To whom it may concern,
This document is our business plan for the Solano Creamery. The address of the business will
be:
123 Lopes Rd
Cordelia, CA 94534
Phone: 707-444-1234
The Solano Creamery is designed as a partnership between the following:
Charles XXXXXXXX
Tom XXXXXXXX
Chris XXXXXXXX
Brenda XXXXXXXX
TABLE OF CONTENT
1.0 Executive Summary
3
1.1 Objective
5
1.2 Mission
5
1.3 Keys to Success
5
2.0 Company Background
5
2.1 History of Ice Cream
6
2.2 Company Location and Facility
6
2.3 Company Competition
6
3.0 Management Team (Organization Chart)
7
3.1 Board of Directors
7
3.2 Key Position Descriptions
7
3.3 Staffing
8
4.0 Financial Plan
9
5.0 Capital Required
15
6.0 Marketing Plan
15
7.0 Location Analysis
16
8.0 Manufacturing Plan
17
9.0 Appendix
18
2
1.
Executive Summary
The Solano Creamery is a high end Ice Creamery and it is the first Ice Creamery of this class to
be located in the heart of the city of Cordelia, California. Its location is adjacent to highway 80
and highway 680. Solano Creamery will be located in a 5000 square foot building that will be
leased from a privately owned commercial property. The Solano Creamery will sell Homemade
Ice Cream as its primary product. In addition, homemade Lemonade, other soft drinks, and
Italian Sodas will be available. Ice cream is an American tradition. Ice cream comprises
approximately 60% of the market share among frozen desserts. The advantage and
disadvantages are that some people get what they want and some don’t, but in this business we
aim to please every customer by at least putting forth the effort of developing a flavor that is
suitable for the customer.
The four partners have been making homemade ice cream for several years and have sold some
flavors at the Solano County Fair and have given to friends. The ice cream was met with
favorable comments so we decided to open our own business.
Three of the partners have past experiences with entrepreneurship with small businesses in
baking, T-Shirts and Beer Brewing. Each partner has experience in various vital roles needed to
make a small business successful. References are provided in the Appendix.
Our partner Brenda XXXXXXXX has experience in owning her own Bakery which is an asset to
this company; it will allow her to express her skills that she has acquired as a baker. It will
benefit the company in her knowledge of the food industry operations.
Thomas XXXXXXXX posses the skills of 10 years experience as a Brew Master in
manufacturing beer his expertise in manufacturing will benefit this business tremendously.
Chris XXXXXXXX has owned a T-Shirt company and has been a senior Accountant for AMS
with his expertise in accounting, the Solano Creamery will benefit in utilizing his knowledge of
accounting in the companies accounting department.
Charles XXXXXXXX has experience in modern technology along with managerial skills that is
a very big asset to our company. He will enable our company to keep up with the current
technology that is available in the food industries and because of his background in repairing
computers this will allow this company to keep it repair cost on all of its computer based
equipment to a minimum.
Each partner will invest $50,000.00 and will require a small business loan in the amount of
$300,000.00 for a total startup cost of $500,000.00. The startup cost is sufficient to purchase
used manufacturing equipment, build out of the leased building, materials and ingredients and
hire staff.
We will start off manufacturing and selling our tried and true recipes that have been loved by
family and friends for years and then expand to customer requests if we feel that they can be
profitable.
3
Our target market is all age groups and income brackets. We will sell premium ice cream at
affordable prices that will undercut our competitors. Our commitment to creating the best
products and our customers will set us apart.
4
1.1 Objectives
a.
b.
c.
To produce a net profit of at least 20% of profits by the fourth year operation.
To sell as many flavors as our customer can create.
To sell other products such as: homemade lemonade, soft drinks and Italian sodas
1.2 Mission
The mission of Solano Creamery is to provide delectable gourmet ice creams at reasonable
prices with enough varieties of flavors to satisfy the whole family.
1.3 Keys to Success
The keys to success are:
a.
b.
c.
Lack of Competition: Will be the first business of its kind in the city of
Cordelia, California.
Quality: Product quality will include a major variety of flavored Ice Creams and
other custom additives.
Seasonally Appropriate: The city of Cordelia experiences warm to hot weather
approximately seven months of the year.
2. Company Background
The Solano Creamery is a new startup business. This business will be in an area that currently
has no Ice Cream shops. The Solano Creamery will use bank loans and limited partners for
startup cash.
We have been making homemade gourmet ice cream. We started making ice cream in 1995 or
so as a way to hang out and do something that we all liked to do, that was eating ice cream; on
hot summer days and swimming. We found that we could make ice cream at home. Then we
took it one step further and came up with our own flavors and recipes. We entered the ice cream
in the Solano county fair and lots of people liked it and asked how they could buy some. We
thought we should try to start up the Solano Creamery in an area that currently has no Ice Cream
shops.
Homemade Ice Cream is much different than commercial Ice Cream in that it is made by using
all natural ingredients and made in small batches per day, rather than big batches that a lot of
commercial Ice Cream companies produce. Ice cream Company’s use’s a 100% of over run
which is nothing but air bubbles in which the volume is increased from the initial mixture to the
final product. We will manufacture our ice cream using as little as 10% - 15% of overrun, which
will result in a creamier, better tasting ice cream.
Because Homemade Ice Cream is so rich and creamy and it is produced by making small
batches, it can be customized by each customer. Adults and children of all ages and ethnic
background prefer it.
5
2.1 History of Ice Cream
The earliest forms of ice cream date back to the Romans and the Chinese, thousands of years
ago. Marco Polo brought back fruit-flavored ices from Asia, during his famous expedition.
During the 1500’s, the fruit flavored ices were popular in France among royalty. Over the next
few centuries, the process of making them evolved from hauling mountain ice to salt/ice freezing
methods. Cream was introduced as an ingredient, and by 1700s, people were enjoying a dessert
that was similar to today’s ice cream.
Over the next few decades, the ice cream business slowly evolved. Manufacturing methods and
ingredients improved, while refrigeration technology became cheaper and more efficient by the
1920s, home refrigerators and freezers became more common, which gave the ice cream industry
another boost. Sugar was rationed in the U.S. during World War I, but the ice cream industry
convinced the government that ice cream was an “essential food. Ice cream factories were
allotted sugar rations and production continued according to How stuff works Internet site
(http://www.howstuffworks.com).
Retail sales of ice cream in the U.S. topped $4 billion in 1999. The U.S. was the worldwide
leader in ice cream production. In 2002, more than $20 billion was spent on frozen desserts.
California, Indiana, Pennsylvania, Texas and New York are the leading states in ice cream
consumption. Americans ate on an average of 2.1 quarts of ice cream per person in 2004.
(http://www.howstuffworks.com)
2.2 Company Location and Facility
Solano Creamery will be located adjacent to Highway 80 and Highway 680 in Cordelia,
California, which experiences a high volume of traffic on a daily basis. According to a study by
Cal Trans (Traffic Volumes, 2004), approximately 16,000 vehicles pass through this location
each weekday. The number of vehicles that pass through this area is expected to grow
substantially over the next 25-30 years. The average annual traffic growth rate of approximately
2 percent that is project over the next 30 year is consistent with the historic growth rate over last
twenty years. The resulting projected growth in traffic within the project area range from nearly
23,000 vehicles in the morning peak hours to 26,000 in the afternoon peak hour, by 2035. These
peak hour forecast correspond to an estimate of more than 250,000 vehicles traveling through the
interchange each weekday by 2035.
A 5000 square foot facility will be leased commercial property, which also includes parking
facilities, landscaping, and small sitting area. Other major businesses located adjacent to
Highway 80 includes Costco, L & L Hawaiian Barbecue, Sticky Rice Bristol, Subway, Pelayo’s
Mexican Food, Happy Garden, Round Table, Sushi King, and Jack In The Box, gas stations, and
several motel/hotels.
2.3 Company Competition
6
a. Baskin Robbins
Baskin Robbins is located at 2121 N Texas St in Fairfield (approximately 8 miles & 6
freeway exits from our location). The store was purchased in 2002 and has estimated
annual sales of $250,000.00 and has 9 employees.
b. Cold Stone Creamery
Cold Stone Creamery is located at 1586 Gateway Blvd, Ste C-9 in Fairfield (approximately
7 miles and 4 freeway exits from our location). The store has estimated annual sales of
$322,000.00.
3
Management Team
The management of Solano Creamery will consist of the 4 full Partners. The organization chart
is shown below. Each of the partners has experience in the areas of assignment. See Appendix
A through D for resume′s.
Solano Creamery
Accounting
Chris XXXXXXXX
Manufacturing
Tom XXXXXXXX
Shift
Manager/Operations
Brenda
XXXXXXXX
Shift
Manager/Operations
Charles
XXXXXXXX
Manufacturing
Assistant
Counter
Staff
Counter
Staff
Manufacturing
Assistant
Counter
Staff
Counter
Staff
Manufacturing
Assistant
Counter Staff
Counter
Staff
Manufacturing
Assistant
3.1
Board of Directors
The Board of Directors will consist of the 4 partners. Decisions will be made by a majority
vote. In the event of a tie vote, the partners will seek outside advice from either an Attorney or
Technical Expert in the field of the decision.
Board meetings will be held on the first Thursday of each month. An impromptu meeting can
be called outside of the normal monthly meeting if an urgent decision is required to be made.
3.2 Key Position Descriptions
7
Chief Financial Officer:
Manage the day to day financial obligations of the Solano Creamery to include accounts
receivable and accounts payable. Managing and balancing cash flow and making future
predictions. Prepare payrolls, financial statements and financial reports. Advise the other
partners on all financial matters and make recommendations to improve cash flow.
The Chief Financial Officer will also advise and seek an Insurance Agent to provide the proper
liability coverage for the business.
This position is an equal member of the Management Team and will have full voting
authority.
Manufacturing Supervisor:
Research and recommend ice cream manufacturing equipment. Research and prepare recipes
that are compliant with all State and Federal regulations. Train the manufacturing staff on proper
ice cream preparation procedures, how to clean and maintain all equipment and equipment safety
requirements and procedures.
This position is an equal member of the Management Team and will have full voting authority.
See App
Shift and Operations Managers:
Manage the day to day operations of the Solano Creamery. This will include supervising the
counter staff, ensuring the cleanliness of the business, proper customer service techniques,
prevention of loss or theft of goods and money and that the business is sufficiently staffed during
peak hours.
This position is an equal member of the Management Team and will have full voting authority.
See Appendix B & D for the Shift and Operations Managers resume
3.3 Staffing
Staffing will consist of the following:
Manufacturing:
Manufacturing of the ice cream will consist of 2 teams of 2 members each supervised by the
Manufacturing Manager. Duties will include making the homemade ice cream and cleaning the
production area.
Counter Staff:
8
The counter staff will consist of 2 teams of 3 members each supervised by the Shift Managers.
Duties will include taking order from customers, preparing the ice cream dish or fountain drink,
taking payment for the product using a cash register and cleaning the work area as well as the
customer tables.
4
Financial Plan
The 3 year profit projection is included in the business plan. Profit sharing will be equal
between all general partners. Our profit outlook is estimated to be 20 percent. The company
plans to raise $500,000.00 for startup costs. This will accomplished through partner investments
and bank loans. Each partner will contribute $50,000.00 totaling $200,000.00. We plan to
borrow $300,000.00 from a bank.
Our ice cream will be of high quality and unique in the business area that we have selected.
9
3 Year Profit and Loss Projection
Profit and Loss Projection (3 Years)
Solano Creamery
2009
%
2010
%
2011
%
Sales
Cost/ Goods Sold (COGS)
Gross Profit
$250,000
106,023
$ 143,977
100.00%
35.00%
57.59%
$ 360,068
126,023
$ 234,045
100.00%
35.00%
65.00%
$ 420,068
140,098
$ 279,970
100.00%
33.35%
66.65%
Operating Expenses
Salary (Office & Overhead)
Payroll (taxes etc.)
Outside Services
Supplies (off and operation)
Repairs/ Maintenance
Advertising
Car, Delivery and Travel
Accounting and Legal
Rent
Telephone
Utilities
Insurance
Taxes (real estate etc.)
Interest
Depreciation
Other expense (specify)
Other expense (specify)
Total Expenses
$ 64,512
6,451
1,100
12,054
24,000
480
11,400
30,000
$ 149,997
25.80%
2.58%
0.00%
0.00%
0.44%
4.82%
0.00%
0.00%
9.60%
0.19%
4.56%
12.00%
0.00%
0.00%
0.00%
0.00%
0.00%
60.00%
$ 64,512
6,451
1,100
12,044
24,000
480
11,400
30,000
$ 149,987
17.92%
1.79%
0.00%
0.00%
0.31%
3.34%
0.00%
0.00%
6.67%
0.13%
3.17%
8.33%
0.00%
0.00%
0.00%
0.00%
0.00%
41.66%
$ 64,512
6,451
1,100
13,000
24,000
480
11,400
30,000
$ 150,943
15.36%
1.54%
0.00%
0.00%
0.26%
3.09%
0.00%
0.00%
5.71%
0.11%
2.71%
7.14%
0.00%
0.00%
0.00%
0.00%
0.00%
35.93%
Net Profit Before Tax
Income Taxes
Net Profit After Tax
Owner Draw/ Dividends
Adj. to Retained Earnings
(6,020)
(6,020)
$ (6,020)
84,059
84,059
$ 84,059
129,027
129,027
$ 129,027
10
12 Months Sales Forecast
Sales Forecast (12 Months)
Solano Creamery
Fiscal Year Begins
Jun-09
12-month Sales Forecast
Jun-09
7800
Ice cream units sold
1.50
Sale price @ unit
11,700
Ice Cream
TOTAL
2128
Sundae units sold
2.75
Sale price @ unit
5,852
Sundae TOTAL
Jul-09
7800
1.50
11,700
Aug-09
7800
1.50
11,700
Sep-09
7800
1.50
11,700
Oct-09
7000
1.50
10,500
Nov-09
6250
1.50
9,375
Dec-09
6100
1.50
9,150
Jan-10
6050
1.50
9,075
Feb-10
6050
1.50
9,075
Mar-10
6500
1.50
9,750
Apr-10
7800
1.50
11,700
May-10
7800
1.50
11,700
2128
2.75
5,852
2128
2.75
5,852
2128
2.75
5,852
1978
2.75
5,440
1800
2.75
4,950
1725
2.75
4,744
1715
2.75
4,716
1700
2.75
4,675
1900
2.75
5,225
2128
2.75
5,852
2128
2.75
5,852
Shake units sold
Sale price @ unit
Shake TOTAL
710
2.75
1,953
710
2.75
1,953
710
2.75
1,953
710
2.75
1,953
650
2.75
1,788
625
2.75
1,719
605
2.75
1,664
600
2.75
1,650
600
2.75
1,650
650
2.75
1,788
710
2.75
1,953
710
2.75
1,953
Pint units sold
Sale price @ unit
Pint TOTAL
375
8.00
3,000
375
8.00
3,000
375
8.00
3,000
375
8.00
3,000
325
8.00
2,600
300
8.00
2,400
300
8.00
2,400
290
8.00
2,320
290
8.00
2,320
335
8.00
2,680
375
8.00
3,000
375
8.00
3,000
Fountain Drink
units price
sold @ unit
Sale
Fountain Drink
TOTAL
Cat 6 units sold
Sale price @ unit
Cat 6 TOTAL
5358
1.40
7,501
5358
1.40
7,501
5358
1.40
7,501
5358
1.40
7,501
5100
1.40
7,140
5100
1.40
7,140
5100
1.40
7,140
5100
1.40
7,140
5100
1.40
7,140
5250
1.40
7,350
5358
1.40
7,501
5358
1.40
7,501
Cat 7 units sold
Sale price @ unit
Cat 7 TOTAL
Monthly totals:
All Categories
Annual
Totals
84750
127,125
23586
64,862
7990
21,973
4090
32,720
62898
88,057
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
0
30,006
30,006
30,006
30,006
27,467
25,584
25,098
24,901
24,860
26,793
30,006
30,006
334736
11
Startup Expenses
Startup Expenses
Solano Creamery
Sources of Capital
Owners' Investment (name and percent ownership)
Chris XXXXXXXX 25%
Charles XXXXXXXX 25%
Tom XXXXXXXX 25%
Brenda XXXXXXXX 25%
Total Investment
$
$
Bank Loans
Bank of America
Bank 2
Bank 3
Bank 4
Total Bank Loans
$
N/A
N/A
N/A
$
Other Loans
Source 1
Source 2
Total Other Loans
N/A
N/A
$
50,000
50,000
50,000
50,000
200,000
300,000
300,000
-
Startup Expenses
Buildings/Real Estate
Purchase
Construction
Remodeling
Design
Total Buildings/Real Estate
Leasehold Improvements
Item 1
Item 2
Item 3
Item 4
Total Leasehold Improvements
Capital Equipment List
Furniture
Equipment
$
$
$
$
$
120,000
10,000
2,500
132,500
-
1,164
9,170
12
Fixtures
Machinery
Other
Total Capital Equipment
$
Location and Admin Expenses
Rental
Utility deposits
Legal and accounting fees
Prepaid insurance
Pre-opening salaries
Other
Total Location and Admin Expenses
Opening Inventory
Ice Cream
Fountain Drinks
Pints
Cones
Category 5
Total Inventory
Advertising and Promotional
Expenses
Advertising
Signage
Printing
Travel/entertainment
Other/additional categories
Total Advertising/Promotional
Expenses
$
$
$
5,550
2,500
-
$
2,950
$
$
-
Reserve for Contingencies
$
-
Working Capital
$
334,311
$
200,000
300,000
500,000
Other Expenses
Other expense 1
Other expense 2
Total Other Expenses
1,000
6,805
18,139
2,000
5,000
7,000
Summary Statement
Sources of Capital
Owners' and other investments
Bank loans
Other loans
Total Source of Funds
Startup Expenses
Buildings/real estate
Leasehold improvements
Capital equipment
$
$
132,500
18,139
13
Location/administration expenses
Opening inventory
Advertising/promotional expenses
Other expenses
Contingency fund
Working capital
Total Startup Expenses
$
7,000
2,950
500,000
14
5. Capital Required
The partners have determined that they will need $500,000.00 in startup costs. The startup will
include the building rent, equipment purchase, insurance, permits and initial marketing. This
startup cost will also include any staff hired.
Cost of used ice cream equipment


























Channel sign-100.00
Dipping cabinets-600.00
Reach in freezer-500.00
Batch freezer-4000.00
2 door hardening cabinet-3000.00
Soda machine-500.00
Waffle cone iron-5.00
Microwave-250.00
Shake mixer w/4cap-600.00
Fudge warmer-175.00
4 hold cone holder-35.00
Topping bin-70.00
Cash register-50.00
Fax machine(4 in one)-200.00
Elec. Scale-30.00
Credit card machine-100.00
Sst. prep table(96”)-350.00
5 quart mixer & 3 bowls-180.00
Walk in storage freezer & shelves(8x10)-4600.00
Mop & Hand sink with faucet-1200.00
Dishwashing sink, wash bords-1100.00
Inside & outside 20 chairs.(@35.00EA X 20=)-700.00
Inside tables (@80.00EA X 4 =)-320.00
Outside tables (@72.00EA x 2=)-144.00
Store art- 1000.00
Total $18,139.00
6. Marketing Plan
Our plan is to market to all ethnic and socio-economic groups as ice cream is loved by
everyone.
We will place adds the local newspaper in each of the cities in Solano County as well buy
time on the local radio stations and flyers will be distributed. We will capitalize on the fact that
15
Solano County has only a few gourmet ice cream shops and only one that makes it’s own ice
cream.
The local newspapers that will we target for advertisement space are:
o The Daily Republic
o The Vallejo Times-Herald
o The Reporter
None of the newspapers responded with advertising cost, but we did find that a banner for
our business on the bottom of the Daily Republic website will cost $10.00 per day for a monthly
cost of $300.00.
Our intent is to advertise daily for the first 30 days and then twice weekly for the next 6
months. We will also be listed in each newspaper Service Directly weekly on a continuous basis.
The Solano Creamery will buy 30 second air times on the following radio stations:
o KUIC 95.3 FM
o KASK 91.5 FM
The cost of 30 seconds air time is $37.50 per commercial. We will 3 commercials per day
for both radio stations for the first 14 days for a cost of $3150.00. We will then run 2
commercials per day per radio station for the remaining 16 days for a total of $2400.00. The first
month would cost $5550.00 and each subsequent month would be $4500.00 for the second
month. After the second month, we would only rely on radio for special events.
Additionally the Solano Creamery will place weekly ads in the listed classified papers as well
as there online version:
o Solano Direct
o Penny Saver (San Francisco)
o Penny Saver (Sacramento)
The average Penny Saver ad is $4.75 for 2 weeks. Web ads are free.
And finally we plan to hire staff to stand on the nearest corner drawing attention with a sign
pointing to our location at a cost of $10.00 per hour for 8 hours each Saturday and Sunday.
7. Location Analysis
Much thought was given to the location we have chosen for the Solano Creamery. Cordelia is a
growing community that does not have an ice cream shop. We consult and expert for the area’s
demographics.
Demographic, Traffic and Pedestrian pattern for Cordelia /Fairfield Ca. Zip 94534
16
a. The 2007 Cordelia / Fairfield. (Zip 94534), CA, population is 32,818. There are 355
people per square mile
b. The average household size is 2.96 people. 35.58% of people are married, with children.
6.29% have children, but are single.10988 household are located in Cordelia / Fairfield.
c. The income per capita is $36,780, which includes all adults and children. The median
household income is $92,087
d. Overall, Cordelia/Fairfield (zip 94534), CA cost of living is 140.99. (Our cost of living
indices are based on a US average of 100. An amount below 100 means
Cordelia/Fairfield (zip 94534), CA is cheaper than the US average. A cost of living index
above 100 means Cordelia/Fairfield (zip 94534), CA is more expensive.)
e. Traffic and Pedestrian pattern at the intersection of Green valley and Business center
drive going into the Business Center Mall. As of 4/05/09
10:00am-12:00pm averaged 504 cars And 20 Pedestrian.
12:00pm-2:00pm averaged 756 cars And 28 Pedestrian
2:00pm-4:00pm averaged 657cars And 25 Pedestrian
4:00pm-8:00pm averaged 573 cars And 15 Pedestrian
8. Manufacturing Plan
The business size of 5000 square feet will include manufacturing, sales and customer seating.
The Solano Creamery will use an automated Point of Sales system which will integrated
inventory control.
Ice cream will be manufactured in the business and sold directly to our customers. Our Ice
cream will be homemade gourmet flavors. Since we are a small business, we are flexible in the
ice cream flavors that will be sold. Our customers will influence the ice cream flavors sold that
are reasonable and profitable.
See appendix E for recipes of our two top selling flavors and appendix F and G for recipes on
the Italian Soda and Lemonade.
17
9. Appendix
A. Tom XXXXXXXX Resume
B. Charles XXXXXXXX Resume
C. Chris XXXXXXXX Resume
D. Brenda XXXXXXXX Resume
E. Ice Cream Recipes
F. Italian Soda Recipe
G. Homemade Lemonade Recipe
H. Solano Creamery Menu
I. Confidentiality Agreement
18
THOMAS CARY XXXXXXXX
XXX Georgia Street
Vallejo, CA 94590
Phone: home 707/XXXXXX; cell 925/XXXXXXX
Email: XXXXX@yahoo.com
Functional Summary
I have 28 years total experience in the Mechanical Assembly field and 20 years experience in the
Mechanical Assembly of vacuum systems both large and small. (Assembles: Flat Glass Coater, Curved
Glass Coater, Roll Coater, E-Beam, ILS and small vacuum System). I have the ability to work with
minimal supervision to accomplish tasks, as demonstrated by my employer's willingness to send me to
job sites around the world to Install Large Flat Glass Coaters and Roll Coaters. I have also participated
in the R&D lab process as a Roll Coater Operator. Additionally, I have over 10 years experience as a
Brew Master in manufacturing beer for public sales and consumption. I have experience in all aspects of
professional brewing, from development of the recipe to production and distribution of the beer.
Employment
Sr. Mechanical Vacuum Technician
July, 15 1990 – Present
Vacuum Coating Technologies, Inc.
2700 Maxwell Way
Fairfield, CA 94533
Job duties include, but are not limited to:
Assembly: Roots blower / Lock pump package assembly and servicing, mechanical and booster pump
installation and servicing, assemble and install and test slit valve assembly, assemble and install
conveyor and drive systems, troubleshooting, assemble and install all type of gauging (Capacitance
manometer, I-on and Thin film), assemble and install and test and service poppets and cyclinoid
assembly, assemble and install and test vacuum feed through and responsibly for the mechanical
shipping of large coaters parts.
Planar Magnetron Assembly: including use of gauss meter to gauss and degauss magnets and probes to
check magnetic field. Assembly of source covers.
Coater Operation: operation and maintenance including leak checking with helium (Mass
Spectrometer), changing sources, shields, roll, tunnels, etc. soldering, brazing, bead blasting, all cleaning
and all modifications.
Certifications: overhead crane, forklift. I do all the pre shift inspection of all forklifts and tugger. High
Vacuum Practices and Applications, Class 10 k clean room certification.
19
Maintenance of Production Equipment: troubleshooting downed equipment during test and
production runs. Perform routine preventive maintenance to the coater.
Tools: All hand tool used, soldering cutting, welding (soft and Acetylene), band saw, grinders,
pneumatic, tools, transit and leveling jacks, Hovair heavy moving equipment, sanders, polishers, tubing
benders and cutter, etc. Responsible for the work of up to 6 junior mechanics / temps at a given time.
Part of the B.O.C. Safety committee for 3 years. Follow the B.O.C. ISO-9003 processes.
Computer: Microsoft (95, 98,ME, 2000), Word 2002, Excel 2002, Access 2002, PowerPoint 2002, Job
scope. (I can look up part numbers, P.O. numbers, due date, part description, quantities, locations,
shipping document), E-mail and Internet skills.
Owner, Vice President of Manufacturing, and Brew Master
1994 2004
White Water Brewing Company
560 Hwy 12, Unit D
Rio Vista Ca. 94571
Job duties included, but were not limited to:
Day-to-Day Operation of the Brewery: Set up of production schedule, keeping track of all batch information (Brew dates, Quantity of beer
brewed, Original & Terminal specific gravity, Fermentation temperature, Bottling dates, Kegging dates, Quantity of bottles on hand, Quantity of
kegs on hand and keeping track of all taxable information for B.A.T.F., cleaning of all equipment, fixtures hoses and test equipment), all ordering
for manufacturing (malt & barley, hops, yeast, adjuncts, filters, Co2, bottles, caps, responsible for all quality controls.
Equipment Operation: Brew on and maintain a 15-barrel brew house, four 15-barrel fermenter, plate & frame filter. Average batch produced
300 gallons for bottling & kegging. As a home brewer for 4 years I learned the old step methods for brewing a Light Ale, Ale, I.P.A., October fest
and Stout.
Awards: As the Brew Master for White Water Brewing Company, I have received two 2nd place ribbons at the California state fair. Received
one in 1999 for our Jalapeno ale and a notable mention for our Stout beer. In 2000, I received a notable mention for my light blond ale. In 1993,
we won 1st place in the state of California Home Brewer contest in the spice category with our Jalapeno Ale, and subsequently won 2nd place wit h
the same ale in the national competition.
Education
1982 - Antioch High School
510 G St.
Antioch, Ca.94509
1996-1998 - Brew it up
1411 W. Covell Blvd.
Davis CA 95616
Fermentation Science (Brewing Beer as Professional Brew Master)
Areas of study included infusion-brewing methods at 1 bbl. Batch. I have developed recipes for Light
Ale, Ale, I.P.A., October fest and Stout beers, starting from 5 gallon to 300-gallon batches.
2002-2003- Pittsburgh Adult Education
Microsoft Office XP (Word 2002, Excel 2002, Access 2002, PowerPoint 2002)
20
References
Jorge A. XXXXX
Traffic & Inventory Manager
VON ARDENNE Coating Technology
XXXXX Maxwell Way
Fairfield, CA 94533
Robert E. XXXXXX
XXXX Mountainview Rd.
Antioch CA.94509
Jim TXXXX
(510) XXXXXX
John XXXXXXXX (775) XXXXXXXX
Appendix A
21
Charles J. XXXXXXXX Jr.
XXXXXXX Lane
Fairfield, CA 94533
Phone: home 707-XXXXXXX
Email: XXXXXX@att.net
Objective
Work in highly technical fast pace environment. Be given the opportunity to excel and help the
Company grow. I have many technical, supervisory and management skills that will benefit any
organization.
Experience
United States Marine Corps
January 1977 to January 1997

Personal Financial Records clerk. This job included maintaining personal financial records of Marines ensuring
they received accurate pay by evaluating financial documents that affected pay with either credits or checkages.
Prepared bi-monthly payrolls for cash or check payment.

Disbursing Chief. Supervising younger Marines and auditing military pay records for accuracy.

Drill Instructor. Training recruits to be Marines in a 12-week training cycle by instilling Espirit de Corps,
teaching Marine Corps history, customs and courtesies and basic drill movements. After the training evolution,
recruits will be basically trained Marines.

Operations Officer. Prepared Marines for deployment by ensuring that they were familiar with local customs,
proper liberty etiquette, proper technical training and that they had the proper equipment to accomplish the
assigned mission.
Information Technology Specialist
2005
November 1996 to September

Troubleshoot hardware and software problems by using industry standard methods and tools.

Install hardware, software and peripherals.

Troubleshoot both wired and wireless network problems.

Create network and Virtual Private Network (VPN) accounts

Participate in PC lease refresh of 3000 computers

Create Symantec Ghost images to readily reimage PC’s that are experiencing Operating System problems.
Supervisory Information Technology Specialist September 2005 to
Present

Supervise the PC, Server and Customer Support Sections with a technical staff of 18

Project manager for all new initiatives that involve PC’s and Servers.
22

Manage the PC lease that refreshes 3000 computers every 3 years

Recommend the purchase of laptops, printers and other peripherals.

Manage the help desk and oversee the completion of all user tickets generated

Commodity Purchase Committee of equipment for the entire West Coast.
Education
Altus High School, Altus Oklahoma
January 1977
Graduated High School mid-term with a 3.9 GPA.
Certifications
Comptia A+ hardware and software
March 2000
Microsoft Certified Professional
March 2000
Scuba Schools International Open Water Dive Certified
January 1990
Skills
Microsoft Office, able to set up both wired and wireless networks, am capable of building and
repairing computers and repairing printers.
Appendix B
23
Chris XXXXXXXX
Chief Financial Officer
Chris XXXXXXXX is the Chief Financial Officer of Solano Creamery, a position he has held
since the company opened.
He is currently responsible for all financial matters for Solano Creamery, including Accounting,
Internal Audit and Controls, Facilities, Tax, Treasury and Investor Relations.
Prior to joining Solano Creamery, Chris was a senior accountant for AMS, a staffing agency,
also located in Fairfield where he served as a payroll manager.
Mr. XXXXXXXX is an alumnus of University of Miami, in Miami, FL. He is also a member of
the American Payroll Association and American Institute of Certified Public Accountants.
Appendix C
24
XXXXXXXX CT., VACAVILLE, CA 95687
916-XXXXXXXXX
Brenda.j.XXXXXXXX@usps.gov
BRENDA XXXXXXXX
Experience: Work History
1987-Present
US POSTAL SERVICE
SACRAMENTO, CA
Purchasing Agent

I purchase parts for the Mail Processing Equipment

Purchase tools for the Maintenance Technicians

I also purchase Safety wear for the Maintenance Employee’s
1988-1990
HOME COOKING BAKERY
Owner of Baking Company
This was a short lived business; I was working out of my home baking cake
& pies on a daily basis.
1985-1987
US POSTAL SERVICE
SACRAMENTO, CA
Motor Vehicle Truck Driver

I would be dispatched out to different Post Office to pick up or Deliver Mail


1978-1985
UNITED STATES AIR FORCE
KEESLER AFB, MS
Safety Inspector

I investigated all type of mishaps from Airplanes to Vehicle Accidents

Prepared report for the media and official reports for military eye’s only

I investigated employee accidents, and conducted safety inspection from flight line
to offices.
1976-1978
UNITED STATES AIR FORCE
CARSWELL AFB, TX
Dental Assistance

I practice four handed dentistry, that is were you manipulate using both hand of the
dental assistance and the doctor.
1974-1976
UNITED STATES NAVY
MARE ISLAND NAVAL SHIPYARD
VALLEJO, CA
Student Aide Metrology Lab
In the Metrology Lab is where the testing and measuring of electronic instrument
is done I was the receptionist.
Education
2004-Present

1986-1987

FAIRFIELD, CA
AMERICAN RIVER COLLEGE
SACRAMENTO, CA
Attended to earn a degree in culinary arts
1978-1980

SOLANO COMMUNITY COLLEGE
Attending Solano Community College to obtain a degree in Business
YUBA CITY COLLEGE
MARYSVILLE, CA
Attended to earn a degree in Computer Programming
Appendix D
25
Manufacturing Process for Recipe #1
Gourmet Vanilla Ice Cream
Ingredients:
2400 egg yolks
37.5 gallons milk
37.5 gallons double/heavy cream
150 pounds sugar or caster sugar
600 vanilla pods (sliced down the middle)
Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the
vanilla pods into it and leave to infuse for about 20 minutes.
In a 40-quart mixer, beat and mix together the egg yolks and sugar until thick. Carefully
remove the vanilla pods from the pan of milk and scrape out the seeds into the milk.
Pour the milk into the mixture of egg yolks and sugar whilst stirring. Pour the mixture
back into the pan and heat gently, stirring until the custard thickens – DO NOT BRING
TO THE BOIL OR IT WILL PROBALY CURDLE. When you can see a film form over
the back of your spoon it’s time to remove the saucepan from the heat. Leave to cool.
When the custard base is cold stir in the cream. Transfer the whole mixture into an ice
cream maker and freeze for 10 hours.
Manufacturing Process for Recipe #2
Gourmet Chocolate Ice Cream
Ingredients:
150 gallons unsweetened chocolate
10.5 gallons dry unsweetened cocoa powder
1200 large eggs
112.5 gallons milk
7.5 gallons whipping cream
75 gallons sugar
45 cups vanilla extract
1.
Melt the unsweetened chocolate on top of a double boiler over hot, not boiling,
water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth.
(The chocolate may "seize" or clump together. Don't worry, the milk will dissolve
it.) Whisk in the milk, a little at a time, and heat until completely blended.
Remove from the heat and let cool.
2.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in
the sugar, a little at a time, and then continue whisking until completely blended,
about 1 minute more. Pour in the cream and vanilla and whisk to blend.
26
3.
Pour the chocolate mixture into the cream mixture and blend. Cover and
refrigerate until cold, about 1 to 2 hours, depending on your refrigerator.
4.
Transfer the mixture to an ice cream maker and freeze for 10 hours.
Appendix E
27
Manufacturing Process for Recipe
Italian Soda
Make 5 gal.
1. water
2. 1.5 gal half and half
3. 8 oz of any flavored syrup
4. ice
5. whipped cream
6. CO2 thank
7. 5ga Soda keg
Measure syrup into a 5 gallon Soda keg. Add ice, Pour in half and half. Add water.
Stir well. Then carbonated
Serve topped with whipped cream
Appendix F
28
Manufacturing Process for Recipe
Homemade Lemonade
Make 5 gal.
1. .5 lbs granulated sugar


5gal.cold water
20 lemons
2. In addition, you will need:

Big pitcher
3. Pour the sugar and gal. of the water into a 1 gal.pot. Over medium heat, bring to
a boil. Reduce heat, and stir until all the sugar has dissolved.
4. Now you have a simple syrup. Cool to room temperature, then refrigerate while
you juice the lemons.
5. Roll the lemons to warm them and get the juices flowing. Cut in half. And juice all
the lemons into 1 gal pot
6. Mix the refrigerated simple syrup and the remaining cold water. Add the fresh
lemon juice. Mix well.
7. Enjoy your lemonade! For variety, try garnishing with fresh mint, fresh lemon
slices or a fresh strawberry
Appendix G
29
Single scoop Ice Cream cone
$1.50
Ice Cream Sundae
$2.75
Italian Soda
$2.75
Small Shake
$2.75
Large Shake
$3.50
Fountain drinks
$1.40
Pint of Ice Cream
$8.00
Appendix H
30
CONFIDENTIALITY AGREEMENT
The undersigned reader acknowledges that the information provided by the Solano Creamery in
this business plan is confidential; therefore, reader agrees not to disclose it without the express
written permission of the Solano Creamery owners.
It is acknowledged by reader that information to be furnished in this business plan is in all
respects confidential in nature, other than information which is in the public domain through
other means and that any disclosure or use of same by
eader may cause serious harm or damage to the Solano Creamery.
Upon request, this document is to be immediately returned to the owners of the Solano
Creamery.
_____________________
Signature
_____________________
Name (typed or printed)
_____________________
Date
This is a business plan. It does not imply an offering of securities
Appendix I
31