food canteen business plan

Catering Business Plan Template

Catering business plan.

If you want to start a catering business or expand your current one, you need a business plan.

Over the past 20+ years, we have helped over 5,000 entrepreneurs and business owners create business plans to start and grow their catering businesses.

How to Write a Business Plan for a Catering Company

Below are links to each section of your catering business plan template:

Next Section: Executive Summary >

Catering Company Business Plan FAQs

What is the easiest way to complete my catering business plan.

Growthink's Ultimate Catering Business Plan Template allows you to quickly and easily complete your Catering Business Plan.

Where Can I Download a Catering Business Plan PDF?

You can download our catering business plan PDF template here . This is a business plan template you can use in PDF format.

What Is a Catering Business Plan?

A catering business plan provides a snapshot of your own business as it stands today, and lays out your growth plan for the next five years. It explains your business’ goals and your strategy for reaching them. It also includes market research to support your plans.

Why Do You Need a Business Plan?

If you’re looking to start a catering business or grow your existing small business you need a business plan, especially if you are seeking financing for your business. A business plan will help you raise funding, if needed, and plan out the growth of your company in order to improve your chances of success. Your catering business plan is a living document that should be updated annually as your catering company grows and changes.

How Do I Write a Successful Catering Business Plan?

The best way to write a catering business plan is to follow a proven catering business plan template. This template should include the following information: Executive Summary, Company Analysis, Competitive Analysis, Industry Analysis, Customer Analysis, Marketing Strategy & Plan, Operations Plan, Management Team, Financial Projections & Plan, and Appendix.

What Are the Sources of Funding for a Catering Business?

With regards to funding, the main sources of funding for a catering business are savings and/or credit cards of the business owner, bank loans and angel investors. With regards to bank loans, banks will want to review your business plan and gain confidence that you will be able to repay your loan and interest. To acquire this confidence, the loan officer will not only want to confirm that your financials are reasonable. But they will want to see a professional plan. Such a plan will give them the confidence that you can successfully and professionally operate a business.

The second most common form of funding for a catering business or cafe is angel investors. Angel investors are wealthy individuals who will write you a check. They will either take equity in return for their funding, or, like a bank, they will give you a loan. Venture capitalists will not fund a catering business. They might consider funding a catering company with multiple locations or a massive footprint, but never an individual location. This is because most venture capitalists are looking for millions of dollars in return when they make an investment, and an individual or small location could never achieve such results.

What Are the 3 Types of Catering Service Businesses?

There are three types of catering service businesses: on-premise catering, off-premise catering, and event catering.

• On-premise catering is when the caterer sets up a temporary commercial kitchen space at the client's location.
• Off-premise catering is when the caterer provides delicious food for events such as picnics, weddings, cocktail parties, and other meetings off-site.
• Event catering is where the caterer prepares food that is served at special events, corporate events, or family events.

What Are The 5 Steps to Starting a Catering Business?

Starting a catering business is not as difficult as one might think. Here are the five steps needed to get your catering business up and running:

• Come Up With a Business Idea : This is probably the most important step, as it will lay the foundation for everything else you do. When brainstorming business ideas, make sure to think about what you’re good at and what you enjoy doing.
• Do Your Research : This step is important to ensure your business is viable and has the potential for success.
• Create a Catering Business Plan : A business plan is a document that outlines your goals, strategies, and financials. It’s a must-have for any business, but especially for a catering business.
• Obtain Your Business License : In order to legally operate your catering business, you will need to obtain the necessary business licenses.
• Secure Funding : If needed, you will need to secure funding in order to get your catering business off the ground.

Once your business is up and running, it’s time to start promoting it! Create a marketing plan and start spreading the word about your new catering business to potential clients.

What are the Benefits of Starting a Catering Business?

There are numerous benefits of starting a catering business, including:

• Low Overhead Costs : One of the benefits of catering is that the overhead costs are relatively low, especially when compared to other food preparation businesses such as restaurants. This means you can make a profit with fewer customers and staff members.
• Flexible Schedule : Typically have a flexible schedule, which is ideal for those who want to be their own boss and have more control over their time.
• Variety of Services : Can offer a variety of catering services and menus, which gives you the ability to target a range of customers.
• Repeat Customers : Typically have a high percentage of repeat customers, as people often use catering for specific events like weddings, business meetings, conventions, etc.
• High Demand : Another benefit of catering is that there are typically high demands for this type of service during certain times of the year, including holidays and warm weather months when people are hosting events outside.

What are the Pitfalls of Starting a Catering Business?

While there are many benefits to starting a catering business, there are also some potential pitfalls that should be considered. These include:

• Not Enough Demand : Before starting a catering business, it’s important to do your research and make sure there is enough demand for your services.
• Lack of Experience : If you don’t have experience in the catering industry, it will be difficult to start and succeed in this business.
• High Startup Costs : This type of business can have high startup costs because of the equipment needed, as well as all of the miscellaneous costs that come with starting any business.
• Competition : Catering is highly competitive and there are many established catering companies already servicing your market. This means you need to do everything possible to set yourself apart from your competitors in order to be successful.
• Time-Consuming : Catering is a time-consuming business and it can be difficult to balance it with other obligations.
• Limited Scalability : Catering companies are limited in their scalability, meaning you can only expand so much before you hit a limit. This could be problematic if your goal is to grow your business significantly.
• Unpredictable Income : Catering services can be very unpredictable when it comes to income, as they can vary greatly from one event to the next.
• High Risk : As with any business, there is a certain amount of risk involved in starting and running a catering business. You need to be prepared for the possibility of not making a profit or even losing money.

CATERING BUSINESS PLAN OUTLINE

• Catering Business Plan Home
• 1. Executive Summary
• 2. Company Overview
• 3. Industry Analysis
• 4. Customer Analysis
• 5. Competitive Analysis
• 6. Marketing Plan
• 7. Operations Plan
• 8. Management Team
• 9. Financial Plan
• 10. Appendix
• Catering Business Plan Summary

Other Helpful Business Plan Articles & Templates

Catering Business Plan Template

Written by Dave Lavinsky

Catering Business Plan Outline

• Catering Business Plan Home
• 1. Executive Summary
• 2. Company Overview
• 3. Industry Analysis
• 4. Customer Analysis
• 5. Competitive Analysis
• 6. Marketing Plan
• 7. Operations Plan
• 8. Management Team
• 9. Financial Plan

Start Your Catering Plan Here

Catering Business Plan

You’ve come to the right place to create your catering business plan.

We have helped over 1,000 entrepreneurs and business owners create business plans and many have used them to start a new catering business or grow their catering company.

Below are links to each section of a catering business plan template example:

Next Section: Executive Summary >

Catering Business Plan FAQs

What is a catering business plan.

A catering business plan is a plan to start and/or grow your catering business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your catering business plan using our Catering Business Plan Template here .

What Are the Main Types of Catering Businesses?

Catering services are available for a variety of different occasions including parties, weddings and corporate events. 

What Are the Main Sources of Revenues and Expenses for a Catering Business?

The primary source of revenue for catering companies is individual, private events and corporate events. 

The key expenses for catering companies are rent, wages and salaries, equipment and food costs.

How Do You Get Funding for Your Catering Company Business Plan?

Catering companies are often funded through small business loans. Personal savings, credit card financing and angel investors are also popular forms of funding.

What are the Steps To Start a Catering Business?

Starting a catering business can be an exciting endeavor. Having a clear roadmap of the steps to start a business will help you stay focused on your goals and get started faster.

1. Develop A Catering Business Plan - The first step in starting a business is to create a detailed business plan for a catering business that outlines all aspects of the venture. This should include potential market size and target customers, market resarch on the catering industry, the services or products you will offer, business operations details, pricing strategies and a detailed financial forecast.  You can quickly complete your catering business plan using our Catering Business Plan Template here .

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your catering business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your catering business is in compliance with local laws.

3. Register Your Catering Business - Once you have chosen a legal structure, the next step is to register your catering business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your catering business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Catering Equipment & Supplies - In order to start your catering business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your catering business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful catering business and catering business planning:

• How to Start a Catering Business
• How to Start a Catering Company

Where Can I Get a Catering Business Plan PDF?

You can download our free catering business plan template PDF here . This is a sample catering business plan template you can use in PDF format.

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Food and Beverage Business Plans

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Catering & Food Truck Business Plans

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Coffee Shop & Cafe Business Plans

• Cafe Bistro Coffeehouse Business Plan
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Restaurant Business Plans

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Specialty Food & Beverage Shop Business Plans

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Wholesale Food & Beverage Business Plans

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Food and beverage industry overview

The food and beverage industry includes all businesses involved in the production, distribution, and sale of food and drinks.

The global food and drink market is expected to grow at an annual rate of 11.9%, reaching a market volume of $3.8 billion by 2027. This increase sharply contrasts the declining industry performance over the last three years.

Contributing factors to this performance are:

• Expected ease of inflation over the next year.
• Continued innovation in beverage and grab-and-go options.
• Increased interest in health-conscious options.
• Lifestyle changes as consumers increase travel and return to the office.

Additionally, the increased adoption of app-based and eCommerce purchasing options will continue to fuel discretionary spending in this category. Portable eating, tech-based purchasing, and alternative health and wellness products or services all show great promise for new entrants.

How to start a food and beverage business

To start a food and beverage business, you need to focus on the following:

1. Identify an idea that meets current demand

Identify your target market and potential competitors. Then, develop a unique product or service that serves a specific need—such as a particular cuisine, dietary need, or a unique dining experience.

2. Write a business plan

Create a business plan that thoroughly explains your business model, operations, pricing strategy, and financial projections.

3. Handle health, safety, hygiene and legal compliance

Food and beverage is a highly regulated industry with additional legal, health, and safety requirements. You must develop strict health and safety standards, prepare a staff training plan, and apply for permits or licenses relevant to your food or beverage offering.

4. Operations and relationships with suppliers

Establish relationships with reliable suppliers to acquire consistent quality ingredients. Focus on implementing an effective inventory management system that helps minimize waste and unnecessary expenses.

5. Location, layout, and staffing

Purchasing behavior and workflows are rooted in your business location and how your business is presented. Carefully choose a location and layout that fits your customers’ expectations and provides a healthy working environment for your employees.

Then, focus on training to ensure quality service, adherence to safety protocols, and the representation of your brand values.

6. Startup costs and financial management

Hefty upfront investments can be needed to start a food and beverage business. Kitchen equipment, menus, signage, POS systems, and mobile ordering technology scratches the surface.

You’ll likely be operating on thin margins, making effective financial planning necessary early on. Take direct inventory of what it will cost to start and run your business for the first year. Consider if you need funding and put a system in place to forecast and review your performance regularly.

7. Marketing and branding

You will have plenty of competition as a food and beverage business. Every restaurant, big brand, delivery service, grocery store, and mini-mart is a potential alternative.

So, don’t sleep on your branding and marketing efforts. Remember your target market, choose the proper channels, and develop a memorable visual identity that fits your mission.

For more on starting a business, check out our full selection of startup resources.

How to write a business plan for a food and beverage business

Here are some specific sections and information to focus on when writing a business plan for a food, beverage, or restaurant business.

Market analysis

The food and beverage industry is a highly competitive market with established competition and a steady influx of new entrants. Thoroughly document who you will be competing with, how you are different, and your ideal customers. This information will influence everything else about your business.

Business model

You’ll notice a trend through the rest of these, but you need a detailed description of how you will make money. As mentioned before, food and beverage businesses often operate on incredibly thin margins.

You need to be sure that your revenue streams make sense for the market, can consistently bring in cash, and will be sustainable long-term.

Menu and product offerings

Specific to this industry, you must cover what you offer and provide a sample menu or product list. It should directly relate to the interest of your clientele and showcase what you offer.

Describe your location, including a layout of your store or restaurant and details for how your business will operate—how you will work with suppliers, specific workflows, equipment needs, and staffing.

Focus on demonstrating quality and efficiency when outlining your operations, and don’t forget to revisit it as you run your business.

Financial projections

Provide detailed financial projections to map out your revenue and expenses. At a minimum, cover startup costs, break-even analysis, profit and loss forecasts, and cash flow statements.

Include any assumptions behind your projections and map out funding needs if you intend to pursue a loan or other investment.

You can use any of our food, beverage, or restaurant sample plans to ensure you cover the right information in your plan. For a detailed overview, check out our complete business plan outline.

What is an example of a food and beverage business?

Food, beverage, and restaurant businesses include:

• Agriculture and food production
• Food processing and packaging
• Alcoholic and non-alcoholic beverage production
• Restaurants
• Food transportation services

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• Culinary Arts

How to start your food business: An 8-step guide to success

February 22, 2024 •

8 min reading

Got a great idea for a food business but not sure how to get started? Find out what to consider, and how to make it happen with our practical 8-step guide to sucessfully launching a food business.

Are you a passionate entrepreneur with an innovative idea for a restaurant, a skilled baker ready to take your talents to the next level, or someone with dreams of hitting the road with a food truck , offering your vibrant street food creations to people anywhere? Starting a new food business can be an exhilarating adventure, but it can also be a daunting journey filled with unexpected challenges and bureaucratic hurdles that require a combination of business expertise and determination to overcome.

Is now a good time to launch a food business?

Well, it turns out that now might be a great time to take the plunge. Research shows that the food service industry is projected to grow from $2,646.99 billion in 2023 to $5,423.59 billion by 2030, at a CAGR of 10.79% during the forecast period.

But the idea of starting up your own F&B business may seem daunting, especially when the outlook for start-ups is bleak. Research shows that as many as 90% of new restaurants fail. What's more, restauranteurs and other hospitality business owners have voiced their concerns lately about the affect of the rising cost of labor, energy and inflation on produce on the market. These rising overheads are making for a very challenging market, even for seasoned professionals to navigate.

In the world of business, there is never a perfect time to start. Even in ideal conditions, a business may not survive. However, some of the most successful businesses have emerged from challenging circumstances and economic hardship. It's logical, really. If a business can thrive during tough times, it demonstrates resilience and the ability to overcome future difficulties. So, don't wait for the perfect moment. Take the leap and give your business every chance at success.

So to help you get started, we’ve pulled together an 8-step beginner’s guide, with insider tips to give you a head start.

1. Make a solid Business Plan

The first thing you’ll want to do before making any investment is do your research, diligently. Spend a few weeks (or even months) getting a deeper understanding of the broader food service landscape, your customer target, latest trends, and competitors, and start writing a business plan for your investors. Think of it as exploring your 4C’s: customer, consumer, channel, and context.

For this, you’ll want to:

• Define your target market : Who is your new business targeting – baby boomers, Gen X, Gen Z, empty nesters, seniors? Once you’ve defined your target segment, make sure you understand what they buy, why they buy, where they buy from, and what makes them tick. This will help you create a relevant, targeted offering.
• Define your USP : Find what sets you apart from the rest of the herd. Have a look at what your direct (and indirect) competitors are doing, and establish your point of competitive difference. Now here, it doesn’t have to be radical, but it does have to be relevant. For example, if you’re targeting young families, creating a child-friendly establishment with nutritious children’s meals could be enough to give you a leg up on the competition.
• Define your restaurant style : Are you thinking of opening a bakery, coffee shop, quick-service, fast-casual, or full-service dining restaurant? Each one of these channels requires its unique approach, operating hours, and investment, so make sure to pick one that suits you as an individual and the work schedule that you’ll want to have.
• Select your food type/menu offering: Think carefully about your menu and the type of food you’ll want to offer – and do so early on in the process. Find out what the latest menu trends are (especially for your target market) and tailor your offering to them. Some of the hottest trends right now include vegetarian/vegan diets, allergy-friendly & gluten-free menu options , and sourcing your produce locally.
• Define your brand : Your branding – from your logo and the imagery you use, to the design of your menu, the music you play, and even and uniforms of your staff – define what your business is all about, and what you stand for. It sets the tone for your restaurant and lets your customers know what they can expect. Think carefully about how you want to position yourself and what you want your identity to be.

Once you have your business plan in place, go out into the world – and test it. Find some of your target customers and ask them for their thoughts and impressions. This could be as simple as polling a handful of people off the street to a full-blown market research study.

2. Secure your financing

Now it’s time to sort your finances. However not everyone who wants to start a restaurant has the personal funding to do so. In fact, most don’t.

Thankfully, there are lots of other ways that you can find funding for your new venture:

• Get a business loan
• Turn to family/friends
• Find outside investors or bring in a partner
• Venture Capitalists and angels
• Use crowdfunding
• Get government aid

Just remember that it’s likely to take years before you turn your first profit, and money will be tight at first. So think about starting small (with a strategy to scale up) and choose your business partners wisely, because they’ll be around for a good while.

3. Choose your location

You know what they say: “location, location, location”. Well, as it turns out, that’s not always the case. The location you choose for your establishment will depend on several factors, and unless you’re relying heavily on foot traffic, you don’t necessarily need to be in the hottest new retail location.

Here are a few factors you’ll want to consider :

• Cost : based on your sales and profit projections, what can you afford to spend on rent?
• Accessibility to potential customers : how are your customers getting to your restaurant, by foot, by car, or by public transport?
• Restrictive ordinances : some neighborhoods have strict noise regulations or restrictions on the times when your suppliers can deliver your produce
• Proximity to other businesses : competitors and other businesses can influence your traffic, so map out what’s happening around you, and how it could affect your business
• Plans for the future : consider what the neighborhood will look like in 2, 5, or 10 years, and if there are any major development projects underway that could change the local landscape

4. Design the layout of your space

Once you have a venue, it’s time to start working on the layout and design your space.

Of course, this will depend on the type of establishment you’re running, but typically restaurants dedicate about 45-60% of their space to the dining area, about 35% to the kitchen area and the remainder to storage and office space.

Think carefully about the layout of your kitchen and dining areas, and make sure there’s a smooth flow between the two. Prep space is also critical, so make sure your chefs have enough room to plate, garnish, and decorate their dishes.

This might also be the right time to think about what technology will be required in your food business , be it the POS system, kiosks, tablets, or audiovidual elements that contribute to the atmosphere as well as promoting specific products, technology must integrate within the design of your space.

And most importantly: don’t cut corners in your dining area. This is the stage of the show – literally where all of the magic happens – so finding the right ambiance and decor to make your customers feel welcome is critical to success.

5. Choose your suppliers

As a restaurateur, you’ll be working with several different suppliers – from furnishings to POS systems, bar equipment, kitchen appliances, and of course, food. Make your wish list, scope out your short and long-term budget, and go on the hunt for your partners. But remember that while you don’t want to cut corners when it comes to quality, over-priced suppliers can minimize your margins and run your business into the ground. So make sure to negotiate, hard.

But where do you start looking? Try going to wholesale retailers, local farmer’s markets, F&B conventions, ask for recommendations from fellow restaurateurs, or just do a simple Google search.

You’ll be looking for a trustworthy supplier, who has a good track record of providing quality products and a roster of successful partnerships. For food suppliers, be sure to about their delivery schedules and food safety management practices. And go local – they usually offer fresher ingredients whilst also being better for the planet.

6. Get your licenses and permits

When it comes to regulations, every country, county, and city is different. But make sure that you check in with your local regulatory office, and consider getting legal counsel to make sure you adhere to all of your local health & safety codes and food regulations. Another important license is an alcohol license if you plan on serving alcoholic drinks at your eatery.

Just be aware that some licenses can take months to acquire, so make sure to get started on this process well before opening day.

7. Start hiring your employees

First, think about what staff you need to hire for your restaurant type. Based on the scale of your restaurant, this may include HR managers, purchasing experts, accountants, marketing & sales managers, chefs and sommeliers, waiters, hosts, bartenders, and cleaning and dish-washing staff. Make sure to hire enough staff for each job, and anticipate shift planning and back-ups in case of illnesses and vacations.

Look for candidates with sufficient experience and a successful track record, who are quick on their feet, can multi-task, and are efficient. All of your employees should work well under pressure, and customer-facing staff should have exceptional social skills.

And when it comes to hiring staff, you can never be too careful – so do your due diligence. Make sure to do background checks, conduct several face-to-face interviews, and call their references.

8. Advertise your business

Before opening your restaurant, you’ll want to do a fair amount of advertising to alert your local community that there’s a new eatery on the block.

And while word of mouth is still the best form of publicity, here are a few other ways you might like to consider announcing your new venture:

• Build a great website: make sure that it’s easy to navigate and includes all of the key information, including your opening times, menu, booking engine, and if/how you cater to special requests
• Use social media : create accounts on Facebook, Twitter, Linkedin, and Instagram, and share relevant news and high-quality photos of your restaurant and the behind-the-scenes process as you’re getting ready for opening day
• Run some paid media ads: use ad buying platforms to get your restaurant ads seen and heard by thousands of food-loving people who match your target customer on social media sites, search engines, website ads, streaming services, radio and podcasts. A word of caution though, it's best to leave this to the professionals unless you're confident in you own ability to manage digital ads - using a specialist agency of freelancer will ensure you don't accidentally overspend on your ads.
• Host a soft opening : this is not only a great practice-run before opening day, but will also help create some buzz about your restaurant within your local community. Make the guest list small, and consider having a soft opening for family & friends, followed by one for local businesses and partners.
• Offer promotions to new guests : offer a free drink or dessert for the first 10, 50, or 100 customers – you’ll be remembered for your hospitality and generosity. After all, who doesn’t love free stuff?

And with that, we leave you with one last tip for success: work hard, don’t give up, and be prepared to break the mould. The measure of success is ultimately found in the bottom line, however it's important to measure, track and review performance across a range of metrics to continuarlly reassess and tweak your business model as you go.

Starting any new venture will be a challenge and most likely an uphill battle, but in the end, nothing tastes sweeter than victory.

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This five-month intense program of 25 masterclasses will help you shape your business project thanks to management modules and the tools EHL developed for entrepreneurs.  It will also immerse you in culinary operations, from fine-dining cuisine to freshly prepared takeaway food, catering, oenology and R&D.

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Catering Business Plan [Sample Template]

By: Author Tony Martins Ajaero

Home » Business ideas » Food Industry » Catering Service » Catering Business Plan

Do you want to start a catering company and need to write a business plan? If YES, here is a sample catering business plan template & feasibility report.

You see, planning to cater for guests doesn’t come easy. It is one thing to plan for a party or want to host some guests in the comfort of your home; and it is yet another to have them well catered for . This is where adequate organization and projections come to fore.

This means that if you were planning for a party for instance, you have got to be sure about the number of guests you are expecting, the type of food that appeals to them, as well as how you intend going about the preparation. Indeed having to go through all these steps, might be a bit tasking, however, good news is that there are folks who can take away the burden.

You will need to do plenty of research work, so as to arrive at the best of templates that can help guide you through the type of business that you are into. Below is a sample catering business plan template which you can use to get started with your own business plan.

A Sample Catering Service Business Plan Template

1. industry overview.

Have you ever wondered how difficult it really gets for people who host parties to cope when they have to cook all the meals that the guests get to eat? Without a doubt, it is quite a difficult task to accomplish this, especially if the number of guests attending the event is much.

As such, if the host attempts to personally cook the meals for her guests; particularly when the number is on the high side, chances are that they may likely breakdown due to fatigue. It is for this reason that caterers are in hot demand.

There is hardly any country in the world where one may not find caterers who are into full – time catering businesses. Professional caterers do not only cater for big organizations, government agencies, institutions and parties, but they can also be contacted to handle home catering services for people who can the luxury.

This means that people who host a huge number of visitors per time in their houses can relax and allow the burden of cooking to be taken off them.

In the united states of America alone, there are well over 10,000 registered catering businesses that employ about 150,000 people ( both contract and full time employees ), and most of them are thriving pretty well in the business because there are loads of business opportunities available to caterers in the United States of America, as well as in other parts of the world.

The United States of America’s Catering Industry generates well over 7 Billion US Dollars annually through events such as; weddings, holiday parties, corporate functions ( Annual General Meetings and Anniversary et al), funerals and birthday parties amongst others, and the figure is still on the increase.

Catering business is considered to be amongst the delicate industries, this is because they are involved in cooking food for consumption for a large number of guests per time. It is the reason why this business is subjected to regular inspection by relevant health officials from different local health departments.

As one who runs a catering business in the United States of America, you are expected by law to comply with the laid down rules and regulations for the industry.

There is ample room for any entrepreneur who is interested in running a catering business in the United States of America to start in any capacity and still maximize profit in the business. You can start by catering for 20 people or less, conversely, you can as well start your catering business by catering for a large crowd.

The bottom line is that catering business is known to be a very lucrative business in all parts of the world, and not just in the United States of America.

2. Executive Summary

Appealing Delight® Catering Services Company is a catering business that will be based in Chicago, Illinois, USA. Our intention of starting a catering business in Chicago is to deliver the best quality catering services at an affordable price to a wide range of customers.

Our services will involve catering for parties, outdoor events, weddings, holiday parties, birthday parties, corporate events, picnics, anniversaries and special events et al.

Work will always be on going when it comes to working with our clients to give them the best. We have perfected our plans on how to execute that. At Appealing Delight® Catering Services Company, we are going to take pride in working with our clients to deliver high quality and nutritious meals and excellent services while working with their budget. Our customers don’t need to break the bank to get the best of foods and services from us.

As part of our plans to make our customers our number one priority, we have perfected plans to work with our clients to provide customized services based on their budget. We will be involved in delivery services for our clients, rentals services, event management and consultancy services.

At Appealing Delight® Catering Services Company, we will go the extra mile to give our esteemed customers value for their money irrespective of the size of their budget. As such, we do not intend to turn any one down, because of the meager amount of cash they may have.

Appealing Delight® Catering Services Company is own and managed by Mrs. Sharon Miller, a notable and award winning cook in the United States of America. She will be bringing her experience to fore, to help Appealing Delight® Catering Services Company grow to become the number one choice in the whole of Chicago and environs and also a one – stop – shop when it is about catering services.

3. Our Products and Services

At Appealing Delight® Catering Services, we will be involved in cooking both local foods and intercontinental foods for our clients. Our intention is not to restrict our services to only cooking of foods, but we are also going to be involved in spreading our tentacles to cover all aspects of the ideal catering business.

In as much as cooking meals will be our number one priority as a catering business, we will also be involved in event management, rental services, consultancy and trainings. Here are some of the products and services we will be offering our clients;

• Corporate Catering
• Wedding Catering
• Holiday Catering
• Breakfast Catering
• Picnic Catering
• Box Lunch Catering
• Cocktail Party Catering
• Pig Roast Catering
• BBQ Catering
• Canteen Management
• Event Management
• Sales of Cakes
• Rental Services
• Consultancy Services

4. Our Mission and Vision Statement

• To become the number one catering service provider in the whole of Chicago, Illinois.
• To establish a standard catering business that will meet all the catering needs (cooking, event planning , rentals, trainings and consultancy services) of people in Chicago and neighboring states.

Our Business Structure

Our catering business will be structured in such a way to accommodate all the aspects of our business offering. We are setting up a catering business that will not only be involved in cooking and serving foods on behalf of our clients, but a business that will also be involved in rental services ( renting of cooking wares, table cloths, tables, chairs, marquee tents et al ), consultancy services and trainings ( run a catering school ).

So, in setting up the structure for Appealing Delight Catering Company, our business structure will be slightly different from what is obtainable in an ideal catering business that majors in cooking and serving foods on behalf of their clients.

We are going to run a full-fledged office in Chicago, a place where people can come in and make inquiries. In view of the above, we have made provision for the following position in our organization;

• Chief Executive Officer

Cooking Assistants

• Admin and Personnel Manager
• Front Desk Officer
• Sales and Marketing Officer

Servers (Contract Staff)

• Cleaners / Dish Washers

5. Job Roles and Responsibilities

Chief Executive Officer – CEO:

• Responsible for providing direction for the business
• Creating, communicating, and implementing the organization’s vision, mission, and overall direction – i.e. leading the development and implementation of the overall organization’s strategy.
• Responsible for the day to day running of the business
• Responsible for handling high profiled clients and deals
• Responsible for fixing prices and signing business deals
• Responsible for recruitment
• Responsible for the payment of salaries
• Responsible for signing checks and documents on behalf of the company
• Evaluates the success of the organization
• Reports to the board

Bakery Manager:

• Responsible for managing the daily activities in the restaurant
• Ensures that the bakery facility is in tip top shape and conducive enough to welcome customers
• Interfaces with third – party providers (vendors)
• Reports to the Chief Executive Officer
• Attends to Customers complains and enquiries
• Prepares budget and reports for the organization
• Any other duty as assigned by the CEO

Chief Chef:

• Responsible for preparing different meals as requested by our clients
• Makes lists and budget for cooking supplies
• Oversees the entire coking process
• Responsible for training new cooks
• Makes sure that quality is maintained at all times
• Assists the chief chef in the kitchen
• Runs errands for the chief chef
• Responsible for purchasing food ingredients for the organization
• Ensures that the kitchen is kept clean at all times
• Ensures that all kitchen wares are kept at their proper position after use.
• Any other duty as assigned by the Chief Chef

Admin / Personnel Manager

• Receives payments on behalf of the restaurant
• Handles all HR concerns for the organization
• Supervises employees during events
• Issues receipt to customers
• Prepares financial report at the end of every working week
• Handles all financial transaction on behalf of the company
• Interfaces with our bankers
• Responsible for payment of tax, levies and utility bills
• Any other duty as assigned by the CEO / restaurant manager

Sales and Marketing Officer:

• Sources for clients for the company
• Responsible for promoting the company’s image
• Responsible for creating marketing and sales strategies, etc.
• Represents the organization in some strategic business meetings
• Any other duty as assigned by the Chief Operating Officer / Bakery manager
• Delivers customers’ orders promptly
• Runs errand for the organization
• Transports employees and goods to and fro event venues
• Assists in setting up cooking and serving stands during events
• Any other duty as assigned by the personnel manager
• Take orders from guests
• Serves guest during events / parties
• Assists in cleaning dishes after events / parties
• Assists in the movement of cooking utensils, plates, spoons and other relevant wares

Cleaners / Dish Washers:

• Responsible for cleaning the office facility and kitchen at all times
• Ensure that toiletries and supplies don’t run out of stock
• Responsible for washing dishes before and after events
• Cleans both the interior and exterior of the building

6. SWOT Analysis

We are quite aware that is a stiffer competition when it comes to the catering trade in Chicago, which is why we decided to take our time to perfect our strategies before launching out. Our goal is to become a leading all – round catering services company in the whole of Chicago and the only way to achieve that is to out – perform our competitors. In order to outperform our competitors in Chicago, we hired a business consultant to help us conduct SWOT analysis .

In view of that, we were able to take stock of our strengths, our weakness, our opportunities and also the threats that we are likely going to be exposed to in establishing our catering business in Chicago, IL. Here is a summary from the result of the SWOT analysis that was conducted on behalf of Delicious Delight® Catering Services.

We are a complete catering business that does not offer outdoor catering services alone, but offer consultancy services, rental services and trainings. The truth is that, people will prefer to engage a client that can provide them with all they would need to make their events a memory one.

It means that the need to sign different contracts with different providers (vendors) will not arise once they engage our services. Another positive for us is that we will be working with the best of caterers in the US; they are going to be guest lecturers in our Catering School and our CEO is an award winning caterer in Chicago who is widely celebrated.

Our weakness could be the challenge of hiring and keeping the best cooks / chefs in our payroll since most of them may want to work for themselves. This challenge applies to almost all catering business owners . Yet another weakness is that we are new in Chicago, IL.

• Opportunities

When it comes to catering services, the opportunities that are available cannot be quantified. Any entrepreneur can start his or her own outdoor catering business anywhere in the world and still make huge returns on his or her investment.

At Appealing Delight Catering Company, we take pride in the fact that we are one of the few catering services companies in Chicago that offer a wide range of related catering services; hence we are likely going to maximize the opportunities available for catering business in Chicago, IL.

There are a couple of first class catering services companies in Chicago IL, and they are a huge threat to us. They pose a threat to us because they are already established, and their brand is well accepted. Also, most of them can boast of a have huge clientele base.

Our competitors are able to develop expensive new marketing and sales campaigns and that will mean that we will have to struggle to catch – up.

7. MARKET ANALYSIS

• Market Trends

There is hardly any organization or individual who intends organizing any party or event that will not engage the services of caterers. One of the high points of parties, weddings and events generally is the time for refreshments with foods.

Most people who attend parties look forward to when food is served, that is to tell you that a party will not be complete if there is nothing to eat and drink.

It is the norm for most corporate organizations to also give out the management of their canteens to vendors (caterers) because they know that it will be a distraction if they decided to handle it themselves. This is one of the major areas catering companies leverage on in building their businesses to generate steady income.

Outdoor catering services is supposed to be the core offering of catering businesses, but outdoor events don’t happen every day these days. As a matter of fact, caterers compete for the available weddings and parties that are organized during the weekends because weekends and holidays appear to be the busiest periods for catering business.

In order to compete with the big wigs in the catering industry in Chicago, we have decided to create a niche, which is why we want to run an all – round catering business; a catering business that is not just restricted to cooking and serving of foods, but a catering business that will offer rental services, consultancy services, as well as run a standard, government approved / licensed catering school in Chicago IL. Appealing Delight® Catering Company will adopt the following marketing and sales strategies;

• Introduce our business by sending introductory letters alongside our brochure to all the corporate organizations in Illinois
• Neighborhood, door to door and mouth to ear mode of adverts to introduce our business in our community
• Engage in road shows ( make some open air noise) to introduce our business
• Create different packages for different category of clients in order to work with their budgets and still deliver quality foods and services
• Encourage and reward referral marketing.
• Leverage on the internet to promote our business
• Start a TV show in line with our business goal and objectives
• Sponsor relevant community events, such as cooking competitions and cooking reality shows on TV et al.

8. Our Target Market

No doubt, the target market for catering businesses cut across people of all walks of life and organizations. The need to celebrate and call for a party will always arise and it is not restricted to only a group of people or organization, it cuts across people of all walks of life.

Yes, our catering services is within the reach of everybody and we intend serving available clients, but in order to effectively make plans and take actions towards meeting our sales and marketing goals, we have been able to pencil down the category of people and organizations that will be our main target market. Below is a list of the people and organizations that we have specifically designed our products and services for;

• Families (Homes)
• Schools (boarding house and campus et al)
• Wedding Ceremonies
• Event Planners
• Sport Centers
• Corporate Organizations
• Aspiring Entrepreneurs (Those who want to learn how to cook and run their own catering businesses)
• Managers of public facilities
• Carnival Organizers
• Caterers ( for our consultancy services and perhaps renting of our catering wares)

Our Competitive Advantage

Appealing Delight® Catering Services is coming into the catering industry knowing completely well that there are other competent and well established catering companies in Chicago. However, we have decided to critically study the industry and have realized that in order to have a competitive advantage over our competitors; we must do what they are not doing.

In view of the above stated fact, we have decided to offer a wide range of catering services that will meet the needs of a wide range of clientele base. We want to be the one stop shop when it comes to catering services in the whole of Illinois.

Our clients should be able to sign just one contract with us and we will deliver nearly all they would need to make their events a memorable one. This is the competitive advantage that we are bringing to the market in Chicago, IL.

9. SALES AND MARKETING STRATEGY

• Sources of Income

Appealing Delight® Catering Services Company is established with the aim of maximizing the catering business, hence our service offerings. With the nature with which we intend building our business, we are not going to lack continuous inflow of cash.

There are several sources of income for our business and we will ensure that we do all we can to maximize them. Below are the sources of revenue generation for Delicious Delight® Catering Services Company;

• Offering outdoor catering services to a wide range of clients
• Engage in Party rental services (renting of catering wares, chairs, tables and tents et al.)
• Manage Canteens for corporate organizations.
• Running a top notch government approved catering school in Chicago, Illinois
• Offering consultancy services in line with our business offerings

10. Sales Forecast

It is important to state that our sales forecast is based on the data gathered during our feasibility studies and also some of the assumptions readily available on the field.

This sales projection is based on our business offerings which involve outdoor catering services, rental services, event management, canteen management, our catering school and consultancy services et al. On the Average, we look forward to;

• Handle about 4 Outdoor Catering Events in a Month
• Secure contract to manage 5 canteens for corporate organizations within the first 3 months of launching the business
• Sell a minimum of 20 Standard Cakes in a Month
• Manage a minimum of 2 Events a Month
• Consult for a minimum of 4 clients in a month
• Train a minimum of 50 caterers within the first 6 months of launching the catering school
• Rent our catering wares / party stuffs to a minimum of 4 clients per month

N.B-: Please note that we could not put a specific amount to the projection above because the prices may differ for different services and for different clients. Part of our business strategy is to work within the budget of our clients as stated earlier.

Also, to deliver quality catering services hence it will be difficult to project what we are likely going to make from such deals. But, the bottom line is that we are definitely going to make reasonable profits from any business deal that we execute.

• Marketing Strategy and Sales Strategy

Appealing Delight Catering Services Company intends to become the number one catering services company in the whole of Chicago and the only way for us to achieve this is to engage in guerilla marketing. Our plan is to ensure that we get our own fair of the existing market in Illinois.

Our sales and marketing team will be recruited based on their vast experience in the industry and they will be trained on a regular basis, so as to be well equipped to meet their targets and the overall goal of the organization.

Our goal is to become a one-size-fits- all kind of service people when it comes to catering services in Chicago, Illinois and its environs. This is why we must explore all the marketing tactics available to us if indeed we want to fulfill our mandate. In nut a shell, we will explore the following marketing and sales strategies to promote our catering business;

• Direct Marketing
• Marketing via Our Sponsored TV Programs and Community Based Events
• Erect Our Billboards in Strategic locations around the city
• Online Marketing (via our official website, social media platforms and blog et al)
• Referral Marketing
• Promotion of our products during our training sessions in our catering school

11. Publicity and Advertising Strategy

We have been able to work with our consultants to help us map out publicity and advertising strategies that will help us walk our way into the heart of our target market. First and foremost, we want our brand to visible and well communicated which is why we have created a logo with attractive colors.

All our publicity materials and jingles are done by some of the best hands in the industry. We have created a budget to take care of our publicity and advertising need and here are the platforms we intend making use of to promote and advertise our business;

• Place adverts on both print and electronic media platforms
• Sponsor relevant community programs
• Sponsor relevant TV shows
• Leverage on the internet and social media platforms like; Instagram, Facebook ,Twitter, LinkedIn, Badoo, Google+ et al
• Install our Bill Boards on strategic locations
• Engage in road shows from time to time
• Distribute our fliers and handbills in targeted areas from time to time

12. Our Pricing Strategy

Launching a new business is not an easy task especially if you are launching a business / idea that is not entirely new from what is obtainable in the location you intend launching it. So, part of our strategy for entering the market is to leverage on pricing to gain a good percentage of the available market.

Of course we will attract clients by offering quality catering services for rock – bottom price. A price that probably will be the lowest in the industry.

Although prices for our catering services and other related services will be lower than what is obtainable in the industry, but it wouldn’t remain so for a long time. As a matter of fact, we intend jacking up the prices gradually until it falls at par with what is obtainable in the industry. We aim to achieve this within a year of launching the business.

• Payment Options

Our payment policy is all inclusive because we are quite aware that different people prefer different payment options as it suits them. Here are the payment options that we will make available to our clients;

• Payment by cash
• Payment via Point of Sale (POS) Machine
• Payment via online bank transfer
• Payment via
• Payment via Mobile money

In view of the above, we have chosen banking platforms that will help us achieve our plans without any itches.

13. Startup Expenditure (Budget)

• The Total Fee for Registering the Business in Florida: $750.
• The budget for Liability insurance , permits and license: $5,000
• The Amount needed to acquire a suitable Facility with storage space for 6 months in Chicago, Illinois (Re – Construction of the facility inclusive): $70,000.
• The Cost for the purchase of furniture and gadgets (fridges, TVs, Sound System, tables and chairs et al): $15,000
• The Cost for Catering Equipment (Standard commercial oven, Industrial Gas Cooker, Baking Sheets and Racks, Mixers, Work Tables, Sinks, Slicers, Scales, Cake decorating Tools, Ingredient Bins and kitchen utensils et al) : $15,000
• The Cost of Launching a Website: $600
• The cost for our opening party: $5,000
• Additional Expenditure ( Business cards , Signage, Adverts and Promotions et al): $5,000

Going by the report from our research and feasibility studies, we will need an average $150,000 to set a catering business in Chicago, IL.

One good thing about catering business and perhaps other related services that we render, is that you are definitely going to make profits from any business deal that you handle. You are expected to submit quotations that will be enough to cover your expenses and profits as well.

Generating Funding / Startup Capital for Delicious Delight® Catering Services Company

• The CEO Mrs. Sharon Miller will generate 40 percent of the start – up capital from her personal savings
• She will source for soft loans from family members and friends
• Her bankers are willing to give her loan facility to the tune of 80,000 US Dollars

14. Sustainability and Expansion Strategy

Our CEO Sharon Miller has plans to implement succession plans hence the introduction of her daughter Ms. Stacy Miller to join her in building the business from the scratch . She has made plans to train her on the job and also attend training courses. Ms. Stacy Miller will be understudying her mother with the sole aim of taking over the business once she retires.

As part of the plans to sustain the business and also to expand the business, we will continue to invest in the training of our employees and also continue to explore new opportunities to generate income for the business. We are certain that if we get things right and we work hard; we are likely going to triple our income in the second year of our operations.

Check List / Milestone

• Business Name Availability Check: Completed
• Business Registration: Completed
• Opening of Corporate Bank Accounts: Completed
• Securing Point of Sales (POS) Machines: Completed
• Opening Mobile Money Accounts: Completed
• Opening Online Payment Platforms: Completed
• Application and Obtaining Tax Payer’s ID: In Progress
• Application for business license and permit: Completed
• Purchase of Insurance for the Business: Completed
• Renting of Facility and Construction of our Commercial Kitchen: In Progress
• Conducting Feasibility Studies: Completed
• Generating capital from family members and friends: Completed
• Application for Loan: In Progress
• writing of business plan: Completed
• Drafting of Employee’s Handbook: Completed
• Drafting of Contract Documents and other relevant Legal Documents: In Progress
• Design of The Company’s Logo: Completed
• Graphic Designs and Printing of Packaging Marketing / Promotional Materials: In Progress
• Recruitment of employees: In Progress
• Purchase of the Needed furniture, electronic appliances and catering equipment: In progress
• Creating Official Website for the Company: In Progress
• Preparation of our catalogue and price list: Completed
• Creating Awareness for the business both online and in the neighborhood: In Progress
• Health and Safety and Fire Safety Arrangement: In Progress
• Kitchen Approval by Inspectors from Local Health Office: Done
• Opening party / launching party: In Progress
• Compilation of our list of products and detailed recipe : Completed
• Arrangement for trainers and training facility: In Progress
• Establishing business relationship with vendors – suppliers of all our needed food ingredients: Completed
• Purchase of delivery vans: Completed.

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Catering Business Plan Template [Updated 2024]

Catering Business Plan Template

If you want to start a Catering business or expand your current Catering business, you need a business plan.

You can download the Catering business plan template (including a full, customizable financial model) to your computer here.

The following catering business plan template gives you the key elements to include in a winning plan for your own catering company. In addition to this template, conducting market research for your local customer base will help you identify potential market trends and customer segments to better understand the viability of your catering business.

Sample Business Plan For a Catering Company

Below are links to each of the key sections of a sample business plan for a successful catering business.

I. Executive Summary – The Executive Summary provides an overview of your business opportunity and summarizes the business plan.

II. Company Overview – The company analysis includes information about your business concept, catering services and legal structure.

III. Industry Analysis – The industry analysis includes market research that supports your business and provides insights into market trends and the catering industry.

IV. Customer Analysis – The customer analysis provides an overview of your target market.

V. Competitive Analysis – The competitive analysis should identify your direct and indirect competitors and highlight your competitive advantage.

VI. Marketing Plan – The marketing plan includes your marketing strategy, pricing strategy and search engine optimization plan.

VII. Operations Plan – The Operations Plan includes information on your company’s day to day operations and processes.

VIII. Management Team – The management team section includes a profile of the business owner and business management, their experience and company responsibilities.

IX. Financial Plan – The financial plan includes financial projections, a cash flow statement, profit and loss statement and balance sheet.

Download the Catering business plan template (including a full, customizable financial model) to your computer here.

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Mobile Catering Business Plan

The food and beverage industry is a booming business where many successful entrepreneurs thrive. Besides the usual sit-down restaurants and retro-inspired diners, another popular trend has made a lasting mark in the field, which is none other than everyone’s favorite mobile catering. Launching a mobile catering business—be it a food cart, truck, van, or trailer—can be a unique and rewarding business venture for any entrepreneur. You may also see importance of business plan .

• 11+ Catering Proposal Examples
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Catering Business Plan Example

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Mobile Catering Business Plan Example

Yet, it can also be a highly challenging process with its own distinctive set of considerations that business owners must take into account before they can officially launch. Like any other endeavor, there’s a lot to take in, and it can often be a bit overwhelming. This is why having a well-defined catering business plan in place is vital to the company’s success.

Integrated Mobile Catering Business Plan Example

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Mobile Catering Business Plan Guidelines Example

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Types of Mobile Catering Businesses

Hot dog stands. Ice cream trucks. Mexican food vans. Breakfast trailers. You name it, and you can find them just about anywhere!

Mobile catering is a type of business that involves selling food and/or beverage items from some sort of vehicle. Unlike the traditional street-side restaurants we’re accustomed to, most mobile catering businesses do not have a permanent service location.

Most of these businesses park around busy streets, concert arenas, sports stadiums, schools, parks, or any venue that generates the most traffic. And since the whole point of this type of catering is to transport goods to different consumer bases, having a good vehicle to make your rounds is beneficial in a lot of ways. You may also see annual plan examples .

Here are some of the most common types of mobile catering vehicles that businesses invest on:

1. Food Trucks

Food trucks are considered to be the most preferable vehicle choice of most vendors in the mobile catering industry. This has a lot to do with their wide range of sizes and mobility.

A food truck is to be defined to be a licensed, motorized mobile food unit used to sell a company’s offered items to the general public. The whole concept of a food truck usually varies from city to city. In some places, you can find food trucks with heating units attached to the back of a pickup truck. You may also like company plan examples .

But in other areas, a food truck is basically a delivery truck with a built-in mobile kitchen. These trucks typically carry fully functional kitchens that are specially regulated like any other commercial kitchen. These food trucks are also required to meet certain standards to ensure that the customized vehicle is safe to travel with in between uses. You may also check out how to make a business plan .

The great thing about food trucks is that it’s far more mobile compared to an average food cart or trailer. Drivers can also settle in parking spaces designated for one or two cars, which can be convenient along street-side locations.

2. Food Carts

If you don’t have the money to invest on a food truck, or if you think the size of the vehicle is too large for your own liking, then you could opt for a food cart instead.

Food carts are different from food trucks not just in size, but because of how they do not travel under their own power. These carts are usually towed by another vehicle and are dropped off at a particular location for the time they’re permitted, which can last for a few years or so. You might be interested in catering receipt examples .

Take note that the capacity of a food cart are also limited due to its size. Cooking equipment, ingredients, and other stocks may be difficult to store alongside staff members inside the vehicle. While being smaller in size does have its downsides, if you look at it from a different perspective, it also carries several advantages in terms of cost-effective alternatives. You may also see catering invoice examples .

With less space, powering your cart would require lower costs in propane and electricity. Having a lower power head to operate gives you the opportunity to maintain a lower price range than that of competing mobile businesses.

3. Food Trailers

Similar to food carts, food trailers also require a drive-train system to tow them around. You might have heard about people camping or living in trailer houses, so you can just imagine the amount of space that vendors can maximize inside the vehicle. The size of the trailer allows business owners to install much larger kitchens and storage equipment to cater to a much larger crowd. You may also like examples of catering logo designs .

However, the size and limited mobile capacity of a trailer has its disadvantages as well. Most cities do not allow trailers to park on public streets, which means that owners must only station their vehicle in a static location, or even limit its services toward serving customers at large events, such as music festivals and sports arenas. You may also check out strategic plan examples .

4. Bustaurant

Every heard of a restaurant in a bus?

If you’ve tried eating at a food truck before and thought it was a unique dining experience to remember, then you’re sure to enjoy eating at the newest craze of mobile food catering: the bustaurant.

Rather than standing at a curb to order and eat your food or beverage meals, customers of these eateries are given the option to step on board and eat their meals at special dining tables built inside the bus.

Although the state-of-the-art designs and kitchen equipment is a fresh concept that appeals to many consumers, city ordinances still prohibit kitchen operations to push through while the vehicle is moving. This is to avoid fatal kitchen injuries or accidents from occurring. You might be interested in business plan guidelines examples .

Hence, most of the food served at the restaurant are either prepared off-site or while the bus is parked at a designated location.

Mobile Catering Business Plan Template

Mobile Food Catering Business Plan Example

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Advantages of the Mobile Catering Business

Is mobile catering really for you?

You may be on the fence with your decision, especially when mobile catering seems like a risky business to invest your capital on. To help you figure out a wiser choice, here are some reasons why the mobile catering business is a good option:

1. Maneuverability

Unlike the average brick-and-mortar businesses you find along the streets and inside of shopping centers or malls, mobile catering covers a wider audience from different demographics. It’s the best solution if you need to get around to different sites or event locations within the day. You may also see how to create a business plan ?

There could be a minor league playing at the local ball park from 10 a.m. to 2 p.m., and a huge rock concert held at Madison Square Garden from 6 p.m. to 2 a.m. In both occasions, you can expect a lot of hungry event-goers hoping to grab a bite from a food stand serving affordable delights.

Operating a mobile catering business is so easy! You drive up a designated location, park, open the hatch of your van or truck, and start serving customers. It’s the quickest and easiest restaurant unit to operate from, leaving you with enough time to do other things as well. You may also like hotel business plan examples .

3. More Opportunities

With the right vehicle unit and mobile vehicle design, grabbing a slot at crowded events would be a lot easier. Visually appealing units often attract more customers thanks to its exterior design.

This is a perfect touch for Instagram-worthy events such as outdoor music festivals and town fares where aesthetics are everything. Some people might not even care about the type of food you serve, as long as they could take a good photo with your van and food items. The amount of exposure generated from these events is also a great form of brand marketing .

4. More Profit

The more work you get, the more profit you receive. These days, a converted vintage van is already considered as a fashion statement that can attract many buyers to your business.

Drawing more people to your mobile business would also raise the demand on your goods. Although most restaurants tend to increase their product prices once they have established a name for themselves, don’t be too quick to jump in on the bandwagon. Price hikes may possibly destroy the reputation of a business among former and current customers.You may also check out market analysis business plan examples .

5. Good Investment

Perhaps your uncle or grandfather owns a vintage van that he doesn’t use anymore. Rather than waiting for the van to rot in your garage and have it sold to the junk shop, converting the van into a mobile catering vehicle is a great investment. You can remodel the whole vehicle and keep some of its key features for a more classic vibe. It’s also a good business opportunity if you feel like leaving the 9-to-5 cycle of a corporate slave. You might be interested in risk plan examples .

Short Mobile Catering Business Plan Example

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Standard Mobile Catering Business Plan Example

How to Launch a Mobile Catering Business

While the thought of operating a mobile catering business can be enticing, the initial process of running a successful catering company demands careful and precise planning on every aspect of the business.

That being said, here are some useful tips to get you started:

1. Prepare a business plan.  

Before you begin, no matter how sure you are about your decisions, always remember the value of planning.

A comprehensive  business plan serves as your road map to success. It should define your company goals, target audience, and market competitors in a clear and concise manner. The outline of your plan must contain everything from your initial start-up budget to your yearly sales as well.

2. Secure legal permits and licenses.

City ordinances and laws will limit the scope of your proposed plans, which is why you need to have these identified and settled before your launch. To do so, research applicable laws in your area regarding food and alcohol distribution, as well as trailer regulations in terms of equipment and catering sites. You would also need to have the necessary licenses and the right insurance in place to operate your business. You may also see  how to do market analysis of a business plan .

3. Set your price list.

Once you have decided on your catering menu , you may want to consult your financial adviser about food markup rates and employee pay. Discuss the types of food you plan to serve, the costs needed to produce that food, and the amount you need to charge in order to make a profit. Remember to have a clear pricing with the inclusion of VAT as per legal regulations.

4. Purchase a transport vehicle and other equipment.

Decide on the type of vehicle you wish to use for your catering business. This will help you determine an efficient layout on the vehicle’s interior and exterior arrangements, along with the equipment and health and safety features that come with it. You do have the option to convert a new or used unit for your vehicle, as long as it meets the legal standards. You may also like business operational plan examples .

5. Hire a staff.

You don’t need a lot of people to manage your daily operations, as a total of two to four staff members would be enough, depending on the number of people that could fit into the van or truck.

6. Look for food suppliers.

If you want to save money and ensure that your customers are served with fresh and high-quality produce at all times, building a relationship with an affordable, yet reliable, food supplier is crucial. Many suppliers offer great discounts for bulk orders, the kind of deals you won’t find at grocery stores or even the farmer’s market. You may also check out business plan outline with examples .

7. Market your business.

The right location plays a huge factor in the success of your business. But considering how fierce the competition can be, you might want to start handing out restaurant flyers and food coupons to draw in customers. You could also develop a website and a social media profile to reach out to a wider audience.

From simple street food to haute cuisine, the mobile catering business covers a wide variety of food and beverage specialties to cater to food-lovers and hungry customers everywhere. So whether you plan on opening an ice cream van, a taco truck, or a mobile hot dog cart around your neighborhood, you should always have a good catering company business plan in place to ensure the success of your new venture.

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How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

Creating a solid business plan is important, as it helps:

• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% (Harvard Business Study) .
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on c ommon elements of an executive summary, including:

• A mission statement  
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

Further reading

• How to write a restaurant executive summary

Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content:  How to Write a Restaurant Mission Statement  

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market .

2. Company description

This is where you carefully introduce the company in the restaurant business plan. Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information. Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description. To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

  Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

• How to find your restaurant's target market

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

• Top Free Restaurant Menu Makers

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result.  You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more: How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems .

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section . We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

• Important restaurant metrics to track

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

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Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

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How to Start and Operate Canteen Concessions

If you are looking for a business that has minimal risks and steady cash flow, a canteen concession is one of the best choices. A canteen concession is a restaurant that is set up inside a building or compound primarily to serve the needs of the people inside the premises.   Those who are planning to venture into this business should consider the following:   1. Study the terms of the canteen concession. Study the requirements carefully. While the lease price is the most important consideration, often, the prices of meals are limited to be affordable to the potential customers. This may make the canteen unprofitable. Another common problem is the required operating hours. You may be required to operate even during hours where there are few customers.   2. Prepare a delicious, non-repeating 30-day menu. Unlike ordinary restaurants, people are expected to eat in your place on a daily basis. Because of this, you need to have a wider variety of food items so that people will not get tired of your offerings. Make sure that the quality of the menu is a great value for the price.   3. Set up an accounting and internal control system from the start. This system should have two primary objectives. The first would be to deter internal theft and the second is to monitor performance in several aspects, like the profitability of the company and cost control. It is easier to do this at the beginning so that there would be less resistance.   4. Have a Point of Sale (POS) system. With POS systems now very cheap, it is advisable that you acquire this equipment. This will be a tremendous aid to your control system. Among the benefits of a POS are better internal and inventory control, tracking of promotions, employee performance monitoring, accounting, and many others.   5. Do not serve leftover food. This may be profitable in the short term, but it is impossible to avoid the long term damage it will cause your canteen’s reputation. People now have higher standards, and if the food is of poor quality, they will just buy somewhere else or demand that your concession not be renewed.   6. Train your staff in excellent customer service. Begin by hiring good natured personnel and then training them on proper customer service. Even if your main product is food, there is no doubt that how your people interact with customers is of crucial importance.   7. Take advantage of catering opportunities. Once you have established a reputation for good food and service, there are occasions where you can serve as caterer. Be prepared to do so since it can add a substantial bonus to your canteen income.   A canteen concession is one of the most stable businesses. As long as you continue to satisfy your customers and the management of the premises, your only concern is to operate at a profit. Although you will be getting qualified staff, it is important that you know how to best run a canteen.   BusinessCoach, Inc., a leading business seminar provider, conducts seminars on How to Start and Operate a Canteen Concession. Contact (02) 727-5628, (02) 727-8860, (0915) 205-0133 or visit www.businesscoachphil.com for details.

  Click here to view details of the seminar: How to Be a Canteen Concessionaire »

  *Originally published by the Manila Bulletin. Written by Ruben Anlacan, Jr. (President, BusinessCoach, Inc.) All rights reserved. May not be reproduced or copied without express written permission of the copyright holders.

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12 Ways on How to Run a Successful Canteen Business in the Philippines

The food retail business is popular among Filipinos because it can take on different forms. If you want to pursue your passion for food, you can buy a food franchise, set up your own restaurant, get into food delivery service or manage a canteen business.

Of these, the canteen may provide you the best conditions for earning a profit because of 3 reasons:

• Captive Market – The building administrator solicits bids for canteen operators so that tenants and visitors can have an immediate place for food and refreshments. A canteen provides the building another source of revenue and a captive market for the operator.
• Lower Marketing Expenses – With a captive market, the canteen operator does not have to spend much on marketing and promotional activities. Whether it’s a school, office or factory canteen, most people would prefer to stay close their area especially during inclement weather and heavy traffic.
• Lower Overhead Costs – As many food retailers know rent is a profit killer. The rental rates, especially in the popular malls, can be exorbitant. In some malls, rent is calculated at 34% of gross sales. So if your food cost is 50%, what are your chances of making a profit once you’ve paid off wages, utilities, and benefits?

In the canteen business, you can enter into a consignee arrangement whereby rent is calculated as a percentage of gross sales with utilities factored in. The rates can vary, but they are nowhere near the rates of a commercial mall.

As someone who ran a chain of fast-food restaurants from 1998 to 2008, I know what it was like to operate as a food retailer in a mall, a non-mall location and as a consignee.

Our worst performing restaurants were located inside a mall. In addition to onerous rental agreements, the competition was tight, and the mall-going public did not ring in the registers.

In terms of sales volume, the non-mall location did the best. However, the location with the consignee arrangement turned in the most profit.

If you can land a consignee arrangement for a canteen, you’ve won more than half of the battle for profitability.

Table of Contents

Types of Canteens

There are four types of canteens. Each one has their advantages and disadvantages:

School Canteen

Students prefer to buy food at the canteen than eat their baon because they want their meals hot and fresh.

School canteens are busy throughout the day. In addition to students, they also cater to parents, teachers, drivers, nannies, school personnel, and visitors.

Unfortunately, you only get busy five days a week and nine months of the year. Plus if there are holidays and school cancellations due to inclement weather you don’t make any sale.

Office Canteen

The office canteen gives building tenants and visitors an affordable option to eat hot home-cooked meals without having to worry about time, traffic and unpredictable weather.

In my days as a 9-to-5 employee, I enjoyed the canteen food at the old Royal Match building in Ayala Avenue and Citibank.

Over the last ten years, the office canteen has evolved into exquisite food courts. There are more food varieties, and the interiors are elegant.

While you do get good foot traffic here, business on weekends screeches to a near halt.

If you are thinking of getting into the food court setting, some lessors allow only one concept per tenant which is good for protecting your market. But the rent is on the high side; almost comparable to a mall’s.

Factory Canteen

With a factory canteen, you are busy almost seven days a week. You cater to a market that could reach thousands of people every day depending on the size and activity of the factory.

Factory owners want to make sure their people are well-fed, so they are usually more reasonable when it comes to negotiating terms. Most will only charge a small percentage of sales as rent which is inclusive of utilities.

However, there is a catch.

You will not be allowed to increase prices.

This will be a problem especially at this time when factors of production are rising, and the Philippine Peso is nearing its worst levels. Your profit margins will be seriously compromised.

Remember, the Philippines is a net importer. The products that you believe are “100% Proudly Filipino” have imported components. And as you know, when oil goes up, everything goes up.

The carinderia is the smaller scale version of the canteen. You see them located in high-traffic areas near schools, government offices and places populated by the informal sector.

Related:  How to Start a Carinderia with Small Capital in the Philippines

Some carinderias are set up straight out of the proprietor’s home. It’s done in make-shift fashion; monobloc tables and chairs within proximity of a stall that cooks the food.

It will not cost much to set up a carinderia, but you will have to contend with customers who want to eat on credit and sanitation issues.

There are also city governments that have very strict zoning rules on carinderias. If you’re operating in an unauthorized area, your stall will be dismantled.

How to Run a Successful Canteen Business

Wanting to run a canteen business and being able to operate one are two very different objectives.

In the first place, many of these canteen consignors award development rights through a bid process. And it can get very competitive. Of course, in the Philippines politics exists everywhere even within private arrangements.

You can never discount the possibility of collusion between the administrator and a specific party.

But if you are lucky; or perhaps blessed is the more appropriate word, to win the award as operator or consignee, here are important steps you need to take to ensure a successful canteen business:

1. Study the Terms and Conditions of the Agreement

Getting the nod to become the new canteen operator over other bidders is certainly an incredible accomplishment. Many food operators are constantly competing to be the consignee of a canteen as it ensures you a steady market of diners.

But off the celebratory pat-on-the-back until you have read the terms and conditions of the Lease Agreement or Consignee Agreement.

As my lawyer advised me when we were reviewing the contract with a popular mall in Makati, “The lease agreement can contain provisions that serve to be ticking time bombs.”

Do not get carried away with the thrill of becoming the canteen operator. The agreement is the document that governs your arrangement with the Consignor or Lessor for the duration of the contract. You have to make sure your rights and interests are protected.

The contract and its provisions are written from the perspective of the Consignor. Thus, the focus is primarily on the interest of one party. Hire a lawyer to review the contract and to negotiate on your behalf. Keep in mind that every contract is negotiable.

2. Research on Your Market

The prospect of becoming the sole operator of food services in an enclosed population should not lull you into a feeling of complacency.

Yes, you have a captive market, but you should know how to cater to their tastes and preferences. Otherwise, you will lose them to outside proprietors or have the administrator revoke your rights to operate.

You should do research to find out what your market likes to eat, and their food consumption habits. Here are a few methodologies you can incorporate in your research:

• Conduct surveys
• Take note of the types of food they eat
• Come up with a close estimate of the average expenditure per person

Surveys are also an effective way of drumming up interest for your canteen. It is an opportunity to get close to your captive market and find out first-hand what they think of your proposed menu offerings. It is a great way to start building up a relationship.

3. Create a 30-Day Menu

Once you have all the information you need, develop a menu that is good for 30 days.

People expect a canteen to serve home-style meals or lutong bahay . They do not want to eat adobo or sinigang every day. People expect a variety of choices from a canteen.

A 30-day menu allows you to plan your daily offerings and at the same time find out which meals are selling faster. It will be easier to coordinate deliveries from suppliers and schedule food preparation. Proper planning and organization ensure you of better food quality and less wastage.

In time, you may be able to figure out your signature dish; one that your market will expect every time.

When I was a high school student in La Salle Greenhills, the signature dish of the canteen was Pork Barbecue with rice and gravy. The plate was literally swimming in gravy. It was delicious!

Related:  20 Small Food Business Ideas with Small Capital in the Philippines

4. set up an accounting system.

If you were able to get favorable concessions for rent, your attention should now focus on food cost. For most restaurants especially those with low-priced meals, food cost is the profit killer.

There are many factors that can affect food cost:

• Cost of raw materials
• Cost and usage of packaging
• Cost and usage of disposable utensils
• Cost and usage of sauces and condiments

An effective accounting system can help you keep track of your food cost. Instruct your accounting team to provide you with a food cost report every end of the month. Accounting can point out the factors which are contributing significantly to food cost.

In a canteen business, it is very important to manage your food cost especially in arrangements that prohibit you from raising prices.

Accounting can also down track labor and utility costs. Learning and understanding these figures can help you design systems that can run the canteen business more efficiently.

5. Set up a Reliable POS System

A Point-of-Sale system is not just used to record sales. You can get valuable data on which foods are selling fast or slow. Some POS systems can generate reports that can be used to calculate food cost and track inventory.

Usually, the building administrator is responsible for setting up the POS system. But if you will be held responsible for your POS, keep in mind, this can be expensive.

For a canteen, one cash register should suffice. You can have printers located in the production or assembly area. The vendor must regularly maintain the POS.

6. Purchase Good Quality Equipment

The type of food business does not matter. You must always ensure the quality and consistency of the food you sell to your market.

It’s not always about the recipe. For the most part, your choice of equipment plays a major role in food quality.

Good quality equipment does not mean you should buy expensive equipment. There are many fabricators in the Philippines that can design and build excellent equipment for cooking.

And it’s not just cooking equipment. Food storage is equally important. Make sure your refrigeration and freezing systems can maintain the desired temperature for maintaining the quality of ingredients.

7. Institute Cleanliness, Sanitation, and Waste Disposal Procedures

As the Consignee, you are responsible for providing diners not just excellent food but a clean and enticing dining experience. Nothing turns off a customer than a dirty dining area.

During my days as a private employee, my office mates and I liked to have lunch in other nearby canteens. In one of the canteens we visited, as soon as we opened the door, a large, hairy rat which was as big as the cat ran out.

We never set foot in the canteen. One of my office mates says that up to this day the experience still gives her nightmares!

A canteen has to be clean everywhere: cooking area, food preparation station, storage, and dining. It has to be a thorough job. You have to clean grease traps, exhaust covers and the areas behind the grill, oven and fry stations.

All plates, utensils and cooking ware must be washed with hot water and cleaned with industrial strength chemicals. They must be dried properly before storage. Water can breed bacteria.

Accumulated grease is flammable. Wet floors will grow molds and mildew. Food debris will attract vermin and lead to contamination.

Take the time to upgrade procedures and orient the staff frequently. Prepare a cleaning schedule and make sure these are performed every day.

Cleaning is an activity that knows no end in any food business. You start and end the day cleaning the restaurant. During slack hours, the kitchen and dining areas must be kept clean.

Strictly follow the garbage disposal guidelines by the administrator. Buy trash bins with an air-tight cover to keep cockroaches and ants from coming inside.

Lastly, coordinate with the administrator to schedule monthly pest control services.

8. Set up Inventory Control Measures

Improper inventory can result in poor quality food due to spoilage and can seriously impact on food cost. Your accounting group should be able to set up an efficient inventory system.

Designate someone from your kitchen staff to be the stockman who shall be responsible for receiving and recording all food supply deliveries to the canteen.

Accounting and Purchasing should work together to organize and document all receipts and invoices received by the canteen. This is important to have precise tracking of food cost and smart money management.

Then set up a rotation system for all stocks. You should have an idea of weekly consumption patterns, shelf life, and the stockman should always keep track of expiration dates of all products.

The rotation system shall apply even to frozen items and food that is being marinated. Frozen products usually take three days to thaw out properly in the refrigerator. Once frozen food is transferred to the refrigerator, you should not bring it back to the freezer.

9. Prepare the Cooking, Food Preparation Guidelines and Quality Control Standards

One of the most expensive private schools in Makati also has the worst canteen food I have ever tasted. I couldn’t finish it even though I was so hungry.

Even though canteen food is priced lower than other venues, it doesn’t mean you should compromise quality for the sake of profit. If your usual ingredients are getting more expensive, negotiate with the suppliers. If these are frozen ingredients, you can request for lower pricing in exchange for volume.

You can also look for cheaper substitutes but make sure the quality or taste of the food will not be compromised. For example, when making fried chicken, you don’t have to use the popular brand of flour. You can switch to generic brands of flour that can maintain the original version of your recipe.

Another option is to make food items from scratch. A good example is French fries. You don’t have to spend good money to buy packaged, imported, frozen French fries delivered to the canteen. You can make good quality fries from raw potatoes. And food cost will be significantly lower!

10. Hire Good People

The most important asset in your canteen business will be the people you hire to manage the different stations. Here are a few tips when it comes to hiring canteen staff:

• Hire based on personality; anyone can be trained to become productive in the canteen service.
• Experience is overrated; if the person is willing to learn and has the right personality, hire him or her.

Personally, people with experience tend to be a burden more than a boost in the food business. They are set in their ways and believe their approach is better than yours.

Related:  5-Step Process on How to Hire an Employee

In the years I ran a restaurant, everyone I hired with experience proved to be a disappointment.

• Always conduct due diligence work; the resume, references and the usual clearances are never enough. Check their social media accounts to get a better perspective on who they are as people. You want people you can grow the business with not potential trouble makers.

Finally, don’t be afraid to regularize good people because talent with personality is hard to come by. Many restaurants do not regularize because they are afraid of being unionized.

When running a business, always look at the big picture. You want to manage a successful canteen that can give you a better life. Therefore, your decisions should be made with maintaining food and service quality in mind.

Remember that the right to form unions is provided for by our Labor laws. Treat your people well, pay them on time, update their benefits and include their interests when managing the canteen and you will not have to worry about unions.

11. Invest in Training Your People

It’s not enough that you hire good people. You have to invest in their training and development. If you don’t have the skills or experience, hire someone who does.

Before we launched our restaurant, we hired a chef to teach our service crew the food preparation techniques. We asked our suppliers to bring in resource people to show designated crew troubleshooting procedures for the kitchen equipment.

Service is very important even if you are running a self-service canteen. You have to make sure the place is always clean, tables are frequently bussed, sanitized utensils are available, food is served warm, and customers are treated with respect and courtesy.

Your people should also look and dress the part. It should go without saying that proper hygiene is a given in the food business. We still find the occasional “hair in the pansit”!

Service crew should always wear hairnets, look and smell clean before working their shift and observe the correct dress code.

12. Consider Other Revenue Avenues

Despite a captive market, a canteen will have its “dead hours.” Find ways to generate sales during the hours of the day where you have very few to zero customers.

Here are a few suggestions:

• Offer specially priced merienda meals
• Sell packaged goods like cookies, candy, and snacks
• Offer limited delivery services
• Offer catering services

Before coming up with a campaign, always check with the administrator to make sure you are not violating provisions in your contract.

Start a Canteen Business in the Philippines

A canteen could be one of the most profitable opportunities for you to consider in 2017 . The keys to running a successful canteen business are the same as any other food retail business namely:

• Maintain high quality of food and service
• Keep the canteen clean and sanitary
• Offer competitively priced meals

If you can consistently maintain your standards, you could have a long and rewarding career as a proprietor of a successful canteen business.

Ricky Sare is a writer, an entrepreneur, and a member of Tycoon Philippines editorial team. He is also the owner of Benchmark Global Management Solutions, Inc. , a BPO company located at Makati.

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Month in Russian Kitchen: Harvest time and Moscow City Day

September is often a pleasant month in the Russian capital, as the weather turns cooler and fresh fruits and vegetables are harvested.

Happy birthday, Moscow

The site devoted to the film “Ivan Vasilievich: Back to the Future” will offer “foreign” eggplant caviar, rabbit pate and the pre-revolutionary pie kulebyaka, while at the site celebrating the movie “Circus,” passers-by can try “Sitro” lemonade, cotton candy and kartoshka cake.

The sites will also play the music from the films.

Pushkin goes on a world tour

The first Cafe Pushkin opened in the Russian capital  in 1999 and has become a destination for Muscovites and tourists alike. It’s the best place to try high-quality traditional Russian cuisine, such as croquettes Pozharsky, rasstegais and Olivier salad.

Ancient castle welcomes beer lovers

The 12th century castle in the town of Vyborg on the Russian-Finnish border (520 miles north-west of Moscow) is opening a medieval tavern and an exhibit celebrating the history of beer-making. The castle, built by Swedes during a crusade to Karelia in 1293, had two breweries operating within its thick brick walls, according to historic documents.

The tavern will operate according to medieval norms, while the “Hops, Malt and Water” exhibit will tell the story of brewing in northwestern Russia, enhanced by lectures and excursions.

The exhibit will present brewing, one of the most ancient culinary arts of the world, in a modern, fully interactive way. The story of brewing and beer drinking in the families of Russian peasants is told with the help of authentic ethnographic items.

Vyborg castle is the only complete example of western European medieval military architecture in Russia. It is the most visited place in the Leningrad Region, attracting half a million visitors per year.

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