1. BUSINESS PLAN
Mini Burger Palace
By: Kory Gill, Owner
April 11, 2014
3030 Ionia Grand Rapids Michigan, 49503
Mini
Palace
Burger

2. Table of Contents
BUSINESS PLAN.............................................................................1
Mini Burger Palace ..........................................................................1
Abstract…………………………………………………….......…..3
1.0 EXECUTIVE SUMMARY...................................................4
1.1 Product...................................................................................4
1.2 Customers ..............................................................................4
1.3 What Drives Us......................................................................4
2.0 COMPANY DESCRIPTION ..................................................6
2.1 Mission Statement.................................................................6
2.2 Principal Members................................................................6
2.3 Legal Structure......................................................................6
3.0 MARKET RESEARCH ..........................................................7
3.1 Industry..................................................................................7
3.2 Customers ..............................................................................7
3.3 Competitors ...........................................................................8
3.4 Competitive Advantage ........................................................8
3.5 Regulation..............................................................................8
4.0 PRODUCT/SERVICE LINE..................................................9
4.1 Product or Service.................................................................9
4.2 Pricing Structure.................................................................10
4.3 Product/Service Life Cycle.................................................10
4.4 Intellectual Property Rights...............................................10
4.5 Research & Development ...................................................10
5.0 MARKETING & SALES......................................................12
5.1 Growth Strategy..................................................................12

3. 5.2 Communication...................................................................12
5.3 Prospects..............................................................................12
6.0 FINANCIAL PROJECTIONS .............................................13
6.1 Profit & Loss........................................................................13
6.2 Cash Flow (01/23/2015 to 05/29/2015)...............................14
6.3 Balance Sheet.......................................................................15
6.4 Break-Even Analysis...........................................................17
6.5 Financial Assumptions........................................................18
6.5.1 Assumptions for Profit and Loss Projections ................18
6.5.2 Assumptions for Cash Flow Analysis .............................18
6.5.3 Assumptions for Balance Sheet.......................................18
6.5.4 Assumptions for Break-Even Analysis ...........................19
10.0 Management styles ..............................................................24
Glossary…………………………………………………………25
Works cited……………………………………………………...26

4. Abstract
The business plan outlines how much money it will take to get the Mini Burger Palace up and running.
My Mini Burger Palace is a unique restaurant idea that sells mini hamburgers. Mini hamburgers is what
the restaurant’s success will be based on. The mini hamburgers are made with 100% beef patties.
Customers will be able to build their own mini burgers just the way they want them. All of the food
items in the restaurant are made with quality ingredients.
Mini Burger Palace will add one new product every six months to compete with our competitors. In
addition, Mini Burger Palace will be adding some temporary products for the holidays for customers
who want to celebrate the holidays the right way.
Furthermore, Mini Burger Palace feels strongly in picking the right managers to lead the burger shops.
Once the company expands, the managers will be required to be friendly with customers and
employees. However, management will be trained on how to give out a command without disrespecting
the employees. The employees are the life in the blood at every Mini Burger Palace that is built. For
this reason, the restaurant wage will start at $11/hour once the company become stable.

5. 1.0 EXECUTIVE SUMMARY
1.1 Product
I will be selling mini hamburgers (it will be in between a white Castle burger and a regular size
hamburger), regular size fries, and coke products. Mini hamburgers will be made with 100% beef. The
French fries will be hand cut by one my employees. I will serve a hand-spun shake, similar to the ones
at Dairy Queen. As, my business grows, I will be adding new products. In addition, I will be looking
for alternative products that could make my burgers less calories.
1.2 Customers
Mini Burgers Palace target customers who have busy lives, that want to eat a real hamburger but don’t
have the time to make it themselves. This shop targets customers who wants to try something different
but not too out of the ordinary. To be exact, the restaurant will be marketing to young adults who don't
have the time to make their own meals.
1.3 What Drives Us
Even though the Fast food industry is extremely competitive, I believe there is a place for a unique
restaurant that sells 100% beef burgers. My goal is to make burgers that are healthier for my customers.
The reasons why I will not fail are:
 Not too many fast-food places serves 100% beef hamburgers
 Hand cut fries
 Hand spun-shake
 Customers will be able to pick whatever they want on their hamburgers

6.  People are leaning towards better food products
 Happy workers
 I will be performing extensive research on what drives the fast food industries.
Nklmnk;ml;
Mini Burger Palace coming
soon!
Attention employees!
The management is going to serve you
for a change.
Employee of the
month
Manager of the
month

7. 2.0 COMPANY DESCRIPTION
2.1 Mission Statement
To build hand crafted-hamburgers made from just the ingredients that the customers loves and nothing
they don't.
2.2 Principal Members
I am starting this company small. Therefore, I will be the only member in operating the company in
the.
As the company grows, I look to promote my top of the line workers and bring in proven people to
help with the operation of the company.
2.3 Legal Structure
Mini Burger Palace is a sole proprietorship.

8. 3.0 MARKET RESEARCH
3.1 Industry
Mini Burger Palace will be part of the fast-food industry. There are not too many fast food chains that
sells mini size hamburgers like the Mini Burger Palace will offer. The most noticeable food chain that
sell mini hamburgers being White Castle. The differences between White Castle and Mini Burger
Palace will be, Mini Burger Palace will allow customers to put whatever they want on their
hamburgers. The hamburgers will be bigger than a White Castle burger. This is not to mention that
Mini Burger Palace will use only 100% beef to make hamburgers.
The fast food industry is really competitive. However, in 2012 there were a 5% growth in the fast food
industry according to Euromonitor International. Experts are saying that the fast food industry will rise
3% a year (2013). I will expect Mini Burger Palace to have a good growth margin in the first five years.
This is because the restaurant will gain brand awareness, and most fast food chains already have brand
awareness. After the first five years, I am expecting my restaurant to grow 5% to 10%. This is because
the restaurant growth will stabilize after the first five years. If I decide to build another Mini Burger
Palace in a different location, I will expect the company’s growth margin to be in the negatives the first
couple of years. I will expect my growth margin to be 20% for the next two years. The growth margin
will level off after the new shop has been in business for four years.
3.2 Customers
Mini Burger Palace will attract people who want fast food but also want quality. The company will be
able to satisfy anybody who is willing to pay for quality ingredients, as Mini Burger Palace will make
burgers with 100 percent beef. The fast food place will be affordable for anybody with a job and will be

9. able to bring in picky eaters since they will be able to build their own burgers.
3.3 Competitors
Mini Burger Palace's competitors will be: Checkers (or Rally's), White Castle, McDonalds, Burger
King, Sonic, and many other fast food chains.
3.4 Competitive Advantage
Mini Burger Palace has the following advantages compared with competitors:
· 100% beef hamburgers
· Small size
· Burgers that customers can eat with one hand
· Costumers are able to build their own burgers
· Hamburgers are less calories
· allows customers to think about what they want to try on their hamburgers.
3.5 Regulation
Mini Burger Palace must meet all government regulation (federally and locally). Specifically, Code of
Federal Government regulation in title 21 section 10.

10. 4.0 PRODUCT/SERVICE LINE
4.1 Product or Service
Mini Burger Palace will have hand crafted hamburgers and customers will be able to pick whatever
they want to put on their hamburgers. The hamburger will be made with 100% Beef. The hamburgers
will be in between the size of a White Castle burger and a regular hamburger. The addition of French
fries and pop will be added when somebody orders a combo meal. Vanilla Shake will be offered as
well. The topping that customers will be able to put on their mini burger includes:
· Lettuce
· Tomato’s
· Onion
· Pickles
· Liquid cheese
· Bacon
· Fries
· Shrimp
· Blue cheese
· pepper Jack cheese
· American Cheese
· Swiss cheese
· BBQ sauce
· Continents
· Mini Burger Palace ranch

11. 4.2 Pricing Structure
· The Mini hamburger will be $ 5 dollars for five of them
· Small French fries will be .89 cents
· Regular size fresh fries will be $1.25
· Large French fries will be $4.00
· Small pops will be .89 cents
· Medium pops will be $1.00
· Large pops will be $1.25
· Vanilla shake will be $3.45
4.3 Product/Service Life Cycle
All of the products are pending for more research before opening up the restaurant.
4.4 Intellectual Property Rights
Mini Burger Palace is a trademark name in the state of Michigan. The hamburger recipe is a family one
that is handed down from generation to generation.
4.5 Research & Development
Mini Burger Palace is preparing to do the following:
· Conduct Research on how White Castle got successful.
· Do research on the amount of time a fast food place can take to get the food out to the customers
before losing them.

12. · Planning to introduce a chocolate shake after a couple of months being open.

13. 5.0 MARKETING & SALES
5.1 Growth Strategy
In order to gain market share, Mini Burger will do the following:
· Extensive research on the fast food Industry?
· Provide quality service and products
· Get customers in and out of the restaurant at a fast pace.
· Make sure all of the food is fresh.
5.2 Communication
Mini Burger Palace will communicate with the customer by:
· Advertising on build boards
· Greeting customers and making sure all of them are taken care of.
· Making sure all of our products are fresh and enjoyable.
5.3 Prospects
The company is planning to get customers into the shop by word of mouth. Mini Burger Palace is
planning to advertise to customers. Also, we will provide outstanding customer service to maintain our
customer base.

14. 6.0 FINANCIAL PROJECTIONS
6.1 Profit & Loss
Year 1 Year 2 Year 3
Sales $207,360 $217,728 $228,614
Costs/Goods Sold $105,000 $110,000 $118,000
GROSS PROFIT
OPERATING EXPENSES
$102,360 $107,728 $110,614
Salary (Office & Overhead) $61,568 $61,568 $61,568
Payroll (taxes, etc.) $3,694 $3,694 $3,694
Outside Services $0 $0 $0
Supplies (office & operation) $200 $150 $100
Repairs & Maintenance $0 $100 $150
Advertising $10,000 $500 $750
Car, delivery & travel $0 $200 $350
Accounting & legal $1,000 $1,000 $1,000
Rent $3,333 $3,333 $3,333
Telephone $50 $50 $25
Utilities $1,200 $1,200 $1,225
Insurance $5,000 $5,000 $5,000
Taxes (real estate, etc.) $6,000 $6,100 $6,100
Interest $0 $0 $0
Depreciation $0 $200 $400
Other expenses
TOTAL EXPENSES $92,045 $83,095 $83,695
NET PROFIT BEFORE TAXES
Income Taxes
NET PROFIT AFTER TAX $10,315 $24,633 $26,919
Owner Draw/Dividends
ADJUSTED TO RETAINED $10,315 $24,633 $26,919

15. 6.2 Cash Flow (01/23/2015 to 05/29/2015)
Pre-Startup
EST
Year 1 Year 2 Year 3 Total Item
EST
Cash on hand $150,000 $-442,766 $-282,631 $-73,947 $-649,344
CASH RECEIPTS
Cash Sales $25,000 $20,000 $23,000 $27,000 $95,000
Collections from CR
Accounts
$125,000 $100,000 $150,000 $120,000 $495,000
Loan/Cash Injection $100,000 $100,000 $100,000 $100,000 $400,000
TOTAL CASH RECEIPTS $250,000 $220,000 $273,000 $247,000 $990,000
TOTAL CASH
AVAILABLE
$400,000 $-222,766 $-9,631 $173,053 $340,656
CASH PAID OUT
Purchases $300,000 $25,000 $30,000 $24,000 $379,000
Gross Wages $3,333 $3,332 $3,333 $3,333 $13,331
Outside Services $0 $0 $0 $0 $0
Supplies $5,000 $5,000 $5,000 $5,000 $20,000
Repairs & Maintenance $0 $0 $250 $100 $350
Advertising $10,000 $0 $100 $0 $10,100
Car, delivery & travel $0 $0 $100 $150 $250
Accounting & legal $1,000 $1,000 $1,000 $1,000 $4,000
Rent $3,333 $3,333 $3,333 $3,333 $13,332
Telephone $1,200 $1,200 $1,200 $1,200 $4,800
Utilities $2,400 $2,400 $2,400 $2,400 $9,600
Insurance $10,000 $10,000 $10,000 $10,000 $40,000
Taxes (real estate,etc.) $6,000 $6,100 $6,100 $6,000 $24,200
Interest $0 $0 $0 $0 $0
Other expenses $0 $0 $0 $0 $0
SUBTOTAL $342,266 $57,365 $62,816 $56,516 $518,963
Loan principal payment $500 $500 $1,500 $3,000 $5,500
Capital purchase $500,000 $2,000 $0 $1,000 $503,000
Other startup costs $0 $0 $0 $0 $0
Reserve and/or Escrow $0 $0 $0 $0 $0
Others withdrawal $0 $0 $0 $0 $0
TOTAL CASH PAID OUT $842,766 $59,865 $64,316 $60,516 $1,027,463
CASH POSITION $-442,766 $-282,631 $-73,947 $112,537 $-686,807

16. 6.3 Balance Sheet
Assets Start Date: End Date:
CURRENT ASSETS
Cash in bank $50,000 $112,537
Accounts Receivable $100,000 $80,000
Inventory $5,000 $1,000
Prepaid Expenses $500,000 $400,000
Other current Assets $5,000 $5,000
TOTAL CURRENT ASSETS $685,000 $623,537
FIXED ASSETS
Machinery & Equipment $15,000 $10,000
Furniture & Fixtures $1,000 $500
Leaseholder improvements $2,000 $1,500
Land & Buildings $500,000 $400,000
Other fixed assets $0 $0
TOTAL FIXED ASSETS
(net of depreciation)
$518,000 $412,000
OTHER ASSETS
Intangibles $2,000 $2,500
Deposits $25,000 $25,000
Other $0 $0
TOTAL OTHER ASSETS $2,000 $2,500
TOTAL ASSETS $1,205,000 $1,038,037

17. Liabilities & Equity
CURRENT LIABILITIES
Accounts Payable $15,000 $10,000
Interest Payable $1,000 $500
Taxes Payable $2,000 $1,500
Notes, short term (due in 12 months) $500,000 $400,000
Current part, long-term debt $2,000 $2,500
TOTAL CURRENT LIABILITIES $520,000 $414,500
LONG TERM DEBT
Bank loans payable $5,000 $2,000
Notes payable to stockholders $1,000 $1,000
LESS: short-term portion $500 $200
Other long-term debt $0 $0
TOTAL LONG-TERM DEBT $6,500 $3,200
TOTAL LIABILITIES $526,500 $417,700
OWNER'S EQUITY
Invested Capital $0 $0
Retained Earnings $678,500 $620,337
TOTAL OWNERS EQUITY $678,500 $620,337
TOTAL LIABILITIES & EQUITY $1,205,000 $1,038,037

18. 6.4 Break-EvenAnalysis
VARIABLE COSTS Fixed Costs ($) Variable Costs (%)
Cost of Goods Sold $125,000 20,000%
Inventory $1,000 500%
Raw Materials $500 2,800%
Direct Labor $6,000 61,500%
FIXED COSTS
Salaries $6,000 51,568%
Supplies $200 5,000%
Repairs & Maintenance $0 100%
Advertising $10,000 0%
Car, delivery & travel $0 200%
Rent $3,333 0%
Telephone $0 1,200%
Utilities $0 2,400%
Insurance $10,000 0%
Taxes $0 6,000%
Interest $0 0%
Depreciation $0 200%
Other Costs $0 0%
Principal portion of debt payment
Owners draw
Total Fixed Costs $132,500 84,800%
Total Variable Costs $29,533 66,668%
BREAKEVEN SALES LEVEL:

19. 6.5 Financial Assumptions
In this section I will be explaining how I came up with my numbers in my chart. Be advised, all of the
numbers in the chart shown above is just an educated guess. There are no guarantees that Mini Burger
Palace will hit the projected numbers.
6.5.1 Assumptions for Profit and Loss Projections
My revenue assumption is based off of a restaurant in the same area that I want to build my Mini
Burger Palace by. I figured out there are 30 customers that goes into the restaurant and spends at least
$8. I have calculated my earning by taking an average of 20 customers per day who spends an average
of $8 dollars during a visit. I figured out my expenses by taking an educated guess on how much
products would cost at a fast food place and adjusting it because I sell 100% beef burgers. My
employees’ expense assumption is based off a hiring of eight part-time employees and having me as the
general manager of the store. I will have a delivery service, after the first year in business, for
customers who spends $25 dollars or more. I will do a lot of advertising in the first year of business by
using build boards, posters, and internet.
6.5.2 Assumptions for Cash Flow Analysis
I have estimated that I will be in the red the first three years of this company because fix expenses will
be high when I start off my business (like paying for the building). I assume that I will buy most
products with cash until I run out but I may need to revise this assumption later.
6.5.3 Assumptions for Balance Sheet
Mini burger Palace will be armed with assets in the beginning of the company life. The biggest asset
being the building which will be owned by me.

20. 6.5.4 Assumptions for Break-EvenAnalysis
Mini burger palace don’t have a break-even analysis we will be seeing how the first few years go
before making a guess about when we should be at the break-even point. Instead I have listed
everything that could possible go wrong when starting a fast-food chain.
6.5.5 Things that can go wrong
The setbacks Mini Burger Palace may see in the start of the company are as follows:
 Restaurant don’t meet sell expectations in the first couple of years.
 Workers steals money from the store
 Store burns down
 Food is not delivered on time
 Restaurant becomes infested with bugs and rodents
 Tree falls on the restaurant
 Somebody robes the restaurant
 Insurance refuses to cover full cost of building after a flood
6.5.6 Financial Charts
Current Assets chart:

21. Fixed Asset chart:
Current Liabilities chart:
50000 100000
5000
500000
250005000
685000
Currentasset
Cash inbank Accounts Receivable Inventory
PrepaidExpenses Deposits Othercurrent Assets
TOTAL CURRENT ASSETS
15000 1000 2000
500000
0
518000
Fixed assetChart
Machinery& Equipment Furniture & Fixtures
Leaseholder improvements Land & Buildings
Otherfixedassets TOTAL FIXED ASSETS(net of depreciation)

22. Long-term debt chart:
Cash flow chart:
15000
1000
2000
500000
2000
520000
Currentliabilities
Accounts Payable Interest Payable
Taxes Payable Notes, short term(due in12 months)
Current part, long-term debt TOTAL CURRENT LIABILITIES
5000
1000500
0
6500
Long-termdebt
Bank loans payable Notes payable to stockholders
LESS:short-term portion Otherlong-term debt
TOTAL LONG-TERMDEBT

23. 7.0 strategies
I will use the permanent item strategy so customers will be will be aware of something’s that is
on the menu at all times. The Fast-food industry is always adding new permanent items on the
menu. In order to keep up with the competition, I will be adding something new to the Mini
Burger Palace every six months. To give the customers something new to try, I will have some
temporary products that are just for the holidays (Clark).
8.0 Best practices
I will be training my workers so they have the opportunity to move up in my company when the
time comes for me to expand my business. This is an important step for the Mini Burger Palace
because it will help raise the employee’s self-confidence. This will make the employees more
likely to stay with my company. The employees will feel like they have an opportunities to
move up in the company and make more money. McDonalds adopted this strategy to boost up
employees self-esteem.
The areas that I will help my employees improve are:
4%
0% 1%
4%
3%
7%
11%
0%
9%
0%0%0%0%0%0%0%0%0%0%0%0%0%0%
10%
0%
14%
0%
0%
0%
24%
-13%
cash flow
Cash onhand
CASH RECEIPTS
Cash Sales
Collections from CR Accounts
Loan/CashInjection
TOTAL CASH RECEIPTS

24.  Communication skills- this is a must have skill to have to be able to run one of my stores
 Computer skills- mainly for marketing purposes
 Negotiation skills- this skill will be handy to get vendor prices down.
 Decision making- this skill has to be learned to become a boss
Mini Burger Palace will sign a deal with McDonalds, so we are able to recycle oil and use the
recycle oil for other use in the business. This will help cut-down recycling costs. Mini burger
Palace will recycle all of its trash as well. For the first two years that the company is in business, I
will have the wrappers put into some see through tables and chairs. This will help promote my
company as being “green” (Product Development Strategy for McDonald's, 2014).
9.0 S.W.O.T Analysis
Strengths
Quality products
research
Opportunities
Use of marketing
People want to eat
better
Weaknesses
Products cost
competitive industry
Threats
Setbacks
McDonalds

25. 10.0 Management styles
I am going to be the only manager at Mini Burger Palace in the beginning. In order to keep operations
cost low, the restaurant will be open for ten hours/five days a week. I will extend my restaurant hours
when I get enough business to promote one of my works to management. Additionally, there are a
combination of management styles that I will require all of my managers to manage my restaurant with.
The management styles that will be used in the Mini Burger Palace are:
 Participatory Style- Managers using this style tells their employees the job role of the
employees and why the role is so important. Managers gives each one of their employers a task
to complete in a certain amount of time as well. This helps employees understand their role in
the company.
Why is it important? This will guarantee that employees will know what they supposed to be
doing. Also, employees will be less likely to stand around waiting to be told to do something.
 Directing style- Manager tells employees how to do the task that they assigned to employees.
Management tells employees when the task must be accomplished as well. This management
style is used when there is a tight dead line.
Why is it important? - My managers will have to know when to demand the best out of their
workers. Management has to get things done and they need help from their employees. Also,
workers need to know how to do the task that managers are asking them to get done.
I will allow management to pick their own management style. I only require that they have
these two qualities, listed above, in their management style. I believe these two management
qualities are critical for driving sales as long with the manager being customer friendly (The
Effective Management Styles).

26. Glossary
Liabilities- something that you are accountable for.
Break-Even Analysis- A prediction on when a start-up company will stop losing money. It could be
looked as the turning point of the company.
Management- A group of people who keep the store running.
Long-term debt- Money owed to someone that will get paid out for multiple years.
Short-term debt- Money owed to someone that will get paid in less than a year.
Cash flow-money that is coming into the company
Fix assets- items that are for long-term use
Variable assets- items for short-term use.
Accounts payable-money that the company owes
Accounts Receivable-Money that is owed to the company.
Cash receipts- check, money order, or other transactions that is giving to a company as a form of
payment.

27. Works Cited
Clark/Demand Media, W. (n.d.). Product Development Strategy for McDonald's | Chron.com. Re-
trieved April 10, 2014, from http://smallbusiness.chron.com/product-development-strategy-
mcdonalds-12207.html
The Effective Management Styles. (n.d.). Retrieved April 13, 2014, from www.allbusiness.com/hu-
man-resources/workforce-management/11438-1.html
Fast Food in the US. (2013, September 13). Retrieved April 19, 2014, from http://www.euromoni-
tor.com/fast-food-in-the-us/report
McDonald's Corporation (n.d.). McDonald's Announces "Global Best Practices" in Sustainable
Supply and Green Initiatives – Press Releases on CSRwire.com. Retrieved March 11, 2014,
from http://www.csrwire.com/press_releases/29527-McDonald-s-Announces-Global-Best-
Practices-in-Sustainable-Supply-and-Green-Initiatives-