Pease help . , Premise: After a stellar February performance, your Chix and Waffles food truck sat in the garage for the duration of the lockdown. You will slowly re-start your business on May 16 and plan on increasing volume by June and July but still not at February levels. In February, you did 550 covers/day at an average of $8/plate. You operated the truck on weekdays at a FiDi location (5 days/wk) and did special events one day per weekend, 250 covers each at $15/plate. Assumptions:
For the second half of May, only 1/3 of the February daily covers will be achievable. No special events are anticipated.
The operation had 4 employees: Chef/Owner at an annual salary of $45,000 (that’s you), 3 cooks/assistants at $17/hr and 40 hrs/wk
In May, only you, the chef and an assistant will re-start. Another cook will be added in June and by July, you will be staffed at pre-pandemic levels.
The truck is fully depreciated.
Food cost is anticipated to be at 45% in May and 42% for the months of June and July. This is attributed to the Increase in prices across the board.
Special events will be resumed in July.
Conservative forecast for May sales is 1/3 of February daily covers. June sales will be at 75% of February. July daily sales will be at February levels.
Paper supplies/disposables are budgeted at $1/cover.
Cleaning supplies may rise .5% due to more stringent sanitizing protocols.
Laundry is pegged at $2.75/day per employee.
Employee benefits are at 24% of salaries and wages + $140/mo per employee for Health Insurance and employee meals at $2.50 a day per employee.
Licenses and Miscellaneous Expenses are fixed.