The Warehouse Club

Grant C. KloverBlock A

Financial Analysis & Excel Lab, October 2011

Concept Overview Two story Gastro Pub with focus on local

sustainable cuisine and beers 1st Floor is a bar and lounge with stage for

live music 2nd Floor is the restaurant with an open

kitchen The Warehouse Club will be located in

Montpelier in the warehouse building (58 State St Montpelier, VT 05602) behind Julio’s

Concept Paper

Location, Location, Location!

Floor Plan: Bar Layout

Floor Plan: Restaurant

Marketing Target Market

People over the age of 21

Business people from the two banks, post office, theater, and other local business on State St, that use the same parking lot as my establishment

Analysis of Market:People are looking for

local and sustainable food and beers

People want beer paring dinners as well as wine

Largest and only “Gastro Pub” in town

A lot of parking

Marketing Program

The Menu Appetizers: Local VT Pork Split Pea soup, with

Crispy Trotter and Ham Hock Local VT Charcuterie Assorted Local New England

Cheese’s

Entrée: Local VT Crispy Pork Belly, 4 cheese

mac-n-cheese, braised cabbage and kale 

Local VT Pork Chops, Southwest Béarnaise, Au Gratin Potatoes, Sautéed kale

Misty Knoll Chicken Breast, potato roesti, pickled root vegetables, herb lemon caper brown butter sauce

Entrée cont: Winter squash strudel, sweet

potato puree and sautéed broccoli rabe

Braised Ommegang Abbey Ale Short Rib, creamy herb polenta, brussel sprouts, Abbey sauce

Dessert: Chocolate-Grand Marnier Tart,

Raspberry Sorbet   Ommegang Abbey Ale Pot de

Crème, S`more Cheesecake, “Hot Cocoa” Ice Cream

Seasonal Fruit Cobbler, Vanilla Ice Cream

The Warehouse Club Menu

Menu Survey & Scatter ChartAppetizers Number Sold

Split Pea Soup 28

VT Charcuterie 33

Assorted Cheese Plate 35

Entrees Number Sold Pork Belly 18

Pork Chops 17MK Chicken 16

Winter Squash Strudel 18Short Ribs 27

Desserts Number Sold 

Chocolate Tart 35

Campfire Dessert 32

Cobbler 29

Nutritional Analysis:

Costing  Name Plate Cost

AppetizersSplit Pea Soup $ 1.54

VT Charcuterie $ 3.28 Assorted Cheese

Plate $ 1.94 Entrées

Pork Belly $ 4.79

Pork Chops $ 4.43

MK Chicken $ 2.83 Winter Squash

Strudel $ 2.78

Short Ribs $ 5.76 Desserts

Chocolate Tart $ 2.16

Campfire Dessert $ 2.14

Cobbler $ 1.75 Beverages Ommegang Abbey

Ale $ 1.37

Allagash Confluence $ 1.48

Magic Hat Encore $ 1.31

Pinot Noir $ 1.22

Pinot Grigio $ 1.11

The really important numbers…FC%: 27%BC%: 22.8%CM$ averages:

○ Appetizers: $6.41○ Entrée: $12.2○ Dessert: $4.32

Complete Project Workbook

Labor Salary: 3 Salary Employees

Myself, General Manager, and Sous Chef.

$11,250/month ○ 12.4%

Hourly paid wages and staffing days: Slow: $407 Average: $471 Busy: $614

$15,027/month 16.6%

  Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Shift Type Slow Slow Average Average Busy Busy Average

Title              

Owner     x x x x xSous Chef x x     x x x

Manager   x x x x x  

Cook 1 x x   x x x  Cook 2   x x   x x xPrep 1/ Cook3 x   x x      Dish 1 x     x x x x

Dish 2   x x x x x  

Waitperson 1 x   x x x x  

Waitperson 2 x   x   x x x

Waitperson 3 x x   x x x  

Waitperson 4   x x   x x x

Waitperson 5   x   x x x x

Busser     x x x x xHost     x x x x x

Bartender 1 x     x x x xBartender 2   x x x x x  

Show Me The Money!

Prime Cost: $55,263 or 61% The Industry Averages:

COGS (food & beverage) = 28 -32%Labor cost = 25-35%Prime Costs Full Service 60-65%Occupancy Cost Ratio Full Service 15%-20%Controllable Low = < 5% - Average = 7-8% - High = >10%

Total COGS $ 23,309 25.7%

Total Labor $ 31,954 35.3%

Total Controllable $ 10,601 11.7%

Total Occupancy $ 14,375 15.9%Net Income $10,366 11.4%

Summary

As Planned?What we learned?

Expectations?Changes?

Questions for Me?