MICHAEL’S BUTCHERY

P.O BOX 756, NAKURU

TEL: 0799355883
EMAIL:judithwanjiruwanjiku@gmail.com
BUSINESS PLAN
CANDIDATE NAME : JUDITH WANJIRU WANJIKU
CANDIDATE INDEX NO : 53710800002
COURSE NAME : DIPLOMA IN MECHANICAL ENGINEERING
(PRODUCTION OPTION)
PAPER CODE :2501/007
INSTITUTION NAME : NAIVASHA TECHINICAL AND VACCATIONAL
COLLEGE.
CENTRE CODE : 5371140
PRESENTED TO : KENYA NATIONAL EXAMINATIONAL COUNCIL
PARTIAL FULFILLMENT OF DIPLOMA IN
MECHANICAL ENGINEERING (PRODUCTION
OPTION)
DATE OF PRESENTATE :
SUPERVISOR NAME : MR CHEBII
DECLARATION
I hereby declare that this business plan is my original work and has never been presented to any
examination body for an award of any certificate.

NAME: JUDITH WANJIRU WANJIKU.

SIGNATURE: ………………………………………

DATE: ………………………………………………..

SUPERVISOR NAME: MR. CHEBII

SIGNATURE: ………………………………………

DATE: ……………………………………………….

i
DEDICATION.
I hereby dedicate this business plan to my dearest parent, all my friends and more to my friend
Charles Ng’ang’a for their contribution during the writing this project and also for their moral
support.

ii
ACKNOWLEDGEMENT
I thank almighty God for the strength he has given me during this period of my studies with my
heart full of gratitude I acknowledge my parents and my brother for their moral support. With
much more I appreciate Charles Ng’ang’a and all my friends for being supportive in every way I
wanted. I also acknowledge my supervisor Mr. Chebii for his advice and guidance he accorded
me. Thank you all and God bless you.

iii
ABSTRACT
Michael’s butchery is a type of business that deals with selling of meat. It is a sole proprietorship
type of business located in Nakuru town along Kenyatta Avenue near Gilanis’ Supermarket. The
business is owned by Judith Wanjiru who is currently studying in Naivasha Technical and
Vocational College undertaking Diploma in Mechanical Engineering. She chose this type of
business due to large population around Nakuru town.The business targets large learning
institutions, individuals and retailed customers around Nakuru Town.

iv
Contents
DECLARATION...............................................................................................................................................i
DEDICATION.................................................................................................................................................ii
ACKNOWLEDGEMENT.................................................................................................................................iii
ABSTRACT...................................................................................................................................................iv
CHAPTER ONE..............................................................................................................................................1
1.0 BUSINESS DESCRIPTION...........................................................................................................1
1.1 BUSINESS NAME...........................................................................................................................1
1.2 LOCATION AND ADDRESS........................................................................................................1
1.3 FORM AND TYPE OF OWNERSHIP..........................................................................................1
1.4. PRODUCT AND SERVICES........................................................................................................2
1.5. JUSTIFICATION OF OPPORTUNITY......................................................................................2
CHAPTER 2..............................................................................................................................................4
2.1 CUSTOMERS..................................................................................................................................4
2.2 MARKET SHARE..........................................................................................................................4
2.3 COMPETITION..............................................................................................................................5
2.4 ADVERTISING AND PROMOTION STRATEGY.....................................................................5
2.5 DRIVING STRATEGY...................................................................................................................6
2.6 SELLING TACTICS.......................................................................................................................6
2.7 DISTRIBUTION STRATEGY.......................................................................................................6
CHAPTER THREE...................................................................................................................................7
3.0ORGANISATION AND MANAGEMENT PLAN.........................................................................7
3.1 ORGANISATION...........................................................................................................................7
3.2 MANAGEMENT PERSONNEL NUMBER AND DUTIES........................................................8
3.3 RECRUITMENT, TRAINING AND PROMOTION...................................................................9
3.4 RENUMERATION AND INCETIVES.........................................................................................9
3.5 LICENCES, PERMITS AND BY-LAWS....................................................................................10
3.6 SUPPORT SERVICES..................................................................................................................10
CHAPTER FOUR...................................................................................................................................12
...............................................................................................................................................................12
4.0 OPERATIONAL PLAN................................................................................................................12
4.1 PRODUCTION FACILITIES AND CAPACITY.......................................................................12

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 4.2 PRODUCTION STRATEGY.......................................................................................................14
4.3 PRODUCTION PROCESS...........................................................................................................15
4.4 GOVERNMENT REGULATION................................................................................................16
CHAPTER 5............................................................................................................................................17
5.0 FINANCIAL PLAN.......................................................................................................................17
5.1 PRE-OPERATION COST............................................................................................................17
5.2 WORKING CAPITAL..................................................................................................................17
5.3 PROJECTED CASH FLOW STATEMENT FOR THE YEAR ENDED 31st Dec 2021..........18
5.4 PROFOMA INCOME STATEMENT FOR THE YEAR ENDING 31ST DEC 2021................19
5.5 BALANCED SHEET.....................................................................................................................19
5.6 BREAK EVEN ANALYSIS..........................................................................................................20
5.7 EXPECTED PROFITABILITY RATIO.....................................................................................21
5.8 DESIRED FINANCING................................................................................................................21
5.9 PROPOSED CAPITALIZATION................................................................................................21

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 CHAPTER ONE
1.0 BUSINESS DESCRIPTION
1.1 BUSINESS NAME
The name of the intended business is Michael’s Butchery. I believe that after a period of two
years, the butchery will be the best in location satisfying the customers’ needs appropriately and
it will have several branches in other towns. Judith Wanjiru is the owner of the business. She is
currently studying in Naivasha Technical and Vocational College undertaking Diploma in
Mechanical Engineering.

SOURCES OF MONEY AMOUNT IN KSH

Personal savings 100000
Bank loan 250000
Family and friends 150000
TOTAL 500000

1.2 LOCATION AND ADDRESS

The business enterprise is located along Kenyatta Avenue road near Gilani’s Supermarket. The
business is located in Master Plaza building in Nakuru Town in the ground floor room number
one. She decided to choose this due to many people around the town. The location also is
favorable due to availability of infrastructure and electricity. The city council of Nakuru also
offer good services which include water and drainage of the sewage thus the location is clean.
The bank is also very near which helps in depositing the money from the business
1.3 FORM AND TYPE OF OWNERSHIP
Michael’s butchery is a sole proprietorship form of business. The reason why she decided to
choose this form of business is because the amount of capital she requires to start is little. She
will enjoy the profits alone and also it is easy to start. She needs few legal requirements. The
business will be registered by December 2021.The office of registration is City Council of
Nakuru since the business is located in Nakuru Town.

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1.4. PRODUCT AND SERVICES
The business will engage in offering high quality and excellent services. Meat will be in different
packages varying from a kilogram to a quarter in order to enable all the customers of all levels to
access to the product. The product will be from different animals like sheep, goats and cows etc.
which are bought from auction local community and from suppliers who sell animals. The
business will ensure a steady supply of various types of meat e.g. roast, fried meat and “nyama
choma” in order to satisfy the customers’ needs and this depends on proper planning and
management of the qualified and skilled personnel’s who are creative and motivated in their
daily work and business success. The operating hours will be an added advantage to the business
since it will operate from Sunday to the of the week and this will favor customers who will need
to buy at different hours.

1.5. JUSTIFICATION OF OPPORTUNITY

The need to satisfy the requirements of different customers will be the key objective of the
business as it will provide high quality standards of the products and services as well as to meet
the demands of the local market. The business will create employment opportunity to the local
thus reducing unemployment which is adversely affecting the locally especially to the young
people. This will create goodwill and a good reputation to the locality and thus increase sales of
the products. The business venture will be of high advantage as it will reduce poverty level in the
community. The business will also encourage the community of the animals by introducing
better breeds of animals that will earn better income. This is because high breed have good high
prices in the market. This will be due to the advantage of availability of ready market to sell the
animal and this will earn them a living to the local people and also ensure high profitability in the
future. The business will venture on profits earnings to the proprietor and on the other hand
ensuring the customers get value for their money by providing quality standard of products
which the local people can afford to purchase and obtain these objectives.
1.6. INDUSTRY
The business belongs to the catering industry which is fairly developed as it grows fast in
comparison to the industry performance rate. The growth rate difference is because most of the
other catering industries accepts unattained staff hence covering the quality of their product and
services.

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1.7. GOALS OF BUSINESS
. The business intends to penetrate and to capture good number of customers as soon as possible.
Strategies put in place to ensure penetration and maintenance of the market share include;
-Advertisement
-Quality production and service delivery
-Efficiency
Besides this the business will embark on training personnel from the locality on the tools and
hence gets opportunity of improving the living standard and getting skillful staff.
1.8. ENTRY AND GROWTH STRATEGY
a) Entry strategy
The business intends to penetrate into the market in a more intensive and information
way to ensure potential customers are gaining through advertisement thus will be done by
use of displaying posters, use of calendars, social media and mass communication like
radio.

b) Growth strategy
Long operating hours are compared to other competitors as the business will operate from
7am to 10pm unlike others which operate from 8.30am to 7.30pm giving customers more
time to buy the products. In the initial stages of the business we will offer price discount
unlike other competitors to attract customers. It will also provide environmental program
to its customers by providing a television for customers to watch local programs and
news while waiting the service.

3
 CHAPTER 2
2.0. MARKETING PLAN

2.1 CUSTOMERS
The potential customers will be of three groups, namely;-Learning institutions, individuals from
the community, sellers and buyers in the market
1. Learning institutions
This will be from primary, secondary schools that require our services. The institution will be
supplied continuously throughout the learning period. Colleges are also included. Institutions are
the only customers allowed for credit services but not in the initial stages but later when the
business has improved in terms of performance and maintaining “bulk buyers”
2. Individuals from the community.
People living in the town as well as the surrounding are well targeted. I will ensure high standard
of hygiene and quality product to acquire and maintain the potential customers in the
community.

Sales

MICHAEL'S VISION AGHAKHAN MOUNTAINVIEW

2.2 MARKET SHARE

Michael’s butchery aspires to obtain a large proportion of the market share as per the number of
units expected to be sold will wedge other competing firms as illustrated below. The information
is presented in a pie chart with the percentage below.

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2.3 COMPETITION
Among the challenges that Michael’s butchery will face in the market share is competition. This
is due to the presence of similar business in the market e.g. Mountain View butchery, Agakhan
butchery, Vision butchery. This competitors are located about one and half kilometer from the
listed competitors. The business is located almost at the center of the town. The following
illustrations shows the strength and weakness of the competitors in the market against Michael’s
butchery.

NAME OF COMPETITOR STRENGTH WEAKNESS

Mountain View butchery -Better management skills. -Poor customer relationship.
-Have modern equipment. -Inappropriate advertising
-Efficient water supply. system.

Agakhan butchery -Efficient water supply. -Lack of good reputation

Vision butchery -Experience of work. -Foul working hours
-Qualified personnel. -Inadequate funds to support
the business
Michael’s butchery -Popularity of the business. -Monopoly of work.
-Financial stability. -Lack of management skills.

2.4 ADVERTISING AND PROMOTION STRATEGY

[A]Advertising strategy
The advertising methods used in the business will be through radio
stations,newspapers,posters,through the internet i.e.facebook,twitter,whatsapp,youtube and also
through our shopping bags which will be offering to our customers and enhance business
publicity and awareness.
[b]Promotion strategy
The business will offer services like calendars to customers for the first two years and give
discounts to those who buy in bulk.

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2.5 DRIVING STRATEGY.
[a]Demand for products. The demand for the product in town is high due to the rapid
development in the town. The business will take this advantage to ensure profitability is gained
from sale of the product and services.
[b]Credit form. To attract more customers, the business shall offer credit services to customers
who buy in bulk and frequently allow them to pay back at a specified period of time.
[c]Competitor’s prices. The business will ensure that prices favor each individual. The business
will reduce its prices by 4% of market prices.
2.6 SELLING TACTICS
The business owner intends to offer discount in term of cash especially to the customers who buy
in bulk. It will either reduce prices or to transport the buyer goods to their premises at a lower
cost. Also credit will be offered but only to those customers who are trustworthy to the business.
These offer will apply after the business has entered into the market for at least two years.

2.7 DISTRIBUTION STRATEGY.

The business will use hired pick-up to get the products and distribute it to its potential customers
as a means of attracting and retaining more customers. The business will transport products to
customer’s premises but at an overhead cost or free to those who purchase in bulk and located
around the town, i.e. Distance of 5-6km.

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CHAPTER THREE

3.0ORGANISATION AND MANAGEMENT PLAN

3.1 ORGANISATION
I will be the manager of the firm. My duties and responsibilities are;
-The decision maker.
-Recruiting of employees.
-Paying salaries to workers.
-Preparing the business beyond competitors.
-Dismissal of those not working hard.
-Measure performance of employees and issue directives.

3.2 MANAGEMENT PERSONNEL NUMBER AND DUTIES

EMPLOYEE QUALIFICATION DUTIES AND SALARY

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 RESPONSIBILITIES
MANAGER -Has experience in -Manages the business Ksh24,000
butchery -
-Has a Diploma in Directing,controlling,organizing
business and coordinating business
management or activities
equivalent. -Keeps record of all business
activities
-Evaluating and checking
performance of the business
SUPERVISOR -Has a Diploma in -Responds over the customer Ksh18,000
personnel complain, reaction and opinion.
management from a -Conduct market research to
recognized know strength, weakness
institution. opportunities and threats to the
business.
-General supervision on the
business and employees.
WAITERS -Must have a KCSE -Serving customers. Ksh10,000
certificate. -Issuing receipts to customer for
-Have good payment.
communication
skills.
-Experienced in
hotel and catering.
CLEANERS -They should be -Ensure that equipment are Ksh7000
medically fit. cleaned before and after use.
-Must be well and -Ensure that the business
exceptional in premises are clean throughout.
cleaning.
-Obtained through
advertisement.
COOKS -Must have a -Prepare meals in time to make Ksh11,000
medical certificate. it available to customers.
-Should have
experience in
cooking.
-Should be well
hygienic.

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3.3 RECRUITMENT, TRAINING AND PROMOTION
[a]RECRUITMENT
This method used to recruit employees is through;
1) Interviews
This method will be done considering ones experience and capability.
2) Advertisement
This is whereby the business will identify any vacant position and the advertise it
through the use of internet.
3) Training
The staff will be trained to ensure utilization of newly techniques in production.
This will be attained by holding seminars with the organizational experts and also
arranging part time training for the staff.
4) Promotion
The business will also ensure that the staff are promoted to include motivation
which will be promoted according to their academic qualification.

3.4 RENUMERATION AND INCETIVES.

[a]Enumeration.
The proposed business will remunerate its working as follows.
TITLES NO.OF BASIC ALLOWANCES TOTAL
EMPLOYEES SALARY SALARY
MANAGER 1 20000 4000 24000
SUPERVISOR 1 16000 2000 18000
WAITERS 2 @8000 2000 @10000
COOKS 2 @10000 1000 @11000
CLEANERS 1 6000 1000 7000
DRIVER 1 8000 2000 10000
The incentives will be based on a well laid performance plan whereby the
business will give its workers an end year party which will be catered by the
management. The business will also give members who will give good
performance entitled to the incentives such as money vouchers.

3.5 LICENCES, PERMITS AND BY-LAWS.

The business will obtain its licenses and permits from the following sources;

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 PERMITS ISSUING AUTHORITY AMOUNT IN KSH
Trade licenses Government of Kenya 1000
Local authority service Nakuru County 800
charge Government
Health permit Ministry Of Health 500
BY-LAWS
The business will formulate its by-law and will be approved by local authority in town.
i. Labour regulation act cap 233.This acts requires employees within the
payroll to the members of the country.
ii. Employment act cap 226.This laws advocate for equity and fairness of
workers where rules and regulations shall be followed dealing with
employees.

3.6 SUPPORT SERVICES.

The business will ensure the use of support services so as to ensure efficiency and effectiveness
of the business progress and enhance productivity and ensure maximum returns.
A) Water
This is an essential commodity that the business cannot go without its being required for the
production purpose of various services.
NAKURU WATER AND SEWERAGE COMPANY,
P.O.BOX 318,
NAKURU.
B) Telephone
It enables you to interact with your suppliers and also with your customers because it helps the
business in planning orders with its, suppliers and also customer placing their orders of the
product from the business.
KENYA TELECOMMUNICATION CORPORATION,
P.O.BOX 1020,
NAKURU.

C) Banking services
The business will be having an account with Equity Bank of Kenya. This is due to the assistance
of the bank to the business in terms of loans whenever the business requires an addition capital to
boost the business.
EQUITY BANK OF KENYA,
P.O.BOX 120,

10
 NAKURU.
D) Electricity
It will be used to light up the business premises at night and for cooking different types of meals
within the butchery.
KENYA POWER AND LIGHTNING COMPANY,
P.O.BOX 430,
NAKURU.
E) Insurance
In order for the business to be safe, we must insure in case of;
i) Fire-This is to protect against massive loss in case of fire accident in the business.
ii) Theft-The firm will ensure itself from theft of any kind.
BRITAM INSURANCE COMPANY,
P.O.BOX 330,
NAKURU.

CHAPTER FOUR
.
.

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4.0 OPERATIONAL PLAN
4.1 PRODUCTION FACILITIES AND CAPACITY
The business plan is to purchase machinery equipments which are less costly since the business
grows and earns a good profit. The equipments and machines that will be purchased are as
follows
Equipment and Capacity Cost Kshs Total cost
machinery

hacksaw 3 @ 400 1200

Weighing machine 4 @ 2000 8000
Charcoal burner 2 @ 1500 3000
Knives 5 @ 120 600
Panga 3 @ 200 600
Tables 3 @ 800 2400

Total 15800

B. PLANS FOR REPAIR AND MAINTAINANCE

The business plans for repair and maintenance of its equipment will be done after every
Two months which will be carried out by hired technicians who have experience to avoid
Stoppage of operation which can hinder production hence affecting the degree of business.

C.LAYOUT OF THE OPOSED WORKING PLACE.

KITCHEN DINING ROOM MANAGERS OFFICE

12
 RECEPTION

CAR PARK

WASHROOMS
ENTRANCE

[c]OTHER FIXED ASSETS.

i. Building
The business will intend to increase the building capacity in order to cater for the
increasing number of customers coming into the business premises in order to ensure
total customer satisfaction and profit maximization.
ii. Motor vehicles
The business intends to purchase motor vehicles as this will be advantageous to the
business as it will cut down the price of hiring other motor vehicles which will become
burden to the progress of the enterprise.
iii. Tables and chairs
The business looks forward for the increase of chairs and tables to make sure that every
customer who comes into the business gets comfortable while being attended to.

4.2 PRODUCTION STRATEGY

Michael’s Butchery will look forward to have a high production strategy so as to meet the high
demands of potential customers who are increasing daily. To meet the customer needs of quality
product, the enterprise will have the following materials;

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 MATERIAL NAME QUANTITY/NUMBER COST IN KSH
Charcoal 2 bags @2000 4000
Onions 3 packets @300 900
Salt 5kg @300 500
Tomatoes 1 crate 1500
Cooking oil 20 liters 2500
Packaging bags 500 pieces 500
TOTAL 9900

1. Monthly labour requirements

LABOUR NUMBER AMOUNT[KSH]
Manager 1 24000
Supervisor 1 18000
Waiters 2 20000
Cooks 2 22000
Cleaners 1 7000
TOTAL 91000
2. Monthly production expenses
ITEMS AMOUNT[KSH]
Telephone 2000
Rent 8000
Water 5000
Insurance 3500
Machine repairs 1500
Postal 500
Electricity 1000
Stationary 500
TOTAL 22000

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 3. Cost of production
Raw material+production expenses+labour cost=total amount
9900+2200+91000=122900

4.3 PRODUCTION PROCESS

Michael’s Butchery looks forward to have a high production with time and thus will perform the
following process operation;
a) Purchasing of animals from owners
The enterprise will always ensure a steady supply of the products by ensuring that
the meat products are always available to potential customers at all time.
b) Transporting of the animal from the seller to the slaughter house and from the
slaughter house to the business premises.
c) Supplying the meat to the potential customers after products have been delivered
in the business premises then transported to those who need the product in bulk.

TABULATION OF THE PRODUCTION PROCESS

Purchasing of animals from owners

Transporting to the slaughter house

Delivery of meat to the premises

Supplying to the potential customers

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 Payment

4.4 GOVERNMENT REGULATION

I. Insurance.
Due to hazards that may occur to the employers, in the process of performing the duties
they need to be insured against risks by compensating them in case of any accident which
may occur to them while at work.
II. Public health
The business premises should have good ventilation, hygienic conditions should be good
and good drainage. This act is provided by the ministry of health.
III. Trade licenses act
Nakuru county government will license the business. This is the source of government of
providing services to the public.

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 CHAPTER 5

5.0 FINANCIAL PLAN

5.1 PRE-OPERATION COST
ITEMS COSTS
Telephone 1200
Equipments and machinery 10000
Water 3000
Advertisement 5000
Rent 15000
Legal fees 5000
Electricity 4500
Insurance 5000
Transport 8000
License and permit 2500
Total 50200

5.2 WORKING CAPITAL

This is the difference acquired between currents and current liabilities.
CURRENT ASSETS AMOUNT IN KSH
Cash in hand 50000
Cash at bank 40000
Stock 20000
TOTAL 11000

CURRENT LIABILITIES AMOUNT IN KSH

Creditors 20000
Loans 15000
Tax 10000
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TOTAL 45000
Working capital=Total current assets-Total current liabilities
11000-45000=Kshs 65000

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5.3 PROJECTED CASH FLOW STATEMENT FOR THE YEAR ENDED 31 st Dec 2021
Months Jan Feb Mar April May Jun Jul Aug Sept Oct Nov Dec Total
Cash flow
Sales 75000 66000 58000 50000 68000 77000 57000 78000 6800 55200 57000 74300
0
Loans 17000
0
Debtors 9000 10000
Discount 8000 7500 6000 11000 8000 9000 4500
received
Total cash 83000 23600 65500 56000 68000 77000 68000 86000 8600 69700 57000 74300
sales 0 0
Cash outflow
Purchases 7000 7200 5000 4200 3000 4000 7200
10000 1500 9000 17000 20000 108600
0
Creditors 500 1000 500 500 1000 3500
Salaries 15000 15000 15000 15000 15000 15000 15000 15000 1500 15000 15000 15000 180000
0
Telephone 2000 1500 2500 3200 4000 2800 3000 1000 1650 2000 2400 1800 27850
Bills 3800 3000 3500 4000 3800 3400 3200 3000 3500 3300 3000 3400
Licenses 1000
Advertisements 2200 2200 2200 2200
Total cash 31000 25700 26000 27400 25800 25700 30600 29500 3515 32500 37400 40200
flow 0
Net flow 52000 21030 39500 28600 42200 51300 37400 56500 5085 37200 19600 34100
0 0

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5.4 PROFOMA INCOME STATEMENT FOR THE YEAR ENDING 31 ST DEC
2021
ITEMS AMOUNT IN KSH[YEAR AMOUNT IN KSH[YEAR
1] 2]
Sales 1000000
Purchases 80000
Gross profit 920000
Expenses
Salaries 200000
License 5000
Water 15000
Electricity 20000
Transport 30000
Telephone 10000
TOTAL 300000
NET PROFIT 620000

5.5 BALANCED SHEET

MICHAEL’S BUTCHERY
FIXED ASSETS LONG TERM LIABILITIES
Machine and equipment Net profit
ksh20000 ksh620000
Loan
ksh20000
TOTAL TOTAL
640000 ksh640000

CURRENT ASSETS CURRENT LIABILITIES

Cash in Creditors
500000 200000
Cash at bank Overdraft
40000 515000
Stock
20000
Debtors
135000

TOTAL TOTAL
715000 715000

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5.6 BREAK EVEN ANALYSIS
ITEM AMOUNNT (Kshs)
Sales 1000000
Debtors 30000
Total sales 1030000

Variables Amount Kshs

Transport 30000
License 5000
Tax 10000
Insurance 20000
Telephone 10000
Electricity 20000
Creditors 20000

Total 115000

A) Contribution margin B) Contribution in percentage

=sale –variable cost =contribution margin ×
100/sales
1030000-115000=915000 91500×100/1030000=88.83%
Fixed cost that the business will incur in every month.
FIXED COST AMOUNT KSH
Salaries 200000
License 5000
Rent payment 85000
TOTAL 210000

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5.7 EXPECTED PROFITABILITY RATIO
Total sales 1,000,000
Gross profit 92,0000
Net profit 620,000
Owner equity 80,000
a. Gross profit =
=920,000×100/1000,000=92%
b. Net profit/owners’ equity
=620000×100/80000=77.5%
5.8 DESIRED FINANCING
This shows how the capital should be utilized
Pre-operational cost 40600
Working capital 45000
Fixed assets 25000

Total 110600

5.9 PROPOSED CAPITALIZATION

This shows how the business is to be financed
Owner equity 100000
Family and friends 150000
Bank loan 250000

Total 500000

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