Omeletking's Business Plan

Name of Firm –Omeletking, Inc.

I. Mission Statement

II. Executive Summary

III. General Company Description

IV. Products and Services

V. Marketing Plan

VI. Operational Plan

VII. Management and Organization

VIII. Personal Financial Statement

IX. Startup Expenses and Capitalization

X. Financial Plan

XI.Appendices

XII. Refining the Plan

Describe the issues or problems to be addressed with grant funds and private donations.

Body, Mind, Soul and Spirit.

BODY and MIND

Many restaurant employees face a range of mental and physical challenges because of work related stress. Many restaurant employees have problems with drugs and alcohol that is used as a means of dealing with this pent up stress. Work related stress can manifest itself in many physical and mental forms. IE: PTSD, Depression, Personality Disorders, and Bi-polar Disorders. Physical Disorders include but are not limited to Heart Disease, Hypertension, Diabetes, Cancer and any stress related disease . Omeletking, Inc. will address a model of the whole human based on mind, body, soul and spirit. We will keep a 24 hour account at a health spa to relieve stress through exercise. We will refer to an accredited counseling network and will follow the ADA act to the letter. Many of our clients will be hired through Ticket To Work-an SSA Program run by Maximus. This program was established to help clients pave their own way to self-sufficiency.

Soul

HNO, Inc. will neither oppose nor endorse any political or religious sect or organization. We want employees to feel they are equal to each other at all times. Every client will be encouraged to pursue a spiritual path but none will be required to do so. We only offer suggestions for a better way of life. We will sponsor Celebrate Recovery Christian 12 step meetings at disclosed locations and all will be welcome at the meetings. We will refer to the appropriate support services for counseling for students and provide info for non-students to receive counseling, if need be. We will have a rotation of self-improvement classes that will include but not limited to: stress management, transactional analysis, anger management, and living skills. These classes will be totally voluntary and free. We want the clients/workers to feel at home and safe at Omeletking.

What are the goals and activities of the proposed project?

The goal of our organization is to provide for the mind, body, soul and spirit of our valued clients/employees. We want to help build their hospitality skills and we feel that, the more we emphasize being nice to each other , the more we will all grow within the organization. We firmly believe in the golden rule of treating others as we want to be treated. we feel that if our employees can develop skill and tools for coping in life and school and the hospitality arena that they will have a better chance at a prosperous and fulfilling life. We want to provide tools for them that they can use when they are with us and in society at large. If we can do this our organization will continue to flourish with no end in sight.

List the steps you will follow to accomplish your objectives(plan of action, anticipated time line, and staff/volunteer roles and responsibilities.

During the first month before opening of the restaurant, HNO, Inc. will hire an experienced General Manager. We will schedule an intensive month of training for all staff and volunteers, invite inside and outside input, develop menu specs for the corporation and for the store for all policies and procedures. We will have standard operating procedures for all aspects of the restaurant including cash handling and accounting procedures, safety and sanitation procedures and certifications and we will install all systems needed {Computerized} POS inventory management.

Job description packets will be issued and total customer quality satisfaction goals will be established and enacted. During the month before opening staff and management will alternate between a focus on education of corporate specs and TQM as well as practice with the STAR method {Steps To Accent Guest Recognition}

These are the values, mission and mandate of HNO. We are here to help.

Omeletking, Inc. was established as a Corporation with students who help students. HNO is an idea whose time has come. We at Omeletking, Inc. believe “That the American dream is alive and well.” We believe that with the proper timing and effort our company will grow and flourish. We will attempt to provide the best and most excellent product on the market today. Hospitality skills are obtainable with a conscious, concerted effort towards excellent customer service and product preparation. We at Omeletking, Inc. will always strive to do our best. In this Business plan we have looked at all the angles and our conclusion is still the same. There is no way we could ever lose in a place as wonderful as OU/Norman. The place to grow and flourish it is at OU/Norman.. This plan is a blessing and effort of love by the founder, CEO/President-Chris Benefield. Chris has wanted this to come about for a long time. Many people have contributed to the birth and ongoing development of this project. We thank those people and grant our uptmost appreciation to them. Our business model is not based on profit motive. We wish to leave a legacy that will live on. Our model of service to the customer will be one of thankfulness for their continued support. We will use the STAR method [STEPS TO ACCENT GUEST RECOGNITION]. This model has been around for a long time. This model allows for us to provide tools for the guests continued satisfaction and comfort. We treat all of our customers like family and no need is to small. With this in mind we will continue to serve now and in years to come. If you have any questions or answers about our project please do not hesitate to call or write. You can call us at 405-889-8444- or mail to P. O. Box 2403^th Norman,OK. 73070-or e-mail-omeletking1@hotmail.com

E-Mail at omeletking1@hotmail.com or visit our website at http//omeletking1.tripod.com/omeletking1/ -Thank you and have a blessed day.

Omeletking, INC.

• State the general and specific nature of the business –

Breakfast and Lunch [emphasis on demonstration cooking.} we will service customerson theOU/Norman campus-catering-on and off site

• State the type of business-foodservice establishment

• State the company's goals and electives.-we want to provide scholarships for employees and excellent service to guests

• Describe your products and/or services

• made to order breakfast and lunch

• State who buys the product/service and who the final users are.

• (students, faculty and guests at the OU/Norman}

• Describe how the product/service is sold to customers

• (walk-in counter service)

• Describe how and where buyers get the product/service

• (at the store).

• Comment on Quality of product/service.

• We will have the highest quality service and products on the market.

• Estimate average price of produce/service.

• Our prices will be in the five to ten dollar range.

History.

• HNO, Inc. was established in 2002.

• We are a non-profit with a goal to help our employees with scholarships to use in HUMAN RELATIONS OR LIBERAL STUDIES/Organizational Leadership. We will provide the highest quality of service and food for the guests. We are a non-profit corporation in good standing in the state of Arkansas.

Offices/Plant

• 705 S.E. 14^th st

• Pryor, OK.

74361- 918-825-7785

• Hours of operation will be :

• Monday thru Friday-5:30 am to 3 pm

6. Management

• Why have you chosen this type of business? For key management personnel, include the following: resumes, personal financial statements, tax returns for the last three years, and personal family budget.

CHRIS D. BENEFIELD

705 S.E. 14^th st.

Pryor, OK.

74361

• OBJECTIVE-To be a positive force in the area of Hospitality Administration.

• Describe prior experience that qualifies management to run this type of business. See resume. 25 years in Hospitality Administration

• State why you feel you can run this business. State how much time management will devote to running the business -24/7

ZOOKS ON THE CORNER-JAN-2004 to present/

• Principal cook-I worked closely with the owners to establish fresh food concepts and increased sales. I developed a specialty sandwich menu and blue plate specials. I was responsible for all menu items IE: gourmet hamburgers-30 varieties, homemade foccacia pizza, and homemade soups. I have at times waited on tables, bussed tables, washed all dishes and cooked all menu items. The restaurant was sold . Food cost was a consistent 30%.

RESIDENT CHEF INC.-1999 to present/ President/CEO-

• I established a company to further culinary arts through the internet and promote residential cooking ideas and concepts.

OMELETKING INC.-2001 TO PRESENT/ President/CEO

• I established this non-profit organization to help small to mid-range hotels upgrade their breakfast from continental to full service in a Sunday brunch type setting. I had a restaurant in Hot Springs, AR. I fulfilled internship requirements with this venue.

JANECO INC.-January 1990 to present/ Sales Executive

• I sell specialty chemicals to a variety of business entities

CLARION HOTEL-FAYETTEVILLE, ARK.-Jan. 1997 TO Jan. 1998-/ Chef Tournant- I worked in all areas of the hotel kitchen. I covered shifts for all stations.

SWENSONS LAKESIDE RESTAURANT-Oct 92 TO Oct 93/

Executive Chef and 10% owner- I was responsible for all aspects of the restaurant operations-Back of the house.

THE BRICK AT BOSTON-OCT 91 TO OCT 92/ Executive Chef-

I was responsible for purchasing, labor cost, food cost, scheduling, monthly special rotation and all accounting for restaurant operations

THE FRENCH HEN-OCT 90 TO OCT 91-/ Line Cook-

I was responsible for all pantry items, dessert items, broiler production and prep.

HOLIDAY INN EAST- MAY 89 TO JAN 90/ Executive Chef

I was responsible for food cost, payroll, labor cost, production, ordering, budgeting, and all aspects of the kitchen and restaurant ops. We ran 1.5 million a year in sales. This property was managed by Winegardner and Hammons.

PALERMOS FINE DINING- OCT 88 TO MAY 89

Executive Chef-I was responsible for all aspects of ops [BOH] at this 2 million dollar a year property.

THE HARVARD CLUB- OCT 87 TO OCT 88

Executive Chef- I was responsible for all food ops, all banquet ops and all restaurant ops, as well as cater outs. We had sales of 2 million a year.

MARRIOTT HOTELS- OCT 86 TO OCT 87

Gourmet Specialty Chef-I ran the specialty restaurant 6 nights a week. We had anexcellent specialty menu based on inter-continental cuisine.

SHERATON KENSINGTON HOTEL-Oct 83-Oct 86/

Tournant cook and Apprentice Chef- I worked in every area of the hotel and opened it from the ground up. This was an invaluable learning experience/

REFERENCES FURNISHED UPON REQUEST:

EDUCATION: SALLISAW HIGH SCHOOL SALLISAW, OK. Who’s Who, Honor Roll, Sallisaw’s Talented Program, Football, Track, Wrestling/ G.E.D-1998/ I was one of the top 50 scores in the state of Ark. for the year/

HOT SPRINGS VOCATIONAL TRAINING INSTITUTE/

Certified Accounts Clerk And Certified in Marketing And Sales/ Graduated May 1999/

Garland County Community College/GRADUATED-MAY-2002/

Associate of Liberal Studies with an emphasis on Hospitality/ Certified Safety and Sanitation Manager through Serv-Safe/ Certified Food and Beverage Manager [ARA]/ Certified Hospitality Manager [ARA]/ Certified Food Preparation Specialist {CIA]/

 CERTIFIED EXECUTIVE CHEF [ACF] PENDING/ I have met all the requirements to certify as an Executive Chef-CEC/. I will test soon.

I am currently at University of Oklahoma. I recieved a Bachelors degree in Liberal Studies/Organizational Leadership. I am currently a graduate student in Human Relations and I am pursuing a Masters Degree in this subject.

COMMUNITY EFFORTS/

I am developing a non-profit restaurant concept to help benefit the community. I want to provide scholarship money for disadvantaged people to go to school and work. Donations are accepted at P.O. Box 2403-Norman,Ok.-73070 I am asking anyone with at least one dollar to me me with my mission. Thank you and God Bless.

HOBBIES/ I enjoy golf, reading, church, bowling, exercise, movies, music, and many other activities.

INTERNET/ I have developed a network of sites on the Web. Many of these sites are geared toward Culinary Arts. I enjoy being a webmaster.

GENERAL/ SALARY: 25K TO 45 K AND UP PLUS BENEFITS -HEALTH: EXCELLENT -MARITAL: SINGLE/ POSITIONS: EXECUTIVE CHEF, SOUS CHEF, KITCHEN MANAGER, CHEF’S APPRENTICE, TOURNANT, LINE COOK, CHEF DEPARTIE, OWNER, FIVE-STAR SPECIALTY COOK,SAUCIER, GARDE MANGE, PASTRIES, BANQUETS

Discuss local contacts who may assist you in your business. I have the will and the knowledge for this project. I have a network of support and help from the business community. I will devote all the time needed for this project to become successful.

7. Financial

a. Sources and Uses

Describe the project to be financed. The project to be financed will be at the University of Oklahoma Couch Cafeteria. The project will be established to allow client/workers to have a good job and to earn money for school at University of Oklahoma.We also want to provide Hospitality training for client /workers.

State where the money to pay for the project will come from (sources) and show in detail how it will be used (uses). The most common uses are equipment, leasehold improvements, inventory and working capital. CEO/President will provide $10,000.

b. Statements - Historical and Projected

If business is an existing one, include business tax returns and financial statements for the last 3 years. Business is dormant.

Financial statements should include:

Balance Sheet

Income Statement

Accounts Receivable and Aging

Accounts payable and Aging

Debt Schedule

Reconciliation of Net Worth

For both existing and new business, project the following financial statements for the next three years (monthly for first year, annual for second and third):

Operating (or Income) Statement with explanation (sales, expenses, profit)

Balance Sheet

Reconciliation of Net Worth

Cash Flow with explanation