餐饮投资分析表.xls

THE FEASIBILITY STUDY


Any planning for the opening of a new Food and Beverage Operation
must include a feasibility study designed to answer the basic question:
"Will the business pay and make a profit?"

The feasibility study should be through and cover all expected costs,
conditions and e. It must be realistic and built on the best obtainable
facts. There are various ways to set up a feasibility study. One might establish
a hypothetical profit and loss statement or a budget. These fingers can
be analysed to identify the yield desired on investment, plus the expected
profit. The following example of a feasibility study for a seated-service
restaurant, including a catering service and bar.


OPERATING DATA
OPERATION PER YEAR: 365
SEATING CAPACITY: 200


BREAKFAST: Turnover 0 times Occupancy average: 0% Check average:
LUNCH: Turnover times Occupancy average: 75% Check average:
SNACK 1 (Tea Time) 0 times Occupancy average: 0% Check average:
DINNER: Turnover 2 times Occupancy average: 80% Check average:
SNACK 2 0 times Occupancy average: 0% Check average:

Bar and special catering e per day:

Closed Monday except holidays; average number of days of Operation per year:
365


Yield on investment desired: 8%
Profit before taxes desired: 5%


FEASIBILITY DATA


Amount invested 200000
Return on Investment (ROI) 16000
Sales Needed at 5% Profit to 320000 388 ￥
Give $ 16000 Return per year

Checks Needs per year to produce
$ 320000 in Sales

Average check



Checks needed Per Day
e needed Per day


ESTIMATED E PER DAY


seats occupancy turnover check average

BREAKFAST 200 0% 0
LUNCH: 200 75%
SNACK 1: 200 0% 0
DINNER: 200 80% 2
SNACK 2: 200 0% 0

Bar and catering e per day

TOTAL

E NEEDED PER DAY FOR OBTAINING A RETURN ON INVESTMENT


PROFIT AFTER (ROI)