Philippine Christian University

College of Hospitality and Management

Dasmarinas Campus

In partial fulfillment of the requirement for the subject

Catering Management

“Business Plan”
Budget Bites Catering

Proposed By:

Gonzales, Khylla
 Lingcodo, Vincent
Nalla, Markdave
Phi, Mark Kenneth M.
Tampoc, Ivan Avery
Philippine Christian University

College of Hospitality and Management

Dasmarinas Campus

Submitted to: Prof Kenneth Andallo

EXECUTIVE SUMMARY

Overview
Budget Bites is a creative catering business that provides classic Filipino dishes. We want to be
the catering company of choice by focusing on providing delicious food and excellent service.To
guarantee that every dish is as safe as possible, we follow strict guidelines for sanitation and
hygiene in preparation process. The foundations of our service are high-quality materials and
execution.
Mission
To provide a Catering that serves good food with amazing taste, at an affordable price, where
all can enjoy the flavor of the community.

Summary of Financial Projections

Monthly Revenue: Estimated at ₱250,000 from catering event services. Total Expenses:
Comprising Commercial Space (₱6,000), Staffing (₱124,800), Transportation (₱1,250),
Ingredients and Supplies (₱30,000), Insurance (₱4,166), totaling ₱166,216. Net Income:
Anticipated net income of ₱83,784 after deducting expenses from the monthly revenue. Break
even Analysis Summary: Fixed Costs (Monthly): Consist of Commercial Space (₱6,000) and
Insurance (Buffer Fund) spread over 12 months (₱8,333), totaling ₱18,333. Contribution Margin:
Calculated as ₱89,784, derived from the monthly revenue of ₱250,000 after subtracting variable
costs of ₱160,216. Break even Point: Estimated at around 1.85 events per month to cover fixed
costs, indicating the minimum threshold for operational sustainability.
BUSINESS DESCRIPTION
We are located at Sampaloc 1 in front of SM CITY DASMASRIÑAS. Budget Bites Catering it all
started this year, one of the growing modern class of catering service. Shelter logo,stands as
the "Lutong Bahay" concept of different variety of foods. "Tasty Bites Budget Delights" We offers
delicious, top quality meals at unbeatable prices that savor the flavor that last. We cater
weddings, corporate event, birthday party, and those private celebrations. Our focus is on
creating lasting relationships with clients who value catering excellence and personalized
service. We pride ourselves on developing unique menus, delivering excellent service, and
exceeding the expectations of our customers and their visitors.
We possess a comprehensive understanding of the distinct demands associated with every
event and provide adaptable packages to cater to a wide range of financial constraints and
personal preferences.

Target Market
Budget Bites Catering specializes in providing high-quality catering services at affordable prices.
Our target market is budget-conscious individuals and organizations who are looking for
delicious and satisfying food options for their events. We cater to a wide range of events,
including corporate meetings, social gatherings, private parties, and more. Our goal is to offer a
cost-effective solution without compromising on taste, presentation, or quality. Whether it's a
small office lunch or a large-scale event, Budget Bites Catering is the ideal choice for those who
want to make a memorable impression without exceeding their budget.

MARKET ANALYSIS
Industry Analysis
Budget Bites Catering is a growing industry. The industry is expected to continue to grow in the
coming years, driven by factors such as increasing disposable incomes, rising urbanization, and
a growing demand for convenience.
Market Trends
There are several key trends that are shaping the catering industry, including:
Demand for healthy and organic food: Consumers are increasingly demanding healthier and
more organic food options, and catering companies are responding by offering a wider variety of
these types of dishes.
Personalization: Catering companies are also responding to the demand for personalization by
offering more customized menu options and decor.
Technology: Technology is playing an increasingly important role in the catering industry, with
companies using online ordering systems, mobile apps, and social media to reach new
customers and improve their customer service.
Growth Potential
Budget Bites Catering believes that there is significant growth potential in the catering industry.
We are targeting a large and undeserved market of budget-conscious consumers who are
looking for affordable and delicious catering options. We also believe that our focus on healthy
and organic food, personalization, and technology will give us a competitive advantage in the
market.
SWOT ANALYSIS

STRENGTHS
Personalized Service: Budget bites can offer
more personalized service to their clients,
which can be a major advantage over larger
companies.
Flexibility: Budget bites catering often more
flexible than larger companies, which can
make it easier to meet the specific needs of
their clients.
WEAKNESSES
Limited Resources: Budget Bites catering
business often have limited resources such as
staff, equipment and finances. This can make
it difficult to compete with larger companies.
Lack of brand recognition: Budget Bites
Catering often lack the brand recognition of
larger companies, which can make it difficult
to attract new clients.

OPPORTUNITIES THREATS
Expansion into new markets: Budget bites can Increase competition: The catering industry is
expand into new markets, such as corporate becoming increasingly competitive, as more
events or weddings, to reach a wider and more businesses enter the market.
audience.
Rising costs: The cost of food, labor and
Partnerships with other business: Budget transportation are all rising, which can put
Bites can partner with other businesses, such pressure on Budget Bites to raise their prices.
as event planners or venues, to reach a wider
network of potential clients.

ORGANIZATIONAL STRUCTURE
 CEO/Owner

Head Chef

Sous Chef

Cooks

Operations Manager

Event Coordinators

Delivery Drivers

Ownership structure

Limited liability company (LLC): An LLC is a business structure that provides limited liability
protection to its owners. This means that the owners' personal assets are protected from the
business's debts and obligations.

Management Team and Their Roles

The management team of Budget Bites Catering is responsible for the day-to-day operations of
the business.

CEO/Owner: The CEO/owner is the head of the company and is responsible for the overall
vision and direction of the business.
Head Chef: The head chef is responsible for overseeing the kitchen staff and ensuring that the
food is prepared to a high standard.
Operations Manager: The operations manager is responsible for overseeing the day-to-day
operations of the business, including event planning, scheduling, and staffing.
Event Coordinators: Event coordinators are responsible for working with clients to plan and
coordinate events.
Delivery Drivers: Delivery drivers are responsible for delivering food to clients.
Staffing Requirements
Cooks: Cooks are responsible for preparing food according to the recipes and instructions
provided by the head chef.
Kitchen assistants: Kitchen assistants are responsible for helping the cooks with tasks such as
chopping vegetables, washing dishes, and cleaning the kitchen.
Servers: Servers are responsible for setting up events, serving food, and cleaning up after
events.
Dishwashers: Dishwashers are responsible for washing dishes and utensils.

Product and Services

SPECIALTIES AND UNIQUE DISHES

 Ensaladang lato - Seaweed Salad or Ensaladang Lato is a type of Filipino salad that makes
use of edible seaweed as its main ingredient. These types of seaweeds are sometimes
called sea grapes because of its grape-like appearance
 Pork Adobo - a Filipino dish made by braising chicken legs (thighs and/or drumsticks) in a
sauce made up of vinegar, soy sauce, garlic, and black pepper.
 Chicken Lollipop - a frenched chicken winglet, wherein the meat is cut loose from the bone
end and pushed down, creating a lollipop appearance
 Relyenong Bangus - This stuffed milkfish or 'Rellenong Bangus' is for those who like fish
but not the fishbones. It is also cooked in the oven so no oil splatters from frying and less
oil.
 Beef Tapa - Tapa is made of thinly-sliced beef, chicken, pork, carabao. The meat is
traditionally cured with salt and spices and then dried or smoked as a preservation
technique.

MENU COSTING
DISH: PORK ADOBO PORTION NUMBER: 2

INGREDIENTS PURCHASE UNIT PURCHASE PRICE

PORK 15 KG PHP 3,750 (250/kg)
PEPPER 1 PCK PHP 100
SOY SAUCE 1 GALLON PHP 260
VINEGAR 1 GALLON PHP 250
SUGAR 5 KG PHP 325 (65/kg)
SALT 1KG PHP 100
BAYLEAF 1PLSTIC PHP 100
POTATO 4 KG PHP 560
TOTAL PER BATCH: PHP 5,445

MENU COSTING
DISH: CALDERETA PORTION NUMBER:2
INGREDIENTS PURCHASE UNIT PURCHASE PRICE
PORK 15 KG PHP 3,750 (250/KG)
POTATO 4 KG PHP 560
CALDERETA SAUCE 1 GALLON PHP 600
PEPPER 1 PCK PHP 100
SALT 1 KG PHP 100
CARROTS 4 KG PHP 640
BELL PEPPER 2 KG PHP 320 (160/KG)
TOTAL PER BATCH: PHP 6,070
 MENU COSTING
DISH: MENUDO PORTION NUMBER:2
INGREDIENTS PURCHASE UNIT PURCHASE PRICE
PORK
ATAY

MENU COSTING
DISH: RELYENONG BANGUS PORTION NUMBER PURCHASE PRICE

MENU COSTING
DISH: PORTION NUMBER PURCHASE PRICE

MENU COSTING
DISH: PORTION NUMBER PURCHASE PRICE

MENU COSTING
DISH PORTION NUMBER PURCHASE PRICE

Marketing Sales and Strategy

Social Marketing Strategy

At Budget Bites Catering, we understand that quality catering should be accessible to everyone.
That's why we offer personalized menus and packages tailored to your specific needs and
budget. From customized menus to flexible service options, we work with you to create a
memorable and delicious experience that fits your unique preferences. With Budget Bites
Catering, you can savor the flavor of affordability without sacrificing quality.
Marketing Strategy
Budget Bites Catering specializes in providing affordable yet delectable catering solutions for a
variety of events and occasions. Our expertise lies in crafting diverse menus that cater to
different tastes and dietary preferences while ensuring that every dish maintains a high standard
of quality and flavor. We combine culinary expertise with a focus on cost efficiency, allowing our
clients to enjoy exceptional catering without exceeding their budget. Whether it's a corporate
luncheon, a special celebration, or a social gathering, Budget Bites Catering brings a blend of
culinary innovation and financial prudence to the table.

Customer Acquisition Plan

We do have online presence some social media strategy, email marketing and partners other
businesses in the event industry. By executing these initiatives, Budget Bites Catering aims to
increase brand visibility, engage with potential clients, and foster long-term customer
relationships.
We continuously evaluate the effectiveness of our sales approach and customer acquisition
plan and we make sure we had adjustments based on customer feedback, market trends, and
emerging opportunities to ensure the growth and success of Budget Bites Catering.

7. FUNDING REQUIREMENTS
ESTIMATED START UP COSTS
KITCHEN AND EQUIPMENT

COMMERCIAL SPACE 6,000 ( MONTHLY )

COOKING EQUIPMENT 60,000

UTENSILS AND SERVICE EQUIPMENT 5,000

STAFFING

COOKS AND SERVERS 124,800 ( MONTHLY ) 8 STAFFS

TRANSPORTATION 15,000

LEGAL & PROFESSIONAL FEES 25,000

INGREDIENTS AND SUPPLIES

INITIAL INVENTORY 40,000

PACKAGING MATERIALS 5,000

MARKETING

MARKETING MATERIALS 15,000

WEBSITE DEVELOPMENT 20,000

INSURANCE

BUFFER FUND 50,000

FUNDING SOURCES
As BUDGET BITES CATERING embarks on its journey to establish a reputable presence in the
culinary industry, funding for the initial setup and operational needs will be sourced from various
channels to ensure a robust and sustainable launch. The funding sources encompass a
combination of personal investment, loans, and potential partnerships to meet the diverse
financial requisites.
PERSONAL INVESTMENT
The founders, [VINCENT, MARK, NICKO, KHYLLA, IVAN], have committed a significant
personal investment, demonstrating a strong belief in the business's potential. This investment
reflects a dedication to ensuring the business’s initial capital requirements are met and serves
as a testament to our commitment to its success.

LOANS
BUDGET BITES CATERING has secured loans from reputable financial institutions
(METROBANK, LAND BANK OF THE PHILIPPINES and ASIA DEVELOPMENT BANK) that
specialize in supporting small and medium enterprises. These funds will be utilized for acquiring
necessary equipment, setting up operational infrastructure, and meeting initial working capital
needs.

8. FINANCIAL PROJECTIONS
INCOME STATEMENT
CATERING EVENT REVENUE (P250,000) MONTHLY
EXPENSES
COMMERCIAL SPACE – P6,000
STAFFING – P124,800 (8 STAFF MEMBERS)
TRANSPORTATION – P1,250
INGREDIENTS AND SUPPLIES – P30,000
INSURANCE – P4,166
TOTAL EXPENSES: P166,216
NET INCOME = P83,784
This calculation indicates a net income of approximately ₱83,784 after considering a monthly
revenue of ₱250,000 and total expenses at ₱166,216. This net income reflects the potential
profitability after accounting for all specified operational costs except for marketing expenses.
BREAKEVEN ANALYSIS SUMMARY
FIXED COSTS (MONTHLY):
Commercial Space: ₱10,000
Insurance (Buffer Fund): ₱8,333 (spread over 12 months)
Total Fixed Costs: ₱18,333
CONTRIBUTION MARGIN:
Monthly Revenue: ₱250,000
Monthly Variable Costs t: ₱160,216
Monthly Contribution Margin: ₱89,784

Breakeven Point:
Breakeven Point = Monthly Fixed Costs / Monthly Contribution Margin
Breakeven Point = ₱166,216 / ₱89,784 ≈ 1.85
CONCLUSION
This point signifies the minimum operational threshold where the revenue from hosting one
event covers the fixed costs, allowing your business to operate without incurring losses solely
due to those fixed expenses.
9. OPERATIONAL PLAN
Our operational plan meticulously outlines the strategies and logistics required to deliver
exceptional culinary experiences to our clients at diverse event sites while maintaining the
highest standards of quality and service. Our business will operate within the vicinity of
CALABARZON and for walk-in inquiries our establishment is located in Sampaloc 1 in front of
SM CITY DASMASRIÑAS.
Our primary focus remains on optimizing operations, ensuring seamless coordination, and
guaranteeing the same level of excellence, whether at our central kitchen or catering to events
at various locations. This operational plan addresses the nuances of managing logistics,
deploying resources, and ensuring regulatory compliance across multiple operational sites.

At BUDGET BITES CATERING, our operational plan serves as the cornerstone of our
commitment to delivering exceptional culinary experiences and flawless event services. It's
within this meticulously crafted framework that we orchestrate every facet of our operations,
ensuring efficiency, precision, and unparalleled service delivery.

KITCHEN EQUIPMENT UTENSILSAND SUPPLIES MISCELLANEOUS

Food Preparation Equipment Food Service Utensils Cleaning and Sanitizing

Service Equipment
Food processors Serving Spoons Dishwashing Equipment
Serving Trays and Platters
Mixers Tongs Cleaning Supplies
Buffet Display Stations
Slicers Ladles Handwashing stations
Beverage Dispensers
Cutting boards and Knives Spatulas
Chopping Machines

Refrigeration and Cold Linens Safety and First Aid

Storage
Tablecloths Fire Extinguishers
Refrigerators
Napkins First Aid Kits
Freezers
Table skirt Food Safety Labels and
Cold storage Signage

Food Holding and Warming Disposable Supplies Presentation and Décor

Warming Cabinets Disposable Plates, Cups, Centerpieces
Cutleries
Chaffing Dishes Decorative Displays
Napkins
Heat Lamps Buffet Decorations

FOOD SAFETY AND HANDLING PROCEDURES

At BUDGET BITES CATERING, we recognize that ensuring the highest standards of food
safety and handling procedures is not only a regulatory requirement but a fundamental
commitment to our customers' health and well-being. Our dedication to providing quality culinary
experiences goes hand in hand with a steadfast commitment to implementing comprehensive
food safety protocols.
In today's dynamic culinary landscape, where discerning consumers prioritize not only taste but
also safety and hygiene, we understand the pivotal role that stringent food safety measures play
in establishing trust and credibility. As we embark on this journey in the culinary industry, we
prioritize the integration of meticulous food safety and handling procedures within our operations
to uphold the highest standards and guarantee customer satisfaction.
Our business plan outlines a meticulously crafted framework encompassing a range of food
safety protocols, from Hazard Analysis and Critical Control Points (HACCP) to staff training,
sanitation procedures, temperature control, supplier management, and emergency response
plans. Each facet of our food safety procedures is meticulously designed to ensure
uncompromising quality, safety, and adherence to regulatory standards.

1. HACCP (Hazard Analysis and Critical Control Points) Plan:

Identification of Hazards: Assess potential hazards in food production, storage, and service.
Critical Control Points (CCPs): Define critical stages where control measures are crucial to
prevent or eliminate identified hazards.
Monitoring Procedures: Implement checks and measures at CCPs to ensure food safety.
Corrective Actions: Procedures to address deviations from critical limits at CCPs.
2. Food Safety Training and Personnel Practices:
Staff Training Programs: Comprehensive training on food safety, personal hygiene, and safe
food handling practices.
Illness Reporting: Clear guidelines for employees reporting illnesses or symptoms affecting food
safety.
3. Sanitation and Cleaning Procedures:
Cleaning Schedules: Detailed schedules for cleaning food preparation areas, equipment, and
utensils.
Sanitization Protocols: Procedures outlining the use of approved sanitizers and cleaning agents.
4. Temperature Control and Monitoring:
Temperature Monitoring: Monitoring and recording procedures for food storage, cooking, and
refrigeration.
5. Supplier and Ingredient Management:
Supplier Qualification: Criteria and processes for evaluating and approving suppliers.
Incoming Ingredient Handling: Procedures for inspecting, handling, and storing incoming raw
materials.
6. Allergen Control:
Cross-contamination Prevention: Steps to prevent cross-contact between allergens and non-
allergen foods.
Allergen Labeling: Clear labeling of allergenic ingredients in food products.
7. Waste Management:
Waste Disposal Procedures: Detailed processes for proper disposal of food waste and
hazardous materials.
Regulatory Compliance: Adherence to local waste management regulations.
8. Traceability and Record-Keeping:
Tracking Systems: Systems in place to trace food sources, production batches, and expiry
dates.
Record Maintenance: Maintaining detailed records for compliance and traceability.
9. Compliance with Regulations:
Regulatory Adherence: Commitment to comply with local, state, and national food safety
regulations.
Inspection Preparation: Preparedness for regular inspections and audits.
10. Emergency Response Plans:
Incident Management: Procedures for managing food safety incidents like recalls or
contamination.
Communication Protocols: Clear steps for communication, containment, and resolution during
emergencies.