Catering Business

transcript

Submitted by : Group-’E’ TY MBA ‘A’

A Feasibility report on ‘CATERING SERVICE’

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

On-Premise Catering Off-Premise Catering Party food Caterers Hot buffet Catering Full Service Caterers

Types of Catering

Types of Catering Establishments

1. Restaurant

2. Transport Catering Airline Catering Railway Catering Ship Catering Surface Catering

Types of Catering Establishments

3. Out door Catering

4. Retail store Catering

5. Club Catering

6. Welfare Catering

1) Political factors Government regulations Economic policies of government Stability of the government Trade policy Increased demands from

consumers

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

PEST Analysis

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

PEST Analysis

4)Technological factors Technology development Potential for innovation Increased level of research

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

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

Raw Materials

Spices Grains

Fruits Vegetables

Raw Materials

Dairy Products

Raw Materials

Equipment

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

Machinery

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

Miscellaneous Fixed Assets

1) Office 2) Laptop

4)Office-furniture

5)Oven Electronic Oven Built-in-oven Double Ovens Microwave Ovens Brick oven

6) Truck

7) Refrigerator

8) Tandoor Clay pot tandoor Electric tandoor Coal tandoor-mobile Charcoal cum gas tandoor

Projected capacity of production

Maximum capacity of production -1000 to 3000 people.

For more than 3000 people - opt for subcontract

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

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

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

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.

Production process

Washing

Mincing

Peeling Paring

MandolinCutting

Production process

3) Gravy preparation

4) Sweets preparationWhiteBrown Red

Production process

5) Preparation of starters

6) Preparation of main courseSoup Starter

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

Production process

10) Garnishing the food

11) Live CountersGarnishing Presenting

Process Flowchart

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

Market Analysis

1) People’s experience of Catering Service

86.30%

13.70%

Yes No

% of people

Yes 86.3%

No 13.7%

2) Caterers preferred by people

Market Analysis

No. of persons

Name of caterers No. of people

TGB 20

Girish Cold drinks 34

Gwalia 28

Gordhan 20

Others 23

Total 125

Market Analysis

3)Factors considered while choosing catering service

Factors % Rank wiseCost 22.5%Quality 20.1%Familiarity 18.6%Variety 17.5%Others 21.3%

Cost Quality Familiarity Variety Others0.00%

10.00%

15.00%

20.00%

25.00%

Market Analysis

4) Packages preferred

Per dish price (Rs.)

No. of people

<500 16500 20800 361000 201500 152000 10>2000 8Total 125

<Rs. 500Rs. 500Rs. 800Rs. 1000Rs. 1500Rs. 2000>Rs. 2000

Market Analysis

5) Types of Sitting arrangements preferred

Sitting arrangement

Preference of people

Open 47

Reserved 21

Combination 57

Total 125

Open Reserved Combined0

Sitting arrangement

Market Analysis

6)Type of Catering style preferred

Catering Style Preference of people (%)

Buffet 62.4

Plated(butler) 37.6BuffetPlated(Butler)

Market Analysis

7) Acceptance level of people for new catering company in the market

% of people

No 28%

Yes 72%

7 P’s of Marketing

1)PRODUCTOur MENU Starters Salads Soups Live counters Mocktails/juices Sabji Roti/naan/kulcha Rice Desserts Sweets

2) PRICE

We have 5 ideal packages: Rs. 500 Rs. 800 Rs. 1000 Rs. 1500 Rs. 2000

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

4)PROMOTION Advertising

4)PROMOTION Sales promotion

4)PROMOTION Direct marketing

4)PROMOTION Public Relations

5)PROCESS

Set-up

Service

Clean-up

6) PHYSICAL EVIDENCE

7) PEOPLE