This document provides an overview of the catering industry and feasibility analysis for starting a catering business. It discusses the history of catering, types of catering establishments and services. PEST and SWOT analyses are included to evaluate external factors and the business's strengths and weaknesses. Details are given about raw materials, equipment, production process, quality standards, packaging, and waste disposal. A market analysis of the local area assesses customer preferences and the competitive landscape. The 7Ps of marketing are outlined with plans for products, pricing, placement, promotion, process, physical evidence, and people.

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