I.
Introduction
A. L and L Catering Services
B. Location
This L and L Catering Services will be located at Dawis sur, Zarraga, Iloilo
City along Zarraga going to Mila’s hill Inland Resort.
C. Description of the Business
What is L and L Catering Services
To celebrate any occasion without hassle on your part, L and L Catering Services is the
answer! L and L Catering Services is the leading catering services in town. Just tell us what
and how you will celebrate, and presto, the whole package will be prepared for you. All you
have to do is to sit down and watch, and everything will be unfolded in front of you. For us, it
is not what you pay is what you’ll get. It is the service of excellence that you are paying for, so
excellence is what you’ll get, a feeling of satisfaction more that your money can buy.
Why L and L Catering Services
Wedding, baptism, birthday, anniversary, reunion or whatever occasion, why L and L
Catering Services is the best choice? This catering services is not only complete with
facilities and equipment that you will need, but it has efficient, skillful and creative
manpower or human resources. Your party will be managing to your liking and
enjoyment. The price is affordable and the staff are polite and helpful. What more can
you ask? Call L and L Catering Services in this number, 09151588776, for your
reservation.
II. Management/ Organizational Plan
A.
Type of Business Organization: This L and L Catering Services Is a
sole proprietorship which will be owned by the owner herself
B.
Organizational Structure
Owner/ Manager
Cashier
Catering Sales Manager
Chief Cook
Waiter
Waiter
Designer
Designer
C. Roles/ Position and Responsibilities of Personnel
1. Owner/ Manager-owned and manage the entire business.
2. Cashier- In-charge of the sales and records of the business.
3. Chief cook- In-charge in cooking and preparing foods, include planning menus,
overseeing the kitchen staff, and ensuring that the food meets high-quality
standards.
4. Waiter- is responsible for serving food and beverages to guests at venues or
catering events. Their duties include greeting guests and taking their orders,
bringing them the correct drinks and dishes and refilling their beverages as
needed.
5. Catering Sales Manager- responsible for driving revenue growth and bringing net
new business from prospects by introducing and establishing Kitchens for Good
as a preferred catering and events location.
6. Designer- are focused on how the venue looks aesthetically. they are creative
professionals who design event spaces with the appropriate organization and
décor.
II.
Financial Plan
Proposed initial capitalization is P 500,000.00 which will include P 200,000.00 Owners
equity and P 300,000.00 mortgage loan from the bank payable for 5 years.
A. Sources and Uses of Funds (Proposed Budget)
1 (Year)
Source of Funds:
Owner’s Equity (Personal)……………………………………………………. P 200,000.00
Mortgage loan (bank)…………………………………………………………… P 300.000.00
Total Funds Provided……………………………………………………………. P 500,000.00
Uses of Funds:
Rent building ………………………………………………………………………………… P 60,000.00
Utensils…………………………………………………………………………………………. P 40,000.00
Ingredients/Food cost…………………………………………………………………… P 30,000.00
Decorations…………………………………………………………………………………. P 20,000.00
Chairs and tables…………………………………………………………………………... P 21,000.00
Light and Sounds rental cost…………………………………………………………. P 30,000.00
Wages…………………………………………………………………………………………. P 1,106,580.00
Electricity……………………………………………………………………………………... p 10,000.00
Water Supply………………………………………………………………………………... P 15,000.00
Total Funds Expended………………………………………………. P 1,332,580.00
Cash Balance in Working Capital………………………………. P 832,580.00
P 500,000.00
B. Projected Monthly Income Statement
L and L Catering Services income statement year ended December 31/2xxx
(Month)
Gross Income …………………………………………………………. P 89,090.00
Cost of production:
Labor/Wages……………………………………. P 89,090.00
Rent………………………………………………… P 5,000.00
Supplies/Materials……………………………. P 90.000.00
Equipment………………………………………. P 51,000.00
Utilities……………………………………………. P 25,000.00
Transportation…………………………………. P 2,000.00
Miscellaneous…………………………………… P 1,500.00
P 263,590.00
Net Income………………………………………………………………… P 174,500.00
C. Projected Balance Sheet
(Month)
ASSETS:
Cash on Bank……………………………………………………. P 89,100.00
Cash on Hand…………………………………………………… P 20,000.00
Accounts Receivable…………………………………………. P 10.000.00
Building………………….………………………………….……. P 5,000.00
Tools and Equipment ………………………………………... P 51,000.00
Supplies and Materials………………………………………. P 90,000.00
Utilities……………………………………………………………. P 25,000.00
Inventory…………………………………………………………. P 250,000.00
Total Assets ………………………………………………………………… P 540,100.00
Liabilities:
Accounts payable………………………………………………… P 10,000.00
Mortgage Loan…………………………………………………… P 255,000.00
Capital:
L and L Capital……………………………………………………. P 100,600.00
Retained Earnings………………………………………………. P 174,500.00
Total Liabilities and Capital………………………………………………… P 540,100.00
IV. Marketing Plan
A.
Demand/ Supply
Our catering business has developed a reputation for high quality, tasty
dishes, punctuality, strong customer service, and varied menu choices.
Among other things, we offer decoration in venues like table skirting, floral
design, and more that can satisfy any occasion like a wedding, baptism,
birthday, anniversary, reunion, or whatever.
B.
Competition/ Promotions
There are some catering services in Dawis sur, Zarraga, and New Lucena,
Mila’s Hill Resort. In order to compete, we have high-quality, tasty dishes,
varied menu choices, and a skillful designer that can satisfy what you need
that other places can’t offer. To promote my business, I will use video
marketing, which is an effective and visual way to advertise my delicious
menu. You can make videos sharing practical cooking advice or
mouthwatering recipes.
C.
Pricing
The cost of the food and services will vary depending on the occasion,
but most significantly, by conducting an informal analysis of the marketplaces
of the rival companies will be done first for the purpose of comparison. If
you're the only caterer in town, you'll need to figure out what the market's
maximum acceptable pricing is. If you're in a competitive market, it's critical
to understand other people's price points. Your analysis should include
product comparisons. For instance, there are differences in the costs of a
local grocery shop and a boutique caterer.
V. Technical/ Production Plan
A. Product/ Services
L and L catering Services offer a varied menu choice like our best ordered
dish the Pork lechon, Beef with broccoli, Sweet and sour fish, Friend chicken,
Pork chop, and Chicken tinola with papaya. We also offer service like serving
foods, drinks and decorating venues for example table skirting, flower designing
and more.
B. Production Process
Our process are those positions that involve cooking techniques and the
preparation of food or drinks through a variety of methods, such as baking or grilling. It
may also include preparation of cold foods, such as salads, beverages in a bar service,
or non-cooked desserts. We also have a skillful designer who do fabulous table skirting
design.
The following service are offered:
a. Drink and Food serving
b. Food deliver
c. Table skirting design
d. Floral design
e. Wall design
f. Lights and sound
Work flow chart
Client’s Order
Preparing the foods
and the decoration for
the theme of the
events by the chef
cook and the designer
Quality control of the food
and services by the Catering
sales manager.
C. Time Table (Pre- Opening Stage)
Activity
1. Acquisition
Capital
2. Site
selection
3. Affordable
building
rent
4. Purchase
supplies
tools and
equipment
5. Preparing
clients
Menu
order and
their
theme
design
6.
Purchasing
ingredients
and
decoration
7. Food
delivery
and
service
8. Normal
operation
July
August September October November December