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Henri Boulangerie

In: Business and Management

Submitted By j85819717
Words 5491
Pages 22
Henri Boulangerie: Creating and Using a
Master Budget
BACKGROUND

PART I: CREATING THE BUDGET
MEETINGS WITH DIVISIONAL MANAGERS

Henri Boulangerie is a medium-sized regional bakery that specializes in providing orders to grocery and convenience stores. Because of the popularity of its brand, it has also opened a small café for walk-in business.
In order to maintain its high quality standard, Henri produces only three products: breakfast muffins, fresh bread, and chocolate chip cookies. Although business has been good in the past few years, a lucky contact with a large chain has recently allowed it to expand its brand out of the local region.
Growth has been high since the new contract went into effect. Andy Griff, the chief executive officer (CEO) and founder, has arranged a meeting with a venture capital firm next week. Hopefully the meeting will result in the sale of some of Henri’s stock and an opportunity to establish a significant line of credit with the venture capital firm.
These extra funds, if Andy can secure them, should provide sufficient money to meet Henri’s growth targets for the next few years. The venture capital firm’s assessment team has asked Andy to provide a quarterly master budget for the year that just began, complete with pro forma financial statements, at the meeting. They have expressed special interest in Henri’s earnings per share (EPS), cash flow from operations, and profit margins, indicating that good numbers in these areas will be essential for final approval.
In typical managerial style, Andy immediately assigned the task of creating the budget to Nicole Quarterman, who has just been hired as Henri’s controller. Since this project is her first assignment, Nicole started by making appointments with each of the divisional managers to gather information for the budget and also to learn more about the

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