The Bat & Ball_Business Plan

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

Aspirations & Ambitions
Introduction
The Bat & Ball
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 Bat & Ball
The Site
Location
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.
There is also a good selection of local produce – notably organic veal &
beef, free-range pork, ducks & Twineham Grange cheese.
5. Horsham, Gatwick, Brighton and Hove City, Worthing, Chichester,
Billingshurst, Guildford and Hayward’s Heath are all within 50 minutes’
drive.
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

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
The Bat & Ball
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 Richard Onslow
(Cranleigh)
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
How They Position Themselves Online
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.
The Richard Onslow (Cranleigh)
Sitting right on the High Street in Cranleigh, The Richard Onslow is a busy
pub with great food, 10 beautiful bedrooms and is conveniently located
near to Guildford. We have worked hard to retain the period features in
this historic building and we hope that our modern and unfussy approach
to decor, service and food will give you the perfect place to celebrate, spend
time with friends or simply unwind with a coffee.
We kick things off at 7am and 7.30am at weekends and will welcome you
in for piping hot drinks from our professional barista coffee machine and
the team are always on hand to make sure you start the day on the right
track.
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 destinationdining
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

The Bat & Ball
Target Markets
Overview
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

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
The Bat & Ball
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 visitequally
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.
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

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.
The Bat & Ball
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 antidiscrimination
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
Year 1 Profit & Loss
Higareda Ltd
The Bat & Ball
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 Higareda
contact@cherrytreecopthorne.co.uk
07833 974276
Foggy Dessillas
m12fog@aol.com
07831 859561