Transcript RIDE OR DIE SKATE SHOP - Monroe Community College

Team 1 - BUSINESSMEN
December 6, 2005
RIDE OR DIE SKATE
SHOP
•
•
•
•
Kojo Ajavon
Seth MacIntyre
Warren Griffin
Al Bohner
MISSION STATEMENT
• MISSION STATEMENT
• Ride or Die skate shop is committed
to bringing only the highest quality,
and the newest products on the
market, to the Skateboarding
community. Our focus is to assist our
costumers in finding the products
that are most suited to the individual,
and insure a through understanding
of Skateboarding products,
community and events.
THE TEAM
• MANAGERS
–
–
–
–
AL
WARREN
KOJO
SETH
• EXPERIENCE
ACCOMPLISHMENTS
BUSINESS CONCEPT
• STRATEGY
– OUT STOCK
– 100% DEVOTED
– MASS MARKET
– ONLINE
COMMUNITY
MARKET SUMMARY
• SKATERS
• INDUSTRY
• COMPETITION
OPPORTUNITIES
• CONSUMER
PROBLEMS
• WHAT CAN WE
DO?
COMPETITION
• WHO ARE THEY?
• What are we
going to do
about it?
GOALS AND
OBJECTIVES
• FIVE YEAR
GOALS
-ONLINE
MARKET PLACE
-LARGER
BUILDING
-PARK
FINANCIAL
ASSUMPTIONS
• OUR FINANCIAL PLAN
• PRICING ASSUMPTIONS
• EXPECTED SALES AND PROFITS
OVER THE NEXT FEW YEARS
FINANCIAL FIGURES
Thousand
$
SALES
YEAR 1
YEAR 2
$40,591
$81,182 $121,773
PROFIT/
LOSS
BREAK
EVEN
40,000
YEAR 3
80,000
RESOURCE
REQUIREMENTS
• TECHNOLOGY
• PERSONNEL
• FINANCIAL
DISTRIBUTION
AND
PROMOTIONAL
• EXTERNAL
-PRODUCTS/
SERVICES
RISKS & REWARDS
• RISKS
-ESTABLISHED CUSTOMER
BASE
• WHAT WILL WE DO?
• REWARDS
KEY ISSUES
• SHORT TERM
– ESTABLISHMENT
• LONG TERM
– GROWTH
– MAINTENANCE
• FUNDING
CLOSING
• WHY WILL IT
WORK?
• YOU WILL
NEVER FORGET
THANK YOU
• QUESTIONS?
• COMMENTS?
• CONCERNS?
Team 2: Dog Gone It
December 6, 2005
Secret Garden
&
Atrium
Molly Fraser
Rhonda Purdy
Erica Taylor
Rachel Webster
Mission Statement
Secret Garden & Atrium Restaurant is a
great place to relax and dine, combining an
intriguing atmosphere with excellent,
organically grown food right here in our
own atrium. You can hand pick your own
fresh ingredients. All our dishes are grown
or raised without chemical additives or
hormones. We strive for excellence and a
flare above the average dining experience.
The Team
Mrs. Webster will be in charge of the back
end of the facility, ordering supplies and
dealing with supplier relations.
Miss Purdy will oversee the wait staff
coordinating customer service.
Ms. Fraser will be our finance manager,
responsible for office and administrative
duties.
Ms. Taylor will be our groundskeeper
caring for the atrium.
Total average years experience 18
Business Concept
Provide healthy organically grown
food
Pleasant dinning atmosphere
Providing excellent service for all
customers
Market Summary
Market: past, present, & future:
In recent years there has been an
average growth of 20%
Organic product sales have risen $2.8
Billion
We project that this trend will continue.
Opportunities
Problems we face:
Weather related shortages
High Startup cost
Opportunities
Fresh face in the marketplace
Choice location
Competition
Local dinning establishments
Full service
These restaurants appeal to similar
demographics
Competitive advantage
Product identity, quality and novelty
High employee motivation and customer
service
Innovative and aggressive advertising and
market appeal
Goals & Objectives
We aim to accomplish:
Provide an environment for our customers to
eat healthier
Economically conscience
To be environmentally friendly and responsible
Produce 10% of vegetable product on site
within three years
20% gross profit at the end of the first fiscal
year
Provide a fair profit of our share holders
Customer satisfaction rating in the 95th
percentile
Financial Assumptions
Assumptions on Statement of Cash
Flow
Not all bills will be paid up front – use of credit
Total cash available
Owners
Bank loans
Angle investors
All Fixed and Variable costs are all estimated
according to research and prior knowledge of
management experience.
Assumptions on Twelve-month
Profit and Loss Projection
Revenue (Sales) – Sales Forecast, best
guess
Inventory – estimated by management
and research in other restaurants and
businesses.
Expenses – approximated through
research into Bill Grays and Mobil
expenses and general knowledge of
costs.
Assumptions on Opening Day
Balance Sheet
Cash in bank is estimated after startup
expenses have been paid.
Assets are general numbers and rough
estimates of costs.
Current Liabilities – Notes Payable, see
terms of loan.
Key Financial Figures
Thousand $
Year 1
Year 2
Year 3
Sales
$500
$550
$600
Profit/Loss
loss
profit
profit
Resource Requirements
Leading culinary equipment
Items needed to prepare our product to the highest of
standards
Requirements for Personnel
Must arrive in a timely manner for scheduled shift.
Must follow provided dress code.
One pair of earrings (no tongue rings, brow rings, or
pierced lips, any tattoos must be covered, long hair worn
tied back).
Employees must know our mission statement and be
proud to serve the food they produce.
Farming (gardening) background highly recommended.
Resource requirements
Ability to acquire needed funds for
startup costs.
External requirements
Accounts with Organic farmers
purchase of product
Advertisement
fliers
Coupons
radio and TV ads
Risks & Rewards
Risks
Lack of profit
Slow response to advertisement
Low customer satisfaction
Addressing risk
Make the dinning experience affordable and appealing
Research target demographics
Survey customer base
Apply new knowledge and improve on problem areas
Rewards
We estimate debt reversal in 9 years of profitable
business
Key Issues
Near term
Monitor spending to control debt
Quality control
Long term
Pay off existing debt/loans
Failure for the company to succeed
We are seeking small business loans
in order to cover parts of stated
startup costs.
Thank you
Any Questions from audience?
We have the determination needed
to make our idea succeed.
Remember “Go Organic” it is always
better.
Team 3 - STAN
December 6, 2005
Seasons Café
Team Stan
Sandra Rios
Travis Schultz
Andy Brolsma
Nelson Perez
MISSION STATEMENT
 Provide Rochesterians with an alternative to their
daily routine — to create an environment where
they can sit back, relax, and enjoy delicacies from
around the world — in a venue that promotes
artistic expression, cultural exchange, and the
revitalization of downtown Rochester.
The Team
 Sandra – Marketing and Advertising
 Travis – Logistics and Human Resources
 Andy – Organization and Legal
 Nelson – Products and Services
Business Concept
 Provide unique, premium quality products at an
affordable price.
 Provide free live entertainment.
 Provide our customers with an experience that
cannot be found anywhere else in Rochester.
Market Summary
 Key demographics — young adults, college
students, young professionals from the city and
surrounding suburbs.
 Location — East End of downtown Rochester.
Within 15 minute drive of the entire city, and the
surrounding suburbs.
 Population — more than 1.2 million people in
greater Rochester.
Opportunities
 Problems – the area lacks a venue that can offer
the products and entertainment we will market.



Unique, affordable delicacies.
Alcohol-free environment.
Free late night entertainment.
 Opportunities – attract people from:



Several local colleges
City of Rochester
Local suburbs
Competition
 Competition — other cafés and musical venues in
the downtown area.
 Chief competitors — Java’s on Gibbs Street, and
The Spot on East Main Street.
 Our advantage — free entertainment and
affordable products not found elsewhere.
Goals & Objectives
 One year goals:
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
Breakeven financially.
Establish café’s presence and reputation.
Increase number of products offered.
 Three year goals:
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Attain net profit of over $100,000
Purchase new equipment.
Increase efficiency.
Financial Assumptions One
 If we can average sales of 18 drinks per hour, at an
average price of $2.50, we should be able to sell
$245,000 worth of beverages in our first year.
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Add bakery revenue
Subtract Cost of Goods sold
Subtract Expenses
Results in a Net Profit of about $3,500 for Year 1 —
signifying that we meet our goal of breaking even!
Financial Assumptions Two
 Using the assumptions from Year 1:
 KEY: If we can increase the average sales of drinks per
hour, and maintain our average price of $2.50, we will be
able to increase our gross revenue.
 By increasing sales:
 Cost of goods sold and expenses will also increase.
 But, so will Net Profit!
Key Financial Figures
Thousand $
Year 1
Year 2
Year 3
Sales
$269,000
$323,444
$364,277
Profit/Loss
$3,620
$63,073
$101,096
Resource Requirements
 Long-term: Brewing equipment, refrigeration,
tables, chairs, etc.
 Short-term: Inventory, supplies, etc.
 Personnel requirements: General manager, and
staff of twenty.
Risks & Rewards
 Risks

The partnership could lose their entire investment.
 Managing risks

Internal auditing, detailed forecasting and an
emphasis on efficiency.
 Rewards

Once established, our café has the potential to
expand within the market, and possibly franchise
outward.
Key Issues
 Near term — opening the café
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Staffing and Personnel
Inventory management
Establishing operations
 Long term — attaining profitability
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Accurate sales forecasting
Inventory control and internal auditing
Long term financial decisions
Cafe’s overall direction
Closing
 If we commit ourselves to offering our customers
a unique, affordable experience – we will be a
success.
 So stop by the Seasons Café – where the climate is
always changing!
 Questions from the audience.
Team 4 – MONEY mAKERS
December 6, 2005
Restaurant
Lounge
Azar Sarkis
Elizabeth Yulan
Sarah Campanelli
Mission Statement
Our mission is to satisfy and entertain our
customers with outstanding Hispanic/Latino
cuisine and offer the best service. Providing the
finest live music and dancing in the area, while
bringing a captivating culture to your dining needs
is what we do.
The Team
Sarah Campanelli
MBA from R.I.T. and will focus on
financial issues and oversee day-today restaurant operations. Sarah’s
previous work history includes
restaurant management positions at
several successful restaurants in the
Rochester area (Woodcliff, Edwards).
Azar Sarkis
Azar Sarkis, has a Masters from R.I.T.
in Hotel Management and will focus
on personnel management and
scheduling of weekend entertainment.
Azar has worked previously at several
large hotels (Hyatt, Strathallen) and
the Rochester convention center
coordinating major events.
Elizabeth Yulan
Elizabeth Yulan, has a cooking
degree from the New York City
Culinary Institute and will oversee the
kitchen. Elizabeth is a noted bakery
chef whose experience includes key
roles at fine restaurants in New York
City.
Business Concept
Customer Satisfaction
To establish a clientele of regular repeat
customers who rate our dining / entertainment
experience as “highly satisfied”, as evidenced by
small survey cards placed periodically on
customers tables and the bar area.
Employee Satisfaction
To make our restaurant a desirable place to work,
with a well trained, knowledgeable, professional
and respected work force, measured by low
employee turnover and survey cards which rate
our employees.
Be Successful And Profitable
Market Summary
Leadership is a huge role to start with
but later down the road we are
looking to have the business self-run
and to someday expand in many
different regions.
Our strengths in management,
culinary experts, cooking staff as well
as wait staff will make us successful.
Opportunities
Weaknesses: New unrecognized
business, no established customer
base
Opportunities: New customers,
delivery service, expanded menu,
expanded hours
Competition
TAPAS 177 – location St. Paul Street in Rochester NY
Menu Prices - $7 to $25
Drinks - $5-$155
Events - wine tasting, free salsa lessons every Thursday, live entertainment every
Friday,
2 Vine – Location Winthrop Street Rochester, New York
Menu - $20 - $100
Drinks - $22 to $180
Pane Vino - 175 North Water Street Rochester, NY
Menu - $7 to $25
Drinks - $5 to $50
Our Advantage is TYPE HERE
Goals & Objectives
Five-year goals
To earn $100,000 of net income (after tax) in year two of
operation.
To grow net income by 20% in subsequent years.
To establish a clientele of regular repeat customers who rate
our dining / entertainment experience as “highly satisfied”, as
evidenced by small survey cards placed periodically on
customers tables and the bar area.
To make our restaurant a desirable place to work, with a well
trained, knowledgeable, professional and respected work force,
measured by low employee turnover and survey cards which
rate our employees.
Financial Assumptions
- We assume a strong community, without
major recession
- We assume there are no unforeseen
changes in consumers’ tastes or interests
to make our concept less competitive.
Annual Fixed Costs
Management Salaries
Management payroll taxes and
benefits
Group insurance
Controllable expenses
Other expenses
Depreciation
Cost of Goods Sold
By taking actual Profit and Loss
statements from various restaurant
concepts and then using our pricing
structure and expected guest count
determined cost of Goods Sold.
Sales forecast
During the first year of operation we plan to
have approximately 50 to 75 people for
lunch daily. The average flow of people for
dinner during the first year is expected to
be about 100 people during the weekdays
and averaging around 200 people per night
on the weekend (Friday and Saturday
nights). The average per person total cost
for lunch is about $10 and average per
person cost for diner is $20.
Key Financial Figures
Total Income
Year One
$689,000
Year Two
$1,378,000
Year Three
$2,067,000
Resource Requirements
1.
2.
3.
4.
Technology requirements
Computers, stereo equipment and
lighting.
Registers, credit card readers.
Kitchen equipment: Stoves, Fryers,
Refrigeration, etc…
Bar/Restaurant Software.
Personnel Requirements
Needed Employees:
Quantity
Manager
1
Assistant Manager
1
Hostess/Host
4
Waitress/Waiter/Busboys
16
Bartenders
4
Head Chef
1
Line Cooks/Dishwashers
12
Total Personnel
39
Note: All employees will be paid via a professional payroll
service. (Paychex)
Professional services will be furnished by an attorney,
accountant, insurance agent and banker. We will also
engage other consultants as needed.
Advertising
The business will be advertised primarily
through radio, newspapers, flyers tailored
mail to local businesses, and through word
of mouth. Starting one week prior to
opening, a month long series of
advertisements through classical and
contemporary radio will be scheduled.
The restaurant will receive further publicity
through posters at dance studios such as
Arthur Murray and Fred Estaire
External
Inventory will be purchased from
restaurant suppliers to minimize
costs.
Ordering of inventory will be done on
a weekly basis and a physical
inventory will be completed monthly.
Risks & Rewards
New and existing competitors, economic
decline in the Rochester area, increase in
interest rates, new government regulations
New unrecognized business, no
established customer base
Different niche, live music/dancing/shows
on weekends, a quality upscale
environment and products compared to our
competitors, dedicated and passionate
management team, great location
Key Issues
We are seeking special zoning
permits and licensing.
Each partner will contribute $25,000
to the business from their personal
assets and a business loan will be
obtained from a bank, the Small
Business Administration, or another
lender in the amount of $75,000. A
bank line of credit will also be secured
for $50,000.
Questions?
Rochester is a city that is always
looking for new things. It is a great
community and we believe we
offering a desirable contribution to the
area.
Always remember its Mexi “CAN” not
Mexi “CAN’T”
Team 5 – Newbies
The Crossroads
Restaurant and Billiards
Brenda Tooley, John Henderson,
Christina Fichter
December 6, 2005
The Crossroads
Restaurant and Billiards
The Crossroads
Restaurant and Billiards
Brenda Tooley, John Henderson,
Christina Fichter
Brenda Tooley, John Henderson,
Christina Fichter
Mission Statement
The Crossroads, a restaurant and billiards located in the heart
of Rochester, bringing you foods from many cultures from
around the world.
Tourist and local residents will be our target customers. We
bring together traditional Rochester entertainment and mix it
up with a diverse menu which will be appealing to tourist
and our local residents.
Customer satisfaction is our top priority, whether it is our
price or our quality of food and entertainment, we are
determined to bring value and a welcoming atmosphere to
our customers.
The well being of our employees is very important to us.
Without them none of this would be possible and therefore
there are treated as family.
The Team
• Brenda Tooley (Partner) 6 years in retail management,
accounting, and sales. 2 years in supply chain
management, 1 year in marketing. 1 year in clerical
human resources. Awarded number one overall sales
2003, helped company receive Contractor of the Year
Award from SBA 2005
• Christina Fichter (Partner) 5 years in accounting,
payroll, HR (employee training), and sales, Employee of
the Year for Human Resources 2004
• John Henderson (Partner) 6 years in supply chain
management, 5 years in maintenance , Awarded
management of the year award 2004
CEO
John
Christina
Brenda
Shift Manager
Full Time
Server
Full Time
Server
Part Time
Server
Shift Manager
Part Time
Server
Part Time
Sever
Part time
Bus Boy
Full time
Chef
Part Time
Server
Full Time
Server
Full Time
Chef
Part Time
Server
Part time
bus boy
Shift Manager
Full Time
Server
Part Time
Bartender
Part Time
Bus Boy
Full Time
Server
Part Time
Bartender
Part time
Bus boy
Part time
Bus Boy
Business Concept
• Well being of our customers
• Take pride in our product and are
confident that our services are at a highly
respectable and appealing level to our
customer.
• Well being of employees and vendors
Market Summary
Increase in competition
Decrease in competition
Opportunities
Low service qualityPossible termination
Training sessions
OpportunitiesNew employee
Better customer relations
Competition
• Our competition will be any restaurant or form of
entertainment whose target market is the same as
ours in the Rochester area.
•
•
•
•
Diverse Food
Large Facility
Party Room
Catering
• Our staff are all required to go through an
extensive training with key concentration on
customer satisfaction.
Goals and Objectives
•
In the upcoming years we would like to see
ourselves branch out to other areas in Monroe
county.
•
Become the top restaurant and place of
entertainment in the Rochester area.
•
first year is to obtain 5% market share of the
areas customers for food services and
entertainment.
•
In the years to come we would like to see
ourselves with a second location and 10 %
percent of customers for that given area.
Financial Assumption
• Yearly expected sales (forecast)
Overview
• Year one total sales $878,240
• Year two total sales $1,310,010
• Year three (second location) $ 2,522,620
Profit VS Loss Year One
•
•
•
•
Revenue= $878,240
Cost of Sales= $ 69,600
Expenses= $ 189,080
Net Profit= $619,560
Revenue VS Loss Year Two
•
•
•
•
Revenue= $1,311,010
Cost of Sales= $85,500
Expenses= $200,000
Net Profit= $1,026,010
Revenue VS Loss Year Three
•
•
•
•
Revenue= $2,522,620
Cost of Sales= $140,000
Expenses= $378,160
Net Profit= $2,004,460
Resource Requirements
• TechnologicalThree computers for accounting, and recording data
for partners
Credit card machine for customer purchases
• Personal22 employees
2 Full-time Chefs
3 Full-time Shift Managers
5 Full-time Servers
5 Part-time Servers
5 Part-time Bus Boys
2 Part-time Bartenders
External- Food Suppliers
Upstate NY Group/M & K Gourmet
1099 Jay St
Rochester, NY 14611Phone: (585) 436-0120
Juice Factory the
961 Lyell Ave
Rochester, NY 14606-1956Phone: (585) 254-0830
Nichols Distributing Co Inc
1149 Clifford Ave
Rochester, NY Phone: (585) 467-0614
Olindo Food Service
1510 Lyell Ave
Rochester, NY Phone: (585) 647-1985
External-Alcohol Supplier
• Colony Liquid & Wine Distributors Llc
1099 Jay St
Rochester, NY 14611-1153 Phone:
(585) 235-4880
• Service Liquors
2144 Brighten Hnrtta Twn
Rochester, NY 14623-2700 Phone:
(585) 424-2380
Promotional
Custom Services
100 Hayden Avenue
Lexington, MA 02421
The Crossroads.
Restaurant and Billiards
Invites you to our GRAND OPENING!
Bring this post card with you and receive an hour free on our billiards tables
Or
$10 off a dinner purchase of $30 dollars or more.
Come check us out
49 Park Avenue
Rochester, NY 14607
585-222-9964
Financial
ESL Federal Credit Union
$250,000 loan
Citi Bank
$75,000 loan
Risks and Rewards
• $325,000 Loans that need to be paid back
• In projected forecast, in the first year of
business we should profit a minimum of
$619,560 and even if profit is slightly lower
than that, we are confident that we will be
able to pay back loans within the first year.
• Estimated pay-off after loans are paid will
be $294,560
Key Issues
Near termGetting building ready for open date renovation/
maintenance
Get out direct mail postcards to promote
company
Training of employees
Stock inventory
Long Term
Manage company losses
Regulate inventory
Accounts receivable/ payable
Monitor profit, make changes (promotion)
Closing
Passion is the key
to success.