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Catering Service

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by

Lee gong hwa

on 16 August 2013

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Transcript of Catering Service

CATERING
SALES PLAN

V10, Gong Hwa, Lee
(Steve)
A La Carte
Product / Service
Sales Goal
Target
Execution details
Timeline
Budget
Job Description
Features & Benefits
Objection
Additional Information

Product and Service
New catering business.
Casual, modern and qualitative service.
Worth the money!
‘Fresh, Elegant and Uncomplicated’
Sales Goals
Private lunch, dinner, or party- $3000 or more (30-50 events/month)
$ 150,000 of net sales per month.
20% of profit margin
Target
Guests who
come
to our restaurant for a meal.
Guests who
want
to experience private services.
Those
concerned
of having a healthy diet.
Companies and business
groups.
Execution details
Trendy
and
casual
restaurant service:
Found in clients’
home
s (
Private
)
Communication
: Online social medias, press, website and etc.
Three types of packages :
Classical
package $90
Premium
package $130
Cocktail
package $25 (1 glass per person)
Timeline
JUL
- New
catering manager
,
develop
the catering department.
AUG
- New
supervisors
;
Budgeting
plan and
start-up investment
,
advertising
plan.
SEP
- New
menu
, new
cooks
and
advertisements
to be carried out.
OCT
-
Introduce
into the market, 20%
discount
.
NOV
- Get
'feed back'
for improvement,
promotion plan
for Christmas and New Year.
DEC
- Successfully carrying out the month’s events, new
annual planning
.
JAN
- Start with a
new plan
(added experience, budgeting, marketing, annual plan)
Budget
Net sales
: 5,000 per day *30 days = $150,000
Food and beverage cost
: 23% of revenue = $34,500
Truck fuel
: $500
Labor cost
: $13,000 per month
Marketing
: 17% of revenue
Insurance and security
: $2,000
California Tax
: 8.84% of revenue
FICA Taxes
: Social Security tax (Employer pays 6.2%)
Medicare tax:
(Employer pays 1.45%)
Federal Taxes
: (charged with restaurant; 13% of total tax 35%)
Profit margin percentage
: 20%
Features / Benefits of Product or Service
Objection
1. No experience
2. Budget
3. New employees
Control
Feedback
: determine strong points and weak points.
Discrepancy
that is apparent in the actual service and what has been initially promised.
Monitor
my business and competitors.
Analysis of
distribution
channels.
Daily marketing
audit
report.
Thank You!
+
Highly private
and tailored service.
Job Summary
Maximize
customer
satisfaction
Deliver a
casual
yet
private
service of Fig and Olive through analyzing customer needs.

Responsibility: Obtain
profitable results
for the Catering department by
developing
and
managing
the team through motivation, skill development, counseling and product & service development.
Duties and Responsibilities
Recruit & train
staff.
Organize, lead and motivate the
team
.
Budgeting & establish
financial
target.
Monitor
the overall quality of the product and service.
Negotiate
contracts with customers
Plan
new promotions and contributing to business development.
Keep abreast with new trends & development.
Identify
market segments.
Take
ownership
of the guest relationship & deliver experience.
Ensure that all Fig and Olive standards are
Being followed.
Initial cost = $36,000
Truck = $30,000
Equipment = $5850
Licensing and Permission fees: $150
Training
Train new employees:
staff manual-
philosophy of company, concept, and goal.
Training on
'standards'

Three servers, with their
own specialty
(beverage, equipment and food)
Cooks:
training
by Executive chef and kitchen staffs.
Full transcript