Contingency Plan

Topics: Chili pepper, Chili con carne, Cuisine of the Southwestern United States Pages: 265 (30253 words) Published: January 19, 2013
©March 2000 NxLeveL™ Training Network. All rights reserved. No part of this Sample Business Plan may be reproduced, stored in a retrieval system or transcribed in any form or by any means (electronic, mechanical, photocopying, recording, or otherwise) for personal use outside of the NxLeveL™ Training Programs, without the prior written permission of the publishers, NxLeveL™ Training Network, University of Colorado at Denver, Campus Box 128, P.O. Box 173364, Denver, Colorado 80217-3364 Phone: 800-873-9378 Fax: 303-556-6651

Downstream Chili
2222 Chuglane Rd.
Downstream, TK 55555

About this Sample Entrepreneur Business Plan:
The following sample NxLeveL™ Entrepreneur Business Plan was originally written by a class participant, and subsequently modified to protect proprietary information. As it is primarily a student’s work, it is not represented to be a “perfect” business plan, although the presentation is in keeping with the NxLeveL™ format and content. It can be used as a sample of what a business plan might contain, and as a model for constructing the various sections.

Your instructor may ask that you review certain sections and suggest improvements, modifications or additions. The purpose of each individual business plan may be different, with varied intended readers. You may also be asked to discuss what information might need to be included or deleted based on the purpose of the plan.

Downstream Chili Business Plan−June 1998−Page 1
NxLeveL™ Sample Business Plan Library

Table of Contents
SECTION I. EXECUTIVE SUMMARY ------------------------------------------------------4 SECTION II. MISSION, GOALS AND OBJECTIVES ----------------------------------5 General Description of the Business --------------------------------------------------------------------------------- 5 Mission Statement------------------------------------------------------------------------------------------------------- 6 Goals and Objectives --------------------------------------------------------------------------------------------------- 6

SECTION III. BACKGROUND INFORMATION — THE INDUSTRY ---------------9 Background Industry Information----------------------------------------------------------------------------------- 9 Current and Future Trends ------------------------------------------------------------------------------------------10 Business “Fit” in the Industry ---------------------------------------------------------------------------------------12

Business Structure -----------------------------------------------------------------------------------------------------14 Management ------------------------------------------------------------------------------------------------------------14 Personnel-----------------------------------------------------------------------------------------------------------------15 Outside Services/Advisors --------------------------------------------------------------------------------------------16 Risk Management ------------------------------------------------------------------------------------------------------17

B. OPERATING CONTROLS ----------------------------------------------------- 18 Record-Keeping Functions -------------------------------------------------------------------------------------------18 Other Operations Controls -------------------------------------------------------------------------------------------18

A. THE PRODUCTS/SERVICES ------------------------------------------------- 19 Products/Services Description ---------------------------------------------------------------------------------------19 Downstream Chili----------------------------------------------------------------------------------------------------19 Downstream Chili Dip and Dressing Mix...
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