By Erinn Stronkhorst at April 18 2019 13:38:18
There is quite a bit of calculations and you should know a little about business principles but it isn't that complicated. So first let's look at figuring out your future needed sales with this formula: Projected sales = fixed expenses divided by Ƒ_(var exp % of existing sales + mat cost % of existing sales + lab cost % of existing sales + desired net prof %)) So, let's say you existing sales is 迲ꯠ annually, your fixed expenses are 足ꯠ, variable expenses is ็ꯠ or 6Ǒ% of the 迲ꯠ, material cost is 趌ꯠ or 27ǔ%, labor cost is 贍ꯠ or 12ǔ%, and your existing profit margin is 赏ꯠ or 20ǒ%. Now let's say next year you want to have a profit margin of 25% so what would your sales need to be to give you that profit margin? Now you might think you would simply tack on 4ǐ% more to sales ྐྵ% _ 20ǒ%) and you would have it. Well not quiet. it doesn't work that way because you are going to have the additional variable expenses, material cost, and labor cost too. Remember, the more sales the more each of these expenses and cost will be.
Everyone has prepared a business plan. Well, should that read, everyone should have prepared a business plan? My thinking is that these tend only to be prepared when they are needed, rather than as a useful business tool for all senior management. My top five ingredients are: 1. Understand what a business plan is; 2. Understand what you intend to use it for; 3. Identify and implement the critical steps to achieving a successful business plan; 4. Understand what needs to be included in the plan; 5. Be aware of gaps or weaknesses in your plan.
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.
I have been putting together business plans for over 25 years and it is clear to me that the strength of its core rests solely on being able to execute the plan. Each year I approach business planning as an opportunity, rather than a burden. I would rather invest the time up front in mapping out the upcoming year, than leaving it to chance to dictate my strategy. While this may force me to think strategically as well as tactically, preparing a detailed business plan in advance enables me to identify the challenges in advance of actually facing them.