Catering - off-site catering. Its organization should be approached with the same responsibility as if it were a restaurant. Catering is notable for the absence of a stationary service area, as well as the need to deliver cooked food to the consumer's territory. There is also a slight specificity in the choice of dishes - not all of them can safely survive transportation and preparation on the spot.
It is necessary
- - Business plan;
- - Marketing plan;
- - Premises for production;
- - Equipment;
- - Staff;
- - Products;
- - Car.
Instructions
Step 1
Choose the niche in which you are going to work. Both the service of weddings in rented castles, and the organization of preparatory canteens at the customer's premises - this is all catering. Therefore, it is necessary to determine the niche in which the demand is highest with a relatively small supply. Entering a niche where there are sufficiently strong operators is fraught with the fact that you will have to wage a real competitive war for the attention of consumers.
Step 2
Make a business plan, which be sure to reflect the descriptive and financial parts. If you are going to build a catering business on borrowed funds, attach a loan repayment schedule. Payments must be supported by estimated income. In addition to the business plan, you need a marketing plan, which shows all the ways to promote your company, as well as ways to find and attract customers.
Step 3
Find a production facility. The requirements for it are practically no different from the requirements for the production of a catering enterprise with a service area. It should also have a division into production, utility and office areas. And the production area is divided into cold, hot, confectionery and other workshops. Draw up a project plan, purchase and arrange equipment.
Step 4
Hire staff. Develop a menu. Depending on the positioning of your catering business, it should be mainly banquet-served dishes, or, conversely, democratic food of everyday demand. Regardless of the specialization, each dish must be worked out and a technical and technological map must be written on it. After the menu is ready, proceed with the registration of permits. Already at this stage, in parallel with obtaining permits, it is worth starting to look for customers. As in many service and service businesses, catering has a good menu, high technology and secured sales - this is 90 percent of success.
