YRI Guidance on Pizza Hut Dough Commissary
August 1, 2012
Y.R.I. Confidential
YRI Commissary Classification System
Class “C1”
Class “C2”
Class “C3”
Class “C4”
• Supplies 1-15 PH
Restaurants
• Produce,
Warehouse, &
Distribute PHD
dough & Par Bake
• Supplies 25-100
PH Restaurants
• Produce,
Warehouse, &
Distribute PHD
dough & Par Bake
• Supplies 200+ PH
Restaurants
• Produce,
Warehouse, &
Distribute PHD
dough & Par Bake
• Supplies any
number of PH
Restaurants
• Produce,
Warehouse, &
Distribute PHD
dough, Par Bake,
Prep Vegetables,
& Other Approved
Products
Y.R.I. Confidential
Financial Model - Market Inputs
Sales, Transactions, Dough Type
Avg Store Sales ($M)
Same Store Sales Growth
Transactions per store p/week
Pie to order ratio
Pies per store per week
Check Average
Transactions Growth
# of Stores to be served
$
$
900
2.0%
1,400
1.78
2,485
12.36
1.0%
75
Par Bake PAN %
PB PAN Pies per store p/week
% of Orders - Large
% of Orders - Medium
% of Orders - Small
15%
373
20.0%
60.0%
20.0%
PHD/Mia %
PHD Mia Per Store p/week
% of Orders - Large
% of Orders - Medium
% of Orders - Small
85%
2,112
45.0%
10.0%
45.0%
Store Count Forecast
Current Store Count
Year 1
Year 2
Year 3
Year 4
Year 5
Year 6
Year 7
Year 8
Year 9
Year 10
System Sales per Store ($M)
Months new stores are open
70
71
71
72
72
$
73
73
74
74
75
75
900
8
•
•
•
•
Need Accurate Data:
– Average Annual Store Sales.
– Pies per order ratio
– SSSG and Transaction Growth are
averages for all stores
– # Stores is the final number after 10 years
PHD vs PBP mix
Size mix – important to determine dough
weight.
Store Count Forecast
– Based on a 10 year build
– Start with Existing number of Stores
– Contract Par Baked Pan
Y.R.I. Confidential
Financial Model - CAPeX
Commissary CAPEX
Design & Construction
Building Equipment
Dough Making Equipment
Other Misc Items
Taxes
Total CAPEX
Tax / DutyRate
Useful Life (Avg Years)
Commissary Rent/Utilities Expense
Monthly Rent
Rent Inflation
Square Meters
Rent Expense (Year)
Price per Sq Meter
Utilitiy Expense per Month
Total Utilities Expense (Year)
Store CAPEX to be Eliminated w/Commissary
Mixer
Sheeter
Proofer
Retarder
Other
Total CAPEX
$
$
$
$
$
$
135,600
141,250
338,800
36,450
135,520
787,620
40.0%
10
$
$
$
$
$
10,000
1.5%
600
120,000
16.67
10,000
120,000
$
$
$
$
$
$
7,175
3,050
3,205
2,030
500
22,344
•
•
•
•
Commissary CAPeX:
– Design & Construction; Architectures
– Building Equipment; i.e. HVAC, Proofing
Room, & Refrigeration.
– Dough Making Equipment; Mixer, Divider
/ Rounder, Sheeter, Oven, MD, etc.
– Taxes; Duties will vary by country
Rent; Assumes facility is leased for 10 yr.
Duration. The rate per m2 will be one of the
site location criteria.
Store CAPeX avoidance for new builds only.
New Store rent and depreciation also
predicated on smaller footprint which was
assumed to be up to 20%.
Store Rent/Deprec to be Eliminated w/Commissary
New Store Rent/Deprec
-10.0%
Note: Savings that each store will realize by not having space for dough
equipment in stores.
Y.R.I. Confidential
Financial Model – CF Summary
Commissary CAPEX
Frige Truck
Depreciation (add back)
Savings
Total
Commissary CAPEX
Frige Truck
Capex savings on new stores
Depreciation (add back)
Savings
Total
Commissary Cash Flow
Year 0
Year 1
Year 2
Year 3
Year 4
Year 5
Year 6
Year 7
Year 8
Year 9
Year 10
$
(788)
$
(100)
$
79 $
79 $
79 $
79 $
79 $
79 $
79 $
79 $
79 $
79
$
511 $
554 $
613 $
659 $
722 $
772 $
839 $
894 $
965 $ 1,024
$
(888) $
590 $
633 $
692 $
738 $
801 $
851 $
918 $
973 $
1,044 $ 1,103
Total System Cash Flow (Commissary + Store Level)
Year 0
Year 1
Year 2
Year 3
$
(788)
$
(100)
0 $
22 $
$
79 $
79 $
79
$
1,519 $
1,601 $
1,686
$
(888) $
1,598 $
1,702 $
1,765
Year 4
$
$
$
$
22
79
1,774
1,875
Year 5
$
$
$
$
Year 6
-
$
79 $
1,865 $
1,943 $
Financial Summary
Total System - 7 Year IRR
Total System - 10 Year IRR
186%
186%
Commissary - 7 Year IRR
Commissary - 10 Year IRR
72%
74%
System NPV ($M) $
Commissary NPV ($M) $
7,557
2,591
$
$
$
$
0.39 Avg Dough Ball Cost - Commissary
0.47 Avg Dough Ball Cost - Store BOH
0.47 Avg Dough Ball Cost - Store BOH with Commissary
16,085 Franchisee Avg Savings per store
15%
Discount Rate
Y.R.I. Confidential
22
79
1,958
2,059
Year 7
$
$
$
$
-
$
79 $
2,054 $
2,133 $
Year 8
22
79
2,154
2,256
Year 9
$
$
$
$
-
Year 10
$
22
79 $
79
2,256 $ 2,363
2,335 $ 2,464
C2 – 20 Stores
Capacity Calculator – Space Requirements
Enter Estimated
Transactions & Product Mix
# of Stores served
20
ASSUMPTIONS
20 Stores
900 Transactions/wk/store
1.5 Pies Per Transaction
5 days Operating per Week
20% Family Pan
80% Medium Traditional
900
Trnx per store per week
Pie to order ratio
Pies per store per week
% PAN
PAN Pies per store per week
# of days operating
PAN Pies per day per store
Total PAN production
1.5
1350
20%
270
5
54
1080
PHD Traditional dough Per Store Per Wk
# of days operating
PHD Traditional dough per store per day
Total PHD Traditional dough production
1080
5
216
4320
ANCILARY
DOUGH PRODUCTION
PHD COMMISSARY
- AREA
Batch Size
(kg) SQ.FT
Outputs estimate
of space required
2,830 Trays Required
189 Dollies Required
90 Dolly Positions in Cooler
Complete orange cells with assumptions.
Production Area
Proofer
Retarder
Oven Area
Cooling Room
Cold Room for Dough Storage
Dry Store (8 days, Double Stacked Pallet Racks)
Empty Crates Storage
Dirty Crates Storage
Dishwash Area
Ante room
Staff Office Area & Pantry
Change Room
Toilets ( Ladies & Gents Separate)
Shipping/Receiving
Dispatch
Utilities
Passage & Aisle Space
Total Dough
90
20
Stores
800
50
100
750
150
510
170
60
100
300
80
1020
150
130
420
150
50
0
4990
Veggie Prep
Pasta
Cold room for Pasta & veggie Prep
Total Veg & Pasta
150
50
100
300
Thawing Space
Frozen Storage
Cold Storage
200
250
450
Warehouse Space
Total Only Dough Production
Total Dough + Veg Prep+ Pasta
Total Dough + Veg Prep+ Pasta+ Cold Storage
12
8
6
Total PHD Trays required
Min Trays at Dough
540
Back up trays
1080
20 Trays @ Stores
400
Total Trays
2020
Trays per Dolly
15
No of Trays for Parbake
0
0
270
270
Total Parbake Trays
Req'd
0
0
810
810
Dolly required- Inside Chiller
Traditional
72
Pan
18
Total Dollies Required
189
PAN
Types of Pies
Personal PAN (6")
Medium (9")
Family (12")
% Mix
0%
0%
100%
Target Wt (g) 1 Batch Wt per 10 kg batch (g)
140
113
15,850
235
67
15,850
425
37
15,850
Absolute production per day
0
0
1,080
1,080
No. Per Batch
1,018
607
335
1,960
No of Batches Req
0.0
0.0
3.2
3.5
TRADITIONAL
Types of Pies
Small
Medium
Family
% Mix
0%
100%
0%
Target Wt (g) 1 Batch
125
127
245
65
490
32
Absolute production per day
0
4,320
0
4,320
No. Per Batch
1,268
647
323
2,238
No of Batches Req
0.0
6.7
0.0
7.0
Engineered Solution
C2 – 1 Shift
Approx. 4,950 Sq. Ft.
Outsourced
4990
5290
5740
No of Trays for PHD
Dough Per Day
0
540
0
540
No of PHD Dough Balls in a tray
7 Inch
10 Inch
14 Inch
Y.R.I. Confidential
Wt per 10Kg batch (g)
15,850
15,850
15,850
C2 – 60 Stores
Capacity Calculator – Space Requirements
Enter Estimated
Transactions & Product Mix
# of Stores served
60
ASSUMPTIONS
60 Stores
900 Transactions/wk/store
1.5 Pies Per Transaction
5 days Operating per Week
20% Family Pan
80% Medium Traditional
Trnx per store per week
Pie to order ratio
Pies per store per week
% PAN
PAN Pies per store per week
# of days operating
PAN Pies per day per store
Total PAN production
PHD Traditional dough Per Store Per Wk
# of days operating
PHD Traditional dough per store per day
Total PHD Traditional dough production
ANCILARY
DOUGH PRODUCTION
PHD COMMISSARYBatch
- AREA
SizeSQ.FT
(kg)
Outputs estimate
of space required
8,500 Trays Required
566 Dollies Required
270 Dolly Positions in Cooler
Complete orange cells with assumptions.
Production Area
Proofer
Retarder
Oven Area
Cooling Room
Cold Room for Dough Storage
Dry Store (8 days, Triple Stacked Pallet Rackets)
Empty Crates Storage
Dirty Crates Storage
Dishwash Area
Ante room
Staff Office Area & Pantry
Change Room
Toilets ( Ladies & Gents Separate)
Shipping/Receiving
Dispatch
Utilities
Passage & Aisle Space
Total Dough
60
Stores
800
50
100
750
150
1290
270
150
170
300
80
1130
150
220
780
150
50
0
6590
150
50
100
300
Thawing Space
Frozen Storage
Cold Storage
200
250
450
Total Only Dough Production
Total Dough + Veg Prep+ Pasta
Total Dough + Veg Prep+ Pasta+ Cold Storage
1080
5
216
12960
7 Inch
10 Inch
14 Inch
12
8
6
Total PHD Trays required
Min Trays at Dough
1620
Back up trays
3240
20 Trays @ Stores
1200
Total Trays
6060
Trays per Dolly
15
No of Trays for Parbake
0
0
810
810
Total Parbake Trays
Req'd
0
0
2430
2430
Dolly required- Inside Chiller
Traditional
216
Pan
54
Total Dollies Required
566
PAN
Types of Pies
Personal PAN (6")
Medium (9")
Family (12")
% Mix
0%
0%
100%
Target Wt (g) 1 Batch Wt per 10 kg batch (g)
140
113
15,850
235
67
15,850
425
37
15,850
Absolute production per day
0
0
3,240
3,240
No. Per Batch
1,018
607
335
1,960
No of Batches Req
0.0
0.0
9.7
10.0
TRADITIONAL
Types of Pies
Small
Medium
Family
% Mix
0%
100%
0%
Target Wt (g) 1 Batch
125
127
245
65
490
32
Absolute production per day
0
12,960
0
12,960
No. Per Batch
1,268
647
323
2,238
No of Batches Req
0.0
20.0
0.0
20.5
Engineered Solution
C2 – 2 Shifts
Approx. 6,900 Sq. Ft.
Outsourced
6590
6890
7340
No of Trays for PHD
Dough Per Day
0
1620
0
1620
No of PHD Dough Balls in a tray
1.5
1350
20%
270
5
54
3240
90
Veggie Prep
Pasta
Cold room for Pasta & veggie Prep
Total Veg & Pasta
Warehouse Space
900
Y.R.I. Confidential
Wt per 10Kg batch (g)
15,850
15,850
15,850
C2 – 100 Stores
Capacity Calculator – Space Requirements
Enter Estimated
Transactions & Product Mix
# of Stores served
100
ASSUMPTIONS
100 Stores
900 Transactions/wk/store
1.5 Pies Per Transaction
5 days Operating per Week
20% Family Pan
80% Medium Traditional
900
Trnx per store per week
Pie to order ratio
Pies per store per week
% PAN
PAN Pies per store per week
# of days operating
PAN Pies per day per store
Total PAN production
PHD Traditional dough Per Store Per Wk
# of days operating
PHD Traditional dough per store per day
Total PHD Traditional dough production
DOUGH PRODUCTION
ANCILARY
Production Area
Proofer
Retarder
Oven Area
Cooling Room
Cold Room for Dough Storage
Dry Store (8 days, Triple Stacked Pallet Rackets)
Empty Crates Storage
Dirty Crates Storage
Dishwash Area
Ante room
Staff Office Area & Pantry
Change Room
Toilets ( Ladies & Gents Separate)
Shipping/Receiving
Dispatch
Utilities
Passage & Aisle Space
Total Dough
100
Stores
800
50
100
750
150
2070
410
240
240
450
80
1130
150
220
780
150
50
0
7820
Veggie Prep
Pasta
Cold room for Pasta & veggie Prep
Total Veg & Pasta
150
50
100
300
Thawing Space
Frozen Storage
Cold Storage
200
250
450
Warehouse Space
Total Only Dough Production
Total Dough + Veg Prep+ Pasta
Total Dough + Veg Prep+ Pasta+ Cold Storage
7 Inch
10 Inch
14 Inch
1080
5
216
21600
90
12
8
6
Total PHD Trays required
Min Trays at Dough
2700
Back up trays
5400
20 Trays @ Stores
2000
Total Trays
10100
Trays per Dolly
15
No of Trays for Parbake
0
0
1350
1350
Total Parbake Trays
Req'd
0
0
4050
4050
Dolly required- Inside Chiller
Traditional
360
Pan
90
Total Dollies Required
943
PAN
Types of Pies
Personal PAN (6")
Medium (9")
Family (12")
% Mix
0%
0%
100%
Target Wt (g) 1 Batch Wt per 10 kg batch (g)
140
113
15,850
235
67
15,850
425
37
15,850
Absolute production per day
0
0
5,400
5,400
No. Per Batch
1,018
607
335
1,960
No of Batches Req
0.0
0.0
16.1
16.5
TRADITIONAL
Types of Pies
Small
Medium
Family
% Mix
0%
100%
0%
Target Wt (g) 1 Batch
125
127
245
65
490
32
Absolute production per day
0
21,600
0
21,600
No. Per Batch
1,268
647
323
2,238
No of Batches Req
0.0
33.4
0.0
33.5
Engineered Solution
C2 – 3 Shifts
Approx. 8,200 Sq. Ft.
Outsourced
7820
8120
8570
No of Trays for PHD
Dough Per Day
0
2700
0
2700
No of PHD Dough Balls in a tray
1.5
1350
20%
270
5
54
5400
PHD COMMISSARY
- AREA
Batch Size
(kg) SQ.FT
Outputs estimate
of space required
14,150 Trays Required
950 Dollies Required
450 Dolly Positions in Cooler
Complete orange cells with assumptions.
Y.R.I. Confidential
Wt per 10Kg batch (g)
15,850
15,850
15,850
C2 Future Expansion: 20 Stores - 1 Shift
175 sq ft
Ingredient
Storage Usage
Processing
Estimated
7,820 sq ft of
Total Space
Proofing &
Retarding
435 sq ft
Cooler Usage
Packaging
Tray/Pan
Washing
Par-Baking
Y.R.I. Confidential
C2 Future Expansion: 60 Stores – 2 Shifts
336 sq ft
Ingredient
Storage Usage
Processing
Estimated
7,820 sq ft of
Total Space
Proofing &
Retarding
1,100 sq ft
Cooler Usage
Packaging
Tray/Pan
Washing
Par-Baking
Y.R.I. Confidential
C2 Future Expansion: 100 Stores – 3 Shifts
500 sq ft
Ingredient
Storage Usage
Processing
Estimated
7,820 sq. ft of
total space
Proofing &
Retarding
1,700 sq. ft
Cooler Capacity
Packaging
Tray/Pan
Washing
Par-Baking
Y.R.I. Confidential
Appendix
Appendix
Y.R.I. Confidential
Pizza Hut Commissaries and PHD Stores
32 COMMISSARIES (21 -C1, 11-C2&C4) **
500 STORES SUPPORTED
2012
27 COMMISSARIES
338 STORES SUPPORTED*
2011
15 COMMISSARIES
195 STORES SUPPORTED
2010
6 COMMISSARIES
163 STORES SUPPORTED
2009
2008
# of Commissaries
3 COMMISSARIES
71 STORES SUPPORTED
# of PHD’s
2007
1 COMMISSARY
21 STORES SUPPORTED
50
10
0
15
0
20
0
Y.R.I. Confidential
25
0
30
0
35
0
40
0
45
0
* Data as of October 2011
** Includes 2012 forecast
Commissary Roles and Responsibilities of
Dallas vs Field
Dallas
• Define & Develop :
– QA/Sanitation Policies (CCA)
– Training Materials (Business
Model)
– Facility/Ops processes &
systems
– Commissary Contract
BMU/FBU
• Field all initial Franchise
commissary requests
• Resource to:
• Approve:
– Critical equipment specs
– Layout & Workflows
• Review Committee process
Y.R.I. Confidential
– Define 10 year Growth Potential
– Cascade & review Financial
Model
– Approve Site Selection
– Approve Construction of facility
conforming with latest manual
– Start-up Support
– Make each facility ready for
CCA & STAR audit
– Understanding Contractual
Commissary 3-Step Process
Y.R.I. Confidential
Financial Model – Store Level P&L
Store Level P&L / Savings
Current Store Level P&L
Dough
Dough - Wastage
Cheese
Vegtables
Meat
Packaged Materials
Other
Total Cost of Sales
Cost of Sales Inflation %
Management
Crew - Dough Labor
Crew - Training
Non-Dough Labor/Benefits
Total COL
Cost of Labor Inflation%
Estimated %
Cost / (Savings)
% of Sales w/ Commissary
4.4%
2.0%
0.1%
-0.1%
6.0%
5.5%
7.2%
5.0%
3.5%
31.7%
1.9%
2%
4.0%
2.0%
3.0%
9.8%
18.8%
2%
$
0.54
-2.0%
-0.5%
-2.5%
Franchise Fees
Advertising/Marketing
Rent/Depreciation Expense
Electricity
Call Center
Cleaning/Hygiene
Surveillance
Communications
Propane Gas
Operating Supplies
Water
Credit Card Fees
Maintenance Expenses
Disposal
Repair Expense
Garbage Collection
Taxes/Government Fees
Insurance
Other
Total Utilities/Other
Unit Contribution Margin
Y.R.I. Confidential
14.8%
16.4%
6.0%
7.0%
8.0%
4.2%
3.1%
1.1%
0.2%
0.2%
0.1%
1.0%
0.9%
0.5%
0.5%
0.5%
0.2%
0.2%
0.1%
0.1%
0.8%
34.7%
-0.5%
-0.5%
-1.0%
Financial Model – Commissary Ingredient Costs
Commissary Dough Expense
Total Pan Production
Flour
IDY Yeast
Water
$
$
$
Oil
Lesaffre NY Improver
$
$
cost per kg
1.10
6.35
2.72
3.16
Batch weight (kg)
Cost per batch $
$ per kg $
Large (14")
Medium (10")
Small (6")
Total PHD Production
Flour
Yeast
Water
Oil
Lesaffre NY Improver
cost per kg
$
$
$
$
$
1.10
6.35
2.72
3.16
Batch weight (kg)
Cost per batch $
$ per kg $
Large (14")
Medium (10")
Small (6")
kg/batch
100.0
1.0
52.0
$
$
$
cost per batch
110.00
6.35
-
1.5
4.0
$
$
4.08
12.65
158.5
133.08
0.840
Weight
0.625
0.325
0.140
Average
Cost
$
$
$
$
kg/batch
100.0
0.3
52.0
3.0
5.0
160.27
135.69
0.847
Weight
0.490
0.245
0.140
Average
•
0.525
0.273
0.118
0.29
cost per batch
$
$
$
$
$
110.00
1.71
8.16
15.82
Y.R.I. Confidential
•
•
Cost
$
$
$
$
•
0.415
0.207
0.119
0.26
Dough Ingredient Expense
based on 100kg batch:
– Flour; will vary by
market
– Instant Dry Yeast
available locally.
– Oil per spec.
– Lesaffre improver
Assumes 3 sizes for both
PBP and PHD.
Store CAPeX avoidance for
new builds only.
Smaller batches will have
proportionate ingredient
amounts associated.
Financial Model – Commissary Wages
Hourly Wage
Third Shift (Up to 75)
Mixing
Cutting & Sheeting
Proofing
Retarding
Baking
Packing & Chilling
Utilities
Reliever
$
# of Employees
1 $
2 $
$
$
0 $
2 $
1 $
$
•
6.00
Salary
17,472
17,472
17,472
17,472
17,472
17,472
17,472
17,472
$
$
$
$
$
$
$
$
Labor Expense
17,472
42,806
5,242
34,944
17,472
-
Supervisor
1 $
26,208 $
26,208
Maintenance
Total
1 $
9
17,472 $
$
17,472
161,616
General Manager
QA Manager
Training/Uniforms/Benefits
Other
Total
1
1
First Shift
Second Shift
Thrid Shift
Other Labor
Labor Expense
1
17
$
$
$
$
$
50,000
25,000
20%
10,000
$
$
$
$
$
161,616
161,616
161,616
196,970
681,818
50,000
25,000
111,970
10,000
196,970
•
•
Y.R.I. Confidential
This sheet shows one of
three 8hr shifts:
– Can also be two 10hr
shifts with 4hrs
Cleaning & PM.
– Assumes 9 team
members. One of
whom will be Shift Lead
– Hourly wage will vary.
Supervisor 1.5X team
member
General Manager/QA
Manager & Admin as full
time employees.
This team member
modeling based on 15%
PBP. Please refer to Labor
Table.
Financial Model – Market Inputs
•
Distribution Inputs
Fridge Truck Expense
Fridge Truck
Useful Life (Years)
Depreciation Expense (per yr)
Gas Expense
Price per Gallon
Miles to be driven per day
Miles per gallon
Gas Expense
Total Logistics Expense
Fridge Truck (Depreciation)
Gas
Outsource %
Logistics Inflation
Labor Expense - Driver(s)
Labor Expense - Helper(s)
Repair/Maintenance
Insurance
Total Distribution Expense
$
100,000
10
10,000
$
4.00
500
10
62,400
$
$
$
$
$
$
$
$
10,000
62,400
50.0%
5.0%
10,000
10,000
7,500
136,100
•
•
Y.R.I. Confidential
Fridge Truck:
– $100,000 CAPeX
– $10,000/yr Depreciation.
– Labor expense of $10,000/yr could
vary greatly.
– R&M costs assumed to be
outsourced but could be
internalized with Maintenance
Manager
– Insurance $7,500 is just for internal
investment.
Gas Expense assumes daily delivery 6
days per week at average of 500 miles
per day driven.
Outsource Logistics of additional 50%
contingency assumed for modelling.
Key Cash Flow Drivers
FINANCIAL MODEL CF DRIVERS
Total CAPEX
Comments
Monthy Rent
Rent Inflation
Lease Space (Sq M)
Utilities per Month
Baseline
$899,000
15% PBP
$5,000
2%
1000
$10,000
Product Mix
$1,099,000
85% PBP
$5,000
2%
1000
$14,000
Proximity to City
$1,052,000
Close to Metro
$12,000
2%
1000
$15,000
Store Build Rate
$1,099,000
Labor Rates per Hour
General Manager
QA Manager
$6
$55,000
$30,000
$6
$55,000
$30,000
$8
$55,000
$30,000
$6
$55,000
$30,000
Gasoline Prices per Mile
Average Miles Driven
Total Truck Cost
$7
400
$200,000
$7
400
$200,000
$8
200
$100,000
$7
400
$200,000
49%
55%
$3,874,000
41%
48%
$3,505,000
43%
50%
$3,560,000
32%
43%
$2,672,000
7 Yr IRR
10 Yr IRR
NPV
Y.R.I. Confidential
$5,000
2%
1000
$8,333
Fresh Commissary: Equipment
Equipment /
Infrastructure
C1
(Up to 5 Stores)
Emp
Per
Shift
C2 - Manual
(6 to 100 Stores)
Emp
Per
Shift
C2 - Automatic
(75 to 100 Stores)
Emp
Per
Shift
C3
(Over 100 Stores)
Batching – Weigh Raw
Ingredients
• 10kg (Opt1) or 80kg (Opt2) Batches
• Manual weighing
Water – Meter & Temp
• Manual
Mixing
• (1) 60Qt or (1) 200kg Mixer
• (1) 200kg Mixer
Divider/Rounder
• Manual or (1) Divider/Rounder
• (1) Divider/Rounder
• (1) Divider/Rounder
Scale – Dough Ball Weight
• Manual
•Checkweigher
• Checkweigher
• (2) Checkweighers
Metal Detection
• N/A
• Dough Ball or Tray
• Dough Ball or Tray
• Dough ball or Tray
Tray Packing
• Manual
• Automated
• Automated
Oiling (Dough Balls)
•Manual (Spray Cans)
• Manual (Spray Cans)
• Automatic Spray Bar
• Automatic Spray Bar
Cold Proofing (48hrs)
• Expanded Store Cooler
• Standalone Cooler
• Standalone Cooler
• Automated Spray Bar
• Automated Spray Bar
• Automated Conveyor
• (2) Sheeters
• Automated
• Automated
• Continuous Conveyor
• Continuous Conveyor
1
1
• 90kg Batches
• Manual weighing
• 100kg Batches
• Super Sack or Silo
• 250kg Batches
• Bulk ingredients (Silo)
• Automated Meter
• Automated Meter
• Automated Meter
• (1) 200kg
Horizontal Mixer
• (2) 400kg
Horizontal Mixers
• Manual
1
1
or
2
1
1
Emp
Per
Shift
2
• (2) Divider/Rounders
• Standalone Cooler
2
3
Additional Par-Bake Requirements:
Oil Pan
• Manual
• Manual
Sheeting
• (1) or (2) Sheeters
• (2) Sheeters
Place in Pan
• Manual
Proofing
• 1 hour on racks
• Manual
3
• 1 hour
Retarding
• 1 hour on racks
Oven
• Existing Store Oven, Off Hours
• Operators load/unload
• 20 to 60 minutes per batch
Cooling
• Open air cooling
1
or
2
• Up to 2 hours
• (3) Ovens
• Operators load/unload
• 60 minutes per batch
3
or
4
• Open air cooling
• N/A
1
• N/A
• Continuous Conveyor
• Continuous Conveyor
• Spiral Chilled Cooling
• Spiral Chilled Cooling
• Automated Packaging
• Automated Packaging
• Continuous
• Continuous
1
Packing (2 Per Bag)
• Manual Packaging
Pan/Tray Washing
• End of Shift
• Manual Packaging
0
Total Employees:
3-4
• Continuous
2
Y.R.I.Total
Confidential
Employees: 11-13
Total Employees:
3
1
Total Employees:
1
3
12
Fresh Commissary: Assumptions
Assumptions:
C1
C2 - Manual
C2 - Automatic
C3
Kilograms Per Hour of Capability
48 to 330 kg/hr
430 kg/hr
475 kg/hr
2,400 kg/hr
Number of Dough Balls Per Hour
112 to 1,350
Dough Balls/hr
1,000 to 1,750
Dough Balls/hr
1,120 to 1,940
Dough Balls/hr
5,650 to 9,800
Dough Balls/hr
Number of Batches Per Day
3 to 22 Batches/Day
3 to 46 Batches/Day
32 to 42 Batches/Day
Up to 80 Batches/Day
Number of Supported Stores
Up to 5
6 to 100
75 to 100
Up to 285
Transactions Per Store Per Week
900
900
900
900
Ratio of Pies Per Store Transaction
1.5
1.5
1.5
1.5
5 to 8 hrs per day,
6 days/wk
Up to 24 hrs per day,
6 days/wk
16 hrs per day,
6 days/wk
10 hrs per day,
6 days/wk
Operating Hours
Product Mix
Sizes
Number of Full-Time Employees
Level of Automation
Shelf Life of Dough Ball at 2 to 4ºC
Estimated Square Footage
Estimated Equipment Investment
Includes Racks, Pans, Trays, etc.
Building Construction & Install Additional
Pan – 20%
Traditional – 80%
Pan – 20%
Traditional – 80%
Pan – 20%
Traditional – 80%
Pan – 15%
Traditional – 85%
Pan – 12” Family
Traditional – 10” Medium
Pan – 12” Family
Traditional – 10” Medium
Pan – 12” Family
Traditional – 10” Medium
Pan – 12” Family
Traditional – 10” Medium
3 or 4
11 to 39
6
12
Low
Moderate
High
High
4 to 5 Days
4 to 5 Days
4 to 5 Days
4 to 5 Days
515 Sq. Ft. to 830 Sq. Ft.
(Incremental to Typical 745
Sq. Ft. Store)
4,875 Sq. Ft. to 7,820 Sq. Ft.
16,500 Sq. Ft.
56,700 Sq. Ft.
$140M
$375M to $710M
$3MM to $4MM
$5MM to $6MM
Y.R.I. Confidential
Fresh Commissary: Capital Estimates
C1
C2 - Manual
C2 – Auto
C3 - Auto
(Up to 5 Stores)
(6 to 100 Stores)
(75 to 100 Stores)
(Over 100 Stores)
Batching – Weigh Raw Ingredients
$3,500
$5,500
$75,000 to $1,020,000
$1,237,000
Water – Metering & Temp. Control
$4,000
$8,000
$8,000
$16,000
Mixing
$25,000
$25,000
$180,000
$360,000
Divider/Rounder
$30,000
$30,000
$130,000
$260,000
$500
$30,000
$60,000
$100,000
---
$30,000
$60,000
$100,000
Tray Packing (Includes Trays/Dollies)
$10,125
$44,200 to $224,325
$356,000
$610,000
Oiling (Dough Balls)
$1,000
$2,500
$15,000
$15,000
Cold Proofing (48hr Refrigeration)
$18,000
$26,000 to $67,000
$67,000
$290,000
$500
$2,500
$20,000
$25,000
Sheeting
$12,000
$12,000
$85,000
$200,000
Place in Pan (Includes Pans/Lids)
$6,000
$25,000 to $48,600
$250,000
$555,000
Proofing (Includes Racks)
$14,550
$20,000
$250,000
$350,000
Retarding (Includes Racks)
$2,050
$23,500
---
---
Store Oven
$39,375
$350,000
$450,000
Cooling (Includes Racks/Trays)
$6,275
$14,200
$400,000
$500,000
Packing (2 Per Bag, Includes Trays/Dollies)
$6,500
$17,225 to $87,500
$300,000
$537,000
Store Washer
$20,000 to $40,000
$120,000
$170,000
$140M
$375M to $710M
$3MM to $4MM
$5MM to $6MM
Equipment / Infrastructure
Scale – Dough Ball Weight Verification
Metal Detection
Additional Par-Bake Requirements:
Oil Pan
Oven
Pan/Tray Washing
TOTAL (Building & Install Additional)
Y.R.I. Confidential
Fresh Commissary: Capability Comparison
C1
C2 - Manual
C2 – Auto
C3 - Auto
(Up to 5 Stores)
(6 to 100 Stores)
(75 to 100 Stores)
(Over 100 Stores)
Bulk Ingredients
Water Metering/Temperature Control
Divider/Rounder
Metal Detection
Manual Tray packing
Automatic Tray Packing
Manual Dough Ball Oiling
Automatic Dough Ball Oiling
Manual Sheeting
Automatic Sheeting
Manually Place in Pan
Automatically Place in Pan
Rack Proofing
Conveyor Proofing
Conventional Restaurant Oven
Conveyor Oven
Chilled Cooling
Up to 330 kg/hr
Up to 430 kg/hr
Up to 475 kg/hr
Up to 2400 kg/hr
Y.R.I. Confidential
Process Flow - Typical
Load Hopper
Verify Weight
Traditional
Warm Bowl
Add Ingredients
Place in Tray and
Spray with Oil
Mix
Divide & Round
Place in Pan and
Spray edges with Oil
Place on
Cooling Tray
Proof & Retard
Par-Baked
Pan
Temper
30min
Bake 3 minutes
Package in
Bags
Let Dough Rest
minimum of 3 minutes
Add
Perforated
Pan
Sheeting
Y.R.I. Confidential
Store
& Ship
Real Opportunities for Innovation
vs.
• Water Metering – Automate temperature controlled water delivery to
remove manual measurement with flow meter, load cells, etc.
• Sheeting Throughput – Increase capacity of sheeters to reduce
manpower, floor space, and bottlenecking.
• Pan Oiling –
• Pan
Automate pan oiling with wiper or spray arm to remove
manual pumping and pan rotation for coverage.
Denesting/Stacking – Automate processes of staging pan, adding
lid, stacking and racking pans for Proofing.
• Proofing and Retarding – Spiral accumulation and singulation
to/through Retarding. Consistent timing for continuous
Proofing/Retarding process.
• Right Size Oven - Maximize throughput to match continuous dough
ball/pan speed. Eliminate Retarding time by oven outrunning
production and going directly from Proofing to Oven.
Y.R.I. Confidential
Process Flow
C1 – Option 1
C2 – Manual
C3 – Automatic
(See Appendix)
(See Appendix)
(See Appendix)
C1 – Option 2
C2 – Automatic
(See Appendix)
(See Appendix)
Y.R.I. Confidential
C1 Equipment Optimization
5 Day
Store
Shelf Life
Traditional:
20min Max
C1 – Option 1
Sized for 5 Stores
8 hours of production
Cold Proof
48hrs
(1) Hobart HL662
Mixer
• 10kg Batches
Pan Family Pies 37
Traditional 10” 64
• 48 kg/hr
Par-Baked 3-10min
Pan:
Rest
Manual Dividing/Rounding
• Batch must be Divided/Rounded
within 20 minutes
• 6 pcs/min per employee
• One employee
• 90 to 150 kg/hr
Proof
1hr
Retard
1 to 2hrs
(1) Doyon DFP18 Sheeter
• 3-10 min Rest
• Batch processed within 10 minutes
• 8pcs/min per machine
• 200 kg/hr
Note: Equipment specification for example only.
Y.R.I. Confidential
Tempering
30min
(1) Middleby Marshall
PS555 Oven
• 2.5 to 3 minute bake time
• Batch processed within 20 minutes
• Pies per/hr per Oven:
Family
131
• 55 kg/hr
Store
1 Day
4 Day
Store
Shelf Life
C1 Equipment Optimization
5 Day
Store
Shelf Life
Traditional:
20min Max
C1 – Option 2
Sized for 5 Stores
5 hours of production
Cold Proof
48hrs
(1) Thunderbird
ASP-200 Mixer
• 80kg Batches
Pan Family
188
Traditional 10” 517
• 380 kg/hr
Par-Baked 3-10min
Pan:
Rest
(1) AM S302
Divider/Rounder
• Batch must be Divided/Rounded
within 20 minutes
• 30pcs/min per machine capacity
• 440 to 765 kg/hr
Proof
1hr
Retard
1 to 2hrs
(2) Doyon DFP18 Sheeters
• 3-10 min Rest
• Batch processed within 30 minutes
• 8pcs/min per machine
• 408 kg/hr
Note: Equipment specification for example only.
Y.R.I. Confidential
Tempering
30min
(1) Middleby Marshall
PS555 Oven
• 2.5 to 3 minute bake time
• Batch processed within 60 minutes
• Pies per/hr per Oven:
Family
131
• 55 kg/hr
Store
1 Day
4 Day
Store
Shelf Life
C2 Equipment Optimization - Manual
5 Day
Store
Shelf Life
Traditional:
20min Max
C2
Sized for Up to 100 Stores
Up to 24-hour Production
Cold Proof
48hrs
Par-Baked
Pan:
(1) Thunderbird
ASP-200 Mixer
• 90kg Batches
Pan Family
335
Traditional 10” 582
• 142 to 427 kg/hr
3-10min
Rest
Proof
1hr
Retard
1 to 2hrs
Tempering
30min
(1) Automated Scale
• Check weight of every dough ball
• 30pcs/min per machine
• 440 to 765 kg/hr
(1) AM S300
Divider/Rounder
• Batch must be Divided/Rounded
within 20 minutes
• 30pcs/min per machine capacity
• 440 to 765 kg/hr
(2) Doyon DFP18 Sheeters
• 3-10 min Rest
• Batch processed within 30 minutes
• 8pcs/min per machine
• 408 kg/hr
Note: Equipment specification for example only.
Y.R.I. Confidential
(3) Middleby Marshall
PS555 Ovens
• 2.5 to 3 minute bake time
• Batch processed within 20 minutes
• Pies per/hr per Oven:
Family
131
• 167 kg/hr
Store
1 Day
4 Day
Store
Shelf Life
C2 Equipment Optimization - Automatic
5 Day
Store
Shelf Life
Traditional:
20min Max
Cold Proof
48hrs
C2
Sized for Up to 100 Stores
Up to 24-hour Production
Metal
Detection
Par-Baked
Pan:
(1) Horizontal
Mixer
• 100kg Batches
Pan Family
372
Traditional 10” 647
• 475 kg/hr
3min
Rest
(1) Automated Scale
Proof
1hr
Metal
Detection
• Check weight of every dough ball
• 33pcs/min per machine minimum
• 440 to 765 kg/hr
(1) Divider/Rounder
• Batch must be Divided/Rounded
within 20 minutes
• 33pcs/min per machine minimum
• 485 to 841 kg/hr
Store
1 Day
Tempering
30min
(2) Sheeters
• 3min Rest (conveyor)
• Continuous processing
• 17pcs/min per machine minimum
• 867 kg/hr
Note: Equipment specification for example only.
Y.R.I. Confidential
Continuous Proofer &
Conveyor Oven
• 2.5 to 3 minute bake time
• Batch processed within 20 minutes
• Pies per/hr: Family 1,116
• 475 kg/hr
4 Day
Store
Shelf Life
C3 Equipment Optimization
20min Max
Traditional:
Cold Proof
24hrs
5 Day
Store
Shelf Life
C3
Sized for 100+ Stores
24-hour Production
Metal
Detection
Par-Baked 3min
Rest
Pan:
Tempering
30min
Proof
1hr
Store
1 Day
4 Day
Store
Shelf Life
Metal Detection
(2) Horizontal Mixers
• 250 kg Batches
Pan Family
932
Traditional 10” 1617
• 2,400 kg/hr
(2) Divider/Rounders
• Batch must be Divided/Rounded
within 20 minutes
• 100 pcs/min per machine capacity
• 2,940 to 5,100 kg/hr
(2) Sheeters
• 3min Rest (conveyor)
• Continuous processing
• 100pcs/min per machine minimum
• 5,100 kg/hr
(2) Automated Scales
• Check weight of every dough ball
• 100 pcs/min per machine
• 2,940 to 5,100 kg/hr
Note: Equipment specification for example only.
Y.R.I. Confidential
Continuous Proofer &
Conveyor Oven
• 2.5 to 3 minute bake time
• Batch processed within 20 minutes
• Pies per/hr: Family 5,592
• 2,400 kg/hr
Conceptual Commissary Layouts
C1 – Option 1
C2 – 20 Stores
C1 – Option 2
C2 – 60 Stores
(See Appendix)
(See Appendix)
C2 – Automatic
(See Appendix)
(See Appendix)
(See Appendix)
C2 – 100 Stores
(See Appendix)
Y.R.I. Confidential
C3 – Automatic
(See Appendix)
C1 Layout – Option 1
Utilize Store
Oven during
Off Hours
Additional
515 sq. ft. built out
from typical store
C1 – Option 1
Additional
116 sq. ft. of
Cooler Space
Y.R.I. Confidential
(1) Hobart 60Qt Mixer
Manual Dividing/Rounding
(1) Sheeter
(1) Oven (Store Oven, Off Hours)
(4) Estimated Employees
C1 Layout – Option 2
Utilize Store
Oven during
Off Hours
Additional
830 sq. ft built out
from typical store
Additional
142 sq. ft of
Cooler Space
(Storage &
Retarding)
Y.R.I. Confidential
C1 – Option 2
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(2) Sheeters
(1) Oven (Store Oven, Off Hours)
(3) Estimated Employees
C2 Layout
C2 – 20 Stores
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(2) Sheeters
(3) Ovens
(11) Estimated Employees
Estimated
4,875 sq. ft. of
Total Space
Processing
435 sq. ft.
Cooler Capacity
Proofing &
Retarding
Packaging
Par-Baking
Tray/Pan
Washing
Y.R.I. Confidential
C2 Layout
C2 – 60 Stores
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(2) Sheeters
(3) Ovens
(26) Estimated Employees
Processing
Estimated
6,665 sq. ft of
total space
Proofing &
Retarding
1,100 sq. ft
Cooler Capacity
Packaging
Tray/Pan
Washing
Par-Baking
Y.R.I. Confidential
C2 Layout
C2 – 100 Stores
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(2) Sheeters
(3) Ovens
(39) Estimated Employees
Processing
Estimated
7,820 sq. ft of
total space
Proofing &
Retarding
1,700 sq. ft
Cooler Capacity
Packaging
Tray/Pan
Washing
Par-Baking
Y.R.I. Confidential
C2 Automatic Layout
C2 – 100 Stores
(1) 200kg Horizontal Mixer
(1) Divider/Rounder
(2) Sheeters
(1) Continuous Proofer/Oven
(6) Estimated Employees
Bulk
Ingredients
Estimated
16,500 sq. ft of
total space
Processing
Tray Packing &
Metal Detection
1,700 sq. ft
Cooler Capacity
Proofing
Tray/Pan
Washing
Par-Baking
Packaging &
Metal Detection
Y.R.I. Confidential
C3 Layout
Proofing
Par-Baking
Sheeting
Cooling
Processing
Packaging
Bulk
Ingredients
5,615 sq. ft
Cooler Capacity
Tray/Pan
Washing
Estimated
56,700 sq. ft of
total space
C3 – 100+ Stores
(2) Horizontal Mixers
(2) Divider/Rounders
(2) Sheeters
(1) Continuous Proofer/Oven
(12) Estimated Employees
Y.R.I. Confidential
C1 Production Time Study
C1 – Option 1
(1) Hobart 60Qt Mixer
Manual Dividing/Rounding
(1) Sheeter
(1) Oven (Store Oven, Off Hours)
C1 - 5 Stores - 22 Batches/Day
60Qt MIXER
(7) 10kg Family Pan Batches
(15) 10kg Traditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Traditional
Proofing
Retarding
Oven
Cooling
1 Shift
Up to 5 Stores
22 Batches/Day
4 Employees
Par-Bake
Packaging
1hr
C1 – Option 2
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(2) Sheeters
(1) Oven (Store Oven, Off Hours)
2hrs
C1 - 5 Stores - 3 Batches/Day
200kg MIXER
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Retarding
Oven
Cooling
Packaging
3hrs
4hrs
5hrs
(1) 70kg Family Pan batch
6hrs
7hrs
8hrs
9hrs
10hrs
(2) 80kg Traditional 10" Batches
Traditional
1 Shift
Up to 5 Stores
3 Batches/Day
3 Employees
Par-Bake
1hr
2hrs
Y.R.I. Confidential
3hrs
4hrs
5hrs
6hrs
7hrs
8hrs
9hrs
10hrs
C2 Manual Production Time Study
C2 - 20 Stores - 10 Batches/Day
200kg MIXER, MINIMUM OVENS (3)
(3) 90kg Family Pan batches
(7) 90kg Traditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Retarding
1 Shift
Up to 20 Stores
10 Batches/Day
11 Employees
Oven
Cooling
Packaging
1hr
2hrs
C2 - 60 Stores - 28 Batches/Day
200kg MIXER, MINIMUM OVENS (3)
3hrs
4hrs 5hrs
6hrs 7hrs
(9) 90kg Family Pan batches
8hrs
9hrs 10hrs
C2 – Option 1
(1) Thunderbird 200kg Mixer
(1) AM Divider/Rounder
(1) Automated Scale
(2) Sheeters
(3) Ovens
2 Shifts
Up to 60 Stores
28 Batches/Day
26 Employees
(19) 90kg Traditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Retarding
Oven
Cooling
Packaging
1hr
2hrs
C2 - 100 Stores - 46 Batches/Day
200kg MIXER, MINIMUM OVENS (3)
3hrs
4hrs 5hrs
6hrs 7hrs
(14) 90kg Family Pan batches
8hrs
9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs
(32) 90kg Traditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Retarding
Oven
Cooling
3 Shifts
Up to 100 Stores
46 Batches/Day
39 Employees
Traditional
Par-Bake
Packaging
1hr
2hrs
3hrs
4hrs 5hrs
6hrs 7hrs
8hrs
9hrs 10hrs 11hrs 12hrs 13hrs 14hrs 15hrs 16hrs 17hrs 18hrs 19hrs 20hrs 21hrs 22hrs 23hrs 24hrs
Y.R.I. Confidential
C2 Manual Production Labor Optimization
C2 - 100 Stores - 42 Batches/Day
OVENS TO MATCH BATCH SIZE
(13) 100kg Family Pan Batches
(29) 100kgTraditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Traditional
Retarding
2 Shifts
Up to 100 Stores
42 Batches/Day
30 Employees
Par-Bake
Oven
Cooling
Packaging
1hr
2hrs
3hrs
4hrs
5hrs
6hrs
7hrs
8hrs
9hrs
10hrs
11hrs
12hrs
13hrs
14hrs
15hrs
C2 – Optimization
(1) Thunderbird 200kg Mixer
(1) Divider/Rounder
(1) Automated Scales
(2) Sheeters
(9) Ovens
Optimize
Oven Size
Y.R.I. Confidential
C2 Automatic Production Time Study
C2 Auto - 100 Stores - 42 Batches/Day
OVEN/COOLING TO MATCH BATCH SIZE
(13) 100kg Family Pan Batches
(29) 100kg Traditional 10" Batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
2 Shifts
Up to 100 Stores
42 Batches/Day
6 Employees
Traditional
Oven
Cooling
Packaging
Par-Bake
1hr
2hrs
3hrs
4hrs
5hrs
6hrs
7hrs
8hrs
C2 – Automatic
(1) 200kg Horizontal Mixer
(1) Divider/Rounder
(2) Automated Scales
(2) Sheeters
(1) Continuous Proofer/Oven
(1) Spiral Cooler
(1) Automated Bagger/Tray Packer
(1) Automated Dough Ball Tray Packer
Y.R.I. Confidential
9hrs
10hrs
11hrs
12hrs
13hrs
14hrs
15hrs
16hrs
C3 Production Time Study
C3 - 285 Stores - 47 Batches/Day
400kg MIXERS - TWO BATCHES AT A TIME
(14) 250kg Family Pan batches
Batching
Divide/Round
Rest (3-10min)
Sheeting
Proofing
Oven
Cooling
Packaging
(33) 250kg Traditional 10" Batches
1 Shift
285 Stores
47 Batches/Day
12 Employees
Traditional
Par-Bake
1hr
2hrs
3hrs
4hrs
5hrs
6hrs
C3 – 100+ Stores
(2) Horizontal 400kg Mixers
(2) Divider/Rounders
(2) Automated Scales/Metal Detectors
(2) Sheeters
(1) Continuous Proofer/Oven
(1) Spiral Cooler
(1) Automated Bagger/Tray Packer
(1) Automated Dough Ball Tray Packer
Y.R.I. Confidential
7hrs
8hrs
9hrs
10hrs
11hrs
12hrs
Commissary Cost Comparison
Item
Batch Water Meter
Ingredient Scales
Mixer
Divider/Rounder
Automated Scale
Metal Detector
Sheeters
Conveyors
Proofers
Retarders
Ovens
Spiral Chiller
Packaging
Cooler
Equipment Total
Unit Cost
$4,000
$2,000
$25,000
$30,000
$30,000
$30,000
$6,000
Varies
Varies
Varies
$15,000
Varies
Varies
Varies
C1 - Opt 1
$4,000
$2,000
$16,750
------$6,000
--$25,000
$40,000
Store
----$15,000
$108,750
C1 - Opt 2
$4,000
$2,000
$25,000
$30,000
----$12,000
--$13,500
Use Cooler
Store
----$16,000
$102,500
C2 - 20 Stores
$4,000
$2,000
$25,000
$30,000
$30,000
$30,000
$12,000
--$13,500
$18,000
$37,500
----$26,000
$228,000
C2 - 60 Stores
$4,000
$2,000
$25,000
$30,000
$30,000
$30,000
$12,000
--$13,500
$18,000
$37,500
----$52,000
$254,000
C2 - 100 Stores
$4,000
$2,000
$25,000
$30,000
$30,000
$30,000
$12,000
--$13,500
$18,000
$37,500
----$66,000
$268,000
C2 - Auto
$4,000
$2,000
$180,000
$130,000
$60,000
$60,000
$85,000
$390,000
$250,000
--$350,000
$300,000
$300,000
$66,000
$2,177,000
C3 - Auto
$8,000
$4,000
$360,000
$260,000
$60,000
$60,000
$125,000
$780,000
$350,000
--$450,000
$500,000
$300,000
$200,000
$3,457,000
Work Tables
Tray Washer/Dryer
Sinks
Hose Stations
Trays/Dollies/Racks
Pans/Lids
Bulk Ingredients
Ancillary Total
$750
$20,000
$5,000
$1,500
Varies
$25
Varies
$2,500
Store
$1,000
--$20,000
$6,500
--$30,000
$2,500
Store
$1,000
--$25,000
$6,500
--$35,000
$5,500
$20,000
$5,000
$4,500
$83,000
$25,000
--$143,000
$5,500
$20,000
$5,000
$4,500
$205,000
$48,000
--$288,000
$5,500
$40,000
$5,000
$4,500
$335,000
$48,000
--$438,000
$5,500
$120,000
$5,000
$4,500
$335,000
$48,000
$1,000,000
$1,518,000
$5,500
$170,000
$15,000
$7,500
$740,860
$155,000
$1,205,000
$2,298,860
$138,750
$137,500
$371,000
$542,000
$706,000
$3,695,000
$5,755,860
Equipment & Ancillary Total
Y.R.I. Confidential