1/ describe the negative effects the current cash flow could have on the business and recommend actions that can be taken to improve cash flow

CULN1405 Culinary Mangement Concepts Basic Cashflow Worksheet January February March low April May June July August Sept October November D of units sold 200 300 500 it 500 500 400 20 20 600 20 700 20 525 500 20 750 Sales 20 4,000 20 6,000 20 10,000 10,000 20 20 18 Payable 10,000 8.000 500 12,000 14,000 10,500 10,000 13,500 Paid/received 500 4,000 eived from sales 3,500 6,500 10,000 10,000 4,000 10,000 8,000 12,000 10,000 14,500 10,000 13,500 100,000 its - (owner) 5,000 h Inflow 108,500 6,500 10,000 10,000 10,000 8,000 12,000 10,000 14,500 10,000 13,500 tflow Expenses - One time 100,000 les 1,200 1,800 3,000 3,000 3,000 2,400 500 500 3,600 4,200 500 4,284 500 4,284 500 4,284 expenses 500 1,500 1,500 500 1,500 500 1,500 500 1,500 500 1,500 500 1,400 2,100 1,500 3,500 1,500 3,500 1,500 ayments 3,500 1,500 2,800 1,500 500 500 4,200 500 4,900 500 3,675 500 3,748.5 500 3,748.5 it and repairs 500 500 500 500 500 y-out 1,000 enses 1,000 1,500 1,000 1,500 2,000 2,000 2,000 2,500 h Outflow 105,100 6,400 9,000 9,000 11,000 9,200 11,800 13,600 12,459 12,532.5 14,032.5 3,400 100 1,000 previous Month 1,000 -1,000 -1,200 0 3,400 200 3,500 -3,600 4,500 2,041 5,500 -2,532.5 -532.5 ive cash flow 3,400 4,500 3,500 4,500 3,300 3,500 5,500 -100 4,500 1,941 3,300 3,500 -591.5 -100 1,941 -591.5 -1,124