-
9.000,00
2.000,00
-
- Other expenses
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11.000,00
-
-
- Total Non-Recurring Expenses - 20.000,00 2.000,00 - -
TOTAL EXPENSES 97.835,61 115.984,82 99.843,62 101.108,71 105.944,35
TAXES Income Tax - 1.308,47 170,29 7.166,43 5.325,68 3.074,30 Other Tax (specify)
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-
-
-
- TOTAL TAXES - 1.308,47 170,29 7.166,43 5.325,68 3.074,30
NET PROFIT - 3.364,64 437,89 18.427,95 13.694,61 7.905,35
Reasonably sale result expected case INCOME Year 1 Year 2 Year 3 Year 4 Year 5 Total revenue 208.500,00 257.360,00 270.728,00 274.657,00 296.123,00 Cost of goods sold 95.337,50 120.767,00 135.290,00 144.528,00 169.199,00
Gross Profit
113.162,50 136.593,00 135.438,00 130.129,00 126.924,00
Non-Operation Income Rental
-
-
-
-
- Interest income
-
-
-
-
- Loss (gain) on sale of assets
-
-
-
-
- Other income (specify)
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- …show more content…
I spend some money on market research to meet new demand of customers.
I also have to keep good look at my competitors.
Event risk
I will transfer risk to insurance companies by insuring against major risks such as damage to my facilities, product liability, injuries to customers or suppliers and death or incapacity of me.
I reduce risk of surprises in operating results by keeping accurate records and instituting effective controls. I put in place a system that limits who can authorize specific actions and how much they can spend, implement a reporting system that gives me key information about restaurant performance.
Purchasing power risk
So I now buy less food with the same money. Therefore, I would communicate with my vendors frequently and make sure I am getting the best prices on food. Although price is not everything, I may benefit from shopping around to try and find better food and beverage prices from another vendor.
I also have to increase price in my menu at acceptable level.
Tax