Business Plan: The Drop, LLC.

Prepared By: Mickinzie Lopez

Seattle, WA
(206) 370-2371
info@thedrop.org

the drop.

CONTENTS
1. Executive Summary .....................................................................................................3
2. Company Description ..................................................................................................3
2.1 Mission.....................................................................................................................3
2.2 Philosophy................................................................................................................3
2.3 Profit and Growth ....................................................................................................3
3. Products and Service ...................................................................................................5
3.1 Sample Menu ......................................................................................... Appendix A
3.2 Standardized Recipe............................................................................... Appendix B
3.3 Website Design ...................................................................................... Appendix C
3.4 Mobile Website View ............................................................................ Appendix D
4. Operational Plan ..........................................................................................................6
4.1 Design/Layout ........................................................................................ Appendix E
4.2 Equipment List ........................................................................................Appendix F
4.3 Equipment Specification ........................................................................ Appendix G
4.4 Initial Food Order .................................................................................. Appendix H
4.5 Start-Up Budget ...................................................................................... Appendix I
Appendices .................................................................................................................... 9-20

1. EXECUTIVE SUMMARY
The Drop, LLC. is a commissary kitchen that prepares and delivers whole-foods
sports nutrition items to individuals and companies via an online-subscription
service. We aim to provide athletes with a supply of fresh, organic foods to fuel
their training by featuring a an original line of portable, nutrient-dense products
delivered to their door on a weekly basis.
2. COMPANY DESCRIPTION
Title of Business: The Drop, LLC.
2.1 MISSION
To provide endurance athletes with the nutrients to fuel their workouts and
nourish their bodies through convenient, fresh, organic, whole foods.
2.2 PHILOSOPHY
Let food be thy fuel.
The Drop believes that high-quality, nutrient-dense whole foods have the power
to restore health, enhance recovery, and provide the highest premium fuel for
athletic endeavors. We believe that energy doesnt need to come in the form of
processed gels and powders, but that the best fuel comes from whole foods.
However, we understand that a commitment to wellness requires time, planning,
and preparation, so at The Drop, we take care of that for our athletes. We make
sure our products are 100% organic, made from real foods, and taste delicious.
The Drop, LLC. chooses fresh, organic produce and organic, humanely-treated,
grass-fed animal products. Our board-certified sports dietitians work with our
chefs to create foods that provide the energy and nutrients our athletes need with
the tastes they crave. We are committed to providing athletes with natures purest
fuel sources in the most natural form possible, delivered each week so that our
customers can train hard and eat well.
2.3 PROFIT AND GROWTH
The Drop, LLC. is born out of the knowledge of and personal experiences relating
to the demands of intense, time-consuming athletic training. Personal experience
and a thorough market analysis has revealed a need in the athletic community for
a resource that can assist athletes who have goals of consuming a natural, whole
foods diet, yet lack the time to implement the cooking. Our unique understanding
about the lifestyle and dietary needs of athletes allows us to create a business
model that aligns with the current market trends and targets the needs of a large,
specific population niche.

The competitive landscape of the sports nutrition industry has grown immensely
in recent years due to a surge in consumer education and increase in mainstream
supplement users. Similarly, the public interest in consuming healthy alternatives
to traditional processed items has also improved immensely, leading to increased
sales in organic, whole-foods based products. As such, these parallel growth
trends offer a major growth opportunity for companies to expand offerings that
include natural, organic, vegetarian, and vegan-friendly indredients. As a
company offering such items, The Drop, LLC. has a competitive advantage over
traditional sport supplement companies.
Furthermore, the rise of new delivery formats has increased accessibility of
products to athletes and non-athletes alike. By constructing an online ordering
model for The Drop, LLC., we have ensured optimal time-saving benefits to our
customers and provided a competitive advantage against companies that require
customers to purchase their products at specific brick-and-mortar establishments.
The Drop, LLC. plans to begin its business in Seattle, WA, targeting athletic
populations and teams throughout the local area.The small business model will
allow for advantages in sourcing quality ingredients from local farmersa
business characteristic of value in the Seattle region. Aligning the business
practice with the societal norms of the region ensures consumer satisfaction and
again, provides a competitive advantage against large-scale widely-sourced, nonorganic sports nutrition companies.
Finally, the team will operate out of a small, commercially-equipped kitchen and
deliver orders one day each week. Fresh ingredients will be purchased weekly,
and dry ingredients bi-weekly, or as needed. Weekly ordering deadlines allow for
purchasing precision and will limit the amount of waste produced in the kitchen
and the budget.
In the future, The Drop, LLC. hopes to expand the menu to include pre-workout
and post-workout meals for athletes. Currently, the company focuses on intraworkout supplementation, as well as snacks before and after training, for
endurance and ultra-endurance athletes. The production of meals will address
additional needs for added nutritional support throughout training. The Drop,
LLC. also hopes to expand the product line to include items for strength-training
athletes by including more protein-based options, as well as options that align
with the meal plans of typical strength athletes.

3. PRODUCTS AND SERVICE

Size of Business: The Drop, LLC. is an online-based ordering platform for foods
created in a small, commercial kitchen, 28 x 20.
Staff: The staff at The Drop, LLC. will include a board-certified sports dietitian, a
chef, an accountant, and a contracted web site developer and delivery driver.
Hours of Operation: The website will run 24/7, and will accept orders each week
until 12pm on Tuesday. The chef will purchase ingredients and prepare the orders
Tuesday, Wednesday, and Thursday. Deliveries will be made on Fridays.
Style of Service: The Drop, LLC. is an online-based weekly ordering platform for
fresh sports nutrition foods prepared by a chef in a small, commercial kitchen in
Seattle. The kitchen will be considered a commissary-style food service system
and will provide goods to the local public population. The orders will be delivered
to local participants with no commitment required.
Items for Sale: The menu is composed of 6 categories: (1) Two-Bite Pies, (2)
Rice Cakes, (3) Mini Pancakes & Waffles, (4) Baked Eggs, (5) Cakes & Cookies,
and (6) Truffles.
Each menu item has been approved by a board-certified sports dietitian and a
professional chef, and has been taste-tested approved by a team of elite cyclists
(to ensure customer satisfaction). The menu at The Drop, LLC. will feature
simple, easily-digestible whole-foods products that can be consumed during
intense endurance workouts. Most of the items will be carbohydrate-, electrolyte-,
and nutrient-dense in order to provide the consumer with the optimal fuel to
sustain exercise. All of the items will be hand-held size and wrapped in foil paper
to ensure portability and ease of opening for consumption during training. The
products aim to be mess-free and most can be consumed within in 2-3 bites.
Orders will be placed in quantities of 12 units per box, priced at $18, and can be
mixed and matched according to customer preference. Gluten free, vegan,
vegetarian, and dairy-free options are available and will be highlighted on the
menu.
*See Appendix A for a Sample Menu.
*See Appendix B for a Standardized Recipe of our Blueberry Rice Cakes,
expected to be a top-selling item.
Type of Menu: The website will be the primary menu source. Set up as a
marketplace purchasing site, it will allow customers to browse options by
category, incredient, and dietary restriction. The homepage will display the 6
categories of products as buttons. When clicked, the buttons will open a page
displaying all of the food items in that category. Customers can order directly
from the website using PayPal for safe, reliable transactioning.

*See Appendix C for a sample of the Website Design.

*See Appendix D for a sample of the website using a Smart Phone View.
Website Design: The website will be clean, organized, and sporty. The website
will be easy to use and will feature the companys logo, the sweat drop. Each
menu item will have a photo to increase visual appeal. The design will be genderneutral and will feature various photos of endurance athletes, supplemented with
photos of whole foods. Customers will have the option of signing up for a
personal account, and will be able to view order history.
Kitchen Dcor and Furnishings: The Drops kitchen will be furnished with
stainless steel appliances and countertops and will include ample space for food
preparation. Windows against two of the walls allow for a flood of natural light.
Large work spaces and a well-lit atmosphere will allow for an organized, pleasant
work experience. Extra room has been calculated for the possibility of future
expansion and the possibility to purchase more equipment and appliances if
needed.
5. OPERATION PLAN
Facility Location: 5600 Rainier Ave S, Bldg 2A, Seattle, WA 98107
The Drop, LLC. plans to move into a small rental space available in Seattle, WA.
The location has been newly remodeled and is currently set up for restaurant or
retail use near other small businesses. The location features an open floor plan,
restroom, and back storage area.
Rent: $14 / sq. ft. / Year
Size: 1,396 sq. ft.
Property Type: Retail
Property Sub-Type: Restaurant
Lease Term: 60 months
No. Parking Spaces: 1
Pct. Procurement Fee: 2.00%
The choice to move into a building of this size allows adequate room for kitchen
space, as well as the option to expand marketing efforts in the future by hosting
local tasting events, team dinners, nutrition education, etc. The additional room
also allows for the potential of kitchen expansion, as the business grows. The
storage area allows for additional storage racks of packaging supplies and
materials, outside of the general kitchen supply storage.
The Drop, LLC. expects that a 560 sq. ft. kitchen will suffice for the current needs
of the business. The design of the kitchen allows maximal work space,
appropriate counter room for appliances, and implements a logical flow of work
processes. For example, a small bathroom and handwashing sink are located near

the entrance of the kitchen. The rest of the kitchen is arranged in a U-shaped
format, with the refrigerator placed at the beginning of the supply linefurthest
from the oven to maximize temperature control. Dry goods are stored on shelves
next to the refrigerator so that all ingredients are within similar reach. The
produce washing sinks near the food have ample counter space on both sides to
place pre-and post-washed commodities. Following the sinks is plenty more
counter space, where food prep may begin. At the far end of the kitchen is the
oven. Following the counters along the wall, next are the dishwashing sinks,
dishwasher, and cleaning supply rack.
*See Appendix E for 2D and 3D floorplan Design/Layout of the kitchen.
In addition to remodelling the kitchen space in the above location, The Drop,
LLC. will benefit from the purchase of a few pieces of new equipment.
*See Appendix F for a detailed Equipment List.
*See Appendix G for Equipment Specifications of the Hobart All-Purpose
Mixer, a key kitchen appliance for the operations of The Drop, LLC.
Inventory Control: Because food will be purchased on a weekly basis, as needed
by the orders, inventory will be managed simply. Perishable items will be
purchased as needed and used immediately. Waste from perishable items will be
minimal, due to standarization of all recipes. Non-perishable pantry goods will be
purchased bi-weekly using a min-max method. All food will be used according to
first-in, first-out (FIFO) principles.
Suppliers: The Drop, LCC. will source fresh produce and meat from local
sources when possible.
The majority of meat purchasing will occur at Bobs Quality Meatsa butcher
who features grass-fed, hormone-free, sustainable farmed animals. Additionally,
Bobs Quality Meats is located across the street from The Drops desired location,
increasing accessibility and decreasing transportation costs. Organic Prairies also
offers meat products, sold in bulk to restaurants and individuals. Organic Prairie
meats are available via ordering or in certain stores, such as Whole Foods.
Produce purchasing will occur at local farmers markets and produce stands in
order to guarantee freshness and the ability to select our own items. Nonperishable food items may be purchased in bulk from WinCo Foods.
Initial Food List Order: The initial food order will consist primarily of the most
frequently used dry goods and seasonings. This list was determined by analyzing
the current menu to identify non-perishable ingredients that can be used in
multiple items. These groceries can be stored easily with low risk of spoilage, and
can therefore also be purchased in larger quantitities. Each week, after the
ordering window has closed, the chef will be able to determine exactly how much
of each ingredient will be needed for the weeks orders. At this point, the chef can
purchase all fresh produce, meat and dairy, and remaining dry goods as needed.

None of the ingredients require specialty ordering, and should therefore be easily
accessible on a regular basis.
*See Appendix H for an Initial Food List Order. Asteriks (*) mark ingredients
that will be purchased as needed to maintain freshness and inventory control.
Estimated Costs for 2 Menu Items:
Blueberry & Chocolate Coconut
Ingredients
Sticky rice, uncooked
Coarse salt
Coconut milk, canned
Raw sugar
Lemon
Chocolate Chips, semi-sweet
Blueberries, fresh

Rice Cakes
Amount
Price
3 cups
$1.50
1 1/2 tsp
$0.04
3/4 cup
$0.75
1/4 cup
$0.07
1 whole
$1.00
6 oz
$0.78
1 pint
$3.00
$7.14

Basic Baked Eggs

Ingredients
Eggs
Bacon, cooked

Amount
12 whole
1/4 cup

Parmesan cheese, grated

Salt and pepper

1/2 cup
to taste

Price
$3.00
$1.50
$3.00
$7.50

Comments
based on pricing of a 50lb bag
based on pricing of 7oz bottle
based on pricing of avg. can
based on pricing of 5lb bag
based on pricing of 10lb box
based on pricing of 25lb bag
based on avg. price of carton
per batch

Comments
based on 5 dozen carton
based on a 42 oz order
based on a case of 12-4oz
containers
per batch

Start-Up Budget:
Rent
At $14/SF/Year, the monthly rental expense will be $1,628.66. Average rates of
$72/sq. ft. construction pricing estimate the kitchen re-modeling to cost about
$26,550. Using local average construction rates, at $19/sq. ft. construction cost,
the total cost to remodel the kitchen to fit the needs of The Drop, LLC. is
estimated at $10,640.
28 x 20 = 560 sq. ft. kitchen
$19/sq. ft. construction cost: $19 x 560 sq. ft. = $10,640

*See Appendix I for Start-up Budget.

APPENDICES

Appendix ASAMPLE MENU

the drop.

Two-Bite Pies

Baked Eggs

gluten-free or regular dough

Basic
Mushroom and Swiss
Potato and Leek
Spinach and Zucchini

Beef & Sweet Potato

Black Bean and Peanut Mol
Golden Beet and Chicken Pot Pie
Strawberries and Cream
Apple Pie

Cakes & Cookies

Spinach and Red Pepper Polenta

Rice Cakes
Blueberry and Chocolate Coconut

Mushroom and Thyme Bread Cake

Raspberry and Mint

Spiced Beef and Onion
Masala Chicken
Red Lentil Rice
Cinnamon Apple

French Toast Cakes

Chocolate Cake
Snickerdoodle Cookie
Chocolate Chip Cookie
Peanut Butter Granola Cookie

Pancakes & Waffles

Truffles raw, vegan

Carrot Waffles
Banana Waffles
Sweet Potato Cakes

Sunflower and Pumpkin Seed

Coconut Orange
Fudgey Chocolate Brownie
Carrot Cake
Almond Date

Vegetarian

Gluten-Free

10

Appendix BSTANDARDIZED RECIPE

BLUEBERRY & CHOCOLATE COCONUT RICE CAKES

Yield 15 portions

Portion 1 square Total Cooking Time 25 minutes

Ingredient

Amount

Procedure

Sticky rice, uncooked

3 cups

Water

4 cups

Combine rice, water, and a dash of salt in a rice

cooker and let cook.

Coarse salt

1 tsp

Coconut milk, canned

cup

Raw sugar

cup

Lemon juice, fresh

3 Tbsp

Chocolate Chips,
semisweet

6 oz

Blueberries, fresh

1 pint

When the rice is finished cooking, transfer it to

a large bowl and add coconut milk. Begin
seasoning the rice with the sugar. Squeeze
in the lemon juice gradually. Stir the rice
mixture throughly and add remaining salt.
Once the rice mixture has mostly cooled, spread
half of the mixture into a 9 x 12 baking
pan and press flat with a rice paddle. Then
sprinkle the chocolate chips and berries
evenly atop the rice. Gently press the
remaining rice onto the berries and
chocolate to create the second layer.
Let sit for a few minutes, then cut int osquares
and wrap.

Per Serving Energy 249 cal, Fat 6 g, Sodium 194 mg, Carbs 45 g, Fiber 2 g, Protein 4 g, Water 65%

11

Appendix CWEBSITE DESIGN

12

Appendix DWEBSITE MOBILE VIEW

13

Appendix ELAYOUT/DESIGN

14

Appendix FEQUIPMENT LIST

Make
Kitchen Appliances
Belgian Waffle Maker, 1000W
Electric Mixer
Food Processor, 4 qt
Rice Cooker, 40 cup
Subtotal

Model & Specs

Units

Unit Price

Total

Waring
Hobart
Hobart
Panasonic

Pro WMK250SQ, 4-slice

Legacy HL120
FP41, singe speed, bowl
SR-GA721

1
1
1
1

$59.99
$4,777.85
$2,343.88
$199.00

$59.99
$4,777.85
$2,343.88
$199.00
$7,380.72

Supera
Tomlinson
Update
International
Supera
Supera
Supera

BPN-25, aluminum
1020449, steel

6
1

$3.39
$68.69

$20.34
$68.69

MPA-24, aluminum

$14.99

$29.98

ASP-2, aluminum
SUP-450
SAP-14, stainless steel

1
1
1

$5.79
$21.09
$44.69

$5.79
$21.09
$44.69
$190.58

Equipment
2-compartment sink, 63"
3-compartment sink, 72"
4-Shelf panel cart, 48"
Dishwasher rack, open
Dishwasher, 35 rack/hr
Economy work table, 72"x24"
Gas Range w/Oven, 36"

Eagle
Eagle
Focus Foodservice
Vollrath
Fagor
Advance Tabco
Vulcan-Hart

1
1
1
2
1
2
1

$740.00
$677.00
$326.99
$14.69
$2,993.00
$157.99
$1,665.00

$740.00
$677.00
$326.99
$29.38
$2,993.00
$315.98
$1,665.00

Hand sink

Advance Tabco

$74.49

$74.49

Refrigerator, 40"
Subtotal

TRUE

412-16-2-24L
B6C-18
FEMK 184869CH
TR1 - Traex Rack Master
AD-64CW, undercounter
TT-246-X
V36-1
7-PS-106, mirror
highlight
TSD-33G-LD, glass door

$3,341.53

$3,341.53
$10,163.37

Browne-Foodservice

R23, stainless steel

$3.49

$3.49

Commercial Cookware
Baking Sheet, 9-1/2" x 13"
Griddle, 2 burner
Muffin Pan, 24 cup
Saucepan, 1-1/2 qt
Saucepan, 4-1/2 qt
Saute pan w/ cover, 14"
Subtotal

Kitchen Utensils
Colander, 3 qt

15

Cookie scoop, 1 oz
Cutting board, 18" x 12"
Cutting board, 30" x 18"
Knife, Chef's, 8"
Knife, Paring, 3-1/2"
Ladle, 2 oz
Measuring cups, set of 4
Measuring spoons, set of 4
Mixing bowl, 2 qt
Mixing bowl, 3/4 qt
Mixing bowl, 4 qt
Mixing bowl, 8 qt
Mixing spoons, 12"
Rolling pin, 10"
Spatula, 10"
Spatula, 14"
Subtotal
Safety Equipment
First Aid Kit
Meat thermometer, 180 F
Oven mitt, 17"
Timer, digital, 19 hr
Subtotal

Browne-Foodservice
Supera
Royal Industries
Wusthof
Wusthof
Update
International
Update
International
Supera
American Metalcraft
Supera
Update
International
Supera
Royal Industries
Browne-Foodservice
Supera
Supera

573340, stainless steel

CBP-1812, plastic
ROY CB 1830, plastic
4575-720
4040-709
LOP-20SH, stainless
steel

1
3
2
2
2

$4.49
$6.49
$25.79
$108.25
$61.59

$4.49
$19.47
$51.58
$216.50
$123.18

$0.86

$0.86

MEA-CUP, stainless steel

$2.23

$4.46

MEAS, stainless steel

SSB200, stainless steel
MBWL-3, stainless steel

2
1
1

$0.49
$1.90
$0.59

$0.98
$1.90
$0.59

MB-400, stainless steel

$1.84

$1.84

MBWL-32, stainless steel

ROY WMS 12, wood
744247, wood
SPAR-10, rubber
SPAR-14, rubber

1
3
1
2
4

$2.69
$1.19
$6.09
$0.69
$0.89

$2.69
$3.57
$6.09
$1.38
$3.56
$446.63

Espresso Supply
Supera
Supera
Supera

3400
THRML-55
MITSI-17, silicone coated
TIMD-19

1
1
4
2

$39.89
$2.09
$1.29
$3.69

$39.89
$2.09
$5.16
$7.38
$54.52

Kitchen Appliances
Commercial Cookware
Kitchen Equipment
Kitchen Utensils
Safety Equipment
Total Equipment & Cookware Expenses

$7,380.72
$190.58
$10,163.37
$446.63
$54.52
$18,235.82

16

Appendix GEQUIPMENT SPECIFICATION

Hobart Legacy HL120 12 Qt Mixer with Accessories - 120V

Price: $4,777.85
Model: HL120 12-Quart All-Purpose Mixer
Standard Features:

Includes: 12 qt. bowl, beater, and wire whip

3-speed hp motor; gear driven transmission

Speed may be changed while in operation

15 minute timer with automatic time recall

Ergonomic swing-out bowl

Large, easy to reach controls

#12 attachment hub

120V single phase electrical

UL and NSF listed

Item: 425HL1201ST
Warranty: 1-year parts, labor, and
mileage

The Hobart Legacy HL120 All-Purpose Mixer blends durability with ease of use, and
fulfills all of the necessary requirements for The Drop, LLC. The majority of our recipes
require a mixer, so the choice to invest in a quality piece of equipment ensures product
quality and a sound use of funds. Considerations in choosing a mixer included:

Mixer Sizea 12-qt. bowl best serves the needs of our expected production rates and
allows the mixer to sit on a countertop, as opposed to occupying floor space. 5-20 qt.
bowls typically meet the needs of most small restaurants. This mixer will allow the
chef to mix up to 5lbs of pie dough or 12 lbs. cake batter at a time, which is perfect
for our business size.
Mixer Speed3 mixer speeds allows more control over the consistency of the
finished product. The ability to change speeds during mixing enhances user control.
Usagea heavy duty mixer allows frequent usage of the machine, without overtaxing
its mechanical capacity.
Accessoriesthe Hobart line offers an extensive list of accessories to expand the
functions of the mixer and allow usage customization. The mixer can be used for our
egg muffins, cookies, cakes, batters, and any assortment of future recipe
developments.
SmartTimerimproves recipe reliability and repeatability, essential for commercial
food production.

Overall, a commercial heavy-duty mixer on the small side fits the needs of our kitchen
and guarantees a quality life span and production of finished goods.

17

Appendix HINITIAL FOOD ORDER

Initial Food Order
Dry Goods
Almonds
Baking powder
Beans, black, dry
Bread, gluten-free
Bread, white
Celery salt
Chili powder, Ancho
Chocolate chips, semi-sweet
Cinnamon
Cocoa powder, unsweetened
Coconut oil
Coconut, shredded,
unsweetened
Cream of tartar
Curry powder, mild
Flour, all-purpose
Flour, brown rice
Garlic salt
Ginger, crystallized
Honey
Juice, apple
Lentils, red, dry
Maple Syrup
Molasses
Nutmeg
Old Bay Seasoning
Paprika, sweet
Peanuts, shelled
Pepper
Polenta, uncooked
Potato flakes
Potato flour
Preserves, strawberry
Raisins
Red wine vinegar
Rice, sticky, dry
Salt
Soy sauce, low-sodium
Sugar, brown
Sugar, cane
Tabasco
Tomato paste
Tomato sauce
Tomatoes, diced
Vanilla extract

18

Quantity
5 lbs
10 oz
5 lbs
*
*
3.5 oz
3.5 oz
5 lbs
3.5 oz
1 lb
5 lbs
*
*
3.5 oz
10 lb
10 lb
3.5 oz
3 oz
1 lb
*
5 lbs
*
*
3.5 oz
3.5 oz
3.5 oz
1 lb
8 oz
*
*
*
*
*
*
50 lbs
1 lb
*
*
10 lbs
16 oz
*
*
*
7 oz

Vegetable bouillon cubes

Produce
Apples
Bananas
Beets
Beets, golden
Blueberries
Carrots
Celery
Cilantro
Ginger root, fresh
Leeks
Lemons
Mint
Mushrooms
Onions
Parsley
Peppers, Jalepeo
Peppers, red bell
Potatoes
Raspberries
Scallions
Spinach
Strawberries
Sweet potatoes
Thyme
Zucchini
Meat, Eggs, & Dairy
Bacon
Beef, ground, grass-fed
Butter, unsalted
Cheese, cheddar, sharp
Cheese, feta
Cheese, parmesan
Cheese, ricotta
Cheese, Swiss
Chicken, ground, free-range
Eggs, free-range
Milk, almond, unsweetened
Milk, coconut
Milk, soy
Yogurt, Greek, plain

19

*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*
*

Appendix ISTART-UP BUDGET

Start-Up Expenses
Initial Costs
Kitchen Remodel
Equipment & Cookware
Food Costs (2 Menu
Items)
Subtotal
Licenses, Fees, &
Permits
Commissary License
(yearly)
Commissary Plan Review
Inspection Fee (quarterly)
Subtotal
Monthly Expenses
Lease
Utilities: Electricity
Utilities: Garbage
Utilities: Water, Sewage
Utilities: Gas
Subtotal
Total

$26,550.00
$18,235.82
$14.64
$44,800.46

$543.00
$585.00
$292.50
$1,420.50
$1,628.66
$42.22
$63.76
$128.00
$1,862.64
$48,083.60

*Utilities estimates provided by Seattle

Public Utilities
*Gas utility estimates provided by EPA, for
food service establishments

20