factors
To ensure success, The Sevant will need to implement to following key success
factors:
Access to multi-skilled and flexible workforce: Access to suitably skilled and
trained staff on hourly rates is required to meet peak customer demand periods.

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Ability to quickly adopt new technology: Owners need to adopt new employee
training as well as kitchen and customer-related technology to
increase.productivity and lower labor costs.
Attractive product presentation: The atmosphere and ambiance of a restaurant are
important to attract and retain guests.
Proximity to key markets: It is important to be in a good, easily accessible location
that is close to target markets.
Ability to control stock on hand: Controlling orders, stock and food waste, which
are all major cost areas, can reduce unnecessary expenses.
Ensuring pricing policy is appropriate: To maintain costs and profit on meals,
owners must ensure that menu pricing/portion control process is undertaken
thoroughly.
Ability to attract local support/patronage: Many bakery cafes are local, small
establishments that thrive on word-of-mouth marketing and local patronage. If an
industry operator is able to develop a strong reputation for quality and service, it
can operate successfully in a
crowded marketplace.
Attractive product presentation: Bakery cafes commonly attract customers via
window displays of baked goods, so having an attractive product presentation
enables operators to attract more walking traffic into their stores.
Proximity to key markets: Industry operators that are located in high traffic areas
are able to attract more first time customers into their store, which can be a
competitive advantage.
Access to high quality inputs: Having access to high-quality inputs enable industry
operators to produce higher quality goods, which, in turn, leads to developing a
reputation of high quality. In a crowded marketplace, this can be essential in
attracting customers via word of mouth.

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Adaptability of operations to comply with social distancing protocols: Operators
must ensure that their establishments are large enough in which patrons can safely
social distance themselves from other customers and employees.
Opportunity
The Restaurant Industry
The Single Location, Full-Service Restaurants industry, is a $187.6 billion industry
and has experienced revenue growth of 1.9% over the five years to 2021. With a
profit of $7.5 billion and a profit margin of 4% as of September 2021, the strength of
the restaurant industry remains intact despite the Coronavirus pandemic.
For most of the past five years, the growing domestic economy and rising
consumer spending led to consistent increases in consumers spending money on
food away from home, increasing full-service restaurant spending. The fine-dining
segment performed exceptionally well over the majority of the past five years due
to solid growth in the income levels of affluent consumers. Conversely, restaurants
at the lower end of the market struggled with low growth as consumers traded
down to the innovative products served by a growing number of new high-quality
fast-casual chains during the same period. Nevertheless, when the coronavirus first
struck, industry operators were forced to curtail dine-in operations, thus reducing
demand for fine-dining restaurants as services at these establishments involve a
high degree of hands-on experience.
The Bakery Café Industry
Though the bakery café industry is a bit smaller, with a revenue of $11.7 billion as of
September 2021, the industry remains robust despite the pandemic. The revenue
growth for the five years leading up to 2021 has been at 1.7% and is predicted to
remain steady at 1.3% through 2026. The current annualized profit for the bakery
café industry is $573 billion.
These typically fast-casual restaurants led the quality and taste of full-service
establishments with the speed and affordability of fast-food chains. Consumers
have been drawn to the customizable options emerging on operators' menus. As a
result, industry growth has outpaced others in the foodservice sector. Overall

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growth in per capita disposable income and increased coffee consumption has been
supported by industry performance.
The Market
The Restaurant Market
Restaurants that are very niched in their offerings as The Servant does in serving
soul food are not included in other categories and therefore fall into 'other.' Over
the past decade, this segment has changed as ethnic foods have become more
popular and obtained a larger market share, forcing them out of this segment. As
consumer preferences change and new foods and foodservice concepts enter the
market, this category changes its structure, although its size has remained
relatively consistent. Overall, this segment is expected to make up 6.9% of industry
revenue in 2021.
The Bakery Café Industry
Over the next five years to 2026, as consolidation persists, larger operators are
expected to have greater access to resources, enabling them to further their
franchise operations. Smaller operators will likely be forced to specialize, unable to
compete with significant chains, geographic reach, and marketing capital.

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Operators in the Bakery Cafes industry are most known for their sweet treats and
dessert options. Pastries, cookies, and cakes account for the most extensive
product segment, at 69.0% in 2021. Of this segment, IBISWorld estimates that cakes
and cupcakes combined account for 45.1% of revenue, about $5.28bn. The Servant
will not be selling cupcakes. However, cupcake revenue is intertwined with cake
industry revenue. Over the five years to 2021, these segments have remained high
as the industry introduces new products and consumer preferences continue to
change. Since many bakery-cafes rely on word-of-mouth marketing to generate a
strong reputation for quality, this segment of products is the most important for
industry operators to be successful. By offering a wide variety of high-quality
products, bakery-cafes can more effectively compete with competitors. As a result,
this segment has been the largest segment over the five years to 2021.

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Expectations
Financial Highlights by Year

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Opportunity
Target Market
Savannah, Georgia is home to over 147,700 people. Savannah Area Chamber shows
Savannah's tourism as #4 in the "Best U.S Cities" by Travel & Leisure Magazine. In
2019, over 14.8 million visitors came to Savannah.
In 2021 there was an increase of tourism in the U.S. of 425 with slower but
continued growth through 2026. This is relevant to The Servant as tourists will
bring most of the business to the café.
Below are the market segments for the restaurant industry and the bakery cafe
industry:

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Competition
Competitive Analysis
The Restaurant Industry

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Competition in this industry is high, and the trend is increasing. The full-service
restaurant industry competes based on location, food quality, style, presentation,
ambiance, hospitality, and service. Eating away from home is considered a luxury
for many households, making dining at industry establishments a luxury. For this
reason, price is the primary source of competition among industry operators.
However, operators that offer higher quality food and more upscale ambiance can
generally charge a slight premium on their menu items as consumers are willing to
pay more for the higher-end experience. Therefore, it is crucial industry operators
are aware of their target audience and place in the respective market.
Furthermore, operators compete based on the type and variety of food served. This
competition factor relies heavily on general consumer preferences and current
consumer cravings. For example, consumers are shifting preferences for health-
conscious and environmentally friendly industry establishments on a broad scale.
Still, they may desire unhealthy options based on momentary cravings, which is the
target market for the bakery. Restaurants are involved in marketing the meal
experience, so the operator must understand a restaurant's positioning in the
marketplace, the clientele they are attracting or want to attract, and the meal
experience. The café will focus on a southern, down-home atmosphere much like
Paula Dean's. Most importantly, a restaurant must consistently deliver on the
customers' expectations.
Research by the National Restaurant Association indicates that portion size and the
availability of to-go boxes are essential factors. A high proportion of the younger
generation orders more significant portions and requests a to-go box to use the
excess for another meal. Varying portion size also meets the value-for-money
criteria sought by many customers. Currently, there is a high demand for the ability
to customize orders, choose the type of sauce on the side, and have the food
prepared with cooking oil, margarine, butter, or no salt. Therefore, The Servant
needs to remain attuned to these trends and ensure they use this to their
advantage when considering their menu offering and prices.
The Bakery Cafe Industry
There is a lower concentration in the bakery café industry. Operators in the bakery
café industry compete directly with each other for customers. Bakery cafes located
in busy areas can compete more effectively than operators located further away
from large populations. Industry operators benefit from having a visible storefront,

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and it is common for bakery-cafes to prominently display their offerings in a
window case to attract consumers. Bakery cafes located in densely populated areas
have a competitive advantage over inconveniently located industry participants;
there is no substitution for convenience to the consumer. Many of the industry's
customers have a minimal amount of time to choose a bakery to visit, as many of
them work full time and stop by a bakery for a quick bite to eat. While positive
word-of-mouth marketing is an asset to any industry operator, the combination of
a convenient location and a strong reputation creates a competitive advantage that
cannot be replicated via other means. Additionally, an operator's online presence
has become even more critical as consumers opt to order online and pick up due to
the ongoing coronavirus pandemic. The leading competitive edge for The Servant is
that the bakery will feature a large, picture-sized window for patrons to sit at to
watch the barkers craft the cakes.
Current Alternatives
Currently, only 4.8% of the restaurants are in Savannah, Georgia. This makes for a
low level of competition within the immediate area. Even with other restaurants in
the immediate area, the uniqueness of The Servant is enough to set itself apart
from others as an ideal setting in which to relax and enjoy a meal made from
scratch with fresh ingredients and a dessert from one of the finest bakeries.
Our Advantages
The Servant has the following advantages over other restaurants and bakeries in
the Savannah, GA, area:
1) The restaurant will offer a southern-style atmosphere, serving ethnic African
American cuisines. This will be the sole focus of the restaurant portion of the
business. Therefore, the chefs will be trained in the necessary methods to prepare
and cook these dishes.
2) The owner's son is trained in culinary arts and has experience as a chef. He will
be working in the kitchen. The owner, Lavenia Young, has experience working in an
upscale bakery and has a background in finance. Therefore, she will be able to serve
as the lead barker. Additionally, outsourcing the accounting and finance duties will
not be a need.

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3) The bakery will feature a picture size window for patrons to sit at and watch the
bakers craft their cakes.

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Execution
Marketing & Sales
Marketing Plan
An overview of the marketing plan includes:
• Print: Advertisements will be run in local newspapers and magazines
• Internet: The Servant will have a professionally designed website that will feature
a description of the establishment, a menu, contact information, and an online
ordering feature.
• Social Media: The Servant will use social media sites such as Instagram and
Facebook to reach and engage our current and potential customers.
• On-Site Advertising: The Servant will place banners in front of the restaurant and
hand out flyers.
• Radio and Local News: The Servant will advertise via the radio and local news to
reach the general population.
Sales Plan
Our servers will be thoroughly trained in the ingredients and the preparation of the
items on the menu to give accurate information regarding them. This will instill
confidence in our restaurant and therefore bring in repeat customers. Staff will also
be trained to recommend complimenting items and upsell when possible. Once
customers are finished eating, the servers will suggest visiting the bakery for
dessert.
Operations
Locations & Facilities
The Servant will be located at 310 W Broughton St. Savannah, GA 31401.

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Technology
The Servant will need a basic Point of Sale system for the Cafe and dessert shop.
The establishment will also need a printer for online cake orders.
Equipment & Tools
The Servant will need full-service restaurant and bakery equipment. These items
are included in the financials and listed on the accompanying Excel spreadsheet.

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Milestones & Metrics
Milestones Table
Milestone Due Date
Finalize Menu & Print May 25, 2022
Order Paper for POS System & Test
Ticketing System
June 04, 2022
Purchase Tool Box & First Aid Kit June 04, 2022
Assemble All Guides June 04, 2022
Review Staffing Needs June 04, 2022
Confirm All Smallware is in Place June 25, 2022
Test All Equipment June 25, 2022
Review and Inspect All Products June 25, 2022
Finish Hiring Employees June 27, 2022
Do a Test Run June 28, 2022
Install Outdoor Signage July 02, 2022
Post Employment Opportunities July 08, 2022
Apply for Business License July 10, 2022
Order All Food & Disposables July 11, 2022
Order Smallwares July 11, 2022
Acquire Signage Permit July 15, 2022
Determine Food Production Needs July 16, 2022
Set Up Ordering Process w / Food
Vendor (inc Special Orders)
July 16, 2022
Plan Training Procedures July 16, 2022
Order Point of Sale (POS) Equipment July 16, 2022
ServeSafe Certification July 20, 2022

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Organize Kitchen and Cleaning
Equipment
July 30, 2022
Reach Out to Chamber of Commerce July 30, 2022
Estab;lish Social Media Accounts July 30, 2022
Formulate Recipes & Print Out Station
Cards
July 30, 2022
Set Up Employee Law Posters July 30, 2022
Program POS and Train Cashiers July 30, 2022
Set Up Inventory Spaces July 30, 2022
Establish Trash Removal & Recycling
Procedures
July 30, 2022
Order Cleaning and Sanitation Equipmen July 30, 2022
Order Safety Equipment July 30, 2022
Plan Marketing Tactic for Opening Day July 30, 2022
Set Opening Day and Hours of Operation July 30, 2022
Establish Delivery Standards July 30, 2022
Set Opening Date and Hours of
Operation
July 30, 2022
Establish Safety Program July 30, 2022
Review price and Portion Guides for
Entire Menu
July 30, 2022
Key Metrics
Below are the key metrics which will be used in assessing The Servant's success:
• Sales, gross margin, expenses, and profits
• Sales per customer, sales per table, sales per square foot
• Meals served per month
• Bakery Items sold per month
• Total customer traffic

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Company
Overview
n/a
The Servant will be registered as a sole proprietorship owned and operated by
Lavenia Young.
The Servant will be a family-oriented upscale soul food café and dessert shop
conveniently located in the Heart of Savannah, GA, Historic District. Guests will
immediately notice the jewel tones and the swanky feel as soft jazz plays overhead
when you first enter the establishment. You will be greeted by our neatly dressed
coordinated wait staff dressed in all white with long black aprons. The Servant will
be a proper scratch kitchen. The Chefs will hand-make all items, right down to the
pasta. Every cake will be three layers, and all items will be made using the highest
quality of ingredients.
Patrons will be able to watch from outside through a large picture-size window to
see how their favorite cakes are baked, stacked, and decorated. Inside the bakery, a
baker's counter will seat up to six.
The Servant will be known for its outstanding food and service. Though this will be
a casual upscale café, it will also be a beautiful place to celebrate special occasions.
The Servant will keep a helium tank on hand and an assortment of balloons. The
celebration package will include champing as well.
Our Team
Lavenia Young will manage The Servant, and her son, Cavender Edwards, will be the
head chef. The rest of the staff are outlined in this business plan's "Staffing Plan"
section.
Our servers will be thoroughly trained in the ingredients and the preparation of the
items on the menu to give accurate information regarding them. This will instill
confidence in our restaurant and therefore bring in repeat customers. Staff will also
be trained to recommend complimenting items and upsell when possible. Once

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customers are finished eating, the servers will suggest visiting the bakery for
dessert.
Personnel Table
FY2023 FY2024 FY2025 FY2026 FY2027
Dish Washers (2)
(1.93)
$45,060 $54,072 $54,072 $54,072 $54,072
Cake Decorators
(0.97)
$28,600 $34,320 $34,320 $34,320 $34,320
Pastry Assistant
(0.97)
$24,700 $29,640 $29,640 $29,640 $29,640
Sous Chef (0.97) $26,000 $31,200 $31,200 $31,200 $31,200
Wait Staff (3.87) $69,320 $83,184 $83,184 $83,184 $83,184
Bartender $15,084 $15,084 $15,084 $15,084 $15,084
Totals $208,764 $247,500 $247,500 $247,500 $247,500
Our Offerings
A link to our full menu can be accessed here: Menu for the Servant

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Financial Plan
Forecast
Revenue by Month
Expenses by Month

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Net Profit (or Loss) by Year

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Statements
Projected Profit and Loss
FY2023 FY2024 FY2025 FY2026 FY2027
Revenue $1,301,550 $1,605,378 $1,630,625 $1,664,270 $1,595,882
Direct Costs $505,222 $623,083 $632,859 $645,874 $619,600
Gross Margin $796,328 $982,295 $997,766 $1,018,396 $976,282
Gross Margin % 61% 61% 61% 61% 61%
Operating
Expenses
Salaries &
Wages
$208,764 $247,500 $247,500 $247,500 $247,500
Employee
Related
Expenses
$41,753 $49,500 $49,500 $49,500 $49,500
Remodeling $98,000
Kitchen and
Bakery
Equipment
$265,156
Utilities $22,126 $27,292 $27,720 $28,293 $27,130
Initial
Advertising
$50,000
Opening
Inventory
$150,000
Supplies $88,000 $96,000 $96,000 $96,000 $96,000
Maintenance $2,500
Apron, Towels,
etc
$6,000 $6,000 $6,000 $6,000 $6,000
Menues $1,650 $1,800 $1,800 $1,800 $1,800
Janitorial
Services
$35,000 $42,000 $42,000 $42,000 $42,000
Rent $42,000 $84,000 $84,000 $84,000 $84,000
Total Operating
Expenses
$1,010,949 $554,092 $554,520 $555,093 $553,930

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Operating
Income
($214,621) $428,203 $443,246 $463,303 $422,352
Interest Incurred
Depreciation and
Amortization
Gain or Loss from
Sale of Assets
Income Taxes $0 $0 $0 $0 $0
Total Expenses $1,516,171 $1,177,175 $1,187,379 $1,200,967 $1,173,530
Net Profit ($214,621) $428,203 $443,246 $463,303 $422,352
Net Profit /
Sales
(16%) 27% 27% 28% 26%

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Projected Balance Sheet
FY2023 FY2024 FY2025 FY2026 FY2027
Cash ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Accounts
Receivable
$0 $0 $0 $0 $0
Inventory
Other Current
Assets
Total Current
Assets
($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Long-Term Assets
Accumulated
Depreciation
Total Long-Term
Assets
Total Assets ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Accounts Payable $0 $0 $0 $0 $0
Income Taxes
Payable
$0 $0 $0 $0 $0
Sales Taxes
Payable
$0 $0 $0 $0 $0
Short-Term Debt
Prepaid Revenue
Total Current
Liabilities
$0 $0 $0 $0 $0
Long-Term Debt
Long-Term
Liabilities
Total Liabilities $0 $0 $0 $0 $0
Paid-In Capital
Retained Earnings ($214,621) $213,582 $656,828 $1,120,131
Earnings ($214,621) $428,203 $443,246 $463,303 $422,352

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Total Owner's
Equity
($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Total Liabilities
& Equity
($214,621) $213,582 $656,828 $1,120,131 $1,542,483

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Projected Cash Flow Statement
FY2023 FY2024 FY2025 FY2026 FY2027
Net Cash Flow
from Operations
Net Profit ($214,621) $428,203 $443,246 $463,303 $422,352
Depreciation &
Amortization
Change in
Accounts
Receivable
$0 $0 $0 $0 $0
Change in
Inventory
Change in
Accounts
Payable
$0 $0 $0 $0 $0
Change in
Income Tax
Payable
$0 $0 $0 $0 $0
Change in Sales
Tax Payable
$0 $0 $0 $0 $0
Change in
Prepaid
Revenue
Net Cash Flow
from Operations
($214,621) $428,203 $443,246 $463,303 $422,352
Investing &
Financing
Assets
Purchased or
Sold
Net Cash from
Investing
Investments
Received
Dividends &
Distributions
Change in
Short-Term
Debt

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Change in Long-
Term Debt
Net Cash from
Financing
Cash at Beginning
of Period
$0 ($214,621) $213,582 $656,828 $1,120,131
Net Change in Cash ($214,621) $428,203 $443,246 $463,303 $422,352
Cash at End of
Period
($214,621) $213,582 $656,828 $1,120,131 $1,542,483

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CONFIDENTIAL - DO NOT DISSEMINATE. This business plan contains confidential, trade-secret information and is shared only with the
understanding that you will not share its contents or ideas with third parties without the express written consent of the plan author.
Appendix
Profit and Loss Statement (With monthly detail)
FY2023 July '22 Aug '22 Sept '22 Oct '22 Nov '22 Dec '22 Jan '23 Feb '23 Mar '23 Apr '23 May '23 June '23
Revenue
Restaraunt
Revenue
$92,655 $92,655 $92,655 $92,655 $92,655 $92,655 $92,655 $92,655 $92,655 $92,655
Bakery Revenue $37,500 $37,500 $37,500 $37,500 $37,500 $37,500 $37,500 $37,500 $37,500 $37,500
Total Revenue $130,155 $130,155 $130,155 $130,155 $130,155 $130,155 $130,155 $130,155 $130,155 $130,155
Direct Costs
Cost of Goods
Sold -- Restaurant
$35,672 $35,672 $35,673 $35,672 $35,672 $35,672 $35,672 $35,672 $35,673 $35,672
Cost of Goods
Sold -- Bakery
$14,850 $14,850 $14,850 $14,850 $14,850 $14,850 $14,850 $14,850 $14,850 $14,850
Total Direct
Costs
$50,522 $50,522 $50,523 $50,522 $50,522 $50,522 $50,522 $50,522 $50,523 $50,522
Gross Margin $79,633 $79,633 $79,633 $79,633 $79,633 $79,633 $79,633 $79,633 $79,633 $79,633
Gross Margin % 61% 61% 61% 61% 61% 61% 61% 61% 61% 61%
Operating
Expenses
Salaries and
Wages
Dish Washers
(2) (1.93)
$4,506 $4,506 $4,506 $4,506 $4,506 $4,506 $4,506 $4,506 $4,506 $4,506
Cake
Decorators
(0.97)
$2,860 $2,860 $2,860 $2,860 $2,860 $2,860 $2,860 $2,860 $2,860 $2,860
Pastry
Assistant (0.97)
$2,470 $2,470 $2,470 $2,470 $2,470 $2,470 $2,470 $2,470 $2,470 $2,470

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Sous Chef
(0.97)
$2,600 $2,600 $2,600 $2,600 $2,600 $2,600 $2,600 $2,600 $2,600 $2,600
Wait Staff
(3.87)
$6,932 $6,932 $6,932 $6,932 $6,932 $6,932 $6,932 $6,932 $6,932 $6,932
Bartender $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257 $1,257
Total Salaries
& Wages
$1,257 $1,257 $20,625 $20,625 $20,625 $20,625 $20,625 $20,625 $20,625 $20,625 $20,625 $20,625
Employee Related
Expenses
$251 $252 $4,125 $4,125 $4,125 $4,125 $4,125 $4,125 $4,125 $4,125 $4,125 $4,125
Remodeling $98,000
Kitchen and
Bakery Equipment
$265,156
Utilities $2,213 $2,212 $2,213 $2,213 $2,212 $2,213 $2,212 $2,213 $2,213 $2,212
Initial Advertising $50,000
Opening Inventory $150,000
Supplies $8,000 $8,000 $8,000 $8,000 $8,000 $8,000 $8,000 $8,000 $8,000 $8,000 $8,000
Maintenance $2,500
Apron, Towels,
etc
$500 $500 $500 $500 $500 $500 $500 $500 $500 $500 $500 $500
Menues $150 $150 $150 $150 $150 $150 $150 $150 $150 $150 $150
Janitorial Services $3,500 $3,500 $3,500 $3,500 $3,500 $3,500 $3,500 $3,500 $3,500 $3,500
Rent $7,000 $7,000 $7,000 $7,000 $7,000 $7,000
Total
Operating
Expenses
$150,008 $160,159 $306,768 $39,113 $39,113 $39,112 $46,113 $46,113 $46,112 $46,113 $46,113 $46,112
Operating
Income
($150,008) ($160,159) ($227,136) $40,521 $40,520 $40,520 $33,520 $33,520 $33,521 $33,520 $33,520 $33,520
Interest Incurred
Depreciation and
Amortization
Gain or Loss from
Sale of Assets

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Income Taxes $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Total Expenses $150,008 $160,159 $357,291 $89,634 $89,635 $89,635 $96,635 $96,635 $96,634 $96,635 $96,635 $96,635
Net Profit ($150,008) ($160,159) ($227,136) $40,521 $40,520 $40,520 $33,520 $33,520 $33,521 $33,520 $33,520 $33,520
Net Profit /
Sales
(175%) 31% 31% 31% 26% 26% 26% 26% 26% 26%

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FY2023 FY2024 FY2025 FY2026 FY2027
Revenue
Restaraunt Revenue $926,550 $1,149,663 $1,169,897 $1,197,875 $1,124,450
Bakery Revenue $375,000 $455,715 $460,728 $466,395 $471,432
Total Revenue $1,301,550 $1,605,378 $1,630,625 $1,664,270 $1,595,882
Direct Costs
Cost of Goods Sold -- Restaurant $356,722 $442,620 $450,410 $461,182 $432,913
Cost of Goods Sold -- Bakery $148,500 $180,463 $182,448 $184,693 $186,687
Total Direct Costs $505,222 $623,083 $632,859 $645,874 $619,600
Gross Margin $796,328 $982,295 $997,766 $1,018,396 $976,282
Gross Margin % 61% 61% 61% 61% 61%
Operating Expenses
Salaries and Wages
Dish Washers (2) (1.93) $45,060 $54,072 $54,072 $54,072 $54,072
Cake Decorators (0.97) $28,600 $34,320 $34,320 $34,320 $34,320
Pastry Assistant (0.97) $24,700 $29,640 $29,640 $29,640 $29,640
Sous Chef (0.97) $26,000 $31,200 $31,200 $31,200 $31,200
Wait Staff (3.87) $69,320 $83,184 $83,184 $83,184 $83,184
Bartender $15,084 $15,084 $15,084 $15,084 $15,084
Total Salaries & Wages $208,764 $247,500 $247,500 $247,500 $247,500
Employee Related Expenses $41,753 $49,500 $49,500 $49,500 $49,500
Remodeling $98,000
Kitchen and Bakery Equipment $265,156
Utilities $22,126 $27,292 $27,720 $28,293 $27,130
Initial Advertising $50,000
Opening Inventory $150,000

The Servant
30
Supplies $88,000 $96,000 $96,000 $96,000 $96,000
Maintenance $2,500
Apron, Towels, etc $6,000 $6,000 $6,000 $6,000 $6,000
Menues $1,650 $1,800 $1,800 $1,800 $1,800
Janitorial Services $35,000 $42,000 $42,000 $42,000 $42,000
Rent $42,000 $84,000 $84,000 $84,000 $84,000
Total Operating Expenses $1,010,949 $554,092 $554,520 $555,093 $553,930
Operating Income ($214,621) $428,203 $443,246 $463,303 $422,352
Interest Incurred
Depreciation and Amortization
Gain or Loss from Sale of Assets
Income Taxes $0 $0 $0 $0 $0
Total Expenses $1,516,171 $1,177,175 $1,187,379 $1,200,967 $1,173,530
Net Profit ($214,621) $428,203 $443,246 $463,303 $422,352
Net Profit / Sales (16%) 27% 27% 28% 26%

The Servant
31
Balance Sheet (With Monthly Detail)
Cash ($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)
Accounts
Receivable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Inventory
Other Current
Assets
Total Current
Assets
($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)
Long-Term Assets
Accumulated
Depreciation
Total Long-
Term Assets
Total Assets ($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)
Accounts Payable $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Income Taxes
Payable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Sales Taxes
Payable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Short-Term Debt
Prepaid Revenue
Total Current
Liabilities
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Long-Term Debt
Long-Term
Liabilities

The Servant
32
Total
Liabilities
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Paid-In Capital
Retained Earnings
Earnings ($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)
Total Owner's
Equity
($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)
Total
Liabilities &
Equity
($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)

The Servant
33
FY2023 FY2024 FY2025 FY2026 FY2027
Cash ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Accounts Receivable $0 $0 $0 $0 $0
Inventory
Other Current Assets
Total Current Assets ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Long-Term Assets
Accumulated Depreciation
Total Long-Term Assets
Total Assets ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Accounts Payable $0 $0 $0 $0 $0
Income Taxes Payable $0 $0 $0 $0 $0
Sales Taxes Payable $0 $0 $0 $0 $0
Short-Term Debt
Prepaid Revenue
Total Current Liabilities $0 $0 $0 $0 $0
Long-Term Debt
Long-Term Liabilities
Total Liabilities $0 $0 $0 $0 $0
Paid-In Capital
Retained Earnings ($214,621) $213,582 $656,828 $1,120,131
Earnings ($214,621) $428,203 $443,246 $463,303 $422,352
Total Owner's Equity ($214,621) $213,582 $656,828 $1,120,131 $1,542,483
Total Liabilities & Equity ($214,621) $213,582 $656,828 $1,120,131 $1,542,483

The Servant
34

The Servant
35
Cash Flow Statement (With Monthly Detail)
Net Cash Flow
from
Operations
Net Profit ($150,008) ($160,159) ($227,136) $40,521 $40,520 $40,520 $33,520 $33,520 $33,521 $33,520 $33,520 $33,520
Depreciation &
Amortization
Change in
Accounts
Receivable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Change in
Inventory
Change in
Accounts
Payable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Change in
Income Tax
Payable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Change in Sales
Tax Payable
$0 $0 $0 $0 $0 $0 $0 $0 $0 $0
Change in
Prepaid
Revenue
Net Cash Flow
from
Operations
($150,008) ($160,158) ($227,136) $40,520 $40,520 $40,520 $33,520 $33,520 $33,520 $33,520 $33,520 $33,520
Investing &
Financing
Assets
Purchased or
Sold
Net Cash from
Investing
Investments
Received

The Servant
36
Dividends &
Distributions
Change in
Short-Term
Debt
Change in
Long-Term
Debt
Net Cash from
Financing
Cash at Beginning
of Period
$0 ($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141)
Net Change in
Cash
($150,008) ($160,158) ($227,136) $40,520 $40,520 $40,520 $33,520 $33,520 $33,520 $33,520 $33,520 $33,520
Cash at End of
Period
($150,008) ($310,167) ($537,303) ($496,782) ($456,262) ($415,742) ($382,222) ($348,702) ($315,181) ($281,661) ($248,141) ($214,621)

The Servant
37
FY2023 FY2024 FY2025 FY2026 FY2027
Net Cash Flow from Operations
Net Profit ($214,621) $428,203 $443,246 $463,303 $422,352
Depreciation & Amortization
Change in Accounts Receivable $0 $0 $0 $0 $0
Change in Inventory
Change in Accounts Payable $0 $0 $0 $0 $0
Change in Income Tax Payable $0 $0 $0 $0 $0
Change in Sales Tax Payable $0 $0 $0 $0 $0
Change in Prepaid Revenue
Net Cash Flow from Operations ($214,621) $428,203 $443,246 $463,303 $422,352
Investing & Financing
Assets Purchased or Sold
Net Cash from Investing
Investments Received
Dividends & Distributions
Change in Short-Term Debt
Change in Long-Term Debt
Net Cash from Financing
Cash at Beginning of Period $0 ($214,621) $213,582 $656,828 $1,120,131
Net Change in Cash ($214,621) $428,203 $443,246 $463,303 $422,352
Cash at End of Period ($214,621) $213,582 $656,828 $1,120,131 $1,542,483

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