The business plan outlines the establishment of Hau Restaurant, a fast-food service featuring a variety of Chinese cuisine located in Port Louis shopping malls. Key elements include a focus on excellent customer service, strategic pricing to attract clients, and a detailed marketing and operational strategy aimed at ensuring high-quality food and efficient service. The plan also includes a SWOT analysis to identify the restaurant's strengths, weaknesses, opportunities, and threats, as well as a comprehensive personnel and financial plan for the first three years.

1. Business plan
Prepare By Hau Teen Yee Fabrice
Date Prepare: 27.07.17

2. Date of Submission: 04.09.17
Outline of my business plan:
1. Executive summary of Hau Restaurant:
2. The Location of Hau Restaurant
3. Company Description:
4. Services and products:
5. SWOT (Strengths, Weaknesses, Opportunities and Threats) of Hau Restaurant
6. SWOT in Details
7. Objectives and Aims of Hau Restaurants:
8. Organizational chart and staff
9. Market Analysis
10.Marketing plan
11.Web Plan Summary
12.Advertising and Promotion.
13.Business Card: 4 sample
14.Management Summary
15.Organizational Structure
16.Personnel plan (For 3 year) the personnel Payroll
17.Financial plan Hau Restaurant START-UP REQUIREMENTS and COST:
18.Income statement
19.Source and Use of Funds
20.Profit and Loss
21.Cash Flow
22.Balance Sheet
23.Ratio Analysis

3. Executive summary of Hau Restaurant:
Hau Restaurant sells a variety of menus with a good services. I will use the concept of
Chinese food, such as fried rice/noodles, Chinese soup, and other Chinese menus. My
workers will provides excellent and friendly customer service to support the ambience of
fun.
The Restaurant will be original as we will also targeted vegetarians and we will build a
place for them. The restaurant will feature display cooking of our featured Chinese food
and will be decorated with Traditional Chinese setting, such as a bright counter and
display menu on the wall and painted in red with status decoration such as Buddha and
Chinese symbol. The Restaurant will be open every day from 8 am to 8 pm ,public
holiday and Sunday from 8am to 3pm.The retail outlet will be rented at one of the target
location Port Louis shopping malls. My preference is at the center of the malls.
Motivation of opening a Restaurant in the next year.
My motivation to open a restaurant is not about money, but as a goals, people will never
stop eating because it is a basic need, and because we are in a new era where a
majority of women works in the society.
Owner of Hau Restaurant.
Name: Hau Teen Yee Fabrice Nian Kwet
Address: 108, Kensington place, petit-verger, pointe-aux-sables.
Tel: 57489945
Email: testlerryder@yahoo.com
Website: www.haurestaurant.mu
Advisor of Hau restaurant.
Name: Mr. Sin Pow Fu
Address: 14, Chong Street Port-Louis.
Tel: 5767325 and Home: 234 2929
Email: sinpowfu@gmail.com
Website: www.shaolinrestobar.mu

4. The Location of Hau Restaurant
The restaurant will be locate between kinoo square shopping mall and Royal road which
mean the best location for the restaurant, Not far from la gare le nord , My location
strategy is simple , where there are a lot of people every day is the best place to make
money, but , first of all is the reputation of the restaurant as it is new , it ideals to make
promotion and advertising to attract clients, All the ideas of promotion advertising and
strategy are in this plan.

5. Company Description:
The traditional restaurant will be located at Port Louis shopping malls at the center near
“la Gare le nord”, the restaurant will be wholly owned and operated by Hau Teen Yee
Fabrice and Family who will contribute for the restaurant. The restaurant will served a
variety of Chinese food as mentioned in the executive summary.
The restaurant will be opened 7 days a week with hours as follows:
Days Hours of work
Monday 08:00am to 08:00pm
Tuesday 08:00am to 08:00pm
Wednesday 08:00am to 08:00pm
Thursday 08:00am to 08:00pm
Friday 08:00am to 08:00pm
Saturday 08:00am to 08:00pm
Sunday 08:00am to 03:00pm
Public holidays will also be opened at 08:00am to 03:00pm
Exception these holiday where the restaurant will be closed
 Including: 1st-2nd January – New Year
 Spring festival
 National day
 Eid-Ul-Fitr
 Christmas

6. Services and products:
In contrast to regular Chinese food restaurants which involve waiting for the food to be
prepared, Hau Restaurant is a fast food service where the product is almost instantly
served. The food is quickly available because of a special daily, in house, pre-cooking
process of the meat substances. Also, a worker is used solely for the steaming of
vegetables which keeps them readily available. The computerized register sends the
order back to the cook who immediately fills it. By the time the drinks are served and the
cash transaction completed, the food order is ready. The well rounded Chinese menu is
an enticing change from the standard Chinese food and soft drink. The fast service
especially appeals to those “always-in-a-hurry” people in our society.
Products (Menus):
Menus Price
Fried rice (egg, chicken) Rs 65
Fried rice (special) Rs 95
Fried rice ordinary Rs 50
Boiled Meefoon (chicken, egg) Rs 65
Boiled Meefoon (special) Rs 95
Chicken Boiled with mustard Rs 125
Fried chicken (half) Rs 45
Fried chicken (full) Rs 90
Sea Chinese salad Rs 80
Chinese Soup (shark) Rs 150
Boiled noodle (egg, chicken) Rs 65
Boiled noodle (special) Rs 95
Boiled noodle ordinary Rs 50
Vegetable salad Rs 40
Vegetable Hakien Rs 25
Boulette chouchou,saiw maiz,beef Rs 8 (each)
Fried wantan Rs 5 (each)
Boiled wantan (chicken) Rs 5 (each)
The Hau Speciality (chicken with rice) Rs 100
Aigre doux ( with fruits de mer) Rs 85
Food combo(5 Menus with 2 softdrink) Rs 350
Food combo 2(Lovers choice) 2 drink incl Rs 350
Drinks and beverage:
Water 1.5L Rs25

7. Soft drink (coca, sprite ,Fanta ,ice tea) Rs30
Beer Rs70
Vat inclu*
SWOT (Strengths, Weaknesses, Opportunities and Threats) of Hau Restaurant
Hau restaurant will be a new restaurant, we will have strengths, weaknesses,
Opportunities and Threats. It is very important to focus on these subject. For the
restaurant.
Here are the SWOT.
Strengths
 Fresh menus.
 Good location.
 Quick services.
 Promotion.
 Fidelity card.
Weaknesses
 High operating Cost.
 Limited Seating.
 Poor customer’s relation.
 No profits.
 Limited clients.
Opportunities
 New Menus.
 Expansion.
 Availability of servers.
 Advertising of Hau restaurant.
 Offer additional catering services.
Threats
 Too many similar restaurants.
 Lower priced alternatives.
 No opportunity for growth.
 Bad economy.
 Competition prices.

8. SWOT in Details
Strengths
 Prime location with easy access from Interstate 30
 Exceptional staff with the can do attitude. Combined 25 years in the
restaurant industry
 Because owner has catering industry experience, he already has
established a customer market and approved vendors
 Due to our small size, we believe we can provide exceptional quality
by hand selecting our market specials when compared to our larger
corporate competitors
 The same concept holds true in our staffing requirements, by hand
selecting our employees we will strive to offer unsurpassed service
when compared to our larger competitors
Weaknesses
 Recruiting and retaining quality employees
 Tight margins will allow little wiggle room for error
Opportunities
 Little barriers to entry allows for immediate business opportunities
 Offer additional catering services
Threats
 Government mandates (restaurant operation, food safety, and worker
protection at the federal level and health, sanitation, safety, fire at the
local level)
 Rising operating costs
 Building/maintaining sales volume
 Supermarkets and convenience stores
 Consumers that believe that meals at home are healthier than those
prepared in restaurants.

9. Objectives and Aims of Hau Restaurants:
Our foremost priority is to provide excellent food services to the clients and provide a
good environment very clean. Hau restaurant priority is to satisfy the clients by giving
them the best service and very good quality of food.
Our Goals & Objectives include:
 Offering fairly priced, ethnically diverse food options.
 Creating an attractive and diverse menu.
 Developing a catering service in Hau restaurant would be a huge advantage to
the clients.
 Opportunity to open the night (08:00pm to midnight).
 Developing the restaurant every year (More space, new look, changing the
color).
 Delivers food to Client place (After a purchase of at least Rs1000).
 Selling Freeze Food Such as Boulette made by Hau restaurant to many
Supermarkets.
 Developing a huge spacing for the restaurant in the future with more technology
such as computerize the clients time waiting and time ready of food.
 Website (Clients can order online after payment).A responsible will take the order
and give the client the time to come to take the food after done.
 Order by telephone (Account of client will be recorded) such as smspariaz and
sportlepep.
Benefits of clients:
1. Restaurants avoid running out of stock. As a result, customers can always
receive what they order.
2. Time saved in ordering as the system calculates how much is required.
3. Orders are based on the current stocks. The Restaurant Manager simply inputs
the current stock level.
4. Less waste means food costs are reduced. This cost saving is then passed on in
better value for money for customers.
5. The amount of stock ordered for promotions is more accurate, being based on
past performance.

10. 6. Stock levels are always at optimum level, helping to ensure sales and the
freshest product.
7. Parking facilities
Organizational chart and staff
Hau Restaurant will operate under the following organizational charts, where staffing
recruitment will take place between 1week – 1 months (A maximum of 3 employees).
 Owner (Hau Teen Yee Fabrice)
 Manager (Hau Teen Yee D)
 Chef (Hau Teen Yee Fabrice)
 Cashiers/waiter/waitress (Hau Teen Yee Cedric & Aurelie)
 Cooker(Employee)
 Dishwashers (Employees)
 Cleaner(Employee)
Qualification of Employees
 Minimum SC with Food & Nutrition or 2 year Experience in Restauration.
Owner
Manager
Cleaner Cashiers,waiter,waitress Chef
Cooker Dishwashers

11.  Food handles Certificate.
 Good communication with clients.
 Another Certificate or Experience would be a plus*.
These qualification is only applicable for cooker*
For Dishwashers and cleaner: No qualification or Experience needed Only a Good communication.
Market Analysis
Target Segments Management segments its customers into the following target market
groups:
 Local residents.
 Guests of nearby hotels, convention centers and visitors to Caudan Waterfront
and China town.
 Business workers, or individuals who work nearby and drive a large majority of
lunch time sales.
 Chinese Food Lovers.
Pricing Strategy
Management and Owner will open with a good pricing strategy, where the restaurant
will offer high quality food at a low price. This is selected to maximize food trial and drive
initial customers. After 5-6 months, after the restaurant has solidified a customer base,
management will gradually increase the price to match the market value of the food,
and implement a value-based pricing strategy to maximize potential company profits.
Sales, Promotion & Distribution Management’s primary marketing and promotion
activities will be: print advertisement, internet marketing, and coupons, Fidelity cards
(for current customers) and Chinese festival promotions.
Competitors
Of course , there will be many other restaurant in port louis mall , such as shamping
restaurant , panda and carton which are very good restaurant ,but , Our restaurant
Strategies with the pricing and advertising would be a huge advantage for our
restaurant because our goals is to make the food high quality and low prices.
In Port Louis, There a lot of competition in restauration but the more important is to
focus on our own advantage, Our restaurant will be very different , remember food is
something that people always need , because it a basic need of a person.
As everyone know Port Louis is very difficult to find a parking for Cars, Vans etc.…
Hau restaurant will make sure to have a big parking for at least 15 cars and motorcycle,
this would be a benefits for our clients.

12. As we said in every supermarket, snack and restaurant “the clients is king”.
Marketing plan
Strategies of my restaurant
 My first strategies to attract clients is to provide a very good services and foods
and soft drink will be cheap For Example: a fried rice in all restaurant is around
Rs100, in my restaurant it would be at Rs75.
 Advertising of the restaurant on social network such as Facebook and other
network.
 The card of the restaurant would be also used as a Fidelity card on the back.
Clients who spent more than Rs1000 in the restaurant would receive a stamps
,so that they can have a discount of 15% on every menus that they wants if they
got 6 stamps (one time use only) .
 My personal view and opinion about the success of the restaurant is based on
my family and is traditional, the profit earning would be always invest in the
restaurant such as an innovation.
Sales strategy
 Evaluating food choices for popularity
 Produce High quality of food and service to satisfy the clients.
 Interacting with clients personally to know their feedbacks.
 Hiring Employees who have a very good communication, who would enjoy their
jobs, and make the atmosphere very pleasant.
Media Marketing
o Advertising on Facebook and other social network.
o Developing cards for the restaurant.
o Making banners and posters.
o Website advertising (Own website of the restaurant which will contains all details
of the restaurant).
Other marketing (if possible) depending on our budget.
o Advertising on television channel MBC 1.

13. o Door to door advertising (Everywhere).
o Billboard advertising (only in Port Louis).
Web Plan Summary
The website will, of course, show visitors everything about Chinese food culture,
including the history of our food culture over time. To make the website interactive, Hau
restaurant will offer gift cards and promotions via the Internet, so our visitors can print
the promotional coupon in PDF format and bring it when they visit Hau Restaurant.
Visitors can also download Hau Restaurant theme song as ring tones, or order more
than Rs1000 of food for delivery. Besides the traditional formats of customer service
hotline and in-store form, customers can now write their comments and suggestions on
our website, which will be directed to one of our staff. So, the website itself will act as
the medium between our company and our audience. In the future, our website will
show information on franchising/licensing our brand name.
Website Marketing Strategy
We will leverage the visibility of our shopping mall's website by getting them to include a
link to ours. We will also post banners on an official Mauritius tourism website.
Development Requirements
To adequately serve our audience, the front end strategy of our website should be
parallel with our corporate color. The front end design of our website will be entirely
trusted to Mr. Hau Teen Yee Fabrice.
The diversity of founders' background in our company has enabled a cost efficient
development in our venture. As Mr. Stephan Friquin and Mr. Adil jibrane are experts in

14. Information Technology, the back end of our website will be developed by these
gentlemen.
Advertising and Promotion.
I made 3 logos, one of these would represent my restaurant, one of these would be
choose by all members in the restaurant, and would be used as promotion and
advertising.
Logo 1.
Logo 2.
Logo 3.

15. Business Card: 4 sample

16. Management Summary
The initial management team depends on the founders themselves, with little back-up.
As we grow, we will take on additional help in certain key areas. Part of our basic
philosophy will be able to run our executive management as a "knowledge sharing"
fellowship. We will not add additional overhead until absolutely necessary. This will
mean that the initial staff support team will have to work extra. By doing this, we will
keep our overhead as low as possible, allowing us to adequately staff our outlets. This
will also allow us and future business partners to recoup investments as quickly as
possible and enjoy a higher return.
At present time, Hau Restaurant is being owned by its Hau Teen Yee Fabrice and
family. Others that have helped on the development of this business venture will be
offered an opportunity to grow together with the restaurant at the appropriate time, and
when the time comes.

17. Management Team
Hau Restaurant is currently the creative idea of its four founders. As the company is
small in nature, it only requires a simple organizational structure. Implementation of this
organization form calls for owner to make all major management decisions in addition to
monitoring all other business activities.
As we expand into multiple locations, each location will have a primary site manager,
For Example: sen and ken restaurant at Port Louis, which is now locate in several place
now. Bagatelle, grand bay and Port Louis.
Organizational Structure
Future organizational structure will include a director of store operations when the store
locations exceed four units. We hope that this individual will come out of the ranks of
our stores’ management. This will provide a supervisory level between the executive
level and the store management level.
Current plan is to have our accounting and payroll functions done by an in-house
bookkeeping. Mr. Hau Teen Yee Cedric will be responsible for accounting and business
development of Hau Restaurant, helped by Mrs. Hau Teen Yee Aurelie, acting Head of
Human Resources Division.
Personnel Plan

18. Our initial employees will include two cashiers, two cooks, a manager, a cleaner, one
dishes watches and a chef with one of each on the premises during open hours. This is
considered an ideal personnel number for a food outlet the size of our own. Each
employee will work for 12 hours per day.
In the long run, as we expand our product category and retail outlets, we will employ
more people in the middle management to ensure the focus of our work, including site
managers in the future.
Personnel plan (For 3 year) the personnel Payroll
Hau Restaurant Monthly Payroll
YEAR 1 YEAR 2 YEAR 3
Owner/Chef Rs14,000 Rs16,400 Rs19,040
Manager Rs9,920 Rs10,920 Rs11,920
Cooker Rs7,920 Rs8,920 Rs9,920
Cleaner Rs6,920 Rs7,920 Rs8,920

19. Cahier Rs8,920 Rs9,920 Rs10,920
Waiter/Waitress Rs7,920 Rs8,920 Rs9,920
Dishwashers Rs5,960 Rs6,920 Rs7,920
TOTAL PEOPLE 8 8 8
Total Payroll Rs61,560 Rs69,920 Rs78,560
Financial plan Hau Restaurant START-UP REQUIREMENTS and COST:
These are very essential for the start-up of the restaurant, Hau Restaurant will invest to
satisfy the clients.
Here some equipment that form part in the restaurant kitchen:
 Oven.
 Grill.
 Deep-fryer.
 Reach-in cooler.
 Walk-in cooler.
 Freezer (either a chest, upright or walk-in).
Kitchen Rs 20,000
Furniture and Interior/painting Rs 20,000

20. Rent Rs 10,000-Rs15,000
Food investment Rs 10,000
Registration Rs 500
Yearly Fees Rs 2000
Other Fees Rs 10,000
Total Rs 72,500 approx.
For Advertising (Only a suggestion) not all may apply*
Billboards Advertising Rs 35,000
Card for restaurant Rs 2000
Website Rs 5000
Online service (maintaining) Rs 2000
Parking for car Rs 1500
Gross Total Rs 150,000 approx.
Income statement
Hau Restaurant, Let said we works Rs 100,000 a months.
Statement of Hau Restaurant
Sales Rs100,000
Cost of Food sold Rs10,000
Payroll Cost (Employees) Rs61,560
Other Operating Expenses Rs3000
Interest Rs1500 (15% vat in Mauritius)
Income Taxes Rs1500
Net income Rs22,440
Loan and credit facilities form MCB
SME scheme
Scale your Business to new heights and benefit our Special SME Offer on credit
facilities following measures announced in Budget 2012 by the Minister of Finance and
economic development.

21. This is effective as from 1st December 2011 and features are as follows:
Credit facilities:
 New loans, Import Loans and Overdraft.
 Renewals on loans, import loans and overdraft.
 Rate: 7.0% [Key Repo rate (4.0%) + 3%].
Processing fees: Fully waived.
Registration fees: No registration fees on facilities up to Rs 1 million.
Validity: Up to 30th November 2018.
With the help of MCB loan and mybiz.mu we would take the amount of Rs 200,000
for startup.
Source and Use of Funds
Total start-up costs are estimated to be Rs150, 000. The majority of the costs are
associated with the restaurant equipment, inventory and furniture and furnishings
for the dining room. Total costs for these items are reported to be Rs200, 000.
The costs are associated with build out and renovation of the restaurant to provide
updated plumbing and creating additional space in the dining area by removing a
non-supporting wall: Rs50, 00. Additional startup expenses are in the form of
working capital and contingency Rs250 000.
Hau Teen Yee Fabrice and Family will contribute Rs75, 000 and are requesting an
additional Rs175, 000 in the form of a bank loan. The loan is expected to be a fully
amortizing 5 year term note secured by SBM on all furniture fixtures and
equipment.

22. Source and Use of Funds
Source and Use of Funds
Sources of Funds
Owners' and other
investments
Rs75 000
Bank loans
Rs175,000
Other loans Nil
Total Source of Funds
Rs250,000
Use of Funds
Buildings/real estate Nil
Leasehold improvements Rs50,000
Capital equipment
Rs150,000
Location/administration
expenses
Rs14,800
Opening inventory Nil
Advertising/promotional
expenses
Rs10,000
Other expenses Rs10,000
Contingency fund Rs10,000
Working capital
Rs175,000
Total Use of Funds
Rs175,000
Profit and Loss Year 1 Year 2 Year 3
Income
Sales Rs1,028,422 Rs1,161,443 Rs1,235,835
Cost of Goods Sold (Rs402,113) (Rs414,176) (Rs426,602)
Gross Profit Rs626,309 Rs747,267 Rs809,234
Expenses
Accounting / Legal Rs12,000 Rs12,360 Rs12,731
Bad Debts Rs25,711 Rs26,482 Rs27,276
Shrinkage Rs90,000 Rs92,700 Rs95,481
Credit Card Fees Rs20,568 Rs21,185 Rs21,821
Insurance Rs75,000 Rs77,250 Rs79,568
Miscellaneous Rs44,112 Rs45,435 Rs46,798
Payroll Taxes Rs0 Rs0 Rs0

23. Profit and Loss
Cash Flow
The statement of cash flow shows the incoming and outgoing cash of the business.
Cash Flow Year 1 Year 2 Year 3
Cash Received
Cash from Operations Rs148,101 Rs30,995 Rs11,402
Cash Sales Rs1,028,422 Rs1,161,443 Rs1,235,835
Cash from Receivables Rs0 Rs0 Rs0
Subtotal Cash from Operations Rs1,176,523 Rs1,192,438 Rs1,247,237
Additional Cash Received Rs189,000
Sales Tax
Owners Investment Rs174,000
Subtotal Cash Received Rs1,539,523 Rs1,192,438 Rs1,247,237
Permits and Licenses Rs7,356 Rs7,577 Rs7,804
Rent Rs68,000 Rs70,040 Rs72,141
Salaries Rs12,341 Rs12,711 Rs13,093
Wages Rs269,987 Rs323,057 Rs340,027
Total Expenses Rs625,075 Rs688,798 Rs716,739
Net Profit Rs100,234 Rs580,469 Rs920,494

24. Expenditures
Expenditures from Operations Rs765,113 Rs414,176 Rs426,602
Cash Spent Rs710,176 Rs731,481 Rs753,426
Bills Paid
Subtotal Spent on Operations Rs1,475,289 Rs1,145,658 Rs1,180,028
Additional Cash Spent
Sales Tax
Loan Payment Rs33,240 Rs35,378 Rs37,654
Subtotal Additional Cash Spent Rs33,240 Rs35,378 Rs37,654
Subtotal Expenditures Rs1,508,529 Rs1,181,036 Rs1,217,681
Net Cash Flow Rs30,994 Rs11,402 Rs29,556
Cash Balance Rs30,994 Rs42,397 Rs71,953

25. Balance Sheet
Balance Sheet Year 1 Year 2 Year 3
Assets
Current Assets
Cash Rs63,000 Rs66,150 Rs71,111
Accounts Receivable Rs25,000 Rs26,250 Rs28,219
Inventory Rs14,000 Rs14,700 Rs15,803
Other Current Assets Rs129,500 Rs135,975 Rs146,173
Total Current Assets Rs231,500 Rs243,075 Rs261,306
Long Term Assets
Long Term Assets Rs144,500 Rs151,725 Rs163,104
Accumulated Depreciation Rs0 Rs0 Rs0
Total Long Term Assets Rs268,500 Rs281,925 Rs303,069
Total Assets Rs500,000 Rs525,000 Rs564,375
Liabilities and Capital
Current Liabilities
Accounts Payable Rs29,000 Rs30,450 Rs32,734
Current Borrowing Rs1,500 Rs1,575 Rs1,693
Other Current Liabilities Rs28,500 Rs29,925 Rs32,169
Subtotal Current Liabilities Rs59,000 Rs66,596 Rs0
Long Term Liabilities Rs189,000 Rs198,450 Rs213,334
Total Liabilities Rs277,000 Rs290,850 Rs312,664
Paid In / Invested Capital Rs223,000 Rs234,150 Rs251,711
Retained Earnings
Earnings
Total Capital Rs223,000 Rs234,150 Rs251,711
Total Liabilities and Capital Rs500,000 Rs525,000 Rs564,375
Net Worth Rs223,000 Rs234,150 Rs251,711

26. Ratio Analysis
Ratio Analysis Year 1 Year 2 Year 3
Industry
Profile
Financial Ratios
Quick Ratio 1.49 1.49 1.49 1.06
Current Ratio 3.92 3.92 3.92 1.46
Current Liabilities to Net Worth 0.26 0.26 0.26 0.40
Current Liabilities to Inventory 4.21 4.21 4.21 5.85
Total Liabilities to Net Worth 1.24 1.24 1.24 1.24
Fixed Assets to Net Worth 1.20 1.20 1.20 1.11
Collection Period
Inventory Turnover 28.7 28.2 27.0 29.44
Assets to Sales 48.6% 45.2% 45.7% 49.1%
Working Capital to Sales 16.8% 15.6% 15.8% 14.0%
Accounts Payable to Sales 2.8% 2.6% 2.6% 2.8%
Return on Sales 0.1% 5.0% 7.5% 1.0%
Return on Assets 0.2% 11.1% 16.4% 2.1%
Return on Equity 0.6% 25.0% 36.7% 4.7%
Interest Coverage 0.8 7.6 15.5 1.66
Income Statement
Gross Sales 100.0% 100.0% 100.0% 100.0%
Gross Profit 60.9% 64.3% 65.5% 56.0%
Operating Income 0.1% 5.0% 7.5% 2.1%
Net Profit After Tax
Balance Sheet
Cash 12.6% 12.6% 12.6% 12.6%
Accounts Receivable 5.0% 5.0% 5.0% 5.0%
Inventory 2.8% 2.8% 2.8% 3.0%
Total Current Assets 46.3% 46.3% 46.3% 49.5%
Total Fixed Assets 28.9% 28.9% 28.9% 25.7%
Other Non-Current Assets 24.8% 24.8% 24.8% 24.8%
Total Assets 100.0% 100.0% 100.0% 100.0%
Accounts Payable 5.8% 5.8% 5.8% 5.8%
Total Current Liabilities 0.0% 0.0% 0.0% 17.6%
Total Long Term Liabilities 37.8% 37.8% 37.8% 37.8%
Net Worth 44.6% 44.6% 44.6% 44.6%