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Table of ContentsI. Executive SummaryII. MissionIII. VisionIV. Operational Plan and Cost
Sample Menu Plan Food Cost Kitchen and Dining Equipment Management and Personnel Venue/ Location Sample Invitations Transportation, Miscellaneous
V. Market AnalysisVI. Marketing StrategiesVII. Financial PlanVIII.Sanitary and Business Permit
Executive SummaryCatering Service specializes on
food quality and prompt service. The most important reason why people rely to catering services is that they want an assurance and guarantee that the special occasion they plan to have will surely be a success and a memorable one.
for this reason, a caterer should have a well organizational plan of the event which includes sample menu plan, food preparation, menu presentation, food cost, kitchen and dining equipment, dining lay out, venue and others. Part of the plan should also consider start up costs, licensing and marketing strategies
Moreover, proper costing of food, equipment, personnel salary and other overhead expenses should all be within the targeted budget of the client in order to ensure a successful catering business and avoid unwanted liabilities.
A caterer should have knowledge in food safety handling and preparation in order to prevent risky outcome like food poisoning and unsanitary practices, which may cause additional expense and loss.
When well planned, food catering business can be personally and financially rewarding.
After all, the good word of mouth of well pleased clients will definitely be the number one marketing strategy that will ensure and open new opportunities not only for more satisfied clients but also for a much fulfilled catering business, by itself.
MISSIONTo meet the standards of
quality in preparing delicious, hygienic, and wholesome food menu
To make the special occasion well pleasing and memorable for the client and guests
VisionTo be known by clients and
guests as a reliable and successful food caterer
To maintain standards of quality in food preparation and presentation
To follow sanitary practices and regularly maintain safety food handling and preparation
Operational Plan and Cost
SAMPLE EVENT: Mommy’s Welcome Party DATE: July 30, 2011TIME: 4:00PM- 7:00 PMNO. OF GUESTS: 50 PAX
Operational Plan and CostSample Menu Plan
Appetizer: Caesar Salad
Soup: Potato Soup
Vegetable: A Mix of Corn, Carrots and Green Peas
Main Course: Chicken LollipopRoast Beef
Fish Fillet
Coffee and BiscuitsDesserts: Red Beans w/ Coco milk
Beverages: Strawberry Drink
EstimatedFood Cost(No. of Serving: 1 Person )Total Guests: 50
FOOD ITEM PRICE
Caesar Salad P15.00
Potato Soup P15.00
Vegetable P15.00
Rice P10.00
Chicken Lollipop (2 pcs) P20.00
Roast Beef (2 chunks) P25.00
Fish Fillet (2 chunks) P18.00
Coffee and Biscuits P15.00
Red Beans w/ Coco Milk P15.00
Strawberry Drink P7.00
Total Food Cost P155.00/ Person
Kitchen and Dining Equipment( For 50 Guests )
QUANTITY ITEM COST
13 TABLES P200
1 LONG TABLE P20
50 CHAIRS P200
15 TABLE CLOTH
50 SPOONS & FORK
50 CHAIR COVER
6 FOOD WARMER
60 PLATES
60 GLASS
10 BALLOONS P200
1 Bouquet FLOWERS/ DECORS P530
TOTAL P1,150
Management and Labor Cost
* Varies on the number of guests and food menuNOTE: Personnel are usually part timers
Salary charges may also depend on the client’s budget
Salary
Function Manager/ Owner
P2000
Head Chef P500
Assistant Cook P400
*Waiter P300
Housekeeper P250
Purchaser P250
Total Labor Cost P3,700
Venue/ Location
RENT: Ranging from P2,000- P5,000(Depends on the number of guests and kind of occasion)
For the sample event, rent of venue may be charged P1,500 – P2,000
Sample Invitation Card/Cost50 GUESTS
MATERIALS PRICE
PAPER/ ENVELOPE P10.00
PRINT P5.00
COMPUTER RENT/OTHERS
P5.00
COST/ PC P20.00
LABOR P100
TOTAL COST P1,100
Total Operational CostSUMMARY COST
Total Food Cost P7,750
Equipment and Decor P1,150
Labor Cost P3,700
Venue P1,500
Invitation Cards P1,100
Transportation/ Cooking Gas/ Electricity, etc.
P1400
TOTAL P16,600
MARKET ANALYSISPeople who often rely on catering
services usually belong from high to moderate class of clientele who usually don’t want to trouble themselves in cooking preparations, serving guests, table settings, dining decorations and others.
These people who have the budget to hire catering services often wanted a guarantee of a successful occasion and well pleased guests
MARKETING STRATEGIES
Word of MouthFlyers and Brochures
Business CardsTarpaulin Advertisements
FINANCIAL PLAN
Sanitary and Business PermitBusiness Name RegistrationVisit Department of Trade & Industry (DTI)Provincial Office where the business is located
Mayor’s Permit/Resident Certificate & Sanitary PermitFrom The Local municipality where the business is located
Tax Identification Number (TIN)Bureau of Internal Revenue (BIR) NationalOffice, Agham Road, Diliman, Quezon CityTrunkline: (632) 981.7000 / 981.8888Email: [email protected]: www.bir.gov.ph
