Starting a Catering Business - Preparing a Business Plan

When it comes to starting a catering business, like any other business, a business plan is essential to give himself a clear direction, set goals to aspire to and measure progress along the way.

When looking for a business to all of you, business partners to your bank manager and the investors want to see a business plan. But a business plan is also a way for you as the owner to have all the information down into a master document that will help you stay organized and focused.

But where do you start? How do you define a business plan? In this article we will examine the major components of a business plan of the restaurant and toward the end allows you to find out how you can go about getting a business plan sample for a catering company already happened that can be used as a base to assemble their own.

1) A Summary - A brief description of introducing the reader and let them know what the business is about.

2) Objectives - the basic objectives for the company over the medium term (3 or 4 years). What should be achieved and when it should be achieved.

3) The company's mission (values, ideals)

4) Ownership structure

5) Start-up special - what equipment is needed, what are the costs of start up

6) Market Analysis - In-depth market research should also be included here the details of which are targeted catering market niche and what products or services will be offered to them. Research competitors should be included here along with how the business will gain a competitive advantage over competitors.

7) Marketing Strategy - including advertising and sales methods. Sales forecast should be included.

8) Management - Outline the management structure of the new business.

9) The employees - a plan for when employees will be hired and try to obtain estimates of the total costs of staff will be on an annual basis.

10) Financial details - This is perhaps the most important part of the plan. The estimated revenues and expenditures should be defined in the spreadsheets in the course of a hypothetical 3 or 4 years. Then gains and losses can be projected on the basis of these estimates. You can also enter the digits optimistic and pessimistic figures to get an idea of ​​'best' and 'worst case scenario. "The financial analysis must also groped to find the date on which the' break even 'point will be fulfilled. This can be a bit 'technical and unless you are an accountant you need some guidelines.

You can get general business plans and guides that show how to write, but it would be nice if you have something specifically tied to a restaurant start-ups. Get a hold of an example of a real plan of restoration can be difficult as successful business owners usually keep the data private business plans. If you could get a hold of a plan to use as a base to put your plan together would definitely make your job much easier .......