Imagine you were a Pappadeaux manager and think about the following questions relating to your and Statement of Cash Flows:
1. How is building and opening a 400+ seat Pappadeaux restaurant different from building a 150-seat Chili’s or Olive Garden? Which accounts would be most affected—current or long term? Explain why.
2. From a cash flow perspective, what are the main invoices and expenses that a Pappadeaux manager will need to plan for and pay daily, weekly, and monthly? Give some thought to this answer especially when you consider the purchasing of fresh food.
3. What do you think the two busiest and two slowest days of the week are for Pappadeaux sales? Explain your answer and tell how that affects cash inflows and outflows.
