2.  Two story Gastro Pub with focus on local sustainable cuisine and beers  1 st Floor is a bar and lounge with stage for live music  2 nd Floor is the restaurant with an open kitchen  The Warehouse Club will be located in Montpelier in the warehouse building (58 State St Montpelier, VT 05602) behind Julio’s Concept Paper

6.  Target Market People over the age of 21 Business people from the two banks, post office, theater, and other local business on State St, that use the same parking lot as my establishment  Analysis of Market: People are looking for local and sustainable food and beers People want beer paring dinners as well as wine Largest and only “Gastro Pub” in town A lot of parking Marketing Program

7.  Appetizers:  Local VT Pork Split Pea soup, with Crispy Trotter and Ham Hock  Local VT Charcuterie  Assorted Local New England Cheese’s  Entrée:  Local VT Crispy Pork Belly, 4 cheese mac-n-cheese, braised cabbage and kale  Local VT Pork Chops, Southwest Béarnaise, Au Gratin Potatoes, Sautéed kale  Misty Knoll Chicken Breast, potato roesti, pickled root vegetables, herb lemon caper brown butter sauce  Entrée cont:  Winter squash strudel, sweet potato puree and sautéed broccoli rabe  Braised Ommegang Abbey Ale Short Rib, creamy herb polenta, brussel sprouts, Abbey sauce  Dessert:  Chocolate-Grand Marnier Tart, Raspberry Sorbet  Ommegang Abbey Ale Pot de Crème, S`more Cheesecake, “Hot Cocoa” Ice Cream  Seasonal Fruit Cobbler, Vanilla Ice Cream The Warehouse Club Menu

8. AppetizersNumber Sold Split Pea Soup28 VT Charcuterie33 Assorted Cheese Plate35 EntreesNumber Sold Pork Belly18 Pork Chops17 MK Chicken16 Winter Squash Strudel18 Short Ribs27 DessertsNumber Sold Chocolate Tart35 Campfire Dessert32 Cobbler29

10. NamePlate Cost Appetizers Split Pea Soup $ 1.54 VT Charcuterie $ 3.28 Assorted Cheese Plate $ 1.94 Entrées Pork Belly $ 4.79 Pork Chops $ 4.43 MK Chicken $ 2.83 Winter Squash Strudel $ 2.78 Short Ribs $ 5.76 Desserts Chocolate Tart $ 2.16 Campfire Dessert $ 2.14 Cobbler $ 1.75 BeveragesOmmegang Abbey Ale $ 1.37 Allagash Confluence $ 1.48 Magic Hat Encore $ 1.31 Pinot Noir $ 1.22 Pinot Grigio $ 1.11  The really important numbers… FC%: 27% BC%: 22.8% CM$ averages: ○ Appetizers: $6.41 ○ Entrée: $12.2 ○ Dessert: $4.32 Complete Project Workbook

11.  Salary:  3 Salary Employees Myself, General Manager, and Sous Chef. $11,250/month ○ 12.4%  Hourly paid wages and staffing days: Slow: $407 Average: $471 Busy: $614  $15,027/month 16.6% MondayTuesdayWednesdayThursdayFridaySaturdaySunday Shift TypeSlow Average Busy Average Title Owner xxxxx Sous Chefxx xxx Manager xxxxx Cook 1xx xxx Cook 2 xx xxx Prep 1/ Cook3x xx Dish 1x xxxx Dish 2 xxxxx Waitperson 1x xxxx Waitperson 2x x xxx Waitperson 3xx xxx Waitperson 4 xx xxx Waitperson 5 x xxxx Busser xxxxx Host xxxxx Bartender 1x xxxx Bartender 2 xxxxx

12.  Prime Cost: $55,263 or 61%  The Industry Averages: COGS (food & beverage) = 28 -32% Labor cost = 25-35% Prime Costs Full Service 60-65% Occupancy Cost Ratio Full Service 15%-20% Controllable Low = 10% Total COGS $ 23,30925.7% Total Labor $ 31,95435.3% Total Controllable $ 10,60111.7% Total Occupancy $ 14,37515.9% Net Income$10,366 11.4%

13. As Planned? What we learned? Expectations? Changes? Questions for Me?