Catering Business

A feasibility report on Catering Business
Country Flavors - A new business start-up (virtual)

1. Submitted by : Group-’E’ TY MBA ‘A’ A Feasibility report on ‘CATERING SERVICE’

2. Traced back to the 4th millennium BC in China provide food for soldiers on transportation and trade routes became popular in the 14th and 15th century Germany was the first country to put laws technical innovation & improvements in transportation 19th and 20th century History

3. On-Premise Catering Off-Premise Catering Party food Caterers Hot buffet Catering Full Service Caterers Types of Catering

4. Types of Catering Establishments 1. Restaurant 2. Transport Catering Airline Catering Railway Catering Ship Catering Surface Catering

5. Types of Catering Establishments 3. Out door Catering 4. Retail store Catering 5. Club Catering 6. Welfare Catering

6. 1) Political factors Government regulations Economic policies of government Stability of the government Trade policy Increased demands from consumers PEST Analysis

7. PEST Analysis 2)Economical factors Market and trade cycles Specific industry factors Market routes and distribution trends International trade/monetary issues Interest rates Labor costs

8. PEST Analysis 3)Social factors Customers’ awareness Increasing population Changing habits Level of education Change in attitude

9. PEST Analysis 4)Technological factors Technology development Potential for innovation Increased level of research

10. SWOT Analysis Low cost bases Strong relationships Excellent staff Superior service offerings High customer loyalty Limited start-up risk Miscalculation of business plan Struggle to build brand equity Limited marketing budget   Strengths Weakness

11. SWOT Analysis Growing market Growing demand Freedom to develop service Implement change Existence of bigger companies Cost of training Change in regulation Increase in price inputs   Opportunities Threats

12. Raw Materials Spices Grains

13. Fruits Vegetables Raw Materials

14. Dairy Products Raw Materials

15. Equipment Serving utensils Serving Trays Display stands Fountains Place card holders Food carriers Carts Catering dinnerware Beverage dispensers Disposable plastic stemware

16. Machinery Ideal for mobile catering operations They are mostly portable Used for both off-site and on-site cooking

17. Miscellaneous Fixed Assets 1) Office 2) Laptop

18. Miscellaneous Fixed Assets 4)Office-furniture 5)Oven Electronic Oven Built-in-oven Double Ovens Microwave Ovens Brick oven

19. Miscellaneous Fixed Assets 6) Truck 7) Refrigerator 8) Tandoor Clay pot tandoor Electric tandoor Coal tandoor -mobile Charcoal cum gas tandoor

20. Projected capacity of production Maximum capacity of production -1000 to 3000 people. For more than 3000 people - opt for subcontract

21. Sales = per dish price * no. of persons contracted for. If the presence of people is more than contracted number of people then sale is calculated by: Per dish price * Total number of persons + Extra charge for saving the reputation of customer. Projected capacity of sales

22. Quality Standards While dealing with quality of product following things should be taken in to consideration: Quality of raw material Well trained staff Check food expiry date Nature of the food Destroy harmful bacteria Protect food from risk of contamination

23. Following things can be used for packaging of foods: Containers Use Plastic bags Use Freezer for keeping food fresh Use wooden basket Use aluminum foil Food Carriers Use sack Use cane Packaging

24. Production process

25. Production process 1) Purchase of Raw material : Basic Material Decision taken by Chef de cuisine and chef de partie 2) Preparation of ingredients: Helps to improve appearance, texture, palatability and flavor, and foods combine readily.

26. Production process Washing Mincing Peeling Paring Mandolin C utting

27. Production process 3) Gravy preparation 4) Sweets preparation White B rown Red

28. Production process 5) Preparation of starters 6) Preparation of main course Soup Starter

29. Production process 7) Dessert preparation 8) Salad preparation Four basic parts of salad i.e. base, body, and dressing and garnish 9) Preparation of welcome drinks Cocktails Mocktails

30. Production process 10) Garnishing the food 11) Live Counters Garnishing Presenting

31. Process Flowchart

32. Drainage And Wastage Disposal Disposal of waste can be possible in following ways: Approved biogas or compositing plants Registered waste carrier. A licensed landfill Few vegetables are reusable in decoration

33. Market Analysis 1) People’s experience of Catering Service % of people Yes 86.3% No 13.7%

34. 2) Caterers preferred by people Market Analysis Name of caterers No. of people TGB 20 Girish Cold drinks 34 Gwalia 28 Gordhan 20 Others 23 Total 125

35. Market Analysis 3)Factors considered while choosing catering service Factors % Rank wise Cost 22.5% Quality 20.1% Familiarity 18.6% Variety 17.5% Others 21.3%

36. Market Analysis 4) Packages preferred Per dish price (Rs.) No. of people <500 16 500 20 800 36 1000 20 1500 15 2000 10 >2000 8 Total 125

37. Market Analysis 5) Types of Sitting arrangements preferred Sitting arrangement Preference of people Open 47 Reserved 21 Combination 57 Total 125

38. Market Analysis 6)Type of Catering style preferred Catering Style Preference of people (%) Buffet 62.4 Plated(butler) 37.6

39. Market Analysis 7) Acceptance level of people for new catering company in the market % of people No 28% Yes 72%

40. 7 P’s of Marketing 1)PRODUCT Our MENU Starters Salads Soups Live counters Mocktails /juices Sabji Roti / naan / kulcha Rice Desserts Sweets

41. 7 P’s of Marketing 2) PRICE We have 5 ideal packages: Rs. 500 Rs. 800 Rs. 1000 Rs. 1500 Rs. 2000

42. 7 P’s of Marketing Country Flavours Catering Services Pvt. Ltd. 10, Sameer Complex, C.G.Road , Ahmedabad-9 Country Flavours Catering Services Pvt. Ltd. 8, Golden Triangle, Naroda GIDC, N.H.-8, Ahmedabad . Office Address: Warehouse Address: 3)PLACE

43. 7 P’s of Marketing 4)PROMOTION Advertising

44. 7 P’s of Marketing 4)PROMOTION Sales promotion

45. 7 P’s of Marketing 4)PROMOTION Direct marketing

46. 7 P’s of Marketing 4)PROMOTION Public Relations

47. 7 P’s of Marketing 5)PROCESS

48. 7 P’s of Marketing 6) PHYSICAL EVIDENCE

49. 7 P’s of Marketing 7) PEOPLE