A catering plan sells events, not tables, so this template forecasts guests served on event days and puts the van, the serving gear and the event staff in from the start. The example is a made-up US caterer working from a rented shared kitchen: cooking equipment, chafing dishes and insulated carriers, a used van, a chef, a cook and part-time event staff, and a forecast of 90 guests a day on 12 event days a month at a $32 average. Swap in your own quotes and event numbers, and the template shows the money still to find, your monthly profit and the guests you need to break even, then downloads as a PDF.
Part of the free Restaurant business plan template.
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Fill in each section. The numbers add up as you type, and the plan stays saved on this device.
Check the costs behind each dish
The free recipe cost calculator works out what each portion costs, so your food cost and prices in the plan are your own.
A plan for a made-up business of this kind is filled in, so you can see what goes in each section. Start a blank plan when you're ready.
Write about your idea, menu, site and customers. Add your staff, start-up costs and monthly costs; totals, profit and break-even add up as you type.
Check each page in the preview and download one tidy A4 PDF with a cover. Your plan stays saved in this browser to come back to.
Decide how service charges work before you quote
A mandatory service charge on a contract is not a tip. The IRS treats automatic charges, such as required gratuities in a contract or invoice, as wages when they are paid to staff. Write in the plan how you charge for service and how staff are paid from it.
Take deposits, and price the payment method
Deposits fund the food you buy before an event. Card payments by invoice usually cost more than in person: Square's standard online and invoice rate is 3.3% + 30¢, against 2.6% + 15¢ in person. Put your real rate in the card fees line.
Forecast by event days, not opening days
Set the days in the forecast to the days you expect to cater in a month, and the guests to an average event day. In the example, 12 event days of 90 guests make the month; try 8 days to see a slow month in January.
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