Please answer these 10 questions I have below.
1.In drawing up a sales budget for a casual Italian restaurant, what percentage
of weekly sales should be forecasted for Friday and Saturday evenings?
2.A casual restaurant with a $1-million sales volume should have how many
full-time equivalent employees?
3.What labor, food, beverage, and occupancy costs should the above restaurant
have? Express your answer as both a percentage of sales and as a dollar
4.Aside from its value in planning, why is it essential to do a budget forecast
of sales, costs, and profit?
5.Suppose that after forecasting sales and deducting expenses, you are left
with 3 percent operating profit before interest charges and taxes. What would
6.List, in order of priority, four sources of financing you would approach in
seeking funds for your restaurant.
7.In seeking a construction loan, would you expect to have the entire amount
of the loan given to you in a lump sum? Explain.
8.The procedure in seeking a loan from the Small Business Administration is
fairly elaborate. What is the usual sequence for this process?
9.The recommendation is made to “stockpile your credit.” What does this mean?
10.Is it possible (not probable) to start a restaurant without any cash of your own? Explain.