BUSINESS PLAN FOR
SMALL
SCALE
CATERING
TULIP CHATTERJEE
231630
TYPE OF UNIT
Small scale catering unit, specializing
in providing customized food
services for events, parties, and
corporate functions.
Identification of Clientele
1. Target Market: Individuals, families, and
businesses in urban and suburban areas,
seeking high-quality, customized catering
services.
2. Client Segments:
- Private events (weddings, birthdays,
anniversaries)
- Corporate events (conferences, meetings,
product launches)
- Social gatherings (parties, reunions,
community events)
3. Client Profile: Discerning individuals and
organizations seeking unique, flavourful, and
visually appealing food experiences.
OPERATIONS
Operations OUR
OUT
1. Kitchen Setup: Rent a commercial kitchen
S TO
RY B
space (approx. 500 sq. ft.) with necessary A
equipment and utensils.
2. Menu Development: Offer a diverse range
of cuisine options (vegetarian, non-
vegetarian, vegan, gluten-free) with
customizable menus.
3. Food Preparation: Hire experienced chefs
and kitchen staff to prepare high-quality food.
4. Quality Control: Implement strict quality
control measures to ensure food safety,
presentation, and taste.
DELIVERY
Delivery
1. Delivery Options: Offer flexible
delivery options, including:
- On-site catering
- Drop-off catering
- Pick-up catering
2. Transportation: Invest in a suitable
vehicle for food transportation,
ensuring timely and safe delivery.
3. Service Staff: Hire friendly,
efficient service staff to provide
exceptional customer service during
events.
MARKETING STRATERGY
Marketing Strategy
1. Online Presence: Develop a user-friendly website and social media
profiles to showcase menus, services, and customer testimonials.
2. Networking: Attend local events, conferences, and trade shows to
establish relationships with potential clients and partners.
3. Referral Program: Implement a referral program to incentivize
satisfied clients to refer friends and family.
FINANCIAL PROJECTIONS
1. Initial Investment: Estimate an initial investment of ₹5 lakhs to cover
kitchen setup, equipment, marketing, and initial operational costs.
2. Revenue Streams: Generate revenue through catering services, with an
average order value of ₹50,000.
3. Growth Projections: Project a growth rate of 20% per annum for the first
three years, with a goal of reaching ₹20 lakhs in annual revenue.
MANAGEMENT TEAM
1. Unit Head: Experienced catering
professional with expertise in menu
development, kitchen operations,
and customer service.
2. Kitchen Staff: Hire experienced
chefs and kitchen staff to prepare
high-quality food.
3. Service Staff: Hire friendly,
efficient service staff to provide
exceptional customer service during
events.
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RESOURCES
1. Money:
- Initial investment: ₹5 lakhs
- Working capital: ₹2 lakhs
- Total: ₹7 lakhs
2. Manpower:
- Unit Head: 1 person
- Kitchen Staff: 2-3 people
- Service Staff: 2-3 people
- Total: 5-7 people
3. Time:
- Initial setup: 2-3 months
- Ongoing operations: 8-10
hours/day, 6 days/week
4. Facilities:
- Commercial kitchen space: 500 sq. ft.
(rental)
- Storage space: 100 sq. ft. (rental)
5. Equipment:
- Commercial cooking equipment (ovens,
stoves, refrigerators)
- Food preparation equipment (mixers,
blenders, etc.)
- Service equipment (plates, utensils,
napkins, etc.)
- Total equipment cost: ₹2 lakhs
6. Utilities:
- Electricity
- Water
- Gas
- Internet
- Phone
- Total utility cost: ₹50,000/month
Costing:
1. Initial Investment:
- Kitchen setup: ₹1.5 lakhs
- Equipment: ₹2 lakhs
- Marketing: ₹50,000
- Miscellaneous: ₹50,000
- Total: ₹5 lakhs
2. Ongoing Expenses:
- Rent: ₹50,000/month
- Utilities: ₹50,000 /month
- Staff salaries: ₹1.5 lakhs/month
- Marketing: ₹20,000 /month
- Miscellaneous: ₹20,000/month
- Total: ₹3.4 lakhs /month
3. Revenue Projections:
- Average order value: ₹50,000
- Number of orders: 10-15 orders/month
- Total revenue: ₹5-7.5 lakhs /month
Kitchen Area Setup:
1. Zone-Based Layout: Divide the
kitchen into zones for preparation,
cooking, and plating.
2. Workstation Layout: Designate
specific workstations for tasks like
chopping, marinating, and cooking.
3. Equipment Layout: Position
equipment like ovens, stoves, and
refrigerators to optimize workflow.
Flow of Work:
1. Receiving and Storage: Receive
ingredients, store them properly, and
maintain inventory.
2. Preparation: Chop, marinate, and
prepare ingredients for cooking.
3. Cooking: Cook dishes according to
menu requirements.
4. Plating and Garnishing: Plate and
garnish dishes for presentation.
5. Service: Deliver food to customers
through various service channels
Work Area Relationship:
1. Prep-to-Cook: Ensure seamless transition from
preparation to cooking.
2. Cook-to-Plate: Optimize plating and garnishing after
cooking.
3. Plate-to-Service: Coordinate plating with service staff
for timely delivery.
Types of Services:
1. Dine-In: Serve customers in a physical restaurant
setting.
2. Takeaway: Offer customers the option to take
food away.
3. Delivery: Deliver food to customers through
various channels (e.g., online ordering, phone).
4. Catering: Provide food services for events and
functions.
Delivery System:
1. In-House Delivery: Use own staff and vehicles for
delivery.
2. Third-Party Delivery: Partner with external delivery
services (e.g., food aggregators).
3. Customer Pickup: Allow customers to pick up
orders from the restaurant.
Business Registration:
1. Company Registration: Register the business as a
private limited company.
2. Food Safety Certification: Obtain necessary food
safety certifications (e.g., FSSAI).
3. Trade Licenses: Obtain required trade licenses and
permits.
Menu Planning:
1. Menu Engineering: Analyse menu items
for profitability, popularity, and
nutritional value.
2. Menu Variety: Offer a diverse range of
dishes to cater to different tastes and
dietary requirements.
3. Menu Pricing: Set prices
competitively, considering food costs,
labour, and overheads.
Menu
Borcelle Restaurant
Appetizers Pasta and Risotto
Garlic Bread $ 50 Spaghetti Carbonara $ 50
Bruschetta $ 45 Fettuccine Alfredo $ 45
Stuffed Mushrooms $ 48 Linguine with Clam Sauce $ 48
Shrimp Cocktail $ 52 Wild Mushroom Risotto $ 52
Caprese Salad $ 47 Penne Arrabbiata $ 47
Soups and Salads Desserts
Caesar Salad Tiramisu
$ 50 $ 50
Minestrone Soup Chocolate Lava Cake
$ 45 $ 45
Greek Salad Crème Brûlée
$ 48 $ 48
Lobster Bisque Cheesecake
$ 52 $ 52
Spinach Salad Apple Pie
$ 47 $ 47
Entrees Beverages
Grilled Salmon Soft drinks
$ 50 $ 50
Filet Mignon Juices
$ 45 $ 45
Chicken Piccata Iced Tea
$ 48 $ 48
Vegetable Stir-Fry Hot Tea
$ 52 $ 52
Eggplant Parmesan Coffee
$ 47 $ 47
+123-456-7890
STANDARDISATION OF ONE
RECIPE
1. Recipe Development: Create
a standardized recipe for a
single dish.
2. Ingredient Measurement:
Measure ingredients
accurately to ensure
consistency.
3. Cooking Techniques:
Standardize cooking
techniques and methods.
4. Taste and Quality Control:
Conduct regular taste and
quality control checks.
SCALING UP FOR 700 CUSTOMERS:
1. Increase Staffing: Hire additional
staff to handle increased demand.
2. Equipment Upgrades: Upgrade
equipment to handle larger
volumes.
3. Supply Chain Management:
Ensure reliable supply chains to
meet increased demand.
4. Menu Optimization: Optimize
menu items to reduce complexity
and increase efficiency.
CONCLUSION
In conclusion, setting up a small-scale catering unit requires careful
planning, execution, and attention to detail. From kitchen setup and
workflow to menu planning, standardization, and scaling up, every aspect
plays a crucial role in delivering high-quality food and services to
customers.
By understanding the types of kitchen area setup, flow of work, and work
area relationships, caterers can optimize their operations and improve
efficiency. Similarly, knowing the types of services, delivery systems, and
business registration requirements can help caterers navigate the
regulatory landscape and deliver services that meet customer needs.
Menu planning, standardization, and scaling up are also critical
components of a successful catering business. By developing a well-
planned menu, standardizing recipes, and scaling up operations to meet
increased demand, caterers can ensure consistency, quality, and customer
satisfaction.
Ultimately, the key to success in the catering business lies in attention to
detail, a commitment to quality, and a passion for delivering exceptional
customer experiences. By following the guidelines outlined in this plan,
caterers can establish a thriving business that delights customers and
drives growth.
