How to organize catering

Catering - catering service. His organization should be approached with the same responsibility as if it was a restaurant. Catering is distinguished by 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 small specificity in the choice of dishes - not all of them can safely survive transportation and pre-cooking on the spot.

You will need

• - Business plan;

• - Marketing plan;

• - Premises for production;

• - equipment;

• - staff;

• - Products;

• - The car.

Instruction manual

1

Choose a niche in which you intend to work. And the service of weddings in rented castles, and the organization of pre-prepared canteens on the territory of the customer - all this is catering. Therefore, it is necessary to determine the niche in which the highest demand with a relatively small supply. Entering a niche where there are sufficiently strong operators is fraught with the fact that you have to wage a real competitive war for the attention of consumers.

2

Create a business plan, which will certainly reflect the descriptive and financial parts. If you intend 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 in which you will display all the ways to promote your company, as well as ways to find and attract customers.

3

Find a room for production. The requirements for it are practically no different from the requirements for the production of a catering facility with a service area. It should also be divided into production, utility and office areas. And the production area is divided into cold, hot, confectionery, etc. workshops. Make a plan project, purchase and arrange equipment.

4

Hire staff. Design a menu. Depending on the positioning of your catering business, these should be mainly dishes with banquet service or, conversely, affordable everyday food. Regardless of specialization, each dish must be worked out and a technical and technological map written on it. After the menu is ready, proceed to the design of permits. Already at this stage, in parallel with obtaining permits, it is worth starting to look for customers. As in many types of business, built on the service and the provision of services, in catering a good menu, high technology and well-maintained sales - this is 90 percent success.