The Bat & Ball_Wisborough Green

The
Bat & Ball
Wisborough Green
Business Plan
Oscar Higareda & Foggy Dessillas
August 2016

The Bat & Ball
A re-invention of the traditional pub

The Bat & Ball
Welcome
Executive Summary
The purpose of this document is to outline and to arouse interest in
a proposed new venture at The Bat And Ball, Wisborough Green.
The information in this document is confidential and is for private
use of the persons to whom it is issued and not to be communicated
or disclosed to any other person.
The business will be run under Higareda Ltd and is owned and
operated by Oscar Higareda and Foggy Dessillas. Between them
they have over 50+ collective years experience in the restaurant and
catering industry.
Our objective is to develop a high quality casual drinking and dining
outlet incorporating ‘The Butcher Block Concept’ that we have
developed at The Dragon, Colgate.
Our menu is centred on the charcoal grill or Robatta, with its
searing smokey influence, but is well supported by a range of
freshly prepared daily specials and comfort food classics.
We also have a concise, but carefully chosen wine list, with most
available by the glass, carafe or bottle and a selection of Hall &
Woodhouse ales and lagers.
The Bat & Ball will be a moderately priced 60-seat restaurant
offering family style food and service. Our menu offers a selection of
British pub classics including lighter options and smaller portions
for a children’s menu.
The Wisborough previously the Bat & Ball has gone through a major
refurbishment last year.
The Wisborough was utilised as a pub & restaurant, however the
former tenant traded the site as an exclusive dining room for the
elite, which alienated the existing customer base.
We anticipate purchasing the majority of the furniture, fixtures and
equipment, which some will need to be replaced. The location will
also require some additional renovation to update the bar and
restaurant to reflect our brand.
The décor will feature wood accented chairs with brown and white
checked tablecloths. Wooden chairs with comfortable seating
cushions will surround dinner style tables.
Sales projections in year 3 assumes sales of £799k that will give a
net profit of £81k.
A place to eat, drink and relax

Higareda Ltd - The Team
Oscar Higareda
The Bat & Ball
'Oscar has a real passion for food and a
prefect understanding of what hospitality
should look like.
Oscar loves cooking and making guests feel
special. He has a natural gift to make
people smile and is infectious to be around.
Oscar is married to Lucinda (who may have
a different view on him) and has two
children Scarlett And Henry'
Oscar started in the catering industry at an early age and developed
a real passion and enthusiasm for fantastic flavours, ingredients
and new cooking methods. He has worked with some of London’s
best chefs and worked for Hotel Du Vin, Sticky Fingers & Fish
works to name but a few.
He was inspired by tasting the top quality food they served and
admired their impeccably high standards which lead to a natural
progression to start his own business at The Cheery Tree,
Copthorne back in 2008, which he still runs successfully
independently of Higareda Ltd.
Higareda is not a huge company, it is a flexible, tight-knit catering
team that is totally committed to making all occasions and events a
complete success.
Oscar and his team offer a simple, uncomplicated approach where
everything revolves around the client. Whether you are looking for
a sumptuous three-course dinner menu in one of our restaurants,
hosting a BBQ party, drinks reception or corporate lunch, or you
fancy something a little bit different for your wedding reception.
You will not be disappointed.
A re-invention of the traditional pub

The Bat & Ball
Foggy Dessillas
'A unique, confident and energetic
individual who has a proven track record
in multi site operations in the licensed
trade for both food and drink.
He is assertive, entrepreneurial, and able
to produce profit without compromising
standards and the guests’ experience.
His real strength is in recognising new
trends and motivating the right people to
deliver the excellence and controls
required to produce positive results’
Foggy started of working in a bank – he quickly learnt that
hospitality was the way forward for him and took his firs post as
assistant manager of The Top Rank Suite in Cardiff back in 1980.
Foggy opened his first business at the ripe old age of 24 and has
never looked back.
He has since worked for all the major brewery brands over the years
– Bass, Whitbread, Allied, and has been an area manager for some
of the biggest brands. Toby Restaurants, (Bass) Brewers Fayre,
(Whitbread) Premier Inns ( Whitbread), American Themed
Restaurants ( M&B) and Costa Coffee ( Whitbread)
In 2001 Foggy opened his first tenancy with Young’s in London –
The Thatched House in Hammersmith and soon went on to open
two further. The Old Anchor in Twickenham (Young’s) and The
George Inn Old Oxted (Hall and Woodhouse)
After a spell of travelling Foggy came back to the UK and joined
Hall and Woodhouse as an area manager looking after an estate of
40 tenancies where he stayed for a further 6 years.
Foggy was also the go to guy for new inductees into Hall and
Woodhouse and still fulfils that role to this day.
When Foggy left in May 2015 Hall and Woodhouse gave him an
opportunity to put into practice what he has been preaching by
going back into the tenanted model of business by taking on The
Dragon, Colgate ( Butcher Block concept) and The Tavern at Horley
( High Street Pub) with Oscar.
A place to eat, drink and relax

The Bat & Ball
Aspirations & Ambitions
Introduction
We have two distinct motivations in taking on this new venture; one
is purely creative whilst the other is to build on our successful
Butcher Block Concept.
On the creative side, The Bat & Ball presents an almost blank
canvas. It is a beautiful building in a prime position and whatever
its past it deserves a brilliant future.
Oscar & I have been in the catering business for most of our lives
and there is no greater thrill than building a business from scratch,
because a reflection of your own personality.
Our objective is to offer exciting food and delicious drink efficiently
in a great atmosphere to ‘many’ eager guests and the reward is to
see them return time and time again.
No matter how great our food or how cutting edge our drinks,
nothing will give us greater satisfaction than to watch a local pick
up a foaming pint and drift off into the gardens to watch life float
by!
The Bat & Ball is a great challenge; the alterations will be simple but
crucial, as will our positioning in the market place.
The Bat & Ball is a ‘stand-alone’ destination food pub similar to the
Dragon, Colgate or the Well Diggers, Low Heath Petworth however
we will also specialise in event catering.
I would like to beleive that we would have 5 pubs with this branding
over the next 3 years.
Key issues to tackle
• Starting a business with little goodwill
• Putting the location back on the map as a great food destination
• Finding and keeping good loyal staff
• Sourcing fabulous fresh local ingredients
• Optimising the unique physical aspects of the building
• Breaking even and then making a profit
A re-invention of the traditional pub

The Bat & Ball
Goals
Short term
1. To meet the expectations outlined in our business plan, especially
opening successfully on time and within budget.
2. To get to know our competition better, to monitor their pricing
and the deals they are offering.
3. To re-vitalise our market analysis. Perhaps offer clients discount
in return for detailed and objective criticism (Mystery Diner/
Drinker).
4. Cost reduction - find alternative suppliers to drive costs down, or
negotiate better prices on proven volume.
5. To develop a strong team to run the business
6. To put ourselves firmly on the local map as a venue for food,
drink and event catering.
Long term
To involve strategic planning at least 2 years ahead and require
regular 3 monthly meetings to ensure they are achieved.
1. Debt Reduction - by prudent development of the business,
sustained growth and ultimately ‘profit’.
2. Guest Loyalty - to develop guest relations and maintain
reputation to the point where we have a database of loyal followers,
both locally and further afield who are interested in all our
promotions, products and events.
3. Employee Development - vital for retention and to maintain
growth and success. This would involve training programmes, food
and drink tasting, performance reviews, incentives and rewards.
4. Expansion - if we are successful at The Bat & Ball and conditions
are right then expansion of the concept would be crucial.
A place to eat, drink and relax

The Site
Location
The Bat & Ball
The Bat & Ball, Newpound Lane, Wisborough Green, Billingshurst
RH14 0EH
Location is vital to any business. Even the most desirable location
has to be accessible by road, foot, bike or even train.
The Bat & Ball has traded successfully in the past and will do so
once again and once again the majority of its guests will be from
within a 30-minute drive radius and will arrive by car or foot.
The car park will prove invaluable especially with a view to event
catering in the future.
Location Basics
1. There are 5 Mainline Railway Stations within 10 miles of The Bat
& Ball. Christ Hospital, Horsham, Billingshurst, Warnham,
Littlehaven. London Terminal Victoria and London Bridge (City)
are under 1 hour away.
2. Air & seaports - Gatwick 40 minutes, Shoreham 40 mins,
Newhaven 50 mins, Heathrow 50 mins, Portsmouth 60 minutes
Southampton 80 minutes.
3. Hotels - there are 6 hotels within 8 miles including Ghyll Manor
& Gatton Park which is probably one of the best hotels on the
Surrey/ West Sussex fringe
4. The Bat & Ball is deep in West Sussex countryside in a forested
country area of great beauty.
The region is naturally very popular with walkers, cyclists, bird
watchers, tourists and country lovers in general.
There are also 13 castles within 13 miles.
Golfers can choose between Horsham, Cottesmore, Gatton Manor,
Rusper, Ifield, Slinfold, Tilgate Forest, Wildwood, Pease Pottage
and Gatwick Manor, all within the same radius.
A re-invention of the traditional pub

The Bat & Ball
Strengths & Weaknesses
The Bat & Ball is a striking building visually, so in essence we are
being handed a relatively blank (health and safety compliant)
canvas ready for putting our brand in, capable of seating up to 60
internally. It is of 16th Century construction with high ceilings and
an amazing barn, which has been converted into a restaurant.
Hall & Woodhouse have carried out a complete internal and
external refurbishment over the past 18 months - though there
would need to be a rebranding of the site as it has a ‘poor’
reputation within the community.
The bar servery is relatively small for what should be a busy pub
although that will be overcome with a little thought.
The pub has 60 dining covers inside and the kitchen is perfectly
adequate with a little tweaking and careful design.
We would aim to accommodate ‘private/business’ or ‘family/small
party’ functions in areas that naturally define themselves - such as
the ‘1666’ room and the section behind the bar.
It would be our intention to market these actively as comparatively
private throughout the day for meetings, tastings and other small
functions. The ‘unique nature’ of the guest space at The Bat & Ball
would mean level of contract cleaning, to ensure it was at all times
kept in the best possible condition.
Outside, The Bat & Ball benefits from gardens front & back with
space for 100+. The back garden could be reserved for casual dining
seating 60, while the front (nearer the main road) can be used to
continue the tradition of camping as the site has its own external
showers and toilets. The large car park accommodates 50 cars.
The Bat & Ball has an enviable position next to Fishers Farm, which
reportedly has 50,000 visitors a year a real opportunity therefore to
capitalise on the family eating market.
Maintaining such a large external area will be expensive but should
be more than adequately recompensed from May through to
September on those lovely weekends in Sussex when the sun shines
and the birds sing.
It also has potential for event catering - a marquee on the grass for
instance would create a perfect space for weddings and other large
parties while allowing The Bat & Ball to continue trading normally.
There is also a substantial case for the more permanent
construction of a professional BBQ area to take pressure off the
kitchen at peak times.
A place to eat, drink and relax

The Bat & Ball
A re-invention of the traditional pub

The Bat & Ball
Local Market
Local Demographics
Type 3 (ACORN) inhabits the local area. Generally speaking, they
are affluent, well educated professionals in senior management
that commute to London (though the trend is for more and more
to work from house via the internet).
They are aged 42- 59 but many are retired. They live in spacious
4 bedroom houses and travel mostly by car, having little or no
mortgage; they pay council tax well above the national average.
Interested in current affairs, they watch satellite TV and read the
Telegraph, Times, or Guardian. They love to eat out!
Local Developments
Estimated local population is around 3,000 and property prices
in the area are buoyant. Generally, they are way above the
national average and seem to be rising steadily.
Most local residents who do not commute seem to be involved in
accountancy, advertising, PR, graphics, marketing, IT,
consultancy, health, teaching, recruitment, hospitality,
agriculture or tourism.
There is no indication that they are suffering unduly through
unemployment. Goverment statistics (Office for National
Statistics (ONS) Norris) show unemployment in Horsham
declining throughout 2014 to a low of less than 2% compared
with 3.9% nationally.
So a brief snapshot of potential customers would suggest there is
more than average disposable wealth in the area, they are very
mobile and they don’t need babysitters.
There are no planning applications that could affect trade to our
knowledge. Hall & Woodhouse are themselves developing a fine
dining pub - the Foresters at Kirdford may be redeveloped in the
near future but at a distance of nearly 5 miles’ cross country we
don’t consider it direct competition.
There are no significant events under threat or gaining in
importance that we are aware of. As a stand-alone dining
destination pub it will be very much up to us to create events and
make them important via our marketing policies.
in importance that we are aware of. As a stand-alone dining
destination pub it will be very much up to us to create events and
make them important via our marketing policies.
A place to eat, drink and relax

The Bat & Ball
Competitors
Main Competitors
Our nearest competitors will be The Well Diggers Arms (Slinfold),
however we will receive competition from other pubs in the area.
The Well Diggers Arms
(Slinfold)
The Sir Roger Tichborne
(Alfold Bars)
The Horse Guards
(Tillington)
The Three Crowns
(Wisborough Green)
The Hollist Arms
(Loxwood)
The Lickfold Inn
(Lickfold)
A re-invention of the traditional pub

The Bat & Ball
Competitor Analysis
The Well Diggers (Low Heath Nr Petworth)
The restaurant has large picture windows overlooking a beautiful
copice and the rolling South Downs. We also have an open kitchen
so the chefs at work can entertain guests. We have an intimate,
private dining room which holds up to 10 people so is ideal for
meetings, workshops, team building, and celebration meals.
Our chefs are passionate about sourcing seasonal local produce
wherever possible from O'Hagan's sausages with Hallgate Farm’s
free range scrambled eggs, to John Murray's fabulous steaks, a fresh
landed Dover Sole to the old Welldigger’s favourite of Oxtail. Finally
a delicious display of desserts will be available on the deli counter
for all to see and enjoy.
The Sir Roger Tichbourne (Alfold Bars)
The Sir Roger Tichborne established 1873, is the idyllic traditional
countryside pub. Situated in the iconic Alfold Bars overlooking the
open fields of northwest Sussex – no matter the English weather it’s
the perfect spot for sitting out in the shade or making for a quick,
cosy fireside retreat. With an excellent selection of freshly prepared
food, beers, ales and wine we pride ourselves on the quality of our
locally sourced produce, served in our warm, welcoming restaurant.
We’re currently making some changes to the pub, now under new
management – but don’t worry – it’ll be the same old Tich but with
big improvements!
The Horse Guards (Tillington)
Settled in the sleepy village of Tillington, West Sussex, The Horse
Guards Inn is a 350 year old pub in The South Downs National
Park. With rolling views down the Rother Valley, the Horse Guards
got its name in the 1840's, when part the household cavalry would
frequent the Inn, while their horses rested on grass in the grounds
of the Petworth Estate under the watchful eye of Lord Egremont.
The pub is relaxed, friendly and informal with wooden tables and
chairs, oak beams and stripped floorboards. In winter you can roast
chestnuts foraged from Petworth Park on one of the open log fires,
play board games at the bar and forget about outside with a warm
glass of spiced cider.
On sunnier days, enjoy the hidden garden slumped in deck chairs or
on straw-bale seats or have lunch at shaded tables on benches
covered with sheepskins, eating beside the herbs and vegetables
you’ll find on your plate.
A place to eat, drink and relax

The Bat & Ball
The Three Crowns (Wisborough Green)
The Three Crowns is a cosy, family run home from home, a warm
and welcoming village pub. With family in mind we welcome
everyone with a smile and the taste of true Sussex. We are located
in the quintessential English Village of Wisborough Green, a
conservation area in the beautiful West Sussex countryside. We are
on the famous A272 which borders the stunning landscape of the
South Downs National Park.
We take great pride in serving our guests with a selection of
handpicked local ales and source as many of our ingredients for our
menu from local farmers, butchers, bakers, fruit growers and even
wine makers! Everyone is welcome at The Three Crowns be it for a
coffee, a pint, glass of wine, bite to eat, meeting friends for lunch or
celebrating a special occasion.
The Hollist Arms (Loxwood)
The Hollist Arms is a traditional countryside pub in the village of
Lodsworth, set in the heart of the South Downs National Park. Our
restaurant serves freshly made seasonal English and Continental
food for lunch and dinner. We have a beer garden and public bar
area offering beers, cask ales, wines, spirits and soft drinks, and a
pub menu with our emphasis on quality and good value
The Lickfold Inn (Lickfold)
The restaurant is situated upstairs in the Lickfold’s beautiful dining
room. With its Tudor features and exposed beams, it is the perfect
place to savour and enjoy Tom and Graham’s fresh and original
cuisine. The restaurant has been designed to create an elegant and
relaxing atmosphere that is serious about the flavours and food
served. Here we proudly offer the very best in food and drink along
with a friendly, attentive and knowledgeable service.
A re-invention of the traditional pub

The Bat & Ball
Competitor Analysis
On a wet Wednesday in January our main competitor would
probably be The Three Crowns (Wisborough Green) whilst on a
balmy June evening ‘The Hollist Arms’ (Loxwood) would probably
be more important.
Competition is a two edged sword. On the one hand we need
alternatives to demonstrate how good we are, while on the other we
need constant competition to keep us on our toes, to continually
develop and improve our product.
In terms of the nearest pub offering a similar product we have to
look at ‘The Richard Onslow’ (Cranleigh).
This pub offers innovative contemporary European food in a
relaxed atmosphere, but is essentially a town centre business.
Gatton Manor is very expensive and very formal, a typical high-end
hotel restaurant, which trades on a captive clientele.
The Bat & Ball would offer a more reasonable and much more
relaxed alternative.
The Lickfold Inn (Lickfold) like The Bat & Ball is a stand-alone
destination-dining pub - though it has moved away from its pub
origins and is now almost exclusively a restaurant.
Whilst good, I personally feel its food lacks any wow factor and it is
here that I would expect The Bat & Ball to excel.
Because of its stand-alone location The Bat & Ball would never be
part of a ‘circuit’. however, it’s prominence on the B211 would
attract customers visiting the area and Guildford /Horsham in
particular Fishers farm that attracts over 50,000 plus visitors every
year other competitors in the vicinity to note our ‘offer’ and return
for a drink or a meal.
The most notable and attractive gap in the market is the ‘product
point’ below Gatton Manor and above other local pubs. Gatton
Manor and The Lickfold Inn have positioned themselves well on top
of the local competition with average spends in the restaurant of
over £60.00 per person.
Event catering is equally premium priced with venue hire in excess
of £3000 alone.
Other pubs in the area offer good quality basic food with ordinary
pub service. We would be aiming to occupy a niche above this where
food is not only good but also is memorable and service is second to
none.
A place to eat, drink and relax

Target Markets
Overview
The Bat & Ball
The Bat & Ball will have the same target markets as the Dragon
(just 12 miles away).
No matter what the clientele was in the past we have to look at
opening essentially with a ‘clean slate’.
It’s been over 3 years since the pub last traded successfully.
Old customers will obviously compare new and old regime but in
general we will be starting afresh. – Although I don’t believe we can
afford to get it wrong.
Hopefully even the most diehard Bat & Ball regulars will find
something to like in our particular style - maybe even just the way
we sell great beer.
Business Type & Employment in the Local Area
The predominant business type in the immediate area is
agricultural.
However, as The Bat & Ball is only 30 miles from Brighton, 6 miles
from Horsham, 14 miles from Guildford and 40 miles from London
an extensive range of businesses are based in the vicinity.
The local population will be a range of businessman who commute
to these financial ‘hot spots’, but also a number of retired people
who have moved to the area.
Our aim is to gain custom from businessmen staying in hotels
nearby, such as ‘The Richard Onslow’.
This will be achieved by advertising and by reputation reaching out
towards greater London, Surrey and to Guildford.
The dominance of agriculture as the main employment type is an
advantage to the pub in terms of supplying good, local, fresh
produce.
A re-invention of the traditional pub

The Bat & Ball
The Implications for the Target Market
The initial aim for the pub is to re-establish a regular customer
base.
This will initially be the local community who have fallen out of
love with the pub and are more than a little disgruntled with the
recent changes – so a name change would be beneficial to the pub.
However, as The Bat & Ball is so close to Guilford and Horsham, the
target market is potentially huge.
This will be of benefit to us as word of mouth and as The Bat & Ball
becomes an established good food country pub.
Primary Targets
• Local business people (corporate and small business) and
workers from within a 5-10-mile radius.
• Local residents from within a 15-mile radius. Aged 30+ but
mostly empty nester’s (45+) and their friends - carnivorous with
open minded vegetarians.
• Shoppers travelling to and from Guildford, Horsham, Worthing
and Brighton
• Tourists
• Females
Secondary Targets
• Families with a desire for good quality food or event catering.
• Groups that want to be able to eat/celebrate together.
A place to eat, drink and relax

The Bat & Ball
Marketing
Marketing Brand Strategy
A lot of our marketing will be web based however our greatest asset
will be recommendations through word and mouth.
To develop an identity that is up to date whilst maintaining our core
values and creating uniformity amongst all menus and printed
material.
• Review
• Logo
• Typeface
• Menu Presentation
• Menu Layout
• Language
Direct Marketing Strategy
To add to a database of over 1000 customers already created by the
Dragon, using a ‘comment’ card for customers to provide relevant
personal/business information that can be used to send out timely
promotional messages and communications to ensure The Bat &
Ball will be kept in the mind of its customers in order to stimulate
repeat business/loyalty.
Action
• Design and print comment card - similar to The Dragon
• Develop The Bat & Ball website/Facebook page as marketing
tools linked to the Dragon
• Finalise all menus - update daily specials menu on site
• Expand web driven database
• Send monthly e-shots with information about menus, recipes,
promotions, competitions etc.
• All promotional material to be web driven to direct customers to
the regularly changing menu
• Include form on website for catering / food product enquiries
• Search engine optimisation
Promotional Strategy
To develop and increase business from local, visiting and passing
trade by creating a series of promotional activities targeting each
market segment.
A re-invention of the traditional pub

The Bat & Ball
Tourists/Passing Shoppers
To increase custom during traditionally quiet afternoon periods
(10am-12 noon, 3-5pm)
• Press release to announce special afternoon offers
• Local hotel concierges to be encouraged to visit and to be
updated with menus and information to pass on to hotel guests
• Local tour groups to be updated equally
• Invite members of all local tourist offices to a familiarisation
visit- equally chambers of commerce, round tables and golf club
secretaries.
Local Businesses and Workers
Core source of lunch time, afternoon drink and early dining
• Access potential customers (via flyer/ business card drop, visits
to businesses and shops, local trading associations, receptionists
and shop workers).
• Develop village card with incentive to instill loyalty and
encourage lunch business and after work drinking
• Package meals - 2 courses and a glass of wine £10.00 before 7pm
or bottle of wine and ‘picnic’ plate £15.00 before 7pm
Families
To target families for day and early dining by providing suitable
food for healthy young children.
• Highlight the fact that children dine half price
• Provide a range of good healthy drinks for children
• Involve children in plants and animals in and around the pub.
Groups
Develop menus for groups/lunch clubs, round tables, Rotarians, WI
etc
• Mail menus/offers to tour operators
• Ensure all local companies and clubs have them
• Cross - sell reference on main menus
• Highlight the exclusivity - restaurant within restaurant -
exclusive lunches, dinners, celebrations
• Contact all relevant guides
A place to eat, drink and relax

The Bat & Ball
Event Catering Strategy
To build awareness amongst target audience that The Bat & Ball
provides outside catering by developing an informative flyer.
Target Market
Sussex/Surrey residents ABC1 and businesses
• Weddings/Christenings/Funerals
• Birthdays
• Picnics
• Corporate Days and days out
Local Community
To re-introduce The Bat & Ball to the local market
• Approach local organisations, businesses and trade associations
to hold gatherings/events at The Bat & Ball
Advertising Strategy
To reeducate the local market about the new food and drink offer at
The Bat & Ball using our new campaign message in the appropriate
media. (Messaging: ‘Contemporary food in the heart of the
countryside’)
• Public Relations
• Advertise in local newspapers and magazines
• Advertise in official tourist publications
PR Strategy
Create a series of targeted press releases to keep The Bat & Ball in
the news and to convey the right messages e.g.
• ‘Organic cocktails., good healthy fun’
• ‘Beer helps lose weight’
• ‘The Bat & Ball celebrates National Hunt Week’
• Optimise opportunities to represent The Bat & Ball on local
towns web directories and guide books.
Actions
• Develop a press pack
• Organise a press launch
• Develop a series of news worthy press releases
• Target local press and national life style press
• Target directories - printed and online eg Pub Guides
• Liaise with all press enquiries, supply relevant info etc
A re-invention of the traditional pub

The Offer
The Current Offer
The current offer is food driven to the extent that beer drinkers are
discriminated against. The food however is more ‘High Brow’ than
‘Destination’. So the offer fails as it does not satisfy a ‘Market’!
Our Plan for the Future
‘The Bat & Ball’ a contemporary country pub/restaurant, in a
classical setting. Just 10 minutes from Horsham & Guildford, 30
from Gatwick & 40 from the South Coast,.
The Bat & Ball’s innovative modem English cuisine will only be
matched by it’s beautiful location. We will attract a loyal band of
guests who will love our unique style.
The imaginative and carefully crafted wine list will offer fabulous
affordable wines chosen from small, individual producers that
perfectly complement our food offer.
Add the talent of Oscar for sourcing and cooking great local and
seasonal ingredients, the enthusiasm and knowledge of our front of
house, and we have the recipe for an unforgettable dining
experience.. Just want a beer? What could be better than a fresh
pint of Tanglefoot.
What sort of pub is The Bat & Ball?
The Bat & Ball
Well, to be succinct it is a contemporary English pub with a lot of
Mexican and European influences, serving fantastic innovative food
and drink in a smart, welcoming environment. The Bat & Ball will
be a focal point for miles around for all that is best in the catering
industry.
It will attract catering students (NVQ) from City College Brighton
and Crawley and the Hospitality and Management department at
Surrey University Guildford.
Its clientele will be sophisticated, intelligent and discerning. Mainly
aged 42 and over but with a good smattering of young professionals
in the 30-45 bracket.
Drinks will be distinguished by the standard of service and quality
of choice. Great prominence will be put on the integrity of glassware
and how it is maintained. Beers will be carefully looked after and
served at the right temperature and varieties will change along with
the season. Wines will be carefully selected with the current menu
in mind and all staff will be expected to attend regular wine and
beer tasting.
A place to eat, drink and relax

The Bat & Ball
The food offer
We are a relaxed, independent English Country Pub and kitchen
offering fresh, homemade, full flavoured food in reasonably
informal surroundings.
Oscar has put a few food ideas together below to show the direction
we are going in. Ultimately our Head chef will decide the exact
constituents.
We currently have feelers out for 3 exciting local head chefs - but
obviously cannot pursue these until we have the contract.
The Butchers Block
However our speciality is serving great meat.
Dishes are carefully planned to make sure all the ingredients
complement each other perfectly.
All our food is freshly prepared on the premises, using locally
sourced ingredients where possible.
Our steaks have been matured for at least 21 days – all our meats
are supplied by Tom Hixton of Smithfield Market who work directly
with the best farmers, producers and gauchos across the UK and
the rest of the world.
You choose your cut,
size and how you’d like
it cooked, from our
Butcher’s Block, and
we’ll do the rest. You
can also have your
steak cooked in our
secret glaze, or just as
it comes, the choice is
yours.
A re-invention of the traditional pub

The Bat & Ball
A place to eat, drink and relax

The Bat & Ball
Draft Menu
All food and food products sold at The Bat & Ball will be ultimately
decided by our Head Chef.
Our direction to him or her will be along these lines:
All food purchased to be local and seasonal. Free range and Organic
where ever possible.
• Full traceability essential
• Every menu to include one vegetarian on each course
• Special diets especially coeliacs to be catered for
• Specific delivery times for all dishes to be agreed
• No microwaves to be used in the kitchen
• Freezers only to be used for ice creams, sorbets and emergencies
(if possible)
• There will be a basic seasonal menu format changing every 3
months with ‘specials’ changing daily reflecting the weather and
calendar events.
Wines
We have an extensive list of approximately 50 wines. We have
wines from all over the world which range from simple but excellent
Vin de Pays with a good showing from Italy, to top class Burgundy
and Bordeaux. There are also some classic dessert wines, Ports and
Sherries.
Sparkling wines are
generally from France.
There will also be a
special reserved wine
cabinet which will be
branded ‘Oscars Tipple’
The idea behind this is go
for some exclusive
expensive wines which
will allow guests to
purchase great wines that
they would not generally
buy and only charged a
corkage – typically £20
A re-invention of the traditional pub

The Bat & Ball
Beers & Cider
We will stock all beers and ales from Hall & Woodhouse and serve
our ales directly from the cask.
We also have a selection of bottled beers from Badger Beers, we also
serve Draught Guinness, Peroni, Amstel, Stowford Press Cider & a
local guest ale Spirits.
As well as over 20 Malt Whiskies we have a good range of Cognac,
Armagnac, Calvados and Grappa, Local Craft Gins & Vodkas.
Soft Drinks
We stock a good selection of pure fruit juices, Fentimans Botanicals,
Bottle Green, fresh squeezed lime and soda and lemonade and of
course Crabbies Ginger Beer.
Product range
1. 3 cask Ales – One Craft Beer.
2. Pub Classic food & Daily Specials & homemade Bread.
3. High end Set Lunch, a la carte & tasting Menus. Vegetarians and
Special Diets catered for. Remember if the vegetarian of the party is
happy everyone will be happy.
4. Morning coffees & Sunday Lunch.
5. Event and Corporate Catering.
6. Calendar Promotions and Charity events.
7. Own Brand Products for sale in house and on our website.
8. The Bat & Ball Recipe Book. (One day)
9. Local and seasonal vegetables and fruits - Sussex and English
artisan cheeses.
Pricing
You will see detailed examples of our pricing in the sample menus.
Essentially we’ll be looking for an average spend of £20 at lunch
and £30 in the evening.
Menus
Set Lunch/Sunday Lunch
Pub Classics
Early Evening
Dinner
Event Catering
A place to eat, drink and relax

The Bat & Ball
Weddings
The Bat & Ball is the ideal place to hold your wedding party and is
available for both small intimate wedding receptions and more
elaborate ones. The Pub consists of several areas including,
restaurant, front and side bars, several private dining areas, patio,
front and back gardens which can be hired separately.
We can also supply varying sized Marquees for the gardens.
There is St Peter ad Vincula church two minutes’ drive from the pub
as well as a good selection on venues at which to hold your
ceremony in nearby Horsham.
The Bat & Ball Event Catering
Why The Bat & Ball?
It’s simply our passion for food, drink and parties.
We aim to indulge your foodie desires, providing an extravaganza of
food that reflects your individual personality and taste.
Imaginative menus and exquisite presentation ensure your next
event will be a celebration to remember!
Our private functions have ranged from elaborate weddings and
other family affairs through to dinner parties, cocktail buffets,
children’s parties and receptions.
The Bat & Ball Team has always had a strong desire to succeed,
using the freshest ingredients in the simplest ways. Creating food
that looks good tastes fantastic and leaves you wanting more.
A re-invention of the traditional pub

The Bat & Ball
Customer Service
The Bat & Ball service style will be friendly and efficient with a firm
foundation in ‘old’ values. Staffing levels will reflect this - most of
our guests will be 45+ so every effort will be made to make them
feel at ease.
There will be no fixed policy on service, if guests wish to be served
at table with drinks they can.
If they prefer they can be served at the bar in the normal fashion.
Food ordering will be done at table and relayed to the kitchen via
EPOS machines.
Once guests have ordered their meal, drinks will be served
immediately. Next, bread, butter, oil, and then starters followed by
mains.
Back up orders for drinks will be taken throughout the meal.
After mains have been served a fresh order will be taken for cheese,
desserts, coffees/teas and liqueurs.
The Bill will be presented to the person who requests it. 10% service
charge may be added to parties of 6 or more.
As far as is possible guests will be left to enjoy each other’s company
as much as possible, drinks will be topped up but not continually.
Water will be supplied in jugs with ice as a matter of course.
Carbonated water will be available to purchase. Guest feedback will
be actively encouraged and some will be asked to return as ‘mystery
diners’.
Front of house staff will not be supplied with a set uniform but high
standards of appearance and personal hygiene will be expected at
all times.
Chefs will wear standard chef’s whites and again will be expected to
maintain a high level of personal hygiene.
A place to eat, drink and relax

The Bat & Ball
Facilities
The most important facility at The Bat & Ball will be the gardens.
On Sunny days it can more than double seating capacity and for
Event Catering it will prove invaluable at all times of year though
quite naturally most of all during the period from May to
September.
As mentioned previously the intrinsic layout of the pub menus we
have areas that could seat private parties of up to 300 people. These
will be much in demand for corporate and charitable settings,
seminars, lunches and dinners plus of course special family
occasions.
There will be one disabled toilet.
Entertainment/events
As a general rule the majority of entertainment and events will
revolve specifically around food and drink. With that in mind here
is a list of some of the things we are planning to do.
Bums Night
Valentines
Easter
Mothers/Fathers Day
Glorious 12th
Goodwood and Gold Cup spectaculars
Halloween
Guy Fawkes
Beaujolais Day
Christmas
New Years Eve
Regular Farmers Markets
Wine Tasting/Appreciation
Tasting Menu Evenings
Cookery Demonstrations
Charity Events
Dining Club Evenings
Cheese Tasting
Pudding Club
Champagne Tasting
Beer Tasting
Fish and Game Days
Meet the producer evenings
Lunch Clubs / Supper Club / Round Table / Lions / Rotary
A re-invention of the traditional pub

The Bat & Ball
Staffing
Staffing Levels
Staffing levels will ultimately be determined by turnover. Given the
size of the kitchen and our initial potential turnover the brigade will
be 5-6 at peak times (including KP’s).
On the floor I would expect 1 waiter/waitress to service a maximum
of 15 guests so normal staffing will be 3-5 with 2 more staff serving
drinks and beverages to bar guests and waiting staff.
Levels would vary throughout the day Monday to Friday, peaking
between 12 and 2pm then again between 7 and 9.30pm, weekends
would run full tilt 12pm - 10pm.
We would cover initially 3 floor staff.
We’d also be looking at reliable provision for maintenance and
cleanliness of the fabric of the building and grounds.
Standards
Standards will be maintained by implementing the training
practices and policies shown below:
• Staff Training Practices
• Customer Service Policy
• Equal Opportunities Policy
• The Bat & Ball Environmental Policy Statement
A place to eat, drink and relax

The Bat & Ball
Training Practices & Policies
Staff Training Practices
There is a legal obligation to provide information and training for
health and safety to all employees who need it, including our full
time staff, new recruits and part-timers.
Temporary staff, contractors and other visitors should also be given
the information they need to conduct their work in a safe and
healthy way.
Time and effort we spend on training will have many benefits; these
include:
Saving time and money: less cost and time wasted in: - sickness
absence, compensation claims, damage to equipment and premises,
lost working time.
Improving staff morale and feelings of security: this can lead to
improved: - service, commitment, motivation.
What is meant by training?
‘Training’ means giving people the information they need to work
safely and efficiently when they need it, in a form they can
understand.
It does not mean carrying out formal ‘classroom’ sessions or
sending staff on courses and seminars, although we may choose to
supplement basic training by these methods.
Health and safety training can be easy and inexpensive to provide,
particularly if combined with other training.
We are not required to turn all our staff into safety officers; we just
have to ensure they have sufficient knowledge to be able to work in
a safe, healthy and creative way.
Staff undertaking different jobs will have different needs. It is not
necessary to train everyone to the safe level.
For many, a brief induction talk with a simple list of do’s and don’ts
may be sufficient.
Those working in more dangerous areas, for example operating
kitchen equipment or using cleaning chemicals, may require more
detailed information.
A re-invention of the traditional pub

The Bat & Ball
Shift Leaders will need a wider range of training. Some staff, such
as our head chef, have been recruited because of their prior training
and experience.
This is taken into account when planning training. The Head Chef
would normally only need an initial assessment to check his/her
understanding, along with information on situations relevant to our
particular premises.
When does our training start?
Induction
Health and safety is part of the induction for all staff. It is important
to remember, however, that staff settling into a new job do not ‘take
in’ a lot at this stage. Information is kept short and simple and
reinforced later.
Reinforcement
Regular short sessions of 10 minutes or so are probably the best way
of ensuring information is understood and remembered. Introduce
topics when staff are using new equipment or undertaking new jobs
so they can immediately apply what they are being told.
Manufacturer’s manuals and installation/maintenance details can
be useful sources of information on equipment.
Ongoing
When further training is given will depend on the individual and
their job. We will consider the tasks we want the individual to
perform, assess their abilities, and then think about the information
they will need to work safely. This will be particularly relevant for
changes of menu, work methods, equipment or ingredients used.
Health and Safety training
The outline given below divides a suggested training programme
into two: section 1 for all staff and section 2 for managers and
supervisors. In the main, contractors and other visitors should be
made aware of any points which relate to the areas where they will
be working.
A place to eat, drink and relax

The Bat & Ball
All staff
General introduction
Explain your overall approach and commitment to managing health
and safety, including establishing and maintaining good health and
safety standards. Where applicable, explain the role of safety
representatives and committees. Remind all employees that while
at work they have a legal duty to take reasonable care of the health
and safety of themselves, their colleagues and others with whom
they come in contact and to co-operate with their employer in
complying with health and safety requirements.
Key areas
Slips, trips and falls give rise to a third of all reported accidents in
catering premises. What information can you give to help prevent
this happening in your establishment? Consider floor-cleaning,
procedures to clean up spillages, and appropriate footwear. Contact
with hot surfaces or harmful substances lead to 16% of reported
accidents.
Consider what causes burns and scalds. Cover: the safe use of oven
cloths - keep them dry and in good condition; safety with hot fat
and the safe use of steamers. Many cleaning agents can cause bad
burns, eyes are particularly at risk. What information do you need
to provide?
Being struck by an object accounts for a further 12% of reported
accidents.
Knives are the biggest hazard. Consider their safe use: keep them
sharp and clean and always.
A re-invention of the traditional pub

The Bat & Ball
What other problems do we have?
Be aware of the dangers associated with handling heavy and
awkward loads, including cuts caused by sharp edges. Do staff know
how to lift properly?, more importantly, when not to even try to lift?
Are they aware of available equipment, such as trolleys, and when
to use it? Consider equipment hazards. Again, clear instructions on
what not to do can often prevent serious harm e.g. ‘if the equipment
doesn’t work, switch it off and report it to your supervisor’.
How are other hazards controlled in our premises, for example:
cleaning routines, clear walkways and one-way systems, lifting
equipment, and protective clothing.
Workers, particularly the young, should be made aware of the
dangers of horseplay.
Remind staff of the duty to report accidents (even minor ones) to a
supervisor and procedures for doing this.
Staff should also be asked to report near misses, hazards, health
and safety defects, maintenance requirements and faults.
Knowledge of the 11 core allergens & how they affect our food &
drink is vital. Consider safe working practices as they apply to the
employee’s job, including how to carry out tasks safely. Cover
personal safety in areas such as footwear, protective clothing, dress,
jewellery and hair.
The reasons for any instruction need to be explained. If you don’t
do this, employees may develop their own working practices
without appreciating that in so doing, they could be putting
themselves and/or others at risk.
Where applicable, safety representatives should be consulted about
health and safety training.
A place to eat, drink and relax

The Bat & Ball
Managers and supervisors
Managers and supervisors are responsible for the training of staff
under their control and should be aware of the points above. They
are key people who must ensure the business operates to high
health and safety standards. They will need training with updating
where necessary, to ensure that they understand their legal
responsibilities and roles, are implementing good practice and
ensure the following:
Staff
• Staff are properly trained to work safely and are adequately
supervised.
• They act quickly and correctly if they notice any staff creating a
hazard to themselves or others.
• They take particular care with young and inexperienced staff.
Equipment
• Equipment is in safe working order and is being correctly used,
cleaned, maintained and stored.
• Staff are trained in the correct use and cleaning of equipment
before they are allowed to use it.
Products and procedures
Products are being correctly handled and safe procedures followed,
for example:
• lifting and handling; cleaning, including proper isolation of
equipment, safe use of chemicals; and use of protective clothing
and equipment such as gloves and goggles.
Buildings
Cleaning and maintenance procedures are followed as laid down.
Damaged or broken items are not causing a risk.
Hazards are reported and dealt with by a competent person.
In addition, they will need to know about:
• Monitoring health and safety standards eg carrying out safety
inspections
• Accident reporting and compiling the required forms
• Implementing effective accident investigation procedures for
dealing with reported health and safety problems, dealing with
contractors and visitors, dealing with emergency situations,
first-aid and dealing with staff/customer illness
• Hazard identification and risk assessment
Training of supervisors will obviously need to be related to the
spread of responsibilities in our business.
A re-invention of the traditional pub

The Bat & Ball
Customer Service Policy
• Provide a service which is efficient, enthusiastic, helpful and
responsive to the needs of The Bat & Ball
• Provide the fullest possible food service at all times, within the
constraints of available resources
• Create a pleasant and productive environment in which to work
• Make available menus and promotional ideas appropriate to our
needs
• Train and develop our staff so that they continue to provide a
quality service
• Use the information gathered from our 'Are we getting it right?'
complaints and suggestions scheme, and user surveys to help us
improve menu choice
• Publicise service standards for key areas of our operations and
publicise our performance against them every six months
• Publicise our range of services, regulations and opening hours,
and keep H & W informed of any changes in these.
We recognise that quality services can only be achieved in
partnership with our staff and customers.
A place to eat, drink and relax

The Bat & Ball
Equal Opportunities Policy
Statement of policy
The aim of this policy is to communicate the commitment of the
Directors of The Bat & Ball.
It is our policy to provide employment equality to all, irrespective
of:
• Gender, including gender reassignment
• Marital or civil partnership status
• Having or not having dependants
• Religious belief or political opinion
• Race (including colour, nationality, ethnic or national origins,
being an Irish Traveller)
• Disability
• Sexual orientation
• Age
We are opposed to all forms of unlawful and unfair discrimination.
All job applicants, employees and others who work for us will be
treated fairly and will not be discriminated against on any of the
above grounds. Decisions about recruitment and selection,
promotion, training or any other benefit will be made objectively
and without unlawful discrimination.
We recognise that the provision of equal opportunities in the
workplace is not only good management practice; it also makes
sound business sense.
Our equal opportunities policy will help all those who work for us to
develop their full potential and the talents and resources of the
workforce will be utilised fully to maximise the efficiency of the
organisation.
2 Scope of Policy
The Equal Opportunities policy applies to all those who work for (or
apply to work for) the organisation, including:
• Job applicants and potential applicants
• Employees
• Contract workers
• Agency workers
• Trainee workers and students on work experience or placements
• Volunteer workers
• Former employees
A re-invention of the traditional pub

The Bat & Ball
3 Equality commitments
We are committed to:
• Promoting equality of opportunity for all persons
• Promoting a good and harmonious working environment in
which all persons are treated with respect
• Preventing occurrences of unlawful direct discrimination,
indirect discrimination, harassment and victimisation
• Fulfilling all our legal obligations under the equality legislation
and associated codes of practice
• Complying with our own equal opportunities policy and
associated policies
• Taking lawful affirmative or positive action, where appropriate
• Regarding all breaches of equal opportunities policy as
misconduct which could lead to disciplinary proceedings.
This policy is fully supported by senior management
4 Implementation
The directors have specific responsibility for the effective
implementation of this policy. Each director, head chef, manager
and supervisor also has responsibilities and we expect all our
employees to abide by the policy and help create the equality
environment which is its objective. In order to implement this
policy, we shall:
• Communicate the policy to employees, job applicants and
relevant others (such as contract or agency workers)
• Incorporate specific and appropriate duties in respect of
implementing the equal opportunities policy into job
descriptions and work objectives of all staff
• Provide equality training and guidance as appropriate, including
training on induction and management courses.
• Ensure that those who are involved in assessing candidates for
recruitment or promotion will be trained in non-discriminatory
selection techniques
• Incorporate equal opportunities notices into general
communications practices (eg, staff newsletters, intranet)
• Obtain commitments from other persons or organisations such
as subcontractors or agencies that they too will comply with the
policy in their dealings with our organisation and our workforce
• Ensure that adequate resources are made available to fulfil the
objectives of the policy
A place to eat, drink and relax

The Bat & Ball
5 Monitoring and review
We will establish appropriate information and monitoring systems
to assist the effective implementation of our equal opportunities
policy. The effectiveness of our equal opportunities policy will be
reviewed regularly [at least annually] and action taken as necessary.
For example, where monitoring identifies an under-representation
of a particular group or groups, we shall develop an action plan to
address the imbalance
6 Complaints
Employees who believe that they have suffered any form of
discrimination, harassment or victimisation are entitled to raise the
matter through the agreed procedures. A copy of these procedures
is available from Foggy Dessillas. All complaints of discrimination
will be dealt with seriously, promptly and confidentially. In addition
to our internal procedures, employees have the right to pursue
complaints of discrimination to an industrial tribunal or the Fair
Employment Tribunal under the following anti-discrimination
legislation:
• Sex Discrimination Order 1976, as amended
• Disability Discrimination Act 1995, Grievance Procedures
• Race Relations Act 1997, as amended
• Employment Equality (Sexual Orientation) Regulations 2003
• Fair Employment and Treatment 1998, as amended
• Employment Equality (Age) Regulations 2006
• Equal Pay Act 1970, as amended
However, employees wishing to make a complaint to a tribunal will
normally be required to raise their complaint under our internal
grievance procedures first. Every effort will be made to ensure that
employees who make complaints will not be victimised. Any
complaint of victimisation will be dealt with seriously, promptly
and confidentially. Victimisation will result in disciplinary action
and may warrant dismissal.
A re-invention of the traditional pub

The Bat & Ball
The Bat & Ball Environmental Policy Statement
The Bat & Ball accepts responsibility for the harmful effects its
operations have on both the local and global environment and is
committed to reducing them.
The Bat & Ball will measure its impact on the environment and set
targets for ongoing improvement.
The Bat & Ball will comply with all relevant environmental
legislation.
The Bat & Ball will implement a training program for its staff to
raise awareness of environmental issues and enlist their support in
improving the Company’s performance.
The Bat & Ball will encourage the adoption of similar principles by
its suppliers.
A place to eat, drink and relax

The Bat & Ball
Conclusions
We see The Bat & Ball project as a unique opportunity to harness
the individual talents within our family.
Having been involved for so long in running pubs and restaurants it
has become second nature to us, we want to bring a breath of fresh
air to the countryside.
The Bat & Ball won’t simply be a pub with good ale and great grub,
it’ll also be a beacon and template for the future of formal eating
and drinking.
A re-invention of the traditional pub

The Bat & Ball
Welcome to the Butcher Block
“A re-invention of the traditional pub - A place to eat, drink and relax”
We are proud to share fantastic local produce and feature the best
seasonal ingredients throughout our menu.
Alongside our focus on quality local steak prepared on our custom
Robatta char grill, Oscar’s menu combines a wide selection of British
dishes to share or indulge in.
A place to eat, drink and relax

Finances
The Bat & Ball
Year 1 Profit & Loss
Higareda Ltd
Bat and Ball
Projected Profit & Loss Account (Ex. Vat)
30 September 2017
Inc Vat @ 20 % 100.00% Budget
Sales
Bar 5077
Mix
40.00% 220,000
Food 7615 60.00% 330,000
Machines 0 0.00% 0
Turnover 12,692 549,999
Gross Profits On Sales
C
Bar 59.00% 129,800
Food 63.00% ` 207,900
Accom 95.00% 0
Functions 100.00% 0
Machines 0
Other Income
Gross Profit 61.40% 337,699
Less Promotional Costs
Live Music 0
Sky Tv 0
Security 0
Pool Table Rent 0
Customers Drinks 0
Booking Commissions 0
Marketing 0
Advertising 1,260 1,260
336,439
Permanent Wages 36.00% 198,000
Directos Salary 0.00% 0 198,000
Staff Training 0
Staff Refreshment 1,980 199,980
Less Expenses
%
Turnover
Rent 5.45% 30,000
Rent Abated 0.00% - 30,000
Service Charge -
Dilapidations Charge -
Fixtures & Fittings Rental - 30,000
Business Rates 11,319
Water Rates 2,100 13,419
Insurance 3,150 46569
Electricity 8,400
Gas 6,300
Heating Fuels 515 15215
136,460
Telephone 1,050
Print,Post & Stationery 1,260
Stocktaking 1,890
Paye Bureau -
Accountancy 5,460
Tax Work -
Legal Fees & Licenses 630 10290
Cleaning Materials 5,460
Cleaners -
Laundry -
Motor Expenses -
Car Lease -
Hire Of Equipment 1,701
Sundry Repairs 7,875
Sundry Renewals 7,875 15,750
Refuse Charges 3,150
Weekly Trade Expenses 2,310 28371
Bank Charges 1,260
Credit Card Charges 3,520
Overdraft Interest -
Brewery Loan Interest 3,538
8318 108,762
Net Profit 27,698
Less F&F Loan Capital Repaid 57,493 44280 12507
Loan Capital Repaid 0 0 0
Less Capital Expenditure 0 12,507
15,191
Less Tax Provision Estimated 0
Distrubutable Surplus 15,191
Personal Drawing 0
Houekeeping 0
Private Cheques 0
0
15,191
Add Opening Bank Balance 0
Projected Closing Bank Balance 15,191
A re-invention of the traditional pub

The Bat & Ball
Year 1 Cash Flow Projections
Higareda Ltd
Monthly Cash Flows Including Vat
30 September 2017
Bat and Ball
Oct-16 Nov-16 Dec-16 Jan-17 Feb-17 Mar-17 Apr-17 May-17 Jun-17 Jul-17 Aug-17 Sep-17 Total
Incomes
Bar 22,422 21,698 22,422 22,422 20,252 22,422 21,698 22,422 21,698 22,422 22,422 21,698 264,000 Bar
Food 33,633 32,548 33,633 33,633 30,378 33,633 32,548 33,633 32,548 33,633 33,633 32,548 395,999 Food
Machines 0 0 0 0 0 0 0 0 0 0 0 0 0 Machines
56,055 54,246 56,055 56,055 50,630 56,055 54,246 56,055 54,246 56,055 56,055 54,246 659,999
Vatable Payments Vatable Payments
Bar Purchases 9,193 8,896 9,193 9,193 8,303 9,193 8,896 9,193 8,896 9,193 9,193 8,896 108,240 Bar Purchases
Rent 3,273 3,273 3,273 3,273 3,273 3,273 3,273 3,273 3,273 3,273 3,273 36,000 Rent
Rent Abated 0 0 0 0 0 0 0 0 0 0 0 0 0 Rent Abated
Service Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Service Charge
Dilapidations Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Dilapidations Charge
Fixtures & Fittings Rental 0 0 0 0 0 0 0 0 0 0 0 0 0 Fixtures & Fittings Rental
Electricity 840 840 840 840 840 840 840 840 840 840 840 840 10,080 Electricity
Gas 630 630 630 630 630 630 630 630 630 630 630 630 7,560 Gas
Heating Fuels 51 51 51 51 51 51 51 51 51 51 51 51 617 Heating Fuels
Telephone 105 105 105 105 105 105 105 105 105 105 105 105 1,260 Telephone
Booking Commissions 0 0 0 0 0 0 0 0 0 0 0 0 0 Booking Commissions
Marketing 0 0 0 0 0 0 0 0 0 0 0 0 0 Marketing
Advertising 126 126 126 126 126 126 126 126 126 126 126 126 1,512 Advertising
Print,Post & Stationery 126 126 126 126 126 126 126 126 126 126 126 126 1,512 Print,Post & Stationery
Stocktaking 189 189 189 189 189 189 189 189 189 189 189 189 2,268 Stocktaking
Paye Bureau 0 0 0 0 0 0 0 0 0 0 0 0 0 Paye Bureau
Accountancy 546 546 546 546 546 546 546 546 546 546 546 546 6,552 Accountancy
Tax Work 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Work
Legal Fees & Licenses 63 63 63 63 63 63 63 63 63 63 63 63 756 Legal Fees & Licenses
Cleaning Materials 546 546 546 546 546 546 546 546 546 546 546 546 6,552 Cleaning Materials
Cleaners 0 0 0 0 0 0 0 0 0 0 0 0 0 Cleaners
Laundry 0 0 0 0 0 0 0 0 0 0 0 0 0 Laundry
Motor Expenses 0 0 0 0 0 0 0 0 0 0 0 0 0 Motor Expenses
Car Lease 0 0 0 0 0 0 0 0 0 0 0 0 0 Car Lease
Credit Card Charges 359 347 359 359 324 359 347 359 347 359 359 347 4,224 Credit Card Charges
Hire Of Equipment 170 170 170 170 170 170 170 170 170 170 170 170 2,041 Hire Of Equipment
Capital Expenditure 0 0 0 0 0 0 0 0 0 0 0 0 0 Capital Expenditure
Sundry Repairs 788 788 788 788 788 788 788 788 788 788 788 788 9,450 Sundry Repairs
Sundry Renewals 788 788 788 788 788 788 788 788 788 788 788 788 9,450 Sundry Renewals
14,519 17,484 17,792 17,792 16,868 17,792 17,484 17,792 17,484 17,792 17,792 17,484 208,074
Non Vatable Payments Non Vatable Payments
Food Purchases 10,370 10,036 10,370 10,370 9,367 10,370 10,036 10,370 10,036 10,370 10,370 10,036 122,100 Food Purchases
Business Rates 1,132 1,132 1,132 1,132 1,132 1,132 1,132 1,132 1,132 1,132 11,319 Business Rates
Water Rates 175 175 175 175 175 175 175 175 175 175 175 175 2,100 Water Rates
Insurance 263 263 263 263 263 263 263 263 263 263 263 263 3,150 Insurance
Permanent Wages 16,817 16,274 16,817 16,817 15,189 16,817 16,274 16,817 16,274 16,817 16,817 16,274 198,000 Permanent Wages
Directos Salary 0 0 0 0 0 0 0 0 0 0 0 0 0 Directos Salary
Staff Training 0 0 0 0 0 0 0 0 0 0 0 0 0 Staff Training
Security 0 0 0 0 0 0 0 0 0 0 0 0 0 Security
Pool Table Rent 0 0 0 0 0 0 0 0 0 0 0 0 0 Pool Table Rent
Live Music 0 0 0 0 0 0 0 0 0 0 0 0 0 Live Music
Sky Tv 0 0 0 0 0 0 0 0 0 0 0 0 0 Sky Tv
Customers Drinks 0 0 0 0 0 0 0 0 0 0 0 0 0 Customers Drinks
Staff Refreshment 168 163 168 168 152 168 163 168 163 168 168 163 1,980 Staff Refreshment
Weekly Trade Expenses 192 192 192 192 192 192 192 192 192 192 192 192 2,310 Weekly Trade Expenses
Refuse Charges 263 263 263 263 263 263 263 263 263 263 263 263 3,150 Refuse Charges
Bank Charges 105 105 105 105 105 105 105 105 105 105 105 105 1,260 Bank Charges
Overdraft Interest 0 0 0 0 0 Overdraft Interest
29,484 28,601 29,484 29,484 25,705 28,352 28,601 29,484 28,601 29,484 29,484 28,601 345,368
Vat Payment 19,427 18,381 18,631 18,881 75,321 Vat Payment
Personal Drawing 0 0 0 0 0 0 0 0 0 0 0 0 0 Personal Drawing
Houekeeping 0 0 0 0 0 0 0 0 0 0 0 0 0 Houekeeping
Private Cheques 0 0 0 0 0 0 0 0 0 0 0 0 0 Private Cheques
Loan Repayments 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 16045 Loan Repayments
0
Tax Current Year 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Current Year
1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 16,045
Opening Balance 0 10,714 17,538 5,553 12,995 19,715 9,907 16,731 24,173 12,365 19,807 27,248 0 Opening Balance
Incomes 56,055 54,246 56,055 56,055 50,630 56,055 54,246 56,055 54,246 56,055 56,055 54,246 659,999 Incomes
Payments 45,341 47,422 68,040 48,613 43,910 65,863 47,422 48,613 66,054 48,613 48,613 66,304 644,808 Payments
Closing Balance 10,714 17,538 5,553 12,995 19,715 9,907 16,731 24,173 12,365 19,807 27,248 15,191 15,191 Closing Balance
A place to eat, drink and relax

The Bat & Ball
Year 3 Profit & Loss
Higareda Ltd
Bat and Ball
Projected Profit & Loss Account (Ex. Vat)
30 September 2019
Inc Vat @ 20 % 100.00% Budget
Sales
Bar 7384
Mix
40.00% 319,983
Food 11076 60.00% 479,975
Machines 0 0.00% 0
Turnover 18,461 799,958
Gross Profits On Sales
C
Bar 59.00% 188,790
Food 63.00% ` 302,384
Accom 95.00% 0
Functions 100.00% 0
Machines 0
Other Income
Gross Profit 61.40% 491,174
Less Promotional Costs
Live Music 0
Sky Tv 0
Security 0
Pool Table Rent 0
Customers Drinks 0
Booking Commissions 0
Marketing 0
Advertising 1,323 1,323
489,851
Permanent Wages 27.50% 219,989
Directos Salary 0.00% 0 219,989
Staff Training 0
Staff Refreshment 2,200 222,188
Less Expenses
%
Turnover
Rent 8.75% 70,000
Rent Abated 0.00% - 70,000
Service Charge -
Dilapidations Charge -
Fixtures & Fittings Rental - 70,000
Business Rates 11,688
Water Rates 22,000 33,688
Insurance 3,300 106988
Electricity 8,820
Gas 6,615
Heating Fuels 540 15975
267,663
Telephone 1,102
Print,Post & Stationery 1,323
Stocktaking 1,985
Paye Bureau -
Accountancy 5,733
Tax Work -
Legal Fees & Licenses 662 10805
Cleaning Materials 5,733
Cleaners -
Laundry -
Motor Expenses -
Car Lease -
Hire Of Equipment 1,786
Sundry Repairs 8,268
Sundry Renewals 8,268 16,536
Refuse Charges 3,300
Weekly Trade Expenses 2,392 29747
Bank Charges 1,323
Credit Card Charges 5,120
Overdraft Interest -
Brewery Loan Interest 3,538
9981 173,496
Net Profit 94,167
Less F&F Loan Capital Repaid 44,280 30322 12507
Loan Capital Repaid 0 0 0
Less Capital Expenditure 0 12,507
81,660
Less Tax Provision Estimated 0
Distrubutable Surplus 81,660
Personal Drawing 0
Houekeeping 0
Private Cheques 0
0
81,660
Add Opening Bank Balance 0
Projected Closing Bank Balance 81,660
A re-invention of the traditional pub

The Bat & Ball
Year 3 Cash Flow Projections
Higareda Ltd
Monthly Cash Flows Including Vat
30 September 2019
Bat and Ball
Oct-18 Nov-18 Dec-18 Jan-19 Feb-19 Mar-19 Apr-19 May-19 Jun-19 Jul-19 Aug-19 Sep-19 Total
Incomes
Bar 32,612 31,560 32,612 32,612 29,456 32,612 31,560 32,612 31,560 32,612 32,612 31,560 383,980 Bar
Food 48,918 47,340 48,918 48,918 44,184 48,918 47,340 48,918 47,340 48,918 48,918 47,340 575,970 Food
Machines 0 0 0 0 0 0 0 0 0 0 0 0 0 Machines
81,530 78,900 81,530 81,530 73,640 81,530 78,900 81,530 78,900 81,530 81,530 78,900 959,950
Vatable Payments Vatable Payments
Bar Purchases 13,371 12,940 13,371 13,371 12,077 13,371 12,940 13,371 12,940 13,371 13,371 12,940 157,432 Bar Purchases
Rent 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 7,000 84,000 Rent
Rent Abated 0 0 0 0 0 0 0 0 0 0 0 0 0 Rent Abated
Service Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Service Charge
Dilapidations Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Dilapidations Charge
Fixtures & Fittings Rental 0 0 0 0 0 0 0 0 0 0 0 0 0 Fixtures & Fittings Rental
Electricity 882 882 882 882 882 882 882 882 882 882 882 882 10,584 Electricity
Gas 662 662 662 662 662 662 662 662 662 662 662 662 7,938 Gas
Heating Fuels 54 54 54 54 54 54 54 54 54 54 54 54 648 Heating Fuels
Telephone 110 110 110 110 110 110 110 110 110 110 110 110 1,322 Telephone
Booking Commissions 0 0 0 0 0 0 0 0 0 0 0 0 0 Booking Commissions
Marketing 0 0 0 0 0 0 0 0 0 0 0 0 0 Marketing
Advertising 132 132 132 132 132 132 132 132 132 132 132 132 1,588 Advertising
Print,Post & Stationery 132 132 132 132 132 132 132 132 132 132 132 132 1,588 Print,Post & Stationery
Stocktaking 199 199 199 199 199 199 199 199 199 199 199 199 2,382 Stocktaking
Paye Bureau 0 0 0 0 0 0 0 0 0 0 0 0 0 Paye Bureau
Accountancy 573 573 573 573 573 573 573 573 573 573 573 573 6,880 Accountancy
Tax Work 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Work
Legal Fees & Licenses 66 66 66 66 66 66 66 66 66 66 66 66 794 Legal Fees & Licenses
Cleaning Materials 573 573 573 573 573 573 573 573 573 573 573 573 6,880 Cleaning Materials
Cleaners 0 0 0 0 0 0 0 0 0 0 0 0 0 Cleaners
Laundry 0 0 0 0 0 0 0 0 0 0 0 0 0 Laundry
Motor Expenses 0 0 0 0 0 0 0 0 0 0 0 0 0 Motor Expenses
Car Lease 0 0 0 0 0 0 0 0 0 0 0 0 0 Car Lease
Credit Card Charges 522 505 522 522 471 522 505 522 505 522 522 505 6,144 Credit Card Charges
Hire Of Equipment 179 179 179 179 179 179 179 179 179 179 179 179 2,143 Hire Of Equipment
Capital Expenditure 0 0 0 0 0 0 0 0 0 0 0 0 0 Capital Expenditure
Sundry Repairs 827 827 827 827 827 827 827 827 827 827 827 827 9,922 Sundry Repairs
Sundry Renewals 827 827 827 827 827 827 827 827 827 827 827 827 9,922 Sundry Renewals
26,109 25,660 26,109 26,109 24,764 26,109 25,660 26,109 25,660 26,109 26,109 25,660 310,165
Non Vatable Payments Non Vatable Payments
Food Purchases 15,083 14,597 15,083 15,083 13,623 15,083 14,597 15,083 14,597 15,083 15,083 14,597 177,591 Food Purchases
Business Rates 1,169 1,169 1,169 1,169 1,169 1,169 1,169 1,169 1,169 1,169 11,688 Business Rates
Water Rates 1,833 1,833 1,833 1,833 1,833 1,833 1,833 1,833 1,833 1,833 1,833 1,833 22,000 Water Rates
Insurance 275 275 275 275 275 275 275 275 275 275 275 275 3,300 Insurance
Permanent Wages 18,684 18,081 18,684 18,684 16,876 18,684 18,081 18,684 18,081 18,684 18,684 18,081 219,989 Permanent Wages
Directos Salary 0 0 0 0 0 0 0 0 0 0 0 0 0 Directos Salary
Staff Training 0 0 0 0 0 0 0 0 0 0 0 0 0 Staff Training
Security 0 0 0 0 0 0 0 0 0 0 0 0 0 Security
Pool Table Rent 0 0 0 0 0 0 0 0 0 0 0 0 0 Pool Table Rent
Live Music 0 0 0 0 0 0 0 0 0 0 0 0 0 Live Music
Sky Tv 0 0 0 0 0 0 0 0 0 0 0 0 0 Sky Tv
Customers Drinks 0 0 0 0 0 0 0 0 0 0 0 0 0 Customers Drinks
Staff Refreshment 187 181 187 187 169 187 181 187 181 187 187 181 2,200 Staff Refreshment
Weekly Trade Expenses 199 199 199 199 199 199 199 199 199 199 199 199 2,392 Weekly Trade Expenses
Refuse Charges 275 275 275 275 275 275 275 275 275 275 275 275 3,300 Refuse Charges
Bank Charges 110 110 110 110 110 110 110 110 110 110 110 110 1,323 Bank Charges
Overdraft Interest 0 0 0 0 0 Overdraft Interest
37,816 36,720 37,816 37,816 33,361 36,647 36,720 37,816 36,720 37,816 37,816 36,720 443,782
Vat Payment 27,347 26,620 26,983 27,347 108,297 Vat Payment
Personal Drawing 0 0 0 0 0 0 0 0 0 0 0 0 0 Personal Drawing
Houekeeping 0 0 0 0 0 0 0 0 0 0 0 0 0 Houekeeping
Private Cheques 0 0 0 0 0 0 0 0 0 0 0 0 0 Private Cheques
Loan Repayments 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 16045 Loan Repayments
0
Tax Current Year 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Current Year
1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 1,337 16,045
Opening Balance 0 16,269 31,451 20,373 36,642 50,820 41,637 56,820 73,089 61,287 77,556 93,825 0 Opening Balance
Incomes 81,530 78,900 81,530 81,530 73,640 81,530 78,900 81,530 78,900 81,530 81,530 78,900 959,950 Incomes
Payments 65,261 63,718 92,608 65,261 59,462 90,712 63,718 65,261 90,701 65,261 65,261 91,065 878,290 Payments
Closing Balance 16,269 31,451 20,373 36,642 50,820 41,637 56,820 73,089 61,287 77,556 93,825 81,660 81,660 Closing Balance
A place to eat, drink and relax

The
Bat & Ball
Wisborough Green
Oscar Higaredas
07833 974276
Foggy Dessillas
07831 859561