By Erinn Stronkhorst at April 12 2019 17:38:58
Track Your Progress _ A business plan should not be forgotten about once the catering business has launched. Refer to the plan regularly to see if you are on track to hit the goals that you set out. Make changes to the plan as you go so that you always have a plan in place for your business going forward at least two or three years.
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.
But your fixed expenses don't do this. They remain the same no matter what sales does. That's why it's call fixed. These are expenses like rent, taxes, utilities, phone, salaries, insurance, etc. A lot of business owners never consider this. They just lump all their expenses together. But you could never make an accurate plan if you combine all your expenses together. If you project your sales higher and want to know what your expenses will be, you have to separate your fixed and variable.
Production Operation _ If a product must be manufactured, what is the process? Will the work be done on_site or subcontracted? Who are the subcontractor(s)? If on_site, what space, equipment, machinery, production employees are needed? What suppliers are needed? Who are they? How will quality be assured? What is the anticipated production output? What established credit lines do you have? Possible Data Sources: local Chamber of Commerce; yellow pages; trade associations.