Cash from your kitchen
Course Contents
1.
Introduction
How the course is structured
How to do the course
2.
Services
1. Party catering - kids
2. Parties - adults
3. Boardroom lunches
4. Sandwich delivery
5. Weddings
6. Funerals
7. Accessory services
8. Conference catering
9. Other opportunities: TV and radio
3.
Products
1. Jams
2. Chutneys
3. Sandwiches - retail
4. Baked products (bread, cakes etc)
5. Sweets or chocolates
6. Drinks, wine
7. Food for photo shoots
8. Meals for the freezer
4.
In the kitchen
1. Layout
2. Health and hygiene, the local authority
3. Safety
4. Hiring a kitchen or local hall.
Costs. Advantages
5.
Operations
1. Tools
2. Baking
3. Frying
4. Refrigeration and storage
5. Sourcing your raw materials
6. Administration. The PC. Software
for caterers.
7. Waste management. Waste disposal.
Regulations.
6.
Event planning and organisation
1. The brief
2. Costings
3. Preparation
4. On the day
5. Transport
6. Alcohol
7. Linen. Tables. Cutlery. Hire.
7.
Marketing
1. Market research
1.1 Observation. Desk, internet, library
research. Competitors' literature.
1.2 Postal surveys
1.3 Street surveys
1.4 Telephone survey.
1.5 Focus group
1.6 Test marketing. The Hall Test.
2. Positioning
Positioning
Branding
Promotion
Direct mail
Advertising
PR
Website
Selling
To whom?
You, or someone else?
If someone else, remuneration
Marketing and selling a service
Finding clients
Advertising
Meeting the prospect.
Understanding their needs
Writing a proposal
Follow-up calls
Marketing a product
Branding
Labelling
Packaging
Finding customers (retailers etc)
Advertising
Direct sales (mail order/internet).
Advantages and pitfalls.
8.
Product distribution
Own vehicle
Carrier
9.
People
1. Hiring, training and managing staff
2. Production (cooks, assistants)
3. Drivers
4. Marketing (PR. Retainer?)
5. Ad agency
6. Design consultancy
7. Contracts
8. Book keeper, accountant
9. Employment legislation
10. Insurance. Liability insurance
10.
Finance
1. Costing: direct costs, overheads
2. Revenue forecasting
3. Pricing
4. Profit
5. Tax: personal, corporation, VAT
6. Book keeping
7. Accountant
Product costs
Direct costs: Ingredients. Retailer
margin. Packaging. Delivery.
Overheads (marketing, heating, lighting,
cooking, staffing.)
Product revenue: invoice retailers
or direct customers in advance. Setting up accounts. Credit management.
Service costs
Direct costs: Ingredients, hire of
staff, equipment hire.
Overheads:
Service revenue
Profit: Cost plus %.
Setting up a bank account
Borrowing money (own money, family,
bank, capital venture). Bank may require business plan, and 50% own capital.
11. Legal
Company type: Sole trader, limited company, or partnership.
Kitchen - complying with health and safety regulations.
Contracts - staff and customers
USA students
Step by step guide to setting up a catering business in the US
Register a DBA
Business license
Foodservice establishment license
Food handler’s permit
Seller’s license
Reduce your liability by setting up a corporation
Trademarks
Insurance
Safe food handling
Canadian requirements
Australian Regulations
Handbook
Suppliers (Hire firms, packaging and container suppliers, filling equipment.
Kitchen equipment).
Organisations (Environmental health Dept)
Worksheets (Invoice, statement)
Easy guide to catering legislation
As you can see, it's a comprehensive course. It covers everything you need to know.
And it'll be an invaluable reference work after you complete the course.
Remember, too, that you've got your tutor and the advisors at the Institute whenever you need them.
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