A feasibility report on Catering Business Country Flavors - A new business start-up (virtual)

1. Submitted by : Group-’E’
TY MBA ‘A’
A Feasibility report on ‘CATERING SERVICE’

2.  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

3.  On-Premise Catering
 Off-Premise Catering
 Party food Caterers
 Hot buffet Catering
 Full Service Caterers
Types of Catering

4. Types of Catering Establishments
1. Restaurant
2. Transport Catering
Airline Catering
Railway Catering
Ship Catering
Surface Catering

5. Types of Catering Establishments
3. Out door Catering
4. Retail store Catering
5. Club Catering
6. Welfare Catering

6. 1) Political factors
Government regulations
Economic policies of government
Stability of the government
Trade policy
Increased demands from consumers
PEST Analysis

7. 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

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

9. PEST Analysis
4)Technological factors
Technology development
Potential for innovation
Increased level of research

10. 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

11. 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

12. Raw Materials
Spices Grains

13. Fruits Vegetables
Raw Materials

14. Dairy Products
Raw Materials

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

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

17. Miscellaneous Fixed Assets
1) Office 2) Laptop

18. Miscellaneous Fixed Assets
4)Office-furniture
5)Oven
Electronic Oven
Built-in-oven
Double Ovens
Microwave Ovens
Brick oven

19. Miscellaneous Fixed Assets
6) Truck
7) Refrigerator
8) Tandoor
Clay pot tandoor
Electric tandoor
Coal tandoor-mobile
Charcoal cum gas tandoor

20. Projected capacity of production
 Maximum capacity of production -1000 to 3000
people.
 For more than 3000 people - opt for subcontract

21. 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

22. 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

23. 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

24. Production process

25. 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.

26. Production process

27. Production process
3) Gravy preparation
4) Sweets preparation

28. Production process
5) Preparation of starters
6) Preparation of main course

29. 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

30. Production process
10) Garnishing the food
11) Live Counters

31. Process Flowchart

32. 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

33. Market Analysis
1) People’s experience of Catering Service
86.30%
13.70%
Yes No
% of people
Yes 86.3%
No 13.7%

34. 2) Caterers preferred by people
Market Analysis
20
24
25
32
23
0
5
10
15
20
25
30
35
TGB Girish
Cold
drinks
Gwalia Gordhan Others
No. of persons
Name of caterers No. of people
TGB 20
Girish Cold drinks 34
Gwalia 28
Gordhan 20
Others 23
Total 125

35. Market Analysis
3)Factors considered while choosing catering service
Factors % Rank wise
Cost 22.5%
Quality 20.1%
Familiarity 18.6%
Variety 17.5%
Others 21.3%
0.00%
5.00%
10.00%
15.00%
20.00%
25.00%
Cost Quality Familiarity Variety Others
Ranks

36. Market Analysis
4) Packages preferred
Per dish price
(Rs.)
No. of
people
<500 16
500 20
800 36
1000 20
1500 15
2000 10
>2000 8
Total 125
16
22
36
18
15
10
8
Sales
<Rs. 500
Rs. 500
Rs. 800
Rs. 1000
Rs. 1500
Rs. 2000
>Rs. 2000

37. Market Analysis
5) Types of Sitting arrangements preferred
Sitting
arrangement
Preference of
people
Open 47
Reserved 21
Combination 57
Total 125
0
10
20
30
40
50
60
Open Reserved Combined
Sitting arrangement

38. Market Analysis
6)Type of Catering style preferred
Catering Style Preference of
people (%)
Buffet 62.4
Plated(butler) 37.6Buffet
Plated(Butler)

39. Market Analysis
7) Acceptance level of people for new catering
company in the market
% of people
No 28%
Yes 72%
72
28
Yes
No

40. 7 P’s of Marketing
1)PRODUCT
Our MENU
Starters
Salads
Soups
Live counters
Mocktails/juices
Sabji
Roti/naan/kulcha
Rice
Desserts
Sweets

41. 7 P’s of Marketing
2) PRICE
We have 5 ideal packages:
 Rs. 500
 Rs. 800
 Rs. 1000
 Rs. 1500
 Rs. 2000

42. 7 P’s of Marketing
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

43. 7 P’s of Marketing
4)PROMOTION
Advertising

44. 7 P’s of Marketing
4)PROMOTION
Sales promotion

45. 7 P’s of Marketing
4)PROMOTION
Direct marketing

46. 7 P’s of Marketing
4)PROMOTION
Public Relations

47. 7 P’s of Marketing
5)PROCESS
Set-up
Service
Clean-up

48. 7 P’s of Marketing
6) PHYSICAL EVIDENCE

49. 7 P’s of Marketing
7) PEOPLE