5 Deliverables Needed for Catering Service Opening

Catering and Party Planning Service

Deliverable

Summary task 1

Summary task 2

Summary task 3

Summary task 4

Summary task 5

Customers

Tastings

Advertising

Contact friends

Business cards

Display at home/garden shows

Events

Decide on event types

Obtain décor

Research customs

Create calendar

Learn competition

Meals

Locate recipes

Create and test recipes

Plan menus

Obtain dishes and cookware

Research – food prices, shelf life, freezer life, wine pairings

Closing

Assess budget

Determine employee needs

Determine price structure

Book future events

Legal

1. Customers 1.1. Tastings 1.1.1. Host small dinner parties 1.1.2. Take samples to work and church 1.1.3. Invite neighbors over 1.2. Advertising 1.2.1. Create flyers 1.2.2. Create Facebook page 1.2.3. Create website 1.3. Contact friends 1.3.1. Kids’ friends’ parents 1.3.2. Co-workers 1.3.3. Church friends 1.3.4. School friends 1.3.5. Post opening on Facebook 1.4. Business cards 1.4.1. Create different types for different customer bases 1.4.2. Pass out at local events 1.4.3. Attach vCard to Outlook messages 1.5. Display at home/garden shows 1.5.1. Working women’s survival show 1.5.2. Taste of St. Louis 2. Events 2.1. Decide on event types 2.1.1. Size 2.1.2. Occasion 2.1.3. Food offerings 2.1.4. Age range

2.2. Obtain décor 2.2.1. Shop – stores and online 2.3. Research customs 2.3.1. Religions, celebrations 2.4. Create calendar 2.4.1. What holidays happen when, age groups, weddings, church activities 2.5. Learn competition 2.5.1. Research area competitors, attend meetings and functions 3. Meals 3.1. Locate recipes 3.1.1. Website 3.1.2. Cookbooks 3.1.3. Friends 3.1.4. Cooking shows 3.2. Create and test recipes 3.2.1. Recreate restaurant offerings 3.2.2. Visit mom and grandmom’s kitchen 3.2.3. Be creative with different meats, veggies, cheeses, and breads 3.2.4. See advice from family and friends 3.2.5. Taste creations yourself 3.3. Plan menus 3.3.1. Formal and informal 3.3.2. Based on party size 3.3.3. Buffet and sit down styles 3.3.4. Dessert only 3.3.5. Vegetarian offerings

3.4. Obtain dishes and cookware 3.4.1. Visit restaurant supply companies 3.4.2. Shop online 3.4.3. Host Pampered Chef ® parties 3.4.4. Inventory what we have on hand 3.5. Research – food prices, shelf life, freezer life, wine pairings 3.5.1. Participate in cooking class 3.5.2. Visit various stores – specialty, warehouse, regular, discount 3.5.3. Joint National Association of Catering Excellence 4. Closing 4.1. Assess budget 4.1.1. Determine financing (if needed) 4.1.2. Seek a partnership 4.2. Determine employee needs 4.2.1. This will be based on bookings. 4.3. Determine price structure 4.3.1. This will be based on research of food prices, break-even point for supplies purchased and employee needs/salaries 4.4. Book future events 4.4.1. Get referrals 4.4.2. Sign on to sell Pampered Chef and coincide shows with dinner parties