Mr. Santosh Naik took over his family's catering business after working as a flight attendant. He learned the value of owning his own business from his father, who stressed that working for others limits one's earning potential. Mr. Naik works hard to run the catering business effectively, catering wedding events and other occasions. He advises aspiring caterers to gain experience in the industry before starting their own business and to be prepared for long hours and stress.

1. Sir. M. Visvesvaraya Institute
Of Management Studies & Research
Report On Entrepreneur
Presented By
Ankita A. Bhosale
MMS 1st
Year
Roll No. 4005

2. Acknowledgment
I would like to express my special thanks to my teacher Mr.KiranYadav
as well as our Director Dr. Manjunath who gave me the golden opportunity to do
this wonderful project on the Entrepreneur. Which also helped me in doing a lot
of Research and I came to know about so many new things I am really thankful to
them.
I would like to express my thanks to the people who have helped & supported me
throughout my project. Secondly my parents and friends who helped me a lot in
finishing this project within the limited time.
A special thanks to the person Mr.Santosh Naik who given such a precious
time for interview & he exchanged his interesting ideas, thoughts & made this
project easy and accurate.
I am making this project not only for marks but to also increase my knowledge.
Yours Thankfully,
Ankita Bhosale

3. Mauli Caters
Entrepreneur :Santosh Naik
Age :34 yrs.
Birth: 6th
January 1979
Add: DairyRoad,
Saidham Building,
Kurla, Mumbai – 400 022.

4. Santosh Naik

5. Family Background
Mr. Shyamrao Naik came from Ratnagiri with his family to earn money.
Before that in Ratnagiri he has done farming and his wife also helps him in his
work. But the money earn by farming is not enough for entire family. Then he
decided to shift with his family in Mumbai. He started working with some small
companies but then to he was not satisfied in what he earns. Same as he works in
two-three companies but not earn as per his expectation. Later on he thought of
his own Business which is the only way to earn as per expectation and also can
fulfill families’ needs and wants. Mr. Shyamrao Naik started his business with
catering. After that Mr. Shyamrao Naik ask his son Mr. Shantaram Naik to
continue with his business. Mr. Shantaram Naik only 7th pass. After his father he
run the business very effectively and also expanded. He haveone son Mr.
Santosh Naik done B.com and join Air India.
Mr. Shantaram Naik wants his sons to join his business and to continue
with it. Mr. Santosh Naik share very important thought with me which he will
never forget, said by his father, “ while working with any service industry or any
company you cannot earn more than Rs.25,000 or you may earn Rs.30,000 but not
more than that, you always have to think in circle of limitation. You will not go
beyond that circle, then how u will survive and what you will give to your
children?” And this thought inspires Mr. Santosh Naik to join this business. And
his father also gave whole responsibility of business to Mr. Santosh Naik.

6. Family Members
Mr. Shyamrao Naik and his wife Anjanabai Naik. (Great Grand Parents)
Mr. Shantaram Naik and his Wife Yashodhabai Naik. (Grand Parents)
Mr. Santosh Naik and his wife Sunita Naik.
One Children Gargi Naik(8years)
Catering wedding events and offering a wide range of menu options, including
brunch, hors d'oeuvres, cocktail receptions, multiple courses and dessert.
Advantages: Start part-time while building business, expertise and a supply of
equipment. It's a creative, fun and challenging job and can be home based.
Challenges: It's imperative to be on time and well-organized, accommodating
clients' needs while meeting the challenge of cooking in unfamiliar territory on an
ongoing basis. It requires a high degree of culinary expertise as well as a
tolerance for working long hours.
The Market
Clients seek a professional caterer for any number of wedding-related events,
such as bridal showers, rehearsal dinners, wedding receptions and farewell
brunches.
What You'll Need to Get Started?
A business licenseand a health department-approved facility are all that's needed
to get started. All equipment can be rented from party equipment rental
companies.
To get attention:
 Attract business though ads in your local Yellow Pages, in the society or
wedding section of your local paper and in special bridal supplements.
Maintain a wedding-related or food blog and participate in popular wedding
blog forums such as Wedding Beeand The Knot Establish a relationship
with local wedding-oriented vendors--florists, bridal shops, photographers,
videographers, hotels and country clubs, bakeries and cake decorators,
jewelers and musicians.
 Leave brochures with all contacts and ask for referrals.

7.  Strive for a spot on the preferred vendor list at venues. Do this by being
courteous, communicative, on time and respectful of the event property.
What would you recommend people do first if they're interested in
wedding catering?
I think catering in general and wedding catering in particular are such stressful
jobs that, besides the passion to provide great food, you have to have the
passion to work long, difficult hours.
First, begin at the bottom of the industry and learn what it's like to wash the
dishes, load the trucks, set up scullery, scrape plates, etc.--truly invaluable time
to appreciate what's involved prior to the glamour of the event night.
Then begin to work on pull sheets so you understand the importance of
organization and definitely think "measure twice, cut once" as your mantra.
Essentially, each full-service event is setting up and breaking down a restaurant
in as few as 24 hours. You learn by mistakes--one run to the store for a spatula
five minutes before your bride cuts the cake is generally all it takes. There are
very few businesses that have as much pressure to perform on time as a wedding
caterer. You have to be very type A to succeed at a high level.
Understanding the clients' needs and whims, while still ensuring that what they
ask is doable and reflects well on your business, is another skill set that needs
practice and attention. When you're as boutique and personal with clients as we
are, it's important to have different personalities at the table with the client and be
able to wade through the different personalities each client brings. Many
companies hire salespeople.
Finally, I would suggest that you work at least a year of events to make sure you
can handle the workload and stress to be in this industry. It is a joyful, rewarding
profession, but one with an amazing amount of pressure to perform beautifully
and on time.

8. Do you think now is a good time to start a wedding catering business?
I think this is the most difficult time to start a business in the expendable income
arena. Caterers with many, many years of experience and clients are dropping by
the wayside. Clients are going to the companies they know and trust can provide
the services. Clients are looking for comfort and perceived value for all aspects of
the industry. Breaking in now without a client base would be difficult at best.
What kind of person does it take to do what you do?
Type A, passionate, aggressive, jovial; a leader [with] willingness to do the
lowest to the highest jobs on the totem pole. Sometimes I'm the fastest prep cook
we have and I'm chopping vegetables. So back to the beginning, you gotta be a
bit of everything to do what we do. You can hire people for each segment of the
business, but I feel you lose something in that translation.
What kind of training and background are necessary?
I think I would not have attempted this business without years of practice and
learning from someone else's expertise. You get a base from the hands-on work
and then can change that to your own style. Minimally, a years of cooking and
understanding food costs, preparations, etc., and someone with the same in-
front-of-the-house hospitality are needed. Luckily Chris and I do both well, and
it's helped us to succeed. But we have more than 50 years of catering experience
under our belts. So training and background are great but hard work, mistakes,
successes, fights and make-ups are just as important . . . So in short, experience
is the best background, for sure.

9. OFFICE PHOTO

10. GODOWN PHOTO

13. How did you establish your fees?
I established my fees on what the market and my pocketbook could bear.
As I travel to other markets, I carry the same basic pricing structure and adjust
the service end of things. Certain areas demand certain services; I price my food
the same and adjust the service needs accordingly.
What are your closing words of advice to would-be wedding caterers?
Try it; you may like it!
We love what we do--we can't imagine another path to take. It is the most
rewarding business when done well. The joy you bring to the client and guests
gets you through the most difficult of days.
Be prepared for long hours, lots of stress, and [very seldom getting a] good
night's sleep. Also be prepared for an amazing list of new friends and lifelong
memories that you don't get from sitting at a desk.
Mr. Santosh Naik (Qualities)
 Self employed person.
 He lives on his own way.
 Very helpful person.
 Hardworking
 Indefatigable person
 Creative
 Co-operative
These are the qualities I come across. There must be some more
qualities also.

14. My Opinion
 Describe my catering service and the types of foods I want to
prepare in the first section of my business plan. Some catering
services serve guests at the table while others provide buffet-style
meals where guests can choose from a variety of foods, beverages
and desserts, and, in some cases, serve themselves. List specific
types of food, such as Asian, Italian, German or American cuisine, as
applicable and a sample menu if possible. Indicate whether I plan to
provide tables, table settings, chairs and other items needed for an
event if requested by the client or if I plan to outsource this work to
an event rental company.
 Determine the amount of space needed to run my catering business
in the second section of mybusiness plan. Depending on my needs
and budget, I can lease commercial kitchen space, rent space from a
restaurant, share a commercial space with another caterer or work
from home. Leasing commercial kitchen space can be expensive, so
sharing a space with another caterer, using a restaurant's kitchen
after closing or working from home may be more cost effective.
Contact local commercial real estate agents to inquire about
available industrial kitchen space or contact local restaurants to ask
if they rent out kitchen space during off-hours, which are usually late
at night or early in the morning. Working from home typically
provides limited space to work unless I have a large kitchen, so keep
this in mind when determining the amount of space needed to work
comfortably.
 Create a list of kitchen equipment needed to operate my business.
Consider the amount of room needed to prepare and store food as
well as the amount of room needed to use and store cooking
equipment. Equipment may include industrial ovens, large
refrigerators and freezers, counter space, food storage space, and

15. storage for small kitchen gadgets such as food processors or pasta
makers, knives and other utensils, pots, pans and mixing bowls. Visit
restaurant supply stores, online vendors or cooking stores to
estimate equipment costs.
 List all permits needed to legally operate a catering business in the
third section of my business plan. Apply for a food dealer's permit if I
plan to sell food to the general public. Permits are provided by the
City of Houston Bureau of Consumer Health. I do not have to apply
for a food dealer's permit if my company will cater private parties or
family events. Additional permits such as an FOG (to clean grease
traps), frozen desserts retail establishment permit and temporary
food dealer's permit (if catering an outdoor public event) may be
necessary depending on the catering services I plan to provide.
 List additional start-up costs such as phone, Internet, insurance and
transportation costs in the fourth section of my business plan. I may
need to purchase liability insurance to protect your business in the
event of a lawsuit or settlement, workers' compensation insurance if
hiring employees, additional auto insurance or homeowners'
insurance if running my business from home. Contact my insurance
company to determine my insurance needs. Include a copy of all
insurance policies in my business plan.
 Create a marketing strategy for my business in the last section of my
business plan. List ways in which to meet potential clients. For
example, if I want to cater family events, hand out marketing
materials such as brochures, flyers and business cards at local
parks, family restaurants, day care centers and grocery stores.
Contact local businesses if I am interested in catering corporate
events to schedule an appointment to market your services. Meet
with local wedding planners, photographers, public relations firms
and other businesses that help plan events. Bring a sample of my
food to showcase my talents and encourage referrals for my
services.

16. My learning:
 There is a will, there is a way.
 Relationships are very important it can related to business or
family, friends anything.
 Time management.
 The capacity of strong well expressed beliefs to motivate
others.
 Leadership is not just about getting people to do what do you
ask. It is far more about seeing what is needed and carrying
people forward with your vision.
 Being able to talk to people in terms they understand. Using
appropriate language.
 The value of creative risk-taking and “out of the box thinking”.

18. ThankYou