The document discusses plans to open a new healthy restaurant called I Heart Healthy Living. It outlines objectives to attract young adults and revolutionize views of healthy food. Details include finding ingredients, menu design, staffing chefs, eco-friendly supplies, and appliances. It notes the need for a business plan, estimates costs, and discusses setting deadlines and an eight-week plan to prepare for opening. Financial projections include estimated sales, costs, profits, and expenses. Marketing strategies like advertising and branding are also mentioned.

1. I HEART HEALTHY LIVING

2. Making Money (start Up Profits)
 We will need a detailed business plan to help
us better understand our financial budget
 We will save money on the minor things like
napkins, bags, etc. We want our utensils and
packing to also be “eco friendly” as well.
 Picking a budget is hard, so we have to
estimate what it will cost to design the
restaurant, the budget on our utensils, lighting
fixtures, stoves, grills, etc. This does add up
depending on what we are seeking.

3. I Heart Healthy Living must have the following set up:
 a location to find our ingredients and how we will get them
o Meat
o Fish
o Chicken
o Veggies
o and other ingredients
 a fresh drink bar and smoothie maker
 menu, interior, exterior, and logo designs
 gourmet chefs
 table settings and utensils
 eco friendly cups (no plastic)
 lighting units
 what type of appliances we will use

4. Objectives
 To attract more young adults to eat healthier
 To revolutionize the way people view “healthy
food”
 To give a new look on healthy eating
 To make healthy eating more
enjoyable, tasty, and juicier hormone free
meats
 To open up a new location every other week

5.  Change the name because I just realized there is a
magazine called Healthy Living, so I don’t want to
get sued for infringement.
 Have trustworthy people and maybe franchise or
have a partnership
 Follow the steps to becoming a successful
entrepreneur
 Take finance and business classes
 Have interviews with other business success
owners
 Never ever take out a bank loan

6.  Have deadlines and meet those deadlines
 we cannot be late with meetings
 such as meeting with our contractors, designers, chefs, employees etc
 We have to get approved by the site where we want to open up
 We would follow and “eight-week plan” like this
 Prepare our budget
 Get our necessary materials and legalities
 Start getting our equipment, staff, décor items, and other necessities ready
 Follow up and what we started
 Establish our banking system and accounts and obtain bids for local trash pick-
up, grease removal, extermination services, laundry, appliance repair, fire
extinguishers, music system, security alarms and security systems, knife and
blade sharpening, window washing and dishwasher service.
 have our signs up for now hiring, opening soon, banners, etc
 have the crayons for coloring books for the small children
 get our uniforms ready and identifying what we need to get
 Any thing else we need before we open the restaurant

7. Sales: total controllable expenses
Food $375,000 $210,000
Beverage 125,000 Income before occupancy
Total: 500,0000 costs, interest, depreciation,
and income taxes $132,500
Cost of food sales Occupancy cost 55,000
Food $127,500
Beverage 30,000 Income before
interest, depreciation, and
Total 157,500 income taxes $77,500
Gross Profit Depreciation 25,000
$342, 500 Restaurant Profit $52, 500
Controllable expenses
salaries and wages $130,000
Employee benefits 20,000
other controllable expenses
$60,000

8. Advertising
Marketing Branding
o Advertise We must live up to our name,
 Billboards packaging, ingredients,
 Flyers hormone free meats, etc.
 Google Ad Words Like Dunken Doughnuts, we
 Have attention getting Should have taste tests,
ads
surveys, and customer
feedback.