Fressen Catering

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Catering Company Business Plan

Management Summary

Susan Cheflly, the founder and owner received her Bachelor of Arts from  the University of Pittsburgh.   After college, Susan went to work in the restaurant industry because it was a good source of money.  While serving at an upscale restaurant in Pittsburgh, Susan befriended one of the chefs there who began to teach her cooking techniques.  Susan began to find this instruction very interesting and enjoyable.  After six months of this tutoring, Susan decided that she wanted to remain in the restaurant industry, but wanted to learn the skills needed to be a chef.  Susan decided to enter the Pennsylvania Culinary Institute, a well-regarded training school for chefs.  Susan completed the one year program and graduated near the top of her class. 

With this education, Susan went to work as a chef at one of the nicer nouveau cuisine restaurants in Philadelphia.  Susan thoroughly enjoyed the five years spent as head chef, but she longed to work for herself, running her own business.  Susan thought she would appreciate the ability to set her own hours, to be her own boss.  One day, while in temple, the thought hit her that she could operate a kosher catering company and do well because the upper-end of the market has been largely ignored by the current competitors.  With this thought in mind, Susan began to do market research.  After speaking with many different people as well as holding three focus groups, she recognized that her idea was viable and started writing this business plan.

6.1 Personnel Plan

Besides utilizing Susan's skills full time, Fressen Catering will require the following personnel:

  • Rabbi: a part-time position where the Rabbi serves as masgiach (supervisor) to inspect and confirm that all of the ingredients and preparation follow the rules of kashrut.
  • Servers: two will be hired.  The servers will be the people who serve the food at the events as well as clear the plates and help with set up and take down of the event.  In the event of a large party, the back end kitchen people will be trained to help out with serving.
  • Cooks: two will be hired to prepare the dishes that Susan has developed.
  • Back kitchen help: these two people will be used to help clean up in the kitchen as well as assist at functions.
Personnel Plan
Year 1 Year 2 Year 3
Susan $36,000 $36,000 $40,000
Rabbi $11,000 $12,000 $12,000
Cook $30,800 $33,600 $33,600
Cook $22,400 $33,600 $33,600
Server $9,240 $10,800 $10,800
Server $6,720 $10,800 $10,800
Backend kitchen helper $9,240 $10,800 $10,800
Backend kitchen helper $6,720 $10,800 $10,800
Total People 8 8 8
Total Payroll $132,120 $158,400 $162,400