Business plan for a catering company

Today, as society develops step by step, business plans are indispensable on many occasions. Business plans help entrepreneurs attract the manpower they need. Resources play an important role in uniting people's hearts. So how to draft a business plan to maximize its effect? Below is a business plan for a catering company that I have compiled for you. Welcome to read and collect it.

Catering company’s business plan 1

1. Entrepreneurial Goal

Develop a catering brand with the registered trademark "Harmonious Society", and establish a certain large-scale green catering chain company using reasonable and effective management and investment.

2. Market Analysis

With the steady and rapid economic growth, the income level of urban and rural residents has increased significantly, and the catering market has shown strong development momentum. At present, in my country's catering market, formal meals are mainly Chinese-style meals, and Western-style meals are gradually emerging, but the scale is still small; fast food is mainly Western-style fast food, with KFC, McDonald's, Pizza Hut, etc. being the main players in the market, and Chinese-style fast food has been booming , but it is currently unable to compete with "foreign fast food". Compared with the successful marketing model of foreign fast food specialization, branding and chaining. The development of Chinese catering is obviously lagging behind. How to occupy that part of the market is a problem we need to solve.

As people pay more and more attention to their own health and food safety. However, long-term consumption of fried and high-energy foods in Western fast food has led to obesity and other problems. Is diet safety a hot topic? How to provide consumers with a safe and secure diet has become the theme of the future development of the catering industry. It is foreseeable that applying the concepts of environmental protection, health and safety and advocating green consumption will be the development trend of the catering industry in the future. The proposal of green catering is actually an advancement of social civilization and a new catering culture concept. In the next few years, the business model of my country's catering industry will diversify, the internationalization process will accelerate, and green catering will definitely become fashionable, which will undoubtedly bring opportunities for investment in the green catering industry.

3. Implementation plan

1. A model for green catering services.

Customer-centered, thoughtful service, customer satisfaction as the purpose, welcoming guests with a smile, hospitality with sincerity, actively advocating green consumption, and ultimately promoting the company's business philosophy by satisfying customers.

2. Target market positioning.

A catering industry acceptable to middle- and high-income people. Customer base: individual private owners, white-collar workers, others.

3. Market strategy.

Produce industrialization, product standardization, scientific management, and chain operation.

(1) Catering company business strategy

Employees’ clothing, business philosophy, and internal management should be consistent with the head office.

Green catering refers to a natural, safe and pollution-free situation in every link of the entire industrial chain of food cultivation, production and processing, logistics and distribution, table consumption and service environment. During the procurement process, we must first identify source raw materials, natural pollution-free raw materials, and green food raw materials, and purchase as few cans, cans, or other semi-finished products that have been processed as possible. We must also be good at identifying and preventing procurement from being contaminated or corrupted. Spoiled raw materials.

(2) Catering company image strategy

Fully display the company's image as green, clean, hygienic, affordable and warm in restaurants located in business districts and tourist attractions. Ask a professional company to develop an advertising plan for us, starting from the company's characteristics and striving to be both gender-neutral and individual. Catering company's business plan 2

1. Overview of the takeaway shop

1. Our shop belongs to the takeout catering service industry, named "Intimate Takeaway", and is a sole proprietorship. It mainly provides Chinese breakfast, lunch, dinner and late night snacks.

2. Different from ordinary restaurants, the specialty of our store is that it integrates special snacks from various counties and districts, and provides pollution-free, pollution-free, and ecologically safe food to satisfy everyone. customer needs.

3. The intimate takeaway shop is located in the middle section of Jinshui Road, Weinan City. Our store is positioned as a mid- to low-end takeaway shop to meet the consumption needs of most customer groups.

2. Market Analysis

(1) Current Situation of the Catering Industry in Weinan City

After investigation, it was found that the catering industry in Weinan City is mainly divided into: high-end hotels, High-end professional restaurants, professional fast food restaurants, mid- to low-end restaurants and street food. Except for KFC, McDonald's and other large fast food restaurants that provide takeout service, almost no other restaurants provide this service.

(2) Analysis of market demand situation

1. Demand situation of social groups: First of all, it is the white-collar class. As work pressure increases and the pace of life accelerates, their dining time also increases. The number of meals is constantly shortening, and convenient and high-quality takeaways just help them solve the problem of dining time; secondly, there are staff in shopping malls, commercial stores, etc., especially staff in shopping malls such as Weinan Shuangyuan Commercial Building and Huayue Shopping Mall. The shops near these shopping malls are basically private shops with no one to change shifts. When there is a large flow of people, they basically have no time to go out to eat, so affordable and delicious takeaways are of course their best choice; finally, there are the post-80s families in society. , for this group of people, most of them don't know how to cook or don't like to cook. Moreover, they also like to surf the Internet and watch TV and don't want to go out to eat. However, their wages are not high, so it is impossible for them to eat fast food such as KFC and McDonald's all day long. Our mid- to low-end takeaways just meet their consumption needs.

2. Demand situation of the student population: The student population is mainly college and technical secondary school students. First of all, because they don’t have many homework arrangements and have relatively free time, most of them like to stay in the dormitory, either sleeping, surfing the Internet, or watching TV. Especially boys, they often play games and forget about food and sleep, and miss meals. . Furthermore, many people are too hot in the summer and afraid of the cold in the winter, and are unwilling to leave their dormitories to buy food. Our considerate takeaways just meet their needs, allowing them to enjoy a life of eating delicious meals without leaving their dormitories. Secondly, there are many non-local students in institutions such as Weinan Normal University and Shaanxi Railway Vocational and Technical College. After staying in Weinan for several years, they must also want to taste Weinan’s special snacks. Now they can eat them without leaving the dormitory. Yes, they will definitely be happy.

(3) Competitor analysis

Our store is mainly surrounded by some traditional restaurants such as hot pot restaurants. Although it will have an impact on our takeaway store, the impact is not significant. The main competitors are KFC, McDonald's and other large fast food restaurants with takeaway services. Their brands are old, they have been established for a long time, their fast food quality is good, their service quality is good, and they have many loyal customers. However, the food prices in their stores are high. relatively high.

3. Introduction to Entrepreneurship Concept

With the advancement of science and technology and economic development, people’s sense of survival crisis has become more and more serious. As the economy develops, people's living standards have improved, but people's life pressure and work pressure are getting bigger and bigger. With the advancement of science and technology, various genetically modified foods and artificially synthesized foods have appeared one after another. There are many types of food, but there are fewer and fewer safe foods that people can and dare to eat.

In order to eliminate people’s sense of survival crisis, reduce people’s pressure, and enable people to eat safe and delicious food. The original intention of our store is to provide people with pollution-free, pollution-free meals made from pure natural ingredients, and our takeaway packaging uses iron, reusable pollution-free lunch boxes. At the same time, our convenient and high-quality takeout service can help people solve the problem of short dining time caused by work pressure.

Our aim is to "provide customers with ecological, safe, convenient and high-quality takeaway services."

IV. Entrepreneurial organization construction

Our store is in the start-up stage, and its organizational structure mainly adopts a linear system. The specific structure is as follows:

Since our store has just been established, the capital and scale are limited, and the in-store department setup is not very complete. At the same time, due to human resource issues, the store's marketing promotion activities and human resource management activities are mainly completed by the general manager and the store manager ***.

5. Market competition analysis

The following mainly uses SWOT analysis method to analyze the market competition situation

S: First of all, the food in our restaurant is mainly pollution-free, Made of pollution-free raw materials, it meets the needs of modern customers for food consumption. Moreover, compared with the take-out products of fast food restaurants such as KFC, the price is relatively cheaper; secondly, compared with other traditional restaurants in Weinan, the take-out service provided by our store is more Meet the needs of modern customers; finally, unlike Western-style fast food restaurants, which mainly meet the needs of young people, the meals provided by our restaurant are Chinese-style, targeting people of all ages, with a relatively wide coverage.

W: Although the meals provided by our store are of high quality and low price, because it has just been established, it is not well-known compared to other take-out services and has no brand effect. Customers lack trust in our products.

O: With the improvement of people’s living standards and the emergence of various food safety issues, people have higher and higher requirements for food quality. At the same time, people are more inclined to buy pollution-free and pollution-free food. Green food, this is a good opportunity for our store. Furthermore, the shortening of people's dining time, coupled with the emergence of a large number of commercial workers and the influx of a large number of students, has provided opportunities for the development of takeaway services.

T: Although it seems that the future of takeout services is bright now, with the development of the economy, the scale of the catering industry is getting larger and larger, and the popularity rate is getting higher and higher. People's dining will become more and more popular. Convenience will impact the development of the takeout industry. At the same time, as the number of people discovering takeout business opportunities continues to increase, there will be more and more takeout service points, which will lead to more and more competitors for our store.

6. STP analysis

(1) S (market segmentation)

1. Segmentation by geographical factors: Weinan is a small and medium-sized city and is located in the north , the majority of the consumer group is from the north, and is dominated by the local population in Weinan and the floating population in surrounding cities. The food tastes are not much different, and the staple food mainly prefers pasta.

The dishes prefer vegetarian dishes, which have a slightly heavier taste. Our thoughtful takeaway meals serve just that need.

2. Segmentation of demographic factors: With the development of urbanization, the urban population is increasing, and it is mainly young people. They are mainly distributed in various commercial positions, schools and other places. As for this group of people, their lifestyles and consumption patterns are very different from those of the past. They advocate fashion, like freedom, and pursue individuality. At the same time, they have been spoiled and lazy since they were young. Our thoughtful takeaway products just meet their needs.

3. Segmentation of psychological factors: With the improvement of living standards, people's requirements for quality of life are also constantly improving. At the same time, people's lifestyles are also constantly changing. In the past, people's pursuit was to eat well and eat well, without considering whether it was healthy. But now with the increasing incidence of various cerebrovascular diseases, hypertension, diabetes and other diseases, people's pursuit has changed. At the same time, more attention is paid to health. Coupled with the emergence of various food safety issues, people are more inclined to ecological, safe and green food, and our considerate takeout just captures this point and fills this gap.

4. Analysis of behavioral factors: As people’s work pressure increases and dining time shortens, people are generally willing to buy affordable and convenient takeaways. Moreover, with the emergence of a large number of post-80s families, more and more families They tend to prefer takeout services, and these people are mainly young people.

(2) Target market selection

Through the analysis of our thoughtful takeaway production capacity, human resources, financial capabilities, etc. and the analysis of the consumer market, our target market is mainly Positioned as the younger generation, they are mainly people working in commercial positions, post-80s families and students. Since our store is a start-up, our human resources and financial capabilities are not very strong yet, and we cannot meet the consumer needs of all market segments. Among all consumer groups, the younger generation is dominated. Therefore, our target market is positioned as young people. group.

(3) Market positioning

When positioning the market for intimate takeout, it mainly adopts selective positioning.

Compared with the takeout services of KFC, McDonald’s and other stores, our considerate takeout has just been established and has not yet formed a brand effect, so customers’ trust is not strong. However, they mainly provide Western-style fast food, while our store mainly provides Chinese-style catering, which is more in line with the needs of Chinese consumers. At the same time, in small and medium-sized cities like Weinan, people's wages are generally not high, and of course their consumption levels are also obvious. In addition, our target customers are young people, and their consumption levels will be even lower. Therefore, our products are mainly positioned for the mid- to low-end market, with one entry point and then gradually expanded.

7. 4P Analysis

(1) Products

1. Product features: As far as the product itself is concerned, our meals mainly use pollution-free, Made of pollution-free, ecologically safe raw materials. At the same time, the takeaway packaging provided by our store uses sterilized and reusable iron lunch boxes, which have no white pollution and will not cause harm to the human body. As far as product ordering methods are concerned, there are mainly telephone ordering, SMS ordering and online ordering, which are convenient and fast and meet the consumer needs of modern people.

2. Product types: The specialty meals of our store mainly include: Heyang Heichi Mutton Paste, Hancheng Mutton Sauce, Dali Crescent Cake, Pucheng Shuipen Mutton, Weinan Shichen Steamed Buns, Lin Wei District's special dishes, local specialties, special noodles, special porridge, rice and crispy rice.

(2) Price

In order to achieve pricing goals and consider product features, we use the accounting department to provide cost estimates, the sales team to provide customer related information, and the kitchen department to provide production capacity Information is calculated. After calculation, the meals in our restaurant are mainly priced at mid-to-low prices. Pasta is generally about 6 yuan, meat staple food is generally about 10 yuan, and special dishes are based on the selected dishes. Rice porridge is generally 1.5 yuan, and moon cakes are generally 1.5 yuan. One yuan each, 1.5 yuan for vegetables and 4 yuan for meat.

(3) Promotion

1. Advertising: Since our store has just started and the funds are not very abundant, the cost of TV advertising and magazine promotion is a bit high. We can choose Chinese Business News, the Internet and Flyer promotion. When we carry out leaflet promotion, we mainly target places where there are many young people, such as schools and large shopping malls.

2. Business promotion: Our store mainly uses three methods for business promotion. First, apply for membership cards for major customers. You only need to indicate the membership card number every time you order a meal to enjoy membership benefits. The second is to issue vouchers to general customers, which can be used to offset part of the purchase price the next time they make a purchase. Third, before getting off work every night, unsold porridge, soy milk, etc. are packaged and distributed to passers-by passing by the store to promote publicity.

(4) Channels

Our store mainly uses direct sales. Our production raw materials are directly purchased by our purchasing staff, and we have special purchasing points, so the quality is guaranteed. The meals are delivered directly by our delivery personnel. At the same time, product promotion can also be carried out during the delivery process. In addition, telephone sales can also be conducted by dedicated personnel.

8. Human Resources Management

(1) Restaurant Governance Structure

The restaurant has a general manager who makes decisions on major matters in the hotel; the store manager also There is one cashier, responsible for cashiering and handling daily affairs in the store; five chefs, three in-store waiters, two buyers, eight takeaway delivery personnel, and one cleaning staff.

(2) Recruitment plan

1. The store will recruit five chefs, three in-store waiters, eight takeaway delivery staff, two purchasing staff, and one cleaning staff. At the same time, additional poor college students will be recruited to work part-time according to the situation.

2. Publish recruitment information. Information is mainly published in newspapers and online. At the same time, recruitment information is also released by distributing flyers and posting posters outside stores.

3. Personnel selection. When selecting personnel, our store mainly targets chefs and takeaway delivery personnel. Chefs are mainly tested on their cooking skills and professional ethics. Delivery staff should mainly meet the requirements of having proficient driving skills and being familiar with the terrain of Weinan City.

(3) Staff training

Our store’s staff training is relatively simple. For chefs, their training task is to carefully learn the methods of special snacks in various counties and districts in Weinan and continuously improve their cooking skills. At the same time, we must also improve our professional ethics; for the delivery team and service personnel, it is mainly etiquette training. Their training goals are to always smile when facing customers, and when they conflict with customers, they must always keep the thought that the customer is always right. The delivery service must be comprehensive Be thoughtful and satisfy your customers.

(4) Employee performance and incentive policy

Our store has clear rewards and penalties in management, and wages will be deducted for employees who are absent from work without reason. Performance-based pay cannot be implemented for chefs and service staff, but performance-based pay is implemented for delivery personnel, with a basic salary plus commission. The commission is based on the amount of takeout they deliver. Rewards are given to employees who perform outstandingly at work every month, and necessary punishments are given to employees who perform poorly.

9. Financial and Risk Analysis

(1) Financial Analysis

1. The initial costs are mainly: shop rent and decoration of 30,000 yuan, catering hygiene The application for a license costs 1,000 yuan, the purchase of kitchen utensils and take-out packaging costs 15,000 yuan, and the purchase of a take-out delivery vehicle costs 25,000 yuan.

2. The costs in the operation stage mainly include: employee wages, material purchasing store, shop rental fees, business tax, water and electricity, fuel fees and miscellaneous expenses, etc.

4. Analysis of investment return: Based on budget analysis and investigation, the market capacity can be preliminarily determined, and the total daily turnover can be roughly estimated to be approximately 2,000 yuan, the rate of return is 30, and the gross profit is 600 yuan. The resulting payback period is approximately four months.

(2) Risk Analysis

The complex and ever-changing internal and external environment breeds various risks at every moment. To survive and develop, enterprises must understand the risks they face. Various risks in order to formulate correct business strategies, improve business management, and avoid risks. The possible risks that our takeaway shop may face are analyzed as follows:

1. External risks

As China joins the WTO, large foreign catering companies have entered China, and their brands have expanded rapidly and in many places. Entering the Chinese market will definitely have a huge impact on the Chinese catering industry. Competition in the catering industry is fierce, especially fast food chains from abroad, such as KFC and McDonald's, which occupy a large market share in China's fast food industry.

2. Internal governance risks

The catering industry is a relatively low-tech industry, but it requires strict governance to win the trust of consumers. For most Chinese self-operated enterprises Most restaurants have loose internal governance and low-quality service staff. How to establish a modern corporate system, improve corporate operating mechanisms, and strengthen corporate internal governance is related to the survival, success, and failure of the company.

3. Market risk

The market is constantly changing, so we must take into account market risks. Specifically, there are the following possible risks:

(1 ) During the development stage of this project, there is a risk that similar restaurants may open in the market at the same time.

(2) Risks in the project's early stage of production. If the project has been put into production but has not produced marketable products, the project may not have enough ability to pay production costs and repay debts.

(3) Risks in the project operation stage. The benefits after the project is put into production depend on the sales volume and other performance of its products in the market. For projects at this stage, the biggest source of market risk is Compared with the competition risks of the catering industry in the market, if the project is put into operation with good results, it is likely to lead to the birth of a series of similar business projects, thus intensifying the competitive pressure of this project.

4. Risks of raw material resources

The raw materials of this restaurant are mainly fruits, vegetables, beans and fungi, including some meat. They are the most popular green, natural and pollution-free food today. , especially this restaurant is a health-care restaurant, so the selection of raw materials requires professional knowledge and technical investment, so as to facilitate the purchase of fresh, natural, pollution-free green food.

5. Countermeasures

(1) Learn from advanced production technology and experience to develop its own specialty foods.

(2) Strict management, regular training of staff, and establishment of customer service reports.

(3) Carry out strict project planning during the project development stage to reduce project risks.

(4) After entering the market, be familiar with the food market cycle, do not rest on your laurels, and actively develop and update food.

(5) Establish and maintain long-term cooperative relationships with raw material suppliers to ensure the supply of raw material resources. ;