BUSINESS PLAN

TITLE : FAITH FRUIT PARLOUR

PRESENTED BY : MUKHWANA K FAITH

INDEX : 6211070093

INSTITUTION : MATILI TECHNICAL TRAINING INSTITUTE

SUPERVISOR : MADAM JANEFFER

SUBMITTED TO : KENYA NATIONAL EXAMINATIONAL COUNCIL IN

PARTIAL FULFILMENT OF DIPLOMA IN

IN SECRETARIAL STUDIES

SERIES : JULY 2023

i
DECLARATION
I declare that this business plan is my original work and has not been duplicated or published by
any other school for academic purpose and has not been presented in any certificate or diploma.

CANDIDATE NAME: FAITH MUKHWANA

DATE: ……………………

SIGNATURE ………………

SUPERVISOR……………………

SIGNATURE……………………

DATE………………………………

ii
DEDICATION
I dedicate this business plan to my dad and not forgetting my teacher and fellow students at
Matili Technical Training Institute.

iii
ACKNOLEDGEMENT
I would like to express my sincere gratitude to the Almighty God and all those who helped me
and gave me support to complete my business plan. I also thank my business tutor to ensure that
the best comes out of her

Special rewards goes to my guardians for their financial support which has actually helped me
get this far. Not to mention the much needed potential love that offered me since life began on
this world. I also acknowledge Mrs. Judith Sande for accepting my letter of application
consequently granting me a chance to study at Matili Technical Training Institute.

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 Table of Contents
DECLARATION.............................................................................................................................ii
DEDICATION...............................................................................................................................iii
ACKNOLEDGEMENT..................................................................................................................iv
CHAPTER ONE..............................................................................................................................1
1.0 BUSINESS DESCRIPTION..................................................................................................1
1.1MARKETING PLAN.............................................................................................................1
1.2ORGANISATION AND MANAGEMENT...........................................................................1
1.3 PRODUCTION AND ORGANIZATIONAL PLAN............................................................1
CHAPTER TWO.............................................................................................................................2
2.1 FINANCIAL PLAN...............................................................................................................2
2.2 BACKGROUND OF THE OWNER.....................................................................................2
2.2 BUSINESS NAME................................................................................................................2
2.3 BUSINESS LOCATION AND ADDRESS..........................................................................2
2.4 FORM OF BUSINESS OWNERSHIP..................................................................................2
2.5 TYPE OF THE BUSINESS...................................................................................................3
2.6 PRODUCTS AND SERVICES.............................................................................................3
2.7 JUSTIFICATION OF THE PRODUCTS..............................................................................3
2.8 INDUSTRY...........................................................................................................................3
2.9 GOALS OF THE BUSINESS AND OBJECTIVES.............................................................3
2.9.1 GOALS............................................................................................................................3
2.9.2 OBJECTIVES.................................................................................................................3
2.10 ENTRY AND GROWTH STRATEGY..............................................................................4
2.10.1 ENTRY..........................................................................................................................4
2.10.2 THE GROWTH PLAN.................................................................................................4
CHAPTER THREE.........................................................................................................................6
3.0 THE MARKETING PLAN...................................................................................................6
3.1 CUSTOMERS........................................................................................................................6
3.2 MARKET SHARE AND SIZES...........................................................................................6
3.3 COMPETITION.....................................................................................................................7
3.4 METHODS OF PROMOTION AND ADVERTISEMENT.................................................7

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 3.5 PRICING STRATEGY..........................................................................................................7
3.6 SALES TACTICS..................................................................................................................8
3.7 DISTRIBUTION STRATEGY..............................................................................................8
CHAPTER FOUR...........................................................................................................................9
4.0 THE ORGANISATION AND MANAGEMENT TEAM.....................................................9
4.1 MANAGEMENT TEAM......................................................................................................9
4.1.1MANAGER.........................................................................................................................9
4.1.2ASSISTANT MANAGER...................................................................................................9
4.1.3 SUPERVISOR....................................................................................................................9
4.2 OTHER PERSONELL...........................................................................................................9
4.2.1ORGANISATION CHART/STRUCTURE...................................................................10
4.3RECRUITMENT TRAINING AND PROMOTION...........................................................10
4.3.1RECRUITMENT............................................................................................................10
4.3.2TRAINING.....................................................................................................................10
4.3.3PROMOTION................................................................................................................11
4.4 RENUMERATION AND INCENTIVES...........................................................................11
4.4.1 RENUMERATION.......................................................................................................11
4.4.2 INCENTIVES...............................................................................................................11
4.5 LICENCES PERMITS AND BY LAWS............................................................................12
4.5.1 LICENCE......................................................................................................................12
4.5.2 PERMIT........................................................................................................................12
4.5.3 BY LAWS.....................................................................................................................12
4.6 SUPPORT SERVICES........................................................................................................12
4.6.1 BANKING SERVICES.................................................................................................12
4.6.2 INSURANCE SERVICES............................................................................................12
4.6.3 CONSULTING SERVICE............................................................................................12
CHAPTER FIVE...........................................................................................................................13
5.0 PRODUCTION AND OPERATIONAL PLAN..................................................................13
5.1PRODUCTION FACILITIES AND CAPACITY MACHINERY AND EQUIPMENT.....13
5.2 PRODUCTION FACILITIES AND CAPACITY...............................................................14
5.3 FIRM LAYER OUT............................................................................................................14
5.4PRODUCTION PROCESS...................................................................................................15

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 5.5 PRODUCTION ATTENDING OPERATIONS..................................................................15
5.5.1 MATERIAL FOR PRODUCTION...............................................................................15
5.5.2 COST OF LABOR PER MONTH................................................................................16
5.5.3 MONTHLY OVERHEAD PER MONTH....................................................................16
5.5.4 TOTAL COST OF PRODUCTION..............................................................................17
5.6 REGULATIONS AFFECTING THE PREMISE................................................................17
5.6.1 HEALTH REGULATIONS..........................................................................................17
5.6.2 SAFETY PRECAUTIONS...........................................................................................17
5.6.3ENVIRONMENTAL REGULATIONS........................................................................17
CHAPTER SIX..............................................................................................................................18
6.0 FINANCIAL PLAN.............................................................................................................18
6.1 PRE OPARATIONAL COSTS...........................................................................................18
6.2 BALANCE SHEET........................................................................................................19
CASH FLOW PROJECTION................................................................................................20
6.3CASH FLOW PROJECTION...............................................................................................20

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 EXECUTIVE SUMMARY

CHAPTER ONE

1.0 BUSINESS DESCRIPTION

This chapter entitles the background of the business and where it is located. The name of the
business is sole proprietorship which will be run by one person. It is a business that this is a fruit
parlor where all blend juice and fresh fruit salad are found. This business proposed is out because
it makes high quality and quantity products and services. It aims at employment to honor and
member the community.

1.1MARKETING PLAN
This business is to provide at least 25% of the market share for the first year of the work. The
market within the second and third year of operation. The statistics in the market shows increase
in population growth and this led to low quality and scarcity of products and services therefore
FAITH fruit parlor will be there to provide quality of products and services to serve and meet
customer’s needs.

1.2ORGANISATION AND MANAGEMENT

This chap [term consists of how the business is managed, duties and responsibilities carried
there. It also consists of the organization structure, personnel and duties of the employees,
qualifications, experience, salary and benefits of each.

1.3 PRODUCTION AND ORGANIZATIONAL PLAN

In this chapter we find the production and operation procedure and the strategies used in
operation process.

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 CHAPTER TWO

2.1 FINANCIAL PLAN

This chapter entails the financial aspects of the business as it states there pre operational cost.
Profoma balance sheet below projection sheet

2.2 BACKGROUND OF THE OWNER

I’m FAITH MUKHWANA twenty-two years pursuing a diploma course in secretarial studies at
the above mentioned college.

My phone number: 0725208673

P.O BOX 20 _ KIMILILI

2.2 BUSINESS NAME

My business name will be FAITH fruit parlor. It will be sole proprietorship which will be owned
by me. I choose the name FAITH which means just available for every person. No
discrimination as I will serve my customers.

2.3 BUSINESS LOCATION AND ADDRESS

The business address will be:

FAITH 45, Kimilili

It will be located near Deliverance church opposite Matunda High School. The proposed
business will be after blended juice both cool and warm and sell all types of fruits.

2.4 FORM OF BUSINESS OWNERSHIP

My business will be sole proprietorship because there is no other business and am not employed
anywhere so am able to run that business myself. Sole proprietorship is a business which is
owned by one person where he or she enjoys profit alone. There is no monitoring of business
whereby one comes on a job anytime he or she wants.

In sole proprietorship one undergoes less and the business maybe closed up. When you have
many customers may lead to confusion and some may go without paying you money. If there is
no power the fruit may perish and you go a loss.

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2.5 TYPE OF THE BUSINESS
FAITH Fruit Parlor will be a startup as I will be the one starting it. My business will offer fresh
fruit juices which will be blended very well.

2.6 PRODUCTS AND SERVICES

It will offer all types of fruits according to season because some fruits won’t be available in some
period of time or month. I will offer pineapples, avocado, mangoes, watermelon, oranges guavas,
pawpaw etc. I will offer both blended juices and fruit salads. A bowl of fruit will start from
twenty shillings (20) and blended juices will start from ten for a smaller and a bigger will be
twenty shillings each.

2.7 JUSTIFICATION OF THE PRODUCTS

I chose that business because there are many vendors but no one who does that work or chose
that business of blending and selling fruit salads around there, it is the only FAITH fruit parlor
that will offer it and it will be near a motorcycle stage where there is a good market.

2.8 INDUSTRY
My business will belong to hotel industry and it is the best industry ever because it offers to be
self-employed. It helps the trainees and employees to learn new skills day by day.

2.9 GOALS OF THE BUSINESS AND OBJECTIVES

2.9.1 GOALS
The business want to be expanded by providing services that customers will require e.g. to
improve on roads, making sure that easy transportation of customers and goods reach on time.
To educate people on importance of taking fruits which are natural that has not been added
chemicals to expand the business.

2.9.2 OBJECTIVES
The business will be catering for all people, there will be no biasness. It will be offering
customers with enough blended and fruit salads in equal bowls and glasses. There will a lot of
stock of fruits to make sure no customers go without being served the fruits or juice needed.
There will be good quality of fruits, juices which will be fresh from the supplier.

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2.10 ENTRY AND GROWTH STRATEGY

2.10.1 ENTRY
The business will be opened at 7 am in the morning and closed 8 pm because some customers
come from far places. The fruit juice will be sold at Ksh 10 each for a small tamper and fruit
salad will be sold at Kshs 10 each for a small bowl and different bowl and tampers will be there
to offer different prices according to the sizes. Employ other workers to facilitate easy work of
supply or selling fruits. Salads and juices to customers to avoid crowding of the customers. There
will be music and flat screen to which will make customers not to be bored when they are seated,
they watch some movies and also addition of some juice and fruit salad to customers who are
commonly known.

2.10.2 THE GROWTH PLAN

The business will be expanded because of the number of customers coming. There will be good
hygiene, clean employees, skilled employees who are able to sweet talk the customers who are
friendly to customers, not gloomy employees. Buying other chairs and tables to ensure that no
customer stands while his/her drink.

The business will also open another branch to facilitate easy running of the business and it will
also offer fruits and accompaniments like cakes because some customers will need something to
take with juices. And also for customers who will come to buy fruits to go and sell. There will be
LIPA NA MPESA will be opened to easy the work of the customers who will not have cash
money in their pockets.

The business or new branch will be situated near police camp to facilitate security. Some fruits
are plenty in some seasons so there prices become low so you look for fruits which are easy to be
found so that you can make profit. There will be a good decoration that will relate to the fruit
parlor and there will be a good attendance to the customers and if one is not satisfied just add
him/her some fruits to make the customers come again. The prices will be increased by the juices
and fruit salads will not reduce in size or no reduction of the bowls or glasses. The business will
be selling fruits to green groceries on a higher price because when they will reach to the market
they will also increase the price so one should make sure he/she makes profit.

4
5
 CHAPTER THREE

3.0 THE MARKETING PLAN

3.1 CUSTOMERS
The business is located near Kimilili market where customers reach there without any problem.
Some may walk, most people normally use vehicles and others like the retails normally come
with motorbikes to take goods.

3.2 MARKET SHARE AND SIZES

Table 1

Ariana’s parlor Penelope parlor Bailey parlor Total

Sales 33,000 38,500 38,500 110,000
Market share 30% 35% 35% 100%

30/100 x 110,000

= 33,000

35/100 x 110,000

= 38500

35/100 x 110,000

= 38,500

AFTER PENETRATION

Table 2

FAITH’s Ariana’s Penelope Bailey parlor total

parlor parlor parlor
Sales 23,400 31,200 39,000 36,400 130,000
Market 18% 24% 30% 28% 100%
shares

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18/100x130, 000

= 23,400

30/100 x130, 000

= 39,000

24/100 x 130,000

= 31,200

28/100 x 130,000

= 36,400

3.3 COMPETITION
Table 3

Competitors Ariana’s parlor Penelope parlor Baileys parlor

Weakness Laziness of workers Over prizing Unhygienic
Opening late Few staffs Few equipment’s
strength Hygienic Open early Good pricing
Good furniture Close late Accept credit
The business will show enough staffs for employees to avoid loosing of customers, opening late
and to maintain good hygiene to avoid UN hygienic environment

The business provides good equipment and furniture to avoid standing of customers coming and
also there will be fair price to prevent overpricing.

3.4 METHODS OF PROMOTION AND ADVERTISEMENT

The business will be advertise through fliers and also some will be put on post to facilitate all
people to see and read the information that will be advertised. The business will offer free fruit
juices for the first 10 customers and for those who buy, there will be free blended juice.

3.5 PRICING STRATEGY

There will be different classes of juices which will be offered from Kshs 20. Each glass will
contain its price.

7
The customers who will be buying or visiting regularly will be offered discount, whereby they
will be given juice or salad on discounts. Those who will be buying in bulky will be provided
with free delivery.

3.6 SALES TACTICS

It will be direct selling where by customers will be coming to take their juices and fruity salads.

3.7 DISTRIBUTION STRATEGY

It will be from manufacturers to customers because many customers will be using roads i.e. most
of them will be walking to the place and some will be using motorbikes.

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 CHAPTER FOUR

4.0 THE ORGANISATION AND MANAGEMENT TEAM

4.1 MANAGEMENT TEAM

The business of a sole proprietorship, it will be managed by the owner herself who will act as the
manager with assistance from employees. The organization will also have other two departments
which will be held by qualified personnel.

4.1.1MANAGER
1. The manger will be coordinating and controlling the business operation.
2. To come up with decision making for the operation of the business.
3. Controlling finance and ensuring no loses are incurred in the business.
4. Ensure there is a good standard of hygiene carried out in the plant.

4.1.2ASSISTANT MANAGER
1. To have proper communication to workers.
2. Motivating workers by making sure they are paid their overtime salaries.
3. To carry out promotion to the workers who do perform their duties sufficiently.
4. Create group understanding between subordinates’ staff.

4.1.3 SUPERVISOR
 The individual should possess good communication skills.
 The individual must be flexible to initiate new ideas.
 The individual must be a good team player.
 The individual must be able to work under a very competitive environment.

4.2 OTHER PERSONELL

CLEANERS
 They should be 18 years and above
 Must have a health certificate.
Education
 Should be a holder of “O” level certificate
 Experience in garden management will be an added advantage.
Responsibilities
1. To ensure that the premises is always clean.
2. To ensure that the decorations and flowers in the office are well maintained.

GUARDS
 They should be 21 years and above.

9
  Possess good communication skills.
Education
 They should be form four leavers.
 Should have good conduct certificates.
 They should have certificate in self-defense.
Responsibilities
 Making sure there are tight security in and outside the plant e.g. no street children and
hawkers loitering in and around the premises.

4.2.1ORGANISATION CHART/STRUCTURE
Fig1

DRIVER/SUPPLIER

SECURITY
SUPERVISOR
CASUAL
MANAGER
WORKERS
CASHIER
MACHINE
OPERATORS

4.3RECRUITMENT TRAINING AND PROMOTION

4.3.1RECRUITMENT
Qualified employees will be obtained through recruitment that will be done through;
a) Advertisement for the job will be done for one month before the interview is carried
out.

b) Interviews which will enable to recruit people of great experience in the specified job
description will then be carried out.

4.3.2TRAINING
Mmbone plans to carry out a thorough orientation for one week which will enable the individuals
to familiarize with their responsibilities. In addition to that each employee will be attending a
workshop once a year that will be related to his/her area of work. This is to ensure that their
skills in job are improved.

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4.3.3PROMOTION
This will be given a transparent approach. Depending with the department one is in, the
promotion criteria will be based on sales performance and number of customers will be serving
i.e. the more cases one handles the higher chances of attaining promotion.
The activity will be done annually and will include salary increment, allowances and job title
being revised upwards.

4.4 RENUMERATION AND INCENTIVES

4.4.1 RENUMERATION
a) Employees will be entitled to a salary, which will be substantial.
b) The salary will be given according to job description.
c) The overtime salary.
Table 4
JOB PROFILE SALARY (Ksh) OVERTIME PER
HOUR

MANAGER 30, 000 1, 000

SUPERVISOR 20, 000 800

CASHIER 12, 000 500

SALESMEN 12, 000 500

CLEANERS 8, 000 300

CASUAL WORKERS 7, 000 300

GUARDS 7, 000 300

TOTAL 96, 000

4.4.2 INCENTIVES
a) An educational tour will be carried out to the team annually which will be given free of
charge.
b) The team will be provided with t – shirts, caps, cork opener, calendars. All of them
having a business tag of advertising the company.
c) Giving out the salaries and overtime payment at the end of the month or at the
appropriate time. The team will also be paid the days that they will be off.

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 d) During public holidays they would always be given off to take rest and celebrate with
their families and friends.

4.5 LICENCES PERMITS AND BY LAWS.

4.5.1 LICENCE
The business license for java fruit parlor will come from the county government of Bungoma and
will pay 1500 annually.

4.5.2 PERMIT
The permits will be used out from the food handler or from the health officers.

4.5.3 BY LAWS
The business will have rules and regulation from the municipal; council. this will help also
whereby health certificate will help the business not to be closed up for easy running of the
business so that whenever one breaks will be dismissed from the job and also lose are used for
security purposes.

4.6 SUPPORT SERVICES

The business will offer M-pesa and till number where by customers who will not have cash
money will be pay through M-pesa and those buying goods’ will use till number efficiently.

4.6.1 BANKING SERVICES

There will be use of m-peas to keep money before the business look for appropriate account that
will help it save the money.

4.6.2 INSURANCE SERVICES

The business will use G4S service for good security of properties and also there will be fire
extinguishers in a propriety room for emergency in case of fire and it will require at least
Kshs15,000 .

4.6.3 CONSULTING SERVICE

The business will be consulted using food nutritionist from India and will be through goggling
process whereby they will help me to know how to mix fruit juices and fruit salads respectively

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 CHAPTER FIVE

5.0 PRODUCTION AND OPERATIONAL PLAN

5.1PRODUCTION FACILITIES AND CAPACITY MACHINERY AND EQUIPMENT

Table 5
ITEM DATE SOURC NUMBE CAPACI MAINTE COST TOTAL
REQUIR E R TY NANCE PER
ED REQUIR ITEM
ED

Packaging 1st Jan China 1 2000tetra Once 100, 000 100, 000
machine pack Per annually
2016 day

Furniture 1st Jan 316 20 chairs - Once 400 8, 000

house annually
2016 10 tables 600 6, 000

Motor bike 1st Jan Boxer 2 - Thrice 90, 000 180, 000
Kenya annually
2016

Computer 1st Jan Techlink 2 - Once 30, 000 60, 000

annually
2016 Company

Fridge 1stJan JW 1 - Once 40, 000 40, 000

2016 electronic annually
s
Utensils 1st Jan 316 11 spoons - N/A 50 2, 200
house
2016 11 plates 100

11 forks 50

TOTAL 476, 200

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5.2 PRODUCTION FACILITIES AND CAPACITY
Table 6

Item Cost per unit Number of items Total prices

Blender 2500 1 2500
Glasses timber 50 10 500
Frit bowls 50 10 500
Fridge 25000 1 25000
Sieve 70 1 70
Whisk 100 1 100
Jacks 70 4 280
Chairs 400 8 3200
Tables 400 2 800
buckets 180 4 720
33,670

5.3 FIRM LAYER OUT

Fig2

ENTRANCE

RESTORANT WASH ROOM

KITCHEN STORE

EXIT

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5.4PRODUCTION PROCESS
When making juice or fruit salad, the following procedure must be followed

Washing of the fruit using clean water, pilling of the fruit which have loves on them very well.
Cut into required sizes for those that are being blended and food the salads mix them well and
blend them, use a clean sieve, to sieve your blended juice and pour into a clean jack.

5.5 PRODUCTION ATTENDING OPERATIONS

Material needed for production will be purchased on daily basis and availed to the plant. In
addition to that the employees will be provided with protective gear and also well maintained
machines in order to attain efficiency. Proper maintenance of the machines will be done to
ensure that at no single time they stop and lead to loses in the company.
In order to increase profits and reduce loses; new technology in production will always be
adopted as continues research will be done pertaining the form of production.

5.5.1 MATERIAL FOR PRODUCTION

Table 7

TYPE OF FREQUENCY SOURCE QUANTITY COST TOTAL

MATERIAL REQUIRED PER DAY PER COST
UNIT PER
MONTH
Tetra pack Daily basis 316 home 1, 500 10 450, 000
Sachet Daily basis 316 home 1, 000 5 60, 000
Sugarcane Daily basis Farmers 720 30 20, 000
Flavor Daily basis Fruits n 150 Kgs. 10 1, 500
food
industry
TOTAL COST 905, 300

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5.5.2 COST OF LABOR PER MONTH
Table 8

JOB PROFILE SALARY (Kshs) OVERTIME PER

HOUR

MANAGER 30, 000 1, 000

SUPERVISOR 20, 000 800

CASHIER 12, 000 500

SALESMEN 12, 000 500

CLEANERS 8, 000 300

CASUAL WORKERS 7, 000 300

GUARDS 7, 000 300

TOTAL 96, 000

5.5.3 MONTHLY OVERHEAD PER MONTH

Table 9

OVERHEAD AMOUNT

Rent 20, 000

Electricity 10, 000

Telephone 1, 000

Transport 10, 000

Total 41, 000

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17
5.5.4 TOTAL COST OF PRODUCTION
Table 10

Cost AMOUNT

Raw material 905, 300

Labor 96, 000

Monthly overhead 41, 000

TOTAL 1, 042, 300

5.6 REGULATIONS AFFECTING THE PREMISE

5.6.1 HEALTH REGULATIONS

Health certificate which will approve the site of its business which will guide on the following
aspects
 Cleanliness of premises
 Clean and fresh water provision

A business will provide medical compensation to customers and workers affected by the
business.

5.6.2 SAFETY PRECAUTIONS

 Have first aid box
 Have fire extinguisher
 Warning note displayed at dangerous place in the premises
 Protective equipment

5.6.3ENVIRONMENTAL REGULATIONS
The business will ensure the environment is cleaned

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 CHAPTER SIX

6.0 FINANCIAL PLAN

The business will be partially sponsored by m myself from personal savings and also from the
loan that I will apply from co-operative bank. It will help in equipment purchase to be used in the
business. The personal savings will day for rent, license, permits and labor. The loan will be
serviced equipment, operation and production coast

6.1 PRE OPARATIONAL COSTS

Table 11
item Cost
Rent deposit 1400
License 2800
Advertisement 2900
travelling 2100
Total 21,00

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6.2 BALANCE SHEET
Table 12
ITEMS YEAR 1 YEAR2 YEAR 3

FIXED ASSETS
Motor vehicle
10,000,000 900,000 810,000
Production equipment
150,000 13,500 121,500
Furniture
10,000 9,000 8,100
Premise
10,000 90,000 8,100
Cranes
100,000 90,000 81,000

TOTAL FIXED 10,270, 1, 1,02

ASSETS 000 102,500 8,700

CURRENT ASSETS
Stock 100,000 150,000 200,000
Cash at hand
50,000 80,000 110,000
Cash at bank
Debtors 100,00 130,000 160,000
TOTAL CURRENT
ASSETS 50,000 70,000 90,000

TOTAL ASSETS 300,000 430,000 560,000

CURRENT LIABILITES 10,570,000 1,532,500 1,588,700
Creditors
Short term loan 120,000 50,000 70,000
Bank over draft 1,100,000 149,500 200,000
Capital 1,020,000 30,000 40,000
Working capital 2,010,000 490,000 900,000
Capital employed 150,000 190,000 250,000
TOTAL C. LIABILITIES 6,170,000 623,000 128,700
10,570,000 1,532,500 1,588,702

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21
CASH FLOW PROJECTION

TOTA
ITEM JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC L
10000 23900 24260 24690 23140 22670 23480 24900 27500 32840 34970 37330 309680
Begin cash balance 0 0 0 0 0 0 0 0 0 0 0 0 0
Cash inflows
10000 11000 12000 13000 13500 14000 109500
Sales 40000 50000 55000 60000 65000 90000 0 0 0 0 0 0 0
Debtors 20000 - - - 10000 - - - 30000 - - - 60000
12000
Loans 0 - - - - - - - - - - - 120000
Total Cash 18000 10000 11000 15000 13000 13500 14000 127500
inflows 0 50000 55000 60000 75000 90000 0 0 0 0 0 0 0
Total cash 28000 28900 29760 30690 30640 31670 33480 35900 42500 45840 48470 51330 437180
available 0 0 0 0 0 0 0 0 0 0 0 0 0
Expenses
Purchases 20000 30000 35000 40000 45000 45000 50000 50000 60000 70000 75000 90000 610000
Salaries and wages 10000 10000 10000 10000 10000 10000 10000 10000 10000 10000 10000 10000 120000
Electricity 1000 800 1200 1000 800 800 1000 800 1000 1200 1000 1200 11800
Advertisements 1000 1500 800 1200 1000 2000 1000 900 1500 2000 1800 1500 16200
License 5000 - - - - - - - - - - - 5000
Transport 1500 2000 1600 2000 1500 2000 1600 1000 1400 2000 1500 2000 20100
Maintenance 2000 1500 1400 800 1000 1500 1200 800 2000 2500 1400 1800 17900
Telephone 500 600 700 500 400 600 1000 500 700 1000 700 1000 8200
Loan Repayment - - - 14000 14000 14000 14000 14000 14000 14000 14000 8000 120000
Interest - - - 6000 6000 6000 6000 6000 6000 6000 6000 6000 54000
10870 11140 12150
Total Expenses 41000 46400 50700 75500 79700 81900 85800 84000 96600 0 0 0 983200
23900 24260 24690 23140 22670 23480 24900 27500 32840 34970 37330 39180 338860
Net Cash 0 0 0 0 0 0 0 0 0 0 0 0 0

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6.3CASH FLOW PROJECTION
Table 13

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 APPENDIX
LOCATION OF THE BUSINESS
Figure 3

Al Mubarak
house

Phim’s
poultry

Kimilili high
Kimilili primary
school
school

Matili TTI Town

campus kimilili

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