By Emy Treurniet at April 25 2019 19:39:10
There is no doubt it would take some time and would require a lot of calculations, but when you understand these principles and know how to put it together, you could probably do it. What do you think? Have you ever thought about doing a plan like this? It's actually kind of in reverse. You decide what you want and let your business give you that.
Average Selling Price _ Now when you calculate your average selling price which is your cost of sales (material + labor) divided by Ƒ_gross profit), you can determine how many customers you would need and then come up with what you think your conversion rate would be for converting leads to customers, you can determine how many leads you would need. Then from this and with the aid of the U.S. Census Bureau and some basic research on your own you can actually have a pretty decent idea of what size your market is and is going to be in the future so you can see if it will support your business plan or not.
I often see people split into two camps. On one hand those who almost ignore competitors in their business plan, because they do not want to think about the issue yet and feel so confident they have a great idea for the market regardless. But I recommend not being overconfident when it comes to competitors. They are still there for a reason, they are still around and in business for a reason, so view them with that in mind.
There are many people who may wish to view your business plan and you should keep them in mind as you put it together. If you are seeking funding then you may have to show the plan to prospective lenders or equity investors. As a caterer you will certainly have to comply with local health and hygiene requirements and these local authorities may expect to see a section in your plan relating to these areas. You may even need to show your business plan to the owner of any kitchen premises that you hope to lease before they agree to sign an agreement with you.