The Bat & Ball_Wisborough Green
You also want an ePaper? Increase the reach of your titles
YUMPU automatically turns print PDFs into web optimized ePapers that Google loves.
<strong>The</strong><br />
<strong>Bat</strong> & <strong>Ball</strong><br />
<strong>Wisborough</strong> <strong>Green</strong><br />
Business Plan<br />
Oscar Higareda & Foggy Dessillas<br />
August 2016
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Welcome<br />
Executive Summary<br />
<strong>The</strong> purpose of this document is to outline and to arouse interest in<br />
a proposed new venture at <strong>The</strong> <strong>Bat</strong> And <strong>Ball</strong>, <strong>Wisborough</strong> <strong>Green</strong>.<br />
<strong>The</strong> information in this document is confidential and is for private<br />
use of the persons to whom it is issued and not to be communicated<br />
or disclosed to any other person.<br />
<strong>The</strong> business will be run under Higareda Ltd and is owned and<br />
operated by Oscar Higareda and Foggy Dessillas. Between them<br />
they have over 50+ collective years experience in the restaurant and<br />
catering industry.<br />
Our objective is to develop a high quality casual drinking and dining<br />
outlet incorporating ‘<strong>The</strong> Butcher Block Concept’ that we have<br />
developed at <strong>The</strong> Dragon, Colgate.<br />
Our menu is centred on the charcoal grill or Robatta, with its<br />
searing smokey influence, but is well supported by a range of<br />
freshly prepared daily specials and comfort food classics.<br />
We also have a concise, but carefully chosen wine list, with most<br />
available by the glass, carafe or bottle and a selection of Hall &<br />
Woodhouse ales and lagers.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will be a moderately priced 60-seat restaurant<br />
offering family style food and service. Our menu offers a selection of<br />
British pub classics including lighter options and smaller portions<br />
for a children’s menu.<br />
<strong>The</strong> <strong>Wisborough</strong> previously the <strong>Bat</strong> & <strong>Ball</strong> has gone through a major<br />
refurbishment last year.<br />
<strong>The</strong> <strong>Wisborough</strong> was utilised as a pub & restaurant, however the<br />
former tenant traded the site as an exclusive dining room for the<br />
elite, which alienated the existing customer base.<br />
We anticipate purchasing the majority of the furniture, fixtures and<br />
equipment, which some will need to be replaced. <strong>The</strong> location will<br />
also require some additional renovation to update the bar and<br />
restaurant to reflect our brand.<br />
<strong>The</strong> décor will feature wood accented chairs with brown and white<br />
checked tablecloths. Wooden chairs with comfortable seating<br />
cushions will surround dinner style tables.<br />
Sales projections in year 3 assumes sales of £799k that will give a<br />
net profit of £81k.<br />
A place to eat, drink and relax
Higareda Ltd - <strong>The</strong> Team<br />
Oscar Higareda<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
'Oscar has a real passion for food and a<br />
prefect understanding of what hospitality<br />
should look like.<br />
Oscar loves cooking and making guests feel<br />
special. He has a natural gift to make<br />
people smile and is infectious to be around.<br />
Oscar is married to Lucinda (who may have<br />
a different view on him) and has two<br />
children Scarlett And Henry'<br />
Oscar started in the catering industry at an early age and developed<br />
a real passion and enthusiasm for fantastic flavours, ingredients<br />
and new cooking methods. He has worked with some of London’s<br />
best chefs and worked for Hotel Du Vin, Sticky Fingers & Fish<br />
works to name but a few.<br />
He was inspired by tasting the top quality food they served and<br />
admired their impeccably high standards which lead to a natural<br />
progression to start his own business at <strong>The</strong> Cheery Tree,<br />
Copthorne back in 2008, which he still runs successfully<br />
independently of Higareda Ltd.<br />
Higareda is not a huge company, it is a flexible, tight-knit catering<br />
team that is totally committed to making all occasions and events a<br />
complete success.<br />
Oscar and his team offer a simple, uncomplicated approach where<br />
everything revolves around the client. Whether you are looking for<br />
a sumptuous three-course dinner menu in one of our restaurants,<br />
hosting a BBQ party, drinks reception or corporate lunch, or you<br />
fancy something a little bit different for your wedding reception.<br />
You will not be disappointed.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Foggy Dessillas<br />
'A unique, confident and energetic<br />
individual who has a proven track record<br />
in multi site operations in the licensed<br />
trade for both food and drink.<br />
He is assertive, entrepreneurial, and able<br />
to produce profit without compromising<br />
standards and the guests’ experience.<br />
His real strength is in recognising new<br />
trends and motivating the right people to<br />
deliver the excellence and controls<br />
required to produce positive results’<br />
Foggy started of working in a bank – he quickly learnt that<br />
hospitality was the way forward for him and took his firs post as<br />
assistant manager of <strong>The</strong> Top Rank Suite in Cardiff back in 1980.<br />
Foggy opened his first business at the ripe old age of 24 and has<br />
never looked back.<br />
He has since worked for all the major brewery brands over the years<br />
– Bass, Whitbread, Allied, and has been an area manager for some<br />
of the biggest brands. Toby Restaurants, (Bass) Brewers Fayre,<br />
(Whitbread) Premier Inns ( Whitbread), American <strong>The</strong>med<br />
Restaurants ( M&B) and Costa Coffee ( Whitbread)<br />
In 2001 Foggy opened his first tenancy with Young’s in London –<br />
<strong>The</strong> Thatched House in Hammersmith and soon went on to open<br />
two further. <strong>The</strong> Old Anchor in Twickenham (Young’s) and <strong>The</strong><br />
George Inn Old Oxted (Hall and Woodhouse)<br />
After a spell of travelling Foggy came back to the UK and joined<br />
Hall and Woodhouse as an area manager looking after an estate of<br />
40 tenancies where he stayed for a further 6 years.<br />
Foggy was also the go to guy for new inductees into Hall and<br />
Woodhouse and still fulfils that role to this day.<br />
When Foggy left in May 2015 Hall and Woodhouse gave him an<br />
opportunity to put into practice what he has been preaching by<br />
going back into the tenanted model of business by taking on <strong>The</strong><br />
Dragon, Colgate ( Butcher Block concept) and <strong>The</strong> Tavern at Horley<br />
( High Street Pub) with Oscar.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Aspirations & Ambitions<br />
Introduction<br />
We have two distinct motivations in taking on this new venture; one<br />
is purely creative whilst the other is to build on our successful<br />
Butcher Block Concept.<br />
On the creative side, <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> presents an almost blank<br />
canvas. It is a beautiful building in a prime position and whatever<br />
its past it deserves a brilliant future.<br />
Oscar & I have been in the catering business for most of our lives<br />
and there is no greater thrill than building a business from scratch,<br />
because a reflection of your own personality.<br />
Our objective is to offer exciting food and delicious drink efficiently<br />
in a great atmosphere to ‘many’ eager guests and the reward is to<br />
see them return time and time again.<br />
No matter how great our food or how cutting edge our drinks,<br />
nothing will give us greater satisfaction than to watch a local pick<br />
up a foaming pint and drift off into the gardens to watch life float<br />
by!<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is a great challenge; the alterations will be simple but<br />
crucial, as will our positioning in the market place.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is a ‘stand-alone’ destination food pub similar to the<br />
Dragon, Colgate or the Well Diggers, Low Heath Petworth however<br />
we will also specialise in event catering.<br />
I would like to beleive that we would have 5 pubs with this branding<br />
over the next 3 years.<br />
Key issues to tackle<br />
• Starting a business with little goodwill<br />
• Putting the location back on the map as a great food destination<br />
• Finding and keeping good loyal staff<br />
• Sourcing fabulous fresh local ingredients<br />
• Optimising the unique physical aspects of the building<br />
• Breaking even and then making a profit<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Goals<br />
Short term<br />
1. To meet the expectations outlined in our business plan, especially<br />
opening successfully on time and within budget.<br />
2. To get to know our competition better, to monitor their pricing<br />
and the deals they are offering.<br />
3. To re-vitalise our market analysis. Perhaps offer clients discount<br />
in return for detailed and objective criticism (Mystery Diner/<br />
Drinker).<br />
4. Cost reduction - find alternative suppliers to drive costs down, or<br />
negotiate better prices on proven volume.<br />
5. To develop a strong team to run the business<br />
6. To put ourselves firmly on the local map as a venue for food,<br />
drink and event catering.<br />
Long term<br />
To involve strategic planning at least 2 years ahead and require<br />
regular 3 monthly meetings to ensure they are achieved.<br />
1. Debt Reduction - by prudent development of the business,<br />
sustained growth and ultimately ‘profit’.<br />
2. Guest Loyalty - to develop guest relations and maintain<br />
reputation to the point where we have a database of loyal followers,<br />
both locally and further afield who are interested in all our<br />
promotions, products and events.<br />
3. Employee Development - vital for retention and to maintain<br />
growth and success. This would involve training programmes, food<br />
and drink tasting, performance reviews, incentives and rewards.<br />
4. Expansion - if we are successful at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> and conditions<br />
are right then expansion of the concept would be crucial.<br />
A place to eat, drink and relax
<strong>The</strong> Site<br />
Location<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>, Newpound Lane, <strong>Wisborough</strong> <strong>Green</strong>, Billingshurst<br />
RH14 0EH<br />
Location is vital to any business. Even the most desirable location<br />
has to be accessible by road, foot, bike or even train.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> has traded successfully in the past and will do so<br />
once again and once again the majority of its guests will be from<br />
within a 30-minute drive radius and will arrive by car or foot.<br />
<strong>The</strong> car park will prove invaluable especially with a view to event<br />
catering in the future.<br />
Location Basics<br />
1. <strong>The</strong>re are 5 Mainline Railway Stations within 10 miles of <strong>The</strong> <strong>Bat</strong><br />
& <strong>Ball</strong>. Christ Hospital, Horsham, Billingshurst, Warnham,<br />
Littlehaven. London Terminal Victoria and London Bridge (City)<br />
are under 1 hour away.<br />
2. Air & seaports - Gatwick 40 minutes, Shoreham 40 mins,<br />
Newhaven 50 mins, Heathrow 50 mins, Portsmouth 60 minutes<br />
Southampton 80 minutes.<br />
3. Hotels - there are 6 hotels within 8 miles including Ghyll Manor<br />
& Gatton Park which is probably one of the best hotels on the<br />
Surrey/ West Sussex fringe<br />
4. <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is deep in West Sussex countryside in a forested<br />
country area of great beauty.<br />
<strong>The</strong> region is naturally very popular with walkers, cyclists, bird<br />
watchers, tourists and country lovers in general.<br />
<strong>The</strong>re are also 13 castles within 13 miles.<br />
Golfers can choose between Horsham, Cottesmore, Gatton Manor,<br />
Rusper, Ifield, Slinfold, Tilgate Forest, Wildwood, Pease Pottage<br />
and Gatwick Manor, all within the same radius.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Strengths & Weaknesses<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is a striking building visually, so in essence we are<br />
being handed a relatively blank (health and safety compliant)<br />
canvas ready for putting our brand in, capable of seating up to 60<br />
internally. It is of 16th Century construction with high ceilings and<br />
an amazing barn, which has been converted into a restaurant.<br />
Hall & Woodhouse have carried out a complete internal and<br />
external refurbishment over the past 18 months - though there<br />
would need to be a rebranding of the site as it has a ‘poor’<br />
reputation within the community.<br />
<strong>The</strong> bar servery is relatively small for what should be a busy pub<br />
although that will be overcome with a little thought.<br />
<strong>The</strong> pub has 60 dining covers inside and the kitchen is perfectly<br />
adequate with a little tweaking and careful design.<br />
We would aim to accommodate ‘private/business’ or ‘family/small<br />
party’ functions in areas that naturally define themselves - such as<br />
the ‘1666’ room and the section behind the bar.<br />
It would be our intention to market these actively as comparatively<br />
private throughout the day for meetings, tastings and other small<br />
functions. <strong>The</strong> ‘unique nature’ of the guest space at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
would mean level of contract cleaning, to ensure it was at all times<br />
kept in the best possible condition.<br />
Outside, <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> benefits from gardens front & back with<br />
space for 100+. <strong>The</strong> back garden could be reserved for casual dining<br />
seating 60, while the front (nearer the main road) can be used to<br />
continue the tradition of camping as the site has its own external<br />
showers and toilets. <strong>The</strong> large car park accommodates 50 cars.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> has an enviable position next to Fishers Farm, which<br />
reportedly has 50,000 visitors a year a real opportunity therefore to<br />
capitalise on the family eating market.<br />
Maintaining such a large external area will be expensive but should<br />
be more than adequately recompensed from May through to<br />
September on those lovely weekends in Sussex when the sun shines<br />
and the birds sing.<br />
It also has potential for event catering - a marquee on the grass for<br />
instance would create a perfect space for weddings and other large<br />
parties while allowing <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> to continue trading normally.<br />
<strong>The</strong>re is also a substantial case for the more permanent<br />
construction of a professional BBQ area to take pressure off the<br />
kitchen at peak times.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Local Market<br />
Local Demographics<br />
Type 3 (ACORN) inhabits the local area. Generally speaking, they<br />
are affluent, well educated professionals in senior management<br />
that commute to London (though the trend is for more and more<br />
to work from house via the internet).<br />
<strong>The</strong>y are aged 42- 59 but many are retired. <strong>The</strong>y live in spacious<br />
4 bedroom houses and travel mostly by car, having little or no<br />
mortgage; they pay council tax well above the national average.<br />
Interested in current affairs, they watch satellite TV and read the<br />
Telegraph, Times, or Guardian. <strong>The</strong>y love to eat out!<br />
Local Developments<br />
Estimated local population is around 3,000 and property prices<br />
in the area are buoyant. Generally, they are way above the<br />
national average and seem to be rising steadily.<br />
Most local residents who do not commute seem to be involved in<br />
accountancy, advertising, PR, graphics, marketing, IT,<br />
consultancy, health, teaching, recruitment, hospitality,<br />
agriculture or tourism.<br />
<strong>The</strong>re is no indication that they are suffering unduly through<br />
unemployment. Goverment statistics (Office for National<br />
Statistics (ONS) Norris) show unemployment in Horsham<br />
declining throughout 2014 to a low of less than 2% compared<br />
with 3.9% nationally.<br />
So a brief snapshot of potential customers would suggest there is<br />
more than average disposable wealth in the area, they are very<br />
mobile and they don’t need babysitters.<br />
<strong>The</strong>re are no planning applications that could affect trade to our<br />
knowledge. Hall & Woodhouse are themselves developing a fine<br />
dining pub - the Foresters at Kirdford may be redeveloped in the<br />
near future but at a distance of nearly 5 miles’ cross country we<br />
don’t consider it direct competition.<br />
<strong>The</strong>re are no significant events under threat or gaining in<br />
importance that we are aware of. As a stand-alone dining<br />
destination pub it will be very much up to us to create events and<br />
make them important via our marketing policies.<br />
in importance that we are aware of. As a stand-alone dining<br />
destination pub it will be very much up to us to create events and<br />
make them important via our marketing policies.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Competitors<br />
Main Competitors<br />
Our nearest competitors will be <strong>The</strong> Well Diggers Arms (Slinfold),<br />
however we will receive competition from other pubs in the area.<br />
<strong>The</strong> Well Diggers Arms<br />
(Slinfold)<br />
<strong>The</strong> Sir Roger Tichborne<br />
(Alfold Bars)<br />
<strong>The</strong> Horse Guards<br />
(Tillington)<br />
<strong>The</strong> Three Crowns<br />
(<strong>Wisborough</strong> <strong>Green</strong>)<br />
<strong>The</strong> Hollist Arms<br />
(Loxwood)<br />
<strong>The</strong> Lickfold Inn<br />
(Lickfold)<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Competitor Analysis<br />
<strong>The</strong> Well Diggers (Low Heath Nr Petworth)<br />
<strong>The</strong> restaurant has large picture windows overlooking a beautiful<br />
copice and the rolling South Downs. We also have an open kitchen<br />
so the chefs at work can entertain guests. We have an intimate,<br />
private dining room which holds up to 10 people so is ideal for<br />
meetings, workshops, team building, and celebration meals.<br />
Our chefs are passionate about sourcing seasonal local produce<br />
wherever possible from O'Hagan's sausages with Hallgate Farm’s<br />
free range scrambled eggs, to John Murray's fabulous steaks, a fresh<br />
landed Dover Sole to the old Welldigger’s favourite of Oxtail. Finally<br />
a delicious display of desserts will be available on the deli counter<br />
for all to see and enjoy.<br />
<strong>The</strong> Sir Roger Tichbourne (Alfold Bars)<br />
<strong>The</strong> Sir Roger Tichborne established 1873, is the idyllic traditional<br />
countryside pub. Situated in the iconic Alfold Bars overlooking the<br />
open fields of northwest Sussex – no matter the English weather it’s<br />
the perfect spot for sitting out in the shade or making for a quick,<br />
cosy fireside retreat. With an excellent selection of freshly prepared<br />
food, beers, ales and wine we pride ourselves on the quality of our<br />
locally sourced produce, served in our warm, welcoming restaurant.<br />
We’re currently making some changes to the pub, now under new<br />
management – but don’t worry – it’ll be the same old Tich but with<br />
big improvements!<br />
<strong>The</strong> Horse Guards (Tillington)<br />
Settled in the sleepy village of Tillington, West Sussex, <strong>The</strong> Horse<br />
Guards Inn is a 350 year old pub in <strong>The</strong> South Downs National<br />
Park. With rolling views down the Rother Valley, the Horse Guards<br />
got its name in the 1840's, when part the household cavalry would<br />
frequent the Inn, while their horses rested on grass in the grounds<br />
of the Petworth Estate under the watchful eye of Lord Egremont.<br />
<strong>The</strong> pub is relaxed, friendly and informal with wooden tables and<br />
chairs, oak beams and stripped floorboards. In winter you can roast<br />
chestnuts foraged from Petworth Park on one of the open log fires,<br />
play board games at the bar and forget about outside with a warm<br />
glass of spiced cider.<br />
On sunnier days, enjoy the hidden garden slumped in deck chairs or<br />
on straw-bale seats or have lunch at shaded tables on benches<br />
covered with sheepskins, eating beside the herbs and vegetables<br />
you’ll find on your plate.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> Three Crowns (<strong>Wisborough</strong> <strong>Green</strong>)<br />
<strong>The</strong> Three Crowns is a cosy, family run home from home, a warm<br />
and welcoming village pub. With family in mind we welcome<br />
everyone with a smile and the taste of true Sussex. We are located<br />
in the quintessential English Village of <strong>Wisborough</strong> <strong>Green</strong>, a<br />
conservation area in the beautiful West Sussex countryside. We are<br />
on the famous A272 which borders the stunning landscape of the<br />
South Downs National Park.<br />
We take great pride in serving our guests with a selection of<br />
handpicked local ales and source as many of our ingredients for our<br />
menu from local farmers, butchers, bakers, fruit growers and even<br />
wine makers! Everyone is welcome at <strong>The</strong> Three Crowns be it for a<br />
coffee, a pint, glass of wine, bite to eat, meeting friends for lunch or<br />
celebrating a special occasion.<br />
<strong>The</strong> Hollist Arms (Loxwood)<br />
<strong>The</strong> Hollist Arms is a traditional countryside pub in the village of<br />
Lodsworth, set in the heart of the South Downs National Park. Our<br />
restaurant serves freshly made seasonal English and Continental<br />
food for lunch and dinner. We have a beer garden and public bar<br />
area offering beers, cask ales, wines, spirits and soft drinks, and a<br />
pub menu with our emphasis on quality and good value<br />
<strong>The</strong> Lickfold Inn (Lickfold)<br />
<strong>The</strong> restaurant is situated upstairs in the Lickfold’s beautiful dining<br />
room. With its Tudor features and exposed beams, it is the perfect<br />
place to savour and enjoy Tom and Graham’s fresh and original<br />
cuisine. <strong>The</strong> restaurant has been designed to create an elegant and<br />
relaxing atmosphere that is serious about the flavours and food<br />
served. Here we proudly offer the very best in food and drink along<br />
with a friendly, attentive and knowledgeable service.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Competitor Analysis<br />
On a wet Wednesday in January our main competitor would<br />
probably be <strong>The</strong> Three Crowns (<strong>Wisborough</strong> <strong>Green</strong>) whilst on a<br />
balmy June evening ‘<strong>The</strong> Hollist Arms’ (Loxwood) would probably<br />
be more important.<br />
Competition is a two edged sword. On the one hand we need<br />
alternatives to demonstrate how good we are, while on the other we<br />
need constant competition to keep us on our toes, to continually<br />
develop and improve our product.<br />
In terms of the nearest pub offering a similar product we have to<br />
look at ‘<strong>The</strong> Richard Onslow’ (Cranleigh).<br />
This pub offers innovative contemporary European food in a<br />
relaxed atmosphere, but is essentially a town centre business.<br />
Gatton Manor is very expensive and very formal, a typical high-end<br />
hotel restaurant, which trades on a captive clientele.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> would offer a more reasonable and much more<br />
relaxed alternative.<br />
<strong>The</strong> Lickfold Inn (Lickfold) like <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is a stand-alone<br />
destination-dining pub - though it has moved away from its pub<br />
origins and is now almost exclusively a restaurant.<br />
Whilst good, I personally feel its food lacks any wow factor and it is<br />
here that I would expect <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> to excel.<br />
Because of its stand-alone location <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> would never be<br />
part of a ‘circuit’. however, it’s prominence on the B211 would<br />
attract customers visiting the area and Guildford /Horsham in<br />
particular Fishers farm that attracts over 50,000 plus visitors every<br />
year other competitors in the vicinity to note our ‘offer’ and return<br />
for a drink or a meal.<br />
<strong>The</strong> most notable and attractive gap in the market is the ‘product<br />
point’ below Gatton Manor and above other local pubs. Gatton<br />
Manor and <strong>The</strong> Lickfold Inn have positioned themselves well on top<br />
of the local competition with average spends in the restaurant of<br />
over £60.00 per person.<br />
Event catering is equally premium priced with venue hire in excess<br />
of £3000 alone.<br />
Other pubs in the area offer good quality basic food with ordinary<br />
pub service. We would be aiming to occupy a niche above this where<br />
food is not only good but also is memorable and service is second to<br />
none.<br />
A place to eat, drink and relax
Target Markets<br />
Overview<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will have the same target markets as the Dragon<br />
(just 12 miles away).<br />
No matter what the clientele was in the past we have to look at<br />
opening essentially with a ‘clean slate’.<br />
It’s been over 3 years since the pub last traded successfully.<br />
Old customers will obviously compare new and old regime but in<br />
general we will be starting afresh. – Although I don’t believe we can<br />
afford to get it wrong.<br />
Hopefully even the most diehard <strong>Bat</strong> & <strong>Ball</strong> regulars will find<br />
something to like in our particular style - maybe even just the way<br />
we sell great beer.<br />
Business Type & Employment in the Local Area<br />
<strong>The</strong> predominant business type in the immediate area is<br />
agricultural.<br />
However, as <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is only 30 miles from Brighton, 6 miles<br />
from Horsham, 14 miles from Guildford and 40 miles from London<br />
an extensive range of businesses are based in the vicinity.<br />
<strong>The</strong> local population will be a range of businessman who commute<br />
to these financial ‘hot spots’, but also a number of retired people<br />
who have moved to the area.<br />
Our aim is to gain custom from businessmen staying in hotels<br />
nearby, such as ‘<strong>The</strong> Richard Onslow’.<br />
This will be achieved by advertising and by reputation reaching out<br />
towards greater London, Surrey and to Guildford.<br />
<strong>The</strong> dominance of agriculture as the main employment type is an<br />
advantage to the pub in terms of supplying good, local, fresh<br />
produce.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> Implications for the Target Market<br />
<strong>The</strong> initial aim for the pub is to re-establish a regular customer<br />
base.<br />
This will initially be the local community who have fallen out of<br />
love with the pub and are more than a little disgruntled with the<br />
recent changes – so a name change would be beneficial to the pub.<br />
However, as <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is so close to Guilford and Horsham, the<br />
target market is potentially huge.<br />
This will be of benefit to us as word of mouth and as <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
becomes an established good food country pub.<br />
Primary Targets<br />
• Local business people (corporate and small business) and<br />
workers from within a 5-10-mile radius.<br />
• Local residents from within a 15-mile radius. Aged 30+ but<br />
mostly empty nester’s (45+) and their friends - carnivorous with<br />
open minded vegetarians.<br />
• Shoppers travelling to and from Guildford, Horsham, Worthing<br />
and Brighton<br />
• Tourists<br />
• Females<br />
Secondary Targets<br />
• Families with a desire for good quality food or event catering.<br />
• Groups that want to be able to eat/celebrate together.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Marketing<br />
Marketing Brand Strategy<br />
A lot of our marketing will be web based however our greatest asset<br />
will be recommendations through word and mouth.<br />
To develop an identity that is up to date whilst maintaining our core<br />
values and creating uniformity amongst all menus and printed<br />
material.<br />
• Review<br />
• Logo<br />
• Typeface<br />
• Menu Presentation<br />
• Menu Layout<br />
• Language<br />
Direct Marketing Strategy<br />
To add to a database of over 1000 customers already created by the<br />
Dragon, using a ‘comment’ card for customers to provide relevant<br />
personal/business information that can be used to send out timely<br />
promotional messages and communications to ensure <strong>The</strong> <strong>Bat</strong> &<br />
<strong>Ball</strong> will be kept in the mind of its customers in order to stimulate<br />
repeat business/loyalty.<br />
Action<br />
• Design and print comment card - similar to <strong>The</strong> Dragon<br />
• Develop <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> website/Facebook page as marketing<br />
tools linked to the Dragon<br />
• Finalise all menus - update daily specials menu on site<br />
• Expand web driven database<br />
• Send monthly e-shots with information about menus, recipes,<br />
promotions, competitions etc.<br />
• All promotional material to be web driven to direct customers to<br />
the regularly changing menu<br />
• Include form on website for catering / food product enquiries<br />
• Search engine optimisation<br />
Promotional Strategy<br />
To develop and increase business from local, visiting and passing<br />
trade by creating a series of promotional activities targeting each<br />
market segment.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Tourists/Passing Shoppers<br />
To increase custom during traditionally quiet afternoon periods<br />
(10am-12 noon, 3-5pm)<br />
• Press release to announce special afternoon offers<br />
• Local hotel concierges to be encouraged to visit and to be<br />
updated with menus and information to pass on to hotel guests<br />
• Local tour groups to be updated equally<br />
• Invite members of all local tourist offices to a familiarisation<br />
visit- equally chambers of commerce, round tables and golf club<br />
secretaries.<br />
Local Businesses and Workers<br />
Core source of lunch time, afternoon drink and early dining<br />
• Access potential customers (via flyer/ business card drop, visits<br />
to businesses and shops, local trading associations, receptionists<br />
and shop workers).<br />
• Develop village card with incentive to instill loyalty and<br />
encourage lunch business and after work drinking<br />
• Package meals - 2 courses and a glass of wine £10.00 before 7pm<br />
or bottle of wine and ‘picnic’ plate £15.00 before 7pm<br />
Families<br />
To target families for day and early dining by providing suitable<br />
food for healthy young children.<br />
• Highlight the fact that children dine half price<br />
• Provide a range of good healthy drinks for children<br />
• Involve children in plants and animals in and around the pub.<br />
Groups<br />
Develop menus for groups/lunch clubs, round tables, Rotarians, WI<br />
etc<br />
• Mail menus/offers to tour operators<br />
• Ensure all local companies and clubs have them<br />
• Cross - sell reference on main menus<br />
• Highlight the exclusivity - restaurant within restaurant -<br />
exclusive lunches, dinners, celebrations<br />
• Contact all relevant guides<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Event Catering Strategy<br />
To build awareness amongst target audience that <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
provides outside catering by developing an informative flyer.<br />
Target Market<br />
Sussex/Surrey residents ABC1 and businesses<br />
• Weddings/Christenings/Funerals<br />
• Birthdays<br />
• Picnics<br />
• Corporate Days and days out<br />
Local Community<br />
To re-introduce <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> to the local market<br />
• Approach local organisations, businesses and trade associations<br />
to hold gatherings/events at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Advertising Strategy<br />
To reeducate the local market about the new food and drink offer at<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> using our new campaign message in the appropriate<br />
media. (Messaging: ‘Contemporary food in the heart of the<br />
countryside’)<br />
• Public Relations<br />
• Advertise in local newspapers and magazines<br />
• Advertise in official tourist publications<br />
PR Strategy<br />
Create a series of targeted press releases to keep <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> in<br />
the news and to convey the right messages e.g.<br />
• ‘Organic cocktails., good healthy fun’<br />
• ‘Beer helps lose weight’<br />
• ‘<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> celebrates National Hunt Week’<br />
• Optimise opportunities to represent <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> on local<br />
towns web directories and guide books.<br />
Actions<br />
• Develop a press pack<br />
• Organise a press launch<br />
• Develop a series of news worthy press releases<br />
• Target local press and national life style press<br />
• Target directories - printed and online eg Pub Guides<br />
• Liaise with all press enquiries, supply relevant info etc<br />
A re-invention of the traditional pub
<strong>The</strong> Offer<br />
<strong>The</strong> Current Offer<br />
<strong>The</strong> current offer is food driven to the extent that beer drinkers are<br />
discriminated against. <strong>The</strong> food however is more ‘High Brow’ than<br />
‘Destination’. So the offer fails as it does not satisfy a ‘Market’!<br />
Our Plan for the Future<br />
‘<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>’ a contemporary country pub/restaurant, in a<br />
classical setting. Just 10 minutes from Horsham & Guildford, 30<br />
from Gatwick & 40 from the South Coast,.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>’s innovative modem English cuisine will only be<br />
matched by it’s beautiful location. We will attract a loyal band of<br />
guests who will love our unique style.<br />
<strong>The</strong> imaginative and carefully crafted wine list will offer fabulous<br />
affordable wines chosen from small, individual producers that<br />
perfectly complement our food offer.<br />
Add the talent of Oscar for sourcing and cooking great local and<br />
seasonal ingredients, the enthusiasm and knowledge of our front of<br />
house, and we have the recipe for an unforgettable dining<br />
experience.. Just want a beer? What could be better than a fresh<br />
pint of Tanglefoot.<br />
What sort of pub is <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>?<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Well, to be succinct it is a contemporary English pub with a lot of<br />
Mexican and European influences, serving fantastic innovative food<br />
and drink in a smart, welcoming environment. <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will<br />
be a focal point for miles around for all that is best in the catering<br />
industry.<br />
It will attract catering students (NVQ) from City College Brighton<br />
and Crawley and the Hospitality and Management department at<br />
Surrey University Guildford.<br />
Its clientele will be sophisticated, intelligent and discerning. Mainly<br />
aged 42 and over but with a good smattering of young professionals<br />
in the 30-45 bracket.<br />
Drinks will be distinguished by the standard of service and quality<br />
of choice. Great prominence will be put on the integrity of glassware<br />
and how it is maintained. Beers will be carefully looked after and<br />
served at the right temperature and varieties will change along with<br />
the season. Wines will be carefully selected with the current menu<br />
in mind and all staff will be expected to attend regular wine and<br />
beer tasting.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> food offer<br />
We are a relaxed, independent English Country Pub and kitchen<br />
offering fresh, homemade, full flavoured food in reasonably<br />
informal surroundings.<br />
Oscar has put a few food ideas together below to show the direction<br />
we are going in. Ultimately our Head chef will decide the exact<br />
constituents.<br />
We currently have feelers out for 3 exciting local head chefs - but<br />
obviously cannot pursue these until we have the contract.<br />
<strong>The</strong> Butchers Block<br />
However our speciality is serving great meat.<br />
Dishes are carefully planned to make sure all the ingredients<br />
complement each other perfectly.<br />
All our food is freshly prepared on the premises, using locally<br />
sourced ingredients where possible.<br />
Our steaks have been matured for at least 21 days – all our meats<br />
are supplied by Tom Hixton of Smithfield Market who work directly<br />
with the best farmers, producers and gauchos across the UK and<br />
the rest of the world.<br />
You choose your cut,<br />
size and how you’d like<br />
it cooked, from our<br />
Butcher’s Block, and<br />
we’ll do the rest. You<br />
can also have your<br />
steak cooked in our<br />
secret glaze, or just as<br />
it comes, the choice is<br />
yours.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Draft Menu<br />
All food and food products sold at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will be ultimately<br />
decided by our Head Chef.<br />
Our direction to him or her will be along these lines:<br />
All food purchased to be local and seasonal. Free range and Organic<br />
where ever possible.<br />
• Full traceability essential<br />
• Every menu to include one vegetarian on each course<br />
• Special diets especially coeliacs to be catered for<br />
• Specific delivery times for all dishes to be agreed<br />
• No microwaves to be used in the kitchen<br />
• Freezers only to be used for ice creams, sorbets and emergencies<br />
(if possible)<br />
• <strong>The</strong>re will be a basic seasonal menu format changing every 3<br />
months with ‘specials’ changing daily reflecting the weather and<br />
calendar events.<br />
Wines<br />
We have an extensive list of approximately 50 wines. We have<br />
wines from all over the world which range from simple but excellent<br />
Vin de Pays with a good showing from Italy, to top class Burgundy<br />
and Bordeaux. <strong>The</strong>re are also some classic dessert wines, Ports and<br />
Sherries.<br />
Sparkling wines are<br />
generally from France.<br />
<strong>The</strong>re will also be a<br />
special reserved wine<br />
cabinet which will be<br />
branded ‘Oscars Tipple’<br />
<strong>The</strong> idea behind this is go<br />
for some exclusive<br />
expensive wines which<br />
will allow guests to<br />
purchase great wines that<br />
they would not generally<br />
buy and only charged a<br />
corkage – typically £20<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Beers & Cider<br />
We will stock all beers and ales from Hall & Woodhouse and serve<br />
our ales directly from the cask.<br />
We also have a selection of bottled beers from Badger Beers, we also<br />
serve Draught Guinness, Peroni, Amstel, Stowford Press Cider & a<br />
local guest ale Spirits.<br />
As well as over 20 Malt Whiskies we have a good range of Cognac,<br />
Armagnac, Calvados and Grappa, Local Craft Gins & Vodkas.<br />
Soft Drinks<br />
We stock a good selection of pure fruit juices, Fentimans Botanicals,<br />
Bottle <strong>Green</strong>, fresh squeezed lime and soda and lemonade and of<br />
course Crabbies Ginger Beer.<br />
Product range<br />
1. 3 cask Ales – One Craft Beer.<br />
2. Pub Classic food & Daily Specials & homemade Bread.<br />
3. High end Set Lunch, a la carte & tasting Menus. Vegetarians and<br />
Special Diets catered for. Remember if the vegetarian of the party is<br />
happy everyone will be happy.<br />
4. Morning coffees & Sunday Lunch.<br />
5. Event and Corporate Catering.<br />
6. Calendar Promotions and Charity events.<br />
7. Own Brand Products for sale in house and on our website.<br />
8. <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Recipe Book. (One day)<br />
9. Local and seasonal vegetables and fruits - Sussex and English<br />
artisan cheeses.<br />
Pricing<br />
You will see detailed examples of our pricing in the sample menus.<br />
Essentially we’ll be looking for an average spend of £20 at lunch<br />
and £30 in the evening.<br />
Menus<br />
Set Lunch/Sunday Lunch<br />
Pub Classics<br />
Early Evening<br />
Dinner<br />
Event Catering<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Weddings<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> is the ideal place to hold your wedding party and is<br />
available for both small intimate wedding receptions and more<br />
elaborate ones. <strong>The</strong> Pub consists of several areas including,<br />
restaurant, front and side bars, several private dining areas, patio,<br />
front and back gardens which can be hired separately.<br />
We can also supply varying sized Marquees for the gardens.<br />
<strong>The</strong>re is St Peter ad Vincula church two minutes’ drive from the pub<br />
as well as a good selection on venues at which to hold your<br />
ceremony in nearby Horsham.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Event Catering<br />
Why <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>?<br />
It’s simply our passion for food, drink and parties.<br />
We aim to indulge your foodie desires, providing an extravaganza of<br />
food that reflects your individual personality and taste.<br />
Imaginative menus and exquisite presentation ensure your next<br />
event will be a celebration to remember!<br />
Our private functions have ranged from elaborate weddings and<br />
other family affairs through to dinner parties, cocktail buffets,<br />
children’s parties and receptions.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Team has always had a strong desire to succeed,<br />
using the freshest ingredients in the simplest ways. Creating food<br />
that looks good tastes fantastic and leaves you wanting more.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Customer Service<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> service style will be friendly and efficient with a firm<br />
foundation in ‘old’ values. Staffing levels will reflect this - most of<br />
our guests will be 45+ so every effort will be made to make them<br />
feel at ease.<br />
<strong>The</strong>re will be no fixed policy on service, if guests wish to be served<br />
at table with drinks they can.<br />
If they prefer they can be served at the bar in the normal fashion.<br />
Food ordering will be done at table and relayed to the kitchen via<br />
EPOS machines.<br />
Once guests have ordered their meal, drinks will be served<br />
immediately. Next, bread, butter, oil, and then starters followed by<br />
mains.<br />
Back up orders for drinks will be taken throughout the meal.<br />
After mains have been served a fresh order will be taken for cheese,<br />
desserts, coffees/teas and liqueurs.<br />
<strong>The</strong> Bill will be presented to the person who requests it. 10% service<br />
charge may be added to parties of 6 or more.<br />
As far as is possible guests will be left to enjoy each other’s company<br />
as much as possible, drinks will be topped up but not continually.<br />
Water will be supplied in jugs with ice as a matter of course.<br />
Carbonated water will be available to purchase. Guest feedback will<br />
be actively encouraged and some will be asked to return as ‘mystery<br />
diners’.<br />
Front of house staff will not be supplied with a set uniform but high<br />
standards of appearance and personal hygiene will be expected at<br />
all times.<br />
Chefs will wear standard chef’s whites and again will be expected to<br />
maintain a high level of personal hygiene.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Facilities<br />
<strong>The</strong> most important facility at <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will be the gardens.<br />
On Sunny days it can more than double seating capacity and for<br />
Event Catering it will prove invaluable at all times of year though<br />
quite naturally most of all during the period from May to<br />
September.<br />
As mentioned previously the intrinsic layout of the pub menus we<br />
have areas that could seat private parties of up to 300 people. <strong>The</strong>se<br />
will be much in demand for corporate and charitable settings,<br />
seminars, lunches and dinners plus of course special family<br />
occasions.<br />
<strong>The</strong>re will be one disabled toilet.<br />
Entertainment/events<br />
As a general rule the majority of entertainment and events will<br />
revolve specifically around food and drink. With that in mind here<br />
is a list of some of the things we are planning to do.<br />
Bums Night<br />
Valentines<br />
Easter<br />
Mothers/Fathers Day<br />
Glorious 12th<br />
Goodwood and Gold Cup spectaculars<br />
Halloween<br />
Guy Fawkes<br />
Beaujolais Day<br />
Christmas<br />
New Years Eve<br />
Regular Farmers Markets<br />
Wine Tasting/Appreciation<br />
Tasting Menu Evenings<br />
Cookery Demonstrations<br />
Charity Events<br />
Dining Club Evenings<br />
Cheese Tasting<br />
Pudding Club<br />
Champagne Tasting<br />
Beer Tasting<br />
Fish and Game Days<br />
Meet the producer evenings<br />
Lunch Clubs / Supper Club / Round Table / Lions / Rotary<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Staffing<br />
Staffing Levels<br />
Staffing levels will ultimately be determined by turnover. Given the<br />
size of the kitchen and our initial potential turnover the brigade will<br />
be 5-6 at peak times (including KP’s).<br />
On the floor I would expect 1 waiter/waitress to service a maximum<br />
of 15 guests so normal staffing will be 3-5 with 2 more staff serving<br />
drinks and beverages to bar guests and waiting staff.<br />
Levels would vary throughout the day Monday to Friday, peaking<br />
between 12 and 2pm then again between 7 and 9.30pm, weekends<br />
would run full tilt 12pm - 10pm.<br />
We would cover initially 3 floor staff.<br />
We’d also be looking at reliable provision for maintenance and<br />
cleanliness of the fabric of the building and grounds.<br />
Standards<br />
Standards will be maintained by implementing the training<br />
practices and policies shown below:<br />
• Staff Training Practices<br />
• Customer Service Policy<br />
• Equal Opportunities Policy<br />
• <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Environmental Policy Statement<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Training Practices & Policies<br />
Staff Training Practices<br />
<strong>The</strong>re is a legal obligation to provide information and training for<br />
health and safety to all employees who need it, including our full<br />
time staff, new recruits and part-timers.<br />
Temporary staff, contractors and other visitors should also be given<br />
the information they need to conduct their work in a safe and<br />
healthy way.<br />
Time and effort we spend on training will have many benefits; these<br />
include:<br />
Saving time and money: less cost and time wasted in: - sickness<br />
absence, compensation claims, damage to equipment and premises,<br />
lost working time.<br />
Improving staff morale and feelings of security: this can lead to<br />
improved: - service, commitment, motivation.<br />
What is meant by training?<br />
‘Training’ means giving people the information they need to work<br />
safely and efficiently when they need it, in a form they can<br />
understand.<br />
It does not mean carrying out formal ‘classroom’ sessions or<br />
sending staff on courses and seminars, although we may choose to<br />
supplement basic training by these methods.<br />
Health and safety training can be easy and inexpensive to provide,<br />
particularly if combined with other training.<br />
We are not required to turn all our staff into safety officers; we just<br />
have to ensure they have sufficient knowledge to be able to work in<br />
a safe, healthy and creative way.<br />
Staff undertaking different jobs will have different needs. It is not<br />
necessary to train everyone to the safe level.<br />
For many, a brief induction talk with a simple list of do’s and don’ts<br />
may be sufficient.<br />
Those working in more dangerous areas, for example operating<br />
kitchen equipment or using cleaning chemicals, may require more<br />
detailed information.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Shift Leaders will need a wider range of training. Some staff, such<br />
as our head chef, have been recruited because of their prior training<br />
and experience.<br />
This is taken into account when planning training. <strong>The</strong> Head Chef<br />
would normally only need an initial assessment to check his/her<br />
understanding, along with information on situations relevant to our<br />
particular premises.<br />
When does our training start?<br />
Induction<br />
Health and safety is part of the induction for all staff. It is important<br />
to remember, however, that staff settling into a new job do not ‘take<br />
in’ a lot at this stage. Information is kept short and simple and<br />
reinforced later.<br />
Reinforcement<br />
Regular short sessions of 10 minutes or so are probably the best way<br />
of ensuring information is understood and remembered. Introduce<br />
topics when staff are using new equipment or undertaking new jobs<br />
so they can immediately apply what they are being told.<br />
Manufacturer’s manuals and installation/maintenance details can<br />
be useful sources of information on equipment.<br />
Ongoing<br />
When further training is given will depend on the individual and<br />
their job. We will consider the tasks we want the individual to<br />
perform, assess their abilities, and then think about the information<br />
they will need to work safely. This will be particularly relevant for<br />
changes of menu, work methods, equipment or ingredients used.<br />
Health and Safety training<br />
<strong>The</strong> outline given below divides a suggested training programme<br />
into two: section 1 for all staff and section 2 for managers and<br />
supervisors. In the main, contractors and other visitors should be<br />
made aware of any points which relate to the areas where they will<br />
be working.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
All staff<br />
General introduction<br />
Explain your overall approach and commitment to managing health<br />
and safety, including establishing and maintaining good health and<br />
safety standards. Where applicable, explain the role of safety<br />
representatives and committees. Remind all employees that while<br />
at work they have a legal duty to take reasonable care of the health<br />
and safety of themselves, their colleagues and others with whom<br />
they come in contact and to co-operate with their employer in<br />
complying with health and safety requirements.<br />
Key areas<br />
Slips, trips and falls give rise to a third of all reported accidents in<br />
catering premises. What information can you give to help prevent<br />
this happening in your establishment? Consider floor-cleaning,<br />
procedures to clean up spillages, and appropriate footwear. Contact<br />
with hot surfaces or harmful substances lead to 16% of reported<br />
accidents.<br />
Consider what causes burns and scalds. Cover: the safe use of oven<br />
cloths - keep them dry and in good condition; safety with hot fat<br />
and the safe use of steamers. Many cleaning agents can cause bad<br />
burns, eyes are particularly at risk. What information do you need<br />
to provide?<br />
Being struck by an object accounts for a further 12% of reported<br />
accidents.<br />
Knives are the biggest hazard. Consider their safe use: keep them<br />
sharp and clean and always.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
What other problems do we have?<br />
Be aware of the dangers associated with handling heavy and<br />
awkward loads, including cuts caused by sharp edges. Do staff know<br />
how to lift properly?, more importantly, when not to even try to lift?<br />
Are they aware of available equipment, such as trolleys, and when<br />
to use it? Consider equipment hazards. Again, clear instructions on<br />
what not to do can often prevent serious harm e.g. ‘if the equipment<br />
doesn’t work, switch it off and report it to your supervisor’.<br />
How are other hazards controlled in our premises, for example:<br />
cleaning routines, clear walkways and one-way systems, lifting<br />
equipment, and protective clothing.<br />
Workers, particularly the young, should be made aware of the<br />
dangers of horseplay.<br />
Remind staff of the duty to report accidents (even minor ones) to a<br />
supervisor and procedures for doing this.<br />
Staff should also be asked to report near misses, hazards, health<br />
and safety defects, maintenance requirements and faults.<br />
Knowledge of the 11 core allergens & how they affect our food &<br />
drink is vital. Consider safe working practices as they apply to the<br />
employee’s job, including how to carry out tasks safely. Cover<br />
personal safety in areas such as footwear, protective clothing, dress,<br />
jewellery and hair.<br />
<strong>The</strong> reasons for any instruction need to be explained. If you don’t<br />
do this, employees may develop their own working practices<br />
without appreciating that in so doing, they could be putting<br />
themselves and/or others at risk.<br />
Where applicable, safety representatives should be consulted about<br />
health and safety training.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Managers and supervisors<br />
Managers and supervisors are responsible for the training of staff<br />
under their control and should be aware of the points above. <strong>The</strong>y<br />
are key people who must ensure the business operates to high<br />
health and safety standards. <strong>The</strong>y will need training with updating<br />
where necessary, to ensure that they understand their legal<br />
responsibilities and roles, are implementing good practice and<br />
ensure the following:<br />
Staff<br />
• Staff are properly trained to work safely and are adequately<br />
supervised.<br />
• <strong>The</strong>y act quickly and correctly if they notice any staff creating a<br />
hazard to themselves or others.<br />
• <strong>The</strong>y take particular care with young and inexperienced staff.<br />
Equipment<br />
• Equipment is in safe working order and is being correctly used,<br />
cleaned, maintained and stored.<br />
• Staff are trained in the correct use and cleaning of equipment<br />
before they are allowed to use it.<br />
Products and procedures<br />
Products are being correctly handled and safe procedures followed,<br />
for example:<br />
• lifting and handling; cleaning, including proper isolation of<br />
equipment, safe use of chemicals; and use of protective clothing<br />
and equipment such as gloves and goggles.<br />
Buildings<br />
Cleaning and maintenance procedures are followed as laid down.<br />
Damaged or broken items are not causing a risk.<br />
Hazards are reported and dealt with by a competent person.<br />
In addition, they will need to know about:<br />
• Monitoring health and safety standards eg carrying out safety<br />
inspections<br />
• Accident reporting and compiling the required forms<br />
• Implementing effective accident investigation procedures for<br />
dealing with reported health and safety problems, dealing with<br />
contractors and visitors, dealing with emergency situations,<br />
first-aid and dealing with staff/customer illness<br />
• Hazard identification and risk assessment<br />
Training of supervisors will obviously need to be related to the<br />
spread of responsibilities in our business.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Customer Service Policy<br />
• Provide a service which is efficient, enthusiastic, helpful and<br />
responsive to the needs of <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
• Provide the fullest possible food service at all times, within the<br />
constraints of available resources<br />
• Create a pleasant and productive environment in which to work<br />
• Make available menus and promotional ideas appropriate to our<br />
needs<br />
• Train and develop our staff so that they continue to provide a<br />
quality service<br />
• Use the information gathered from our 'Are we getting it right?'<br />
complaints and suggestions scheme, and user surveys to help us<br />
improve menu choice<br />
• Publicise service standards for key areas of our operations and<br />
publicise our performance against them every six months<br />
• Publicise our range of services, regulations and opening hours,<br />
and keep H & W informed of any changes in these.<br />
We recognise that quality services can only be achieved in<br />
partnership with our staff and customers.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Equal Opportunities Policy<br />
Statement of policy<br />
<strong>The</strong> aim of this policy is to communicate the commitment of the<br />
Directors of <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong>.<br />
It is our policy to provide employment equality to all, irrespective<br />
of:<br />
• Gender, including gender reassignment<br />
• Marital or civil partnership status<br />
• Having or not having dependants<br />
• Religious belief or political opinion<br />
• Race (including colour, nationality, ethnic or national origins,<br />
being an Irish Traveller)<br />
• Disability<br />
• Sexual orientation<br />
• Age<br />
We are opposed to all forms of unlawful and unfair discrimination.<br />
All job applicants, employees and others who work for us will be<br />
treated fairly and will not be discriminated against on any of the<br />
above grounds. Decisions about recruitment and selection,<br />
promotion, training or any other benefit will be made objectively<br />
and without unlawful discrimination.<br />
We recognise that the provision of equal opportunities in the<br />
workplace is not only good management practice; it also makes<br />
sound business sense.<br />
Our equal opportunities policy will help all those who work for us to<br />
develop their full potential and the talents and resources of the<br />
workforce will be utilised fully to maximise the efficiency of the<br />
organisation.<br />
2 Scope of Policy<br />
<strong>The</strong> Equal Opportunities policy applies to all those who work for (or<br />
apply to work for) the organisation, including:<br />
• Job applicants and potential applicants<br />
• Employees<br />
• Contract workers<br />
• Agency workers<br />
• Trainee workers and students on work experience or placements<br />
• Volunteer workers<br />
• Former employees<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
3 Equality commitments<br />
We are committed to:<br />
• Promoting equality of opportunity for all persons<br />
• Promoting a good and harmonious working environment in<br />
which all persons are treated with respect<br />
• Preventing occurrences of unlawful direct discrimination,<br />
indirect discrimination, harassment and victimisation<br />
• Fulfilling all our legal obligations under the equality legislation<br />
and associated codes of practice<br />
• Complying with our own equal opportunities policy and<br />
associated policies<br />
• Taking lawful affirmative or positive action, where appropriate<br />
• Regarding all breaches of equal opportunities policy as<br />
misconduct which could lead to disciplinary proceedings.<br />
This policy is fully supported by senior management<br />
4 Implementation<br />
<strong>The</strong> directors have specific responsibility for the effective<br />
implementation of this policy. Each director, head chef, manager<br />
and supervisor also has responsibilities and we expect all our<br />
employees to abide by the policy and help create the equality<br />
environment which is its objective. In order to implement this<br />
policy, we shall:<br />
• Communicate the policy to employees, job applicants and<br />
relevant others (such as contract or agency workers)<br />
• Incorporate specific and appropriate duties in respect of<br />
implementing the equal opportunities policy into job<br />
descriptions and work objectives of all staff<br />
• Provide equality training and guidance as appropriate, including<br />
training on induction and management courses.<br />
• Ensure that those who are involved in assessing candidates for<br />
recruitment or promotion will be trained in non-discriminatory<br />
selection techniques<br />
• Incorporate equal opportunities notices into general<br />
communications practices (eg, staff newsletters, intranet)<br />
• Obtain commitments from other persons or organisations such<br />
as subcontractors or agencies that they too will comply with the<br />
policy in their dealings with our organisation and our workforce<br />
• Ensure that adequate resources are made available to fulfil the<br />
objectives of the policy<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
5 Monitoring and review<br />
We will establish appropriate information and monitoring systems<br />
to assist the effective implementation of our equal opportunities<br />
policy. <strong>The</strong> effectiveness of our equal opportunities policy will be<br />
reviewed regularly [at least annually] and action taken as necessary.<br />
For example, where monitoring identifies an under-representation<br />
of a particular group or groups, we shall develop an action plan to<br />
address the imbalance<br />
6 Complaints<br />
Employees who believe that they have suffered any form of<br />
discrimination, harassment or victimisation are entitled to raise the<br />
matter through the agreed procedures. A copy of these procedures<br />
is available from Foggy Dessillas. All complaints of discrimination<br />
will be dealt with seriously, promptly and confidentially. In addition<br />
to our internal procedures, employees have the right to pursue<br />
complaints of discrimination to an industrial tribunal or the Fair<br />
Employment Tribunal under the following anti-discrimination<br />
legislation:<br />
• Sex Discrimination Order 1976, as amended<br />
• Disability Discrimination Act 1995, Grievance Procedures<br />
• Race Relations Act 1997, as amended<br />
• Employment Equality (Sexual Orientation) Regulations 2003<br />
• Fair Employment and Treatment 1998, as amended<br />
• Employment Equality (Age) Regulations 2006<br />
• Equal Pay Act 1970, as amended<br />
However, employees wishing to make a complaint to a tribunal will<br />
normally be required to raise their complaint under our internal<br />
grievance procedures first. Every effort will be made to ensure that<br />
employees who make complaints will not be victimised. Any<br />
complaint of victimisation will be dealt with seriously, promptly<br />
and confidentially. Victimisation will result in disciplinary action<br />
and may warrant dismissal.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> Environmental Policy Statement<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> accepts responsibility for the harmful effects its<br />
operations have on both the local and global environment and is<br />
committed to reducing them.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will measure its impact on the environment and set<br />
targets for ongoing improvement.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will comply with all relevant environmental<br />
legislation.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will implement a training program for its staff to<br />
raise awareness of environmental issues and enlist their support in<br />
improving the Company’s performance.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> will encourage the adoption of similar principles by<br />
its suppliers.<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Conclusions<br />
We see <strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> project as a unique opportunity to harness<br />
the individual talents within our family.<br />
Having been involved for so long in running pubs and restaurants it<br />
has become second nature to us, we want to bring a breath of fresh<br />
air to the countryside.<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong> won’t simply be a pub with good ale and great grub,<br />
it’ll also be a beacon and template for the future of formal eating<br />
and drinking.<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Welcome to the Butcher Block<br />
“A re-invention of the traditional pub - A place to eat, drink and relax”<br />
We are proud to share fantastic local produce and feature the best<br />
seasonal ingredients throughout our menu.<br />
Alongside our focus on quality local steak prepared on our custom<br />
Robatta char grill, Oscar’s menu combines a wide selection of British<br />
dishes to share or indulge in.<br />
A place to eat, drink and relax
Finances<br />
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Year 1 Profit & Loss<br />
Higareda Ltd<br />
<strong>Bat</strong> and <strong>Ball</strong><br />
Projected Profit & Loss Account (Ex. Vat)<br />
30 September 2017<br />
Inc Vat @ 20 % 100.00% Budget<br />
Sales<br />
Bar 5077<br />
Mix<br />
40.00% 220,000<br />
Food 7615 60.00% 330,000<br />
Machines 0 0.00% 0<br />
Turnover 12,692 549,999<br />
Gross Profits On Sales<br />
C<br />
Bar 59.00% 129,800<br />
Food 63.00% ` 207,900<br />
Accom 95.00% 0<br />
Functions 100.00% 0<br />
Machines 0<br />
Other Income<br />
Gross Profit 61.40% 337,699<br />
Less Promotional Costs<br />
Live Music 0<br />
Sky Tv 0<br />
Security 0<br />
Pool Table Rent 0<br />
Customers Drinks 0<br />
Booking Commissions 0<br />
Marketing 0<br />
Advertising 1,260 1,260<br />
336,439<br />
Permanent Wages 36.00% 198,000<br />
Directos Salary 0.00% 0 198,000<br />
Staff Training 0<br />
Staff Refreshment 1,980 199,980<br />
Less Expenses<br />
%<br />
Turnover<br />
Rent 5.45% 30,000<br />
Rent Abated 0.00% - 30,000<br />
Service Charge -<br />
Dilapidations Charge -<br />
Fixtures & Fittings Rental - 30,000<br />
Business Rates 11,319<br />
Water Rates 2,100 13,419<br />
Insurance 3,150 46569<br />
Electricity 8,400<br />
Gas 6,300<br />
Heating Fuels 515 15215<br />
136,460<br />
Telephone 1,050<br />
Print,Post & Stationery 1,260<br />
Stocktaking 1,890<br />
Paye Bureau -<br />
Accountancy 5,460<br />
Tax Work -<br />
Legal Fees & Licenses 630 10290<br />
Cleaning Materials 5,460<br />
Cleaners -<br />
Laundry -<br />
Motor Expenses -<br />
Car Lease -<br />
Hire Of Equipment 1,701<br />
Sundry Repairs 7,875<br />
Sundry Renewals 7,875 15,750<br />
Refuse Charges 3,150<br />
Weekly Trade Expenses 2,310 28371<br />
Bank Charges 1,260<br />
Credit Card Charges 3,520<br />
Overdraft Interest -<br />
Brewery Loan Interest 3,538<br />
8318 108,762<br />
Net Profit 27,698<br />
Less F&F Loan Capital Repaid 57,493 44280 12507<br />
Loan Capital Repaid 0 0 0<br />
Less Capital Expenditure 0 12,507<br />
15,191<br />
Less Tax Provision Estimated 0<br />
Distrubutable Surplus 15,191<br />
Personal Drawing 0<br />
Houekeeping 0<br />
Private Cheques 0<br />
0<br />
15,191<br />
Add Opening Bank Balance 0<br />
Projected Closing Bank Balance 15,191<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Year 1 Cash Flow Projections<br />
Higareda Ltd<br />
Monthly Cash Flows<br />
Including Vat<br />
30 September 2017<br />
<strong>Bat</strong> and <strong>Ball</strong><br />
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<br />
Incomes<br />
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<br />
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<br />
Machines 0 0 0 0 0 0 0 0 0 0 0 0 0 Machines<br />
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<br />
Vatable Payments Vatable Payments<br />
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<br />
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<br />
Rent Abated 0 0 0 0 0 0 0 0 0 0 0 0 0 Rent Abated<br />
Service Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Service Charge<br />
Dilapidations Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Dilapidations Charge<br />
Fixtures & Fittings Rental 0 0 0 0 0 0 0 0 0 0 0 0 0 Fixtures & Fittings Rental<br />
Electricity 840 840 840 840 840 840 840 840 840 840 840 840 10,080 Electricity<br />
Gas 630 630 630 630 630 630 630 630 630 630 630 630 7,560 Gas<br />
Heating Fuels 51 51 51 51 51 51 51 51 51 51 51 51 617 Heating Fuels<br />
Telephone 105 105 105 105 105 105 105 105 105 105 105 105 1,260 Telephone<br />
Booking Commissions 0 0 0 0 0 0 0 0 0 0 0 0 0 Booking Commissions<br />
Marketing 0 0 0 0 0 0 0 0 0 0 0 0 0 Marketing<br />
Advertising 126 126 126 126 126 126 126 126 126 126 126 126 1,512 Advertising<br />
Print,Post & Stationery 126 126 126 126 126 126 126 126 126 126 126 126 1,512 Print,Post & Stationery<br />
Stocktaking 189 189 189 189 189 189 189 189 189 189 189 189 2,268 Stocktaking<br />
Paye Bureau 0 0 0 0 0 0 0 0 0 0 0 0 0 Paye Bureau<br />
Accountancy 546 546 546 546 546 546 546 546 546 546 546 546 6,552 Accountancy<br />
Tax Work 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Work<br />
Legal Fees & Licenses 63 63 63 63 63 63 63 63 63 63 63 63 756 Legal Fees & Licenses<br />
Cleaning Materials 546 546 546 546 546 546 546 546 546 546 546 546 6,552 Cleaning Materials<br />
Cleaners 0 0 0 0 0 0 0 0 0 0 0 0 0 Cleaners<br />
Laundry 0 0 0 0 0 0 0 0 0 0 0 0 0 Laundry<br />
Motor Expenses 0 0 0 0 0 0 0 0 0 0 0 0 0 Motor Expenses<br />
Car Lease 0 0 0 0 0 0 0 0 0 0 0 0 0 Car Lease<br />
Credit Card Charges 359 347 359 359 324 359 347 359 347 359 359 347 4,224 Credit Card Charges<br />
Hire Of Equipment 170 170 170 170 170 170 170 170 170 170 170 170 2,041 Hire Of Equipment<br />
Capital Expenditure 0 0 0 0 0 0 0 0 0 0 0 0 0 Capital Expenditure<br />
Sundry Repairs 788 788 788 788 788 788 788 788 788 788 788 788 9,450 Sundry Repairs<br />
Sundry Renewals 788 788 788 788 788 788 788 788 788 788 788 788 9,450 Sundry Renewals<br />
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<br />
Non Vatable Payments Non Vatable Payments<br />
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<br />
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<br />
Water Rates 175 175 175 175 175 175 175 175 175 175 175 175 2,100 Water Rates<br />
Insurance 263 263 263 263 263 263 263 263 263 263 263 263 3,150 Insurance<br />
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<br />
Directos Salary 0 0 0 0 0 0 0 0 0 0 0 0 0 Directos Salary<br />
Staff Training 0 0 0 0 0 0 0 0 0 0 0 0 0 Staff Training<br />
Security 0 0 0 0 0 0 0 0 0 0 0 0 0 Security<br />
Pool Table Rent 0 0 0 0 0 0 0 0 0 0 0 0 0 Pool Table Rent<br />
Live Music 0 0 0 0 0 0 0 0 0 0 0 0 0 Live Music<br />
Sky Tv 0 0 0 0 0 0 0 0 0 0 0 0 0 Sky Tv<br />
Customers Drinks 0 0 0 0 0 0 0 0 0 0 0 0 0 Customers Drinks<br />
Staff Refreshment 168 163 168 168 152 168 163 168 163 168 168 163 1,980 Staff Refreshment<br />
Weekly Trade Expenses 192 192 192 192 192 192 192 192 192 192 192 192 2,310 Weekly Trade Expenses<br />
Refuse Charges 263 263 263 263 263 263 263 263 263 263 263 263 3,150 Refuse Charges<br />
Bank Charges 105 105 105 105 105 105 105 105 105 105 105 105 1,260 Bank Charges<br />
Overdraft Interest 0 0 0 0 0 Overdraft Interest<br />
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<br />
Vat Payment 19,427 18,381 18,631 18,881 75,321 Vat Payment<br />
Personal Drawing 0 0 0 0 0 0 0 0 0 0 0 0 0 Personal Drawing<br />
Houekeeping 0 0 0 0 0 0 0 0 0 0 0 0 0 Houekeeping<br />
Private Cheques 0 0 0 0 0 0 0 0 0 0 0 0 0 Private Cheques<br />
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<br />
0<br />
Tax Current Year 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Current Year<br />
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<br />
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<br />
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<br />
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<br />
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<br />
A place to eat, drink and relax
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Year 3 Profit & Loss<br />
Higareda Ltd<br />
<strong>Bat</strong> and <strong>Ball</strong><br />
Projected Profit & Loss Account (Ex. Vat)<br />
30 September 2019<br />
Inc Vat @ 20 % 100.00% Budget<br />
Sales<br />
Bar 7384<br />
Mix<br />
40.00% 319,983<br />
Food 11076 60.00% 479,975<br />
Machines 0 0.00% 0<br />
Turnover 18,461 799,958<br />
Gross Profits On Sales<br />
C<br />
Bar 59.00% 188,790<br />
Food 63.00% ` 302,384<br />
Accom 95.00% 0<br />
Functions 100.00% 0<br />
Machines 0<br />
Other Income<br />
Gross Profit 61.40% 491,174<br />
Less Promotional Costs<br />
Live Music 0<br />
Sky Tv 0<br />
Security 0<br />
Pool Table Rent 0<br />
Customers Drinks 0<br />
Booking Commissions 0<br />
Marketing 0<br />
Advertising 1,323 1,323<br />
489,851<br />
Permanent Wages 27.50% 219,989<br />
Directos Salary 0.00% 0 219,989<br />
Staff Training 0<br />
Staff Refreshment 2,200 222,188<br />
Less Expenses<br />
%<br />
Turnover<br />
Rent 8.75% 70,000<br />
Rent Abated 0.00% - 70,000<br />
Service Charge -<br />
Dilapidations Charge -<br />
Fixtures & Fittings Rental - 70,000<br />
Business Rates 11,688<br />
Water Rates 22,000 33,688<br />
Insurance 3,300 106988<br />
Electricity 8,820<br />
Gas 6,615<br />
Heating Fuels 540 15975<br />
267,663<br />
Telephone 1,102<br />
Print,Post & Stationery 1,323<br />
Stocktaking 1,985<br />
Paye Bureau -<br />
Accountancy 5,733<br />
Tax Work -<br />
Legal Fees & Licenses 662 10805<br />
Cleaning Materials 5,733<br />
Cleaners -<br />
Laundry -<br />
Motor Expenses -<br />
Car Lease -<br />
Hire Of Equipment 1,786<br />
Sundry Repairs 8,268<br />
Sundry Renewals 8,268 16,536<br />
Refuse Charges 3,300<br />
Weekly Trade Expenses 2,392 29747<br />
Bank Charges 1,323<br />
Credit Card Charges 5,120<br />
Overdraft Interest -<br />
Brewery Loan Interest 3,538<br />
9981 173,496<br />
Net Profit 94,167<br />
Less F&F Loan Capital Repaid 44,280 30322 12507<br />
Loan Capital Repaid 0 0 0<br />
Less Capital Expenditure 0 12,507<br />
81,660<br />
Less Tax Provision Estimated 0<br />
Distrubutable Surplus 81,660<br />
Personal Drawing 0<br />
Houekeeping 0<br />
Private Cheques 0<br />
0<br />
81,660<br />
Add Opening Bank Balance 0<br />
Projected Closing Bank Balance 81,660<br />
A re-invention of the traditional pub
<strong>The</strong> <strong>Bat</strong> & <strong>Ball</strong><br />
Year 3 Cash Flow Projections<br />
Higareda Ltd<br />
Monthly Cash Flows<br />
Including Vat<br />
30 September 2019<br />
<strong>Bat</strong> and <strong>Ball</strong><br />
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<br />
Incomes<br />
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<br />
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<br />
Machines 0 0 0 0 0 0 0 0 0 0 0 0 0 Machines<br />
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<br />
Vatable Payments Vatable Payments<br />
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<br />
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<br />
Rent Abated 0 0 0 0 0 0 0 0 0 0 0 0 0 Rent Abated<br />
Service Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Service Charge<br />
Dilapidations Charge 0 0 0 0 0 0 0 0 0 0 0 0 0 Dilapidations Charge<br />
Fixtures & Fittings Rental 0 0 0 0 0 0 0 0 0 0 0 0 0 Fixtures & Fittings Rental<br />
Electricity 882 882 882 882 882 882 882 882 882 882 882 882 10,584 Electricity<br />
Gas 662 662 662 662 662 662 662 662 662 662 662 662 7,938 Gas<br />
Heating Fuels 54 54 54 54 54 54 54 54 54 54 54 54 648 Heating Fuels<br />
Telephone 110 110 110 110 110 110 110 110 110 110 110 110 1,322 Telephone<br />
Booking Commissions 0 0 0 0 0 0 0 0 0 0 0 0 0 Booking Commissions<br />
Marketing 0 0 0 0 0 0 0 0 0 0 0 0 0 Marketing<br />
Advertising 132 132 132 132 132 132 132 132 132 132 132 132 1,588 Advertising<br />
Print,Post & Stationery 132 132 132 132 132 132 132 132 132 132 132 132 1,588 Print,Post & Stationery<br />
Stocktaking 199 199 199 199 199 199 199 199 199 199 199 199 2,382 Stocktaking<br />
Paye Bureau 0 0 0 0 0 0 0 0 0 0 0 0 0 Paye Bureau<br />
Accountancy 573 573 573 573 573 573 573 573 573 573 573 573 6,880 Accountancy<br />
Tax Work 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Work<br />
Legal Fees & Licenses 66 66 66 66 66 66 66 66 66 66 66 66 794 Legal Fees & Licenses<br />
Cleaning Materials 573 573 573 573 573 573 573 573 573 573 573 573 6,880 Cleaning Materials<br />
Cleaners 0 0 0 0 0 0 0 0 0 0 0 0 0 Cleaners<br />
Laundry 0 0 0 0 0 0 0 0 0 0 0 0 0 Laundry<br />
Motor Expenses 0 0 0 0 0 0 0 0 0 0 0 0 0 Motor Expenses<br />
Car Lease 0 0 0 0 0 0 0 0 0 0 0 0 0 Car Lease<br />
Credit Card Charges 522 505 522 522 471 522 505 522 505 522 522 505 6,144 Credit Card Charges<br />
Hire Of Equipment 179 179 179 179 179 179 179 179 179 179 179 179 2,143 Hire Of Equipment<br />
Capital Expenditure 0 0 0 0 0 0 0 0 0 0 0 0 0 Capital Expenditure<br />
Sundry Repairs 827 827 827 827 827 827 827 827 827 827 827 827 9,922 Sundry Repairs<br />
Sundry Renewals 827 827 827 827 827 827 827 827 827 827 827 827 9,922 Sundry Renewals<br />
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<br />
Non Vatable Payments Non Vatable Payments<br />
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<br />
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<br />
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<br />
Insurance 275 275 275 275 275 275 275 275 275 275 275 275 3,300 Insurance<br />
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<br />
Directos Salary 0 0 0 0 0 0 0 0 0 0 0 0 0 Directos Salary<br />
Staff Training 0 0 0 0 0 0 0 0 0 0 0 0 0 Staff Training<br />
Security 0 0 0 0 0 0 0 0 0 0 0 0 0 Security<br />
Pool Table Rent 0 0 0 0 0 0 0 0 0 0 0 0 0 Pool Table Rent<br />
Live Music 0 0 0 0 0 0 0 0 0 0 0 0 0 Live Music<br />
Sky Tv 0 0 0 0 0 0 0 0 0 0 0 0 0 Sky Tv<br />
Customers Drinks 0 0 0 0 0 0 0 0 0 0 0 0 0 Customers Drinks<br />
Staff Refreshment 187 181 187 187 169 187 181 187 181 187 187 181 2,200 Staff Refreshment<br />
Weekly Trade Expenses 199 199 199 199 199 199 199 199 199 199 199 199 2,392 Weekly Trade Expenses<br />
Refuse Charges 275 275 275 275 275 275 275 275 275 275 275 275 3,300 Refuse Charges<br />
Bank Charges 110 110 110 110 110 110 110 110 110 110 110 110 1,323 Bank Charges<br />
Overdraft Interest 0 0 0 0 0 Overdraft Interest<br />
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<br />
Vat Payment 27,347 26,620 26,983 27,347 108,297 Vat Payment<br />
Personal Drawing 0 0 0 0 0 0 0 0 0 0 0 0 0 Personal Drawing<br />
Houekeeping 0 0 0 0 0 0 0 0 0 0 0 0 0 Houekeeping<br />
Private Cheques 0 0 0 0 0 0 0 0 0 0 0 0 0 Private Cheques<br />
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<br />
0<br />
Tax Current Year 0 0 0 0 0 0 0 0 0 0 0 0 0 Tax Current Year<br />
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<br />
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<br />
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<br />
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<br />
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<br />
A place to eat, drink and relax
<strong>The</strong><br />
<strong>Bat</strong> & <strong>Ball</strong><br />
<strong>Wisborough</strong> <strong>Green</strong><br />
Oscar Higareda<br />
07833 974276<br />
Foggy Dessillas<br />
07831 859561