Catering Operations Plan
Fine Foods Catering will utilize the following operations plan.
- Chef Dominic Gardea, Owner, will oversee all operations, staff, pricing, and menu creation.
- Sommelier/Head Bartender will lead all bar operations and wine selection for the bar program.
- 3 sous chefs/assistant cooks to assist Chef Dominic with event food preparation.
- 6-7 servers/bartenders to serve and clean up for every event.
Staffing will be dependent upon the type of event and the staffing needs it will require. As business picks up and multiple personnel are required, Chef Dominic will add on additional staff as required.
Download the catering business plan template (including a customizable financial model) to your computer here <–
Fine Foods Catering will have the following milestones complete in the next six months.
4/1/202X – Finalize lease agreement for small commercial kitchen space
4/15/202X – Marketing campaign by Chef Dominic
4/22/202X – Hiring of staff for cooks, servers, and bartenders
4/26/202X – Commencement of 2-week training program for support staff
5/8/202X – Annual business gala held by the Seattle Chamber of Commerce where Fine Foods Catering will provide catering and debut the new company in front of thousands of prospective clients