CATERING SERVICES

BUSINESS PROPOSAL

JAY CUNRAD GURREA

FREY DEN RODIO
HOTEL & RESTAURANT TECHNOLOGY
 TABLE OF CONTENT

CONTENT SLIDES CONTENT SLIDES

BRANDING 3 SWOT ANALYSIS 14
COVER LETTER 4-5 PROPOSED EVENT 15
EXECUTIVE 6-7 BUFFET PACKAGE 16
SUMMARY OFFER

PURPOSE 8 RECIPE COSTING 17-23

MISSION 9 BASIC AMINITIES 24
CHARGES 25
VISION 10
BUDGET 26
COMPONY 11
ALLOCATION
STRATIGY
PAYMENT OF 27
TARGET 12 TERMS
AUDIENCE
MOA & 28-34
MAJOR 13 CONTRACT
COMPITETORS BUFFET SET-UP 35

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Pitch Deck Tagline

3
 INTRODUCTION
Cover Letter

Dear; Ms. Novela

CovidErya is a catering
services that serves food
which is not only delicious
but also nutritious and a complete meal
that includes all necessary vitamins and
04
proteins that fits us to avoid corona
Virus.
We, the CovidErya Team strive
to meet all our customer
demands in other to ensure our
mutual benefits and growth. We
believe that Quality food is a
necessity of life and aids in
Human Development which can
improve workers output and
productivity. Therefore, having
access to nutritious food is
fundamental.
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 EXECUTIVE SUMMARY
CovidErya offers catering services by providing nutritious and healthy meals to our
customers. This service is usually based on agreed terms of contract between us and the
customer and we make sure our part of the contract is well executed by always placing
high premium on our customer’s satisfaction. 

Upon this service, food is prepared by our team of well qualified and experienced caterers
and supplied to customers from our spacious and hygienic Restaurant.

We also supply the food in PACKS to customers who require that their food be packed
before delivery.
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 EXECUTIVE SUMMARY

We take orders for all occasions like weddings, parties, and all other
social gatherings. Depending on the customer’s specifications, we
provide services like buffet, cocktail etc. We provide rental of catering
equipment such as serving dishes, Chafing Dishes, Ice Chest and
Chillers, Cutlery Sets and Plates among others to individuals, groups
and companies which may seek that service.

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 PURPOSE
To be a leading provider and leader in the provision of
 

catering services here in davao region by providing08

enhanced services, customer relationship and profitability. 

 MISSION
 To build long term relationships with our customers and clients and
provide exceptional customer services by providing them with
nutritious and quality meals that will aid in their Satisfaction.
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 VISION
To provide quality services that exceeds the expectations of our
esteemed customers and clients that could bring them Together
and to be leading provider of tradition and local foods here in a
010

Davao Region.
COMPANY STRATEGY

Make a Vlog and take an

HD Photos of the foods
and ambiance to
advertise and to
Promote through ads :
within various social
media platforms
 TARGET AUDIENCE
ALL GROUP OF PEOPLE WHO
WANTED TO HAVE FABULOUS
SOCIAL GATHERING BUT LESS
EXPENSIS BUDGET

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MAJOR COMPITORS
• Ooksie Ketchin

• Kuya Cards Food

• Arhy’s Kitchenette

• Chiffins Catering 13
 CovidErya SWOT Analysis
BUSINESS MODEL
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PROPOSED EVENT &
FOODS OFFER
Event: Ball Party
Venue: UNO Hotel Function Hall
Theme: Masquerade

Date &Time: July, 10, 2021

Event start time; 8 am
Event end time ; 1pm 15

Guest: 50 person
 CovidErya BUFFET PACKAGE OFFER
     
Set A Courses (300/head) Set B Courses (400/head) Set C Courses(500/head)
     
2-Appetizers 2-Appetizers Appetizers
Shrimp tempura Shrimp tempura Shrimp tempura
Lumpiang Shanghai Lumpiang Shanghai Lumpiang Shanghai
     
2-Soup 2-Soup 2-Soup
Cream of mushroom soup Cream of mushroom soup Cream of mushroom soup
Chicken Corn Soup Chicken corn soup Chicken Corn soup
     
1-Salad 1-Salad 1-Salad
Caesar Salad Chef Salad Chef Salad
     
3-Main Course 4-Main Course 5-Main Course
Honey Glazed Chicken Honey Glazed Chicken Honey Glazed Chicken
Pork Mechado Pork mechado Pork mechado
Broccoli Beef Stew Broccoli Beef Stew Broccoli Beef Stew
Grilled Bangus Grilled bangus
Chicken curry

     
2-Desert 2-Desert 3-Desert
Casava Cake Casava Cake Cassava Cake
  Puto Cheese Puto chees
Leche flan
     
Bottomless Iced Tea Bottomless Iced Tea Bottomless Iced Tea
     
Steamed Rice Free Pancit Bilao Free Pancit Bilao
     
Steamed Rice Steamed Rice 16
Computation (300x no. of pax) Computation (400x no. of pax) Computation (500xno.of pax)
+30% service charge +30% service charge +30% service charge
 SHRIMP TEMPURA
Conversion
original desired Factor
quantity original desired
Description Quantity EM/U P/U P/R COST yield yield
5 40 8
 fresh shrimp jumbo or medium 1 lb 8lb 4,000g 250/500g 0.5 2,000 Mark-up 2,441(30%)

 cornstarch 1/4 cup 2C 300g 30/200g 0.1 30 add 732.3

 salt 1/2 teaspoon 4t 20g 8/1000g 0.008 0.16 2441+732.3
egg 1 large 8 8 9/pcs 9 72 total Mark-up 3173.3
 all-purpose flour 1 cup 8 1,200g 55/250ml 0.22 264
3173.3/40yields
1 cup cold water 1 cup 8 1,200g 2/150g 0.013 16 97.33/serving
 oil for frying 1.5 cups 12 900g 65/1kg 0.065 58.5
total           2,441

LUMPIANG SHAMGHAI
original Quantity desired quantity convesion Factor
Description EM/U P/U P/R COST original yield desired yield
 ground chicken 1lb 8lb 4000g 130/500g 0.26 1040 5 40 8
onions, finely chopped 1/2C 4C 600g 95/1000g 0.095 57      
carrot, peeled and shredded
1C 8C 1200g 75/1000g 0.075 90 Mark-up 30% 1657.64(30%)  
 garlic, peeled and minced 3cloves 24cloves 360g 97/1000g 0.097 34.92 add 479.292  
 soy sauce TOTAL mark-
1T 8T 120g 10/200ml 0.05 6 up 2,154.93  
 salt 1t 8t 40g 8/1000g 0.008 0.32   59/serving  
1ground black pepper
1/2t 4t 20g 35/100g 0.35 7      
 spring roll wrappers 17
30pcs 240pcs 240pcs 30/20pcs 1.5 360      
oil 120g 960g 960g 65/1000g 0.065 62.4      
TOTAL
Cream of mushroom soup
original desired desired conversion
Description Quantity quantity EM/U P/U P/R COST original yield yield Factor
                   
sliced fresh mushrooms 5C 25C 3750g 52.50/500g 0.105 393.75 6 30 5
chicken broth 2c 10C 1500g 100/1000g 0.1 150      
612.887(30
chopped onion
1/2 c 1 1/2C 225g 95/1000g 0.095 21.375 MARK-UP %)  
dried thyme 1t 5t 25g 35/100g 0.35 8.75 add 183.87  
75g75 TOTAL Mark-
butter
3T 15T g 54/220g 0.245 18.375 up 797  
3 tablespoons all-purpose flour 3T 15T 75g 55/250ml 0.22 16.5   27/serving  
salt 1t 5t 25g 8/1000g 0.008 0.2      
11.25
¼ teaspoon ground black pepper
1/4t 2 1/4t g 35/100g 0.35 3.937      
TOTAL           612.887      

CHICKEN CORN SOUP

Description desired quantity EM/U P/U P/R COST original yield desired yield convesion Factor
1/4 lbs ground chicken 4lbs 2000g 130/500g 0.26 550 4 30 8
15 ounces shredded kernel corn 120ounce 199g 25/200g 0.125 24.875      
2 teaspoons soy sauce 16t 80g 10/200ml 0.05 4 MARK_UP 773.675(30%)  
1 teaspoons cornstarch 8t 40g 15.50/200g 0.077 3.08 add 232.1  
2 pieces eggs beaten 16pcs 16pcs 9/pcs 9 144 total Mark-up 1,005.78  
1/4 cup onions chopped 2C 300g 95/1000g 0.095 28.5 serving 34/serving  
1 tablespoon cooking oil 8T 120g 65/1000g 0.065 7.8      
1 teaspoon ginger minced 8t 40g 38/200g 0.19 7.6      
1 teaspoon salt 8t 40g 8/1000g 0.008 0.32     18  
1/4 teaspoon ground black pepper 2t 10g 35/100g 0.35 3.5      
TOTAL         773.675      
 CEASAR SALAD
desired
convesion Factor
Description quantity EM/U P/U P/R COST original yield desired yield
            5 50 10
1/2 cup high quality extra virgin olive oil,
plus more for brushing 5C 750g 169/250ml 0.676 507      
4405.775(30
4 cloves garlic, minced
40 600g 97/1000g 0.097 58.2 MARK-UP %)  
1 baguette, preferably a day old, thinly
sliced 10 10pcs 69/pcs 69 690 ADD 1,321.73  
1/4 cup fresh lemon juice (plus more to TOTAL MARK-
taste) 2 1/2 C 375g 30/1000g 0.03 11.25 UP 5,727.51  

4 ounces Parmesan cheese, grated 115/SERVIN

40ounce 1120g 222/120g 1.85 2,072 P/S G  
1 teaspoon anchovy paste, or 1 to 2
anchovies, minced 10t 50g 55/1000g 0.055 2.75      
2 eggs 20 20pcs 9/pcs 9 180      
1/4 teaspoon freshly ground black
pepper (or to taste) 2 1/2t 12.5g 35/100g 0.35 4.375      
1/2 teaspoon salt (or to taste)
5t 25g 8/1000g 0.008 0.2      
4 to 6 small heads of romaine lettuce,
rinsed, patted dry, wilted outer leaves
discarded 40 2400g 88/250g 0.352 880      
4405.77 19
TOTAL
        5      
 desired original convesion
HONEY GLAZE CHICKEN quantity EM/U P/U P/R COST yield desired yield Factor
Description           4 40 10
1C HONEY 10C 1500G 255/1000G 0.255 382.5      
2T SOY SAUCE 20T 300G 10/200ML 0.05 15 MARK-UP 1,811.8(30%)  
1t RED PEPPER 10t 50G 69/300G 0.23 11.5 ADD 543.54  
TOTAL
2T OLIOVE OIL
20T 300G 169/250ml 0.676 202.8 MARK-UP PHP 2,355.34  
500G CHICKEN BREAST CUT INTO
BITE SIZE 5KG 5,000G 120/500G 0.24 1,200 P/S 59/SERVING  
TOTAL         Php1811.8      

desired convesion
BROCCOLI BEEF STEW quantity EM/U P/U P/R COST original yield desired yield Factor
DESCRIPTION           5 30 6
3 Tablespoons cornstarch, divided 18T 270G 30/200g 0.1 27      
1 pound flank steak, cut into thin 1-inch pieces 6lb 3,000G 190/500G 0.38 1,140 MARK-UP 2452.055(30%)  
1/2 cup  soy sauce 3C 450G 10/200ml 0.05 22.5 ADD 735.62  
TOTAL
3 Tablespoons packed light brown sugar
18T 270G 47/1000G 0.047 12.69 MARK-UP 3,187.68  
1 Tablespoon minced garlic 6T 95G 97/1000g 0.097 9 P/S 106/SERVING  
2 teaspoons grated fresh ginger 12t 60G 38/200G 0.19 11.4      
2 Tablespoons OIL 12T 60G 65/1000g 0.065 3.9      
4 cups small broccoli florets 24C 3,600G 165/500G 0.33 1,188      
1/2 cup sliced white onions 3C 450G 25/300G 0.083 37.35      
2452.05
TOTAL
        5     20  
 desired original desired convesion
PORK MECHADO quantity EM/U P/U P/R COST yield yield Factor
DESCRIPTION           5 30 6
1 ½ lb. pork shoulder sliced into
cubes 9lb 4500G 170/500G 0.34 1530      
2,341.776(
1 large potato cubed
6 1,794G 94/1000G 0.094 168.636 MARK-UP 30%)  
1 medium red bell pepper sliced
6 444G 69/300G 0.23 102.12 ADD 702.53  
TOTAL
1 medium green bell pepper sliced
6 444G 84/300G 0.28 124.32 MARK-UP 3,044.31  
101/SERVI
1 cup frozen green peas
6C 900G 20/225G 0.088 79 P/S NG  
1 Knorr Pork Cube 6 6 6/PCS 6 36      
1 lime or calamansi 6 6 10/PCS 10 60      
3 tablespoons soy sauce 18T 270G 10/200ML 0.05 13.5      
 6 oz. tomato sauce 36OZ 1008G 70/1000G 0.07 70.56      
5 cloves garlic crushed and
chopped 30 450G 97/1000g 0.097 43.65      
1c onion diced 6 900G 95/1000g 0.095 85.5      
1t Salt 6t 30G 8/1000g 0.008 0.24      
3 tablespoons cooking oil 18T 270G 65/1000g 0.065 17.55      
1t ground black pepper to taste 6t 30G 35/100g 0.35 10.5      
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TOTAL
        2341.776     
 conversion
desired quantity
CASAVA CAKE EM/U P/U P/R COST original yield desired yield Factor
DESCRIPTION           5 50 10
2 packs grated cassava about 2 lbs 10,000
total weight 20lbs G 20/1000 0.02 200      
2 cups coconut milk 20cups 3,000G 26/50G 0.52 1560 MARK-UP 3067.1(30%0  
1. can evaporated milk 10C 1500G 26/370ML 0.07 105 ADD 920.13  
3 pieces egg 30PCS 30PCS 9/PCS 9 270 TOTAL MARK-UP 3,987.23  
1/4 cup butter melted 2 1/2C 375G 54/200G 0.27 101.25 P/S 80/SERVING  
6 tablespoons cheddar 115.50/240
cheese grated 30T 450G G 0.481 216.45      
1/2 cup condensed milk 5C 750G 31/390G 0.079 59.25      
14 tablespoons granulated white
sugar 140T 2,100G 54/1000G 0.054 113.4      
Topping ingredients:                
2 tablespoons flour 20T 300G 55/250ml 0.22 66      
2 tablespoons sugar 20T 300G 54/1000G 0.054 16.2      
1/2 cup condensed milk 5C 750G 31/390G 0.079 59.25      
2 tablespoons cheddar 115.50/240
cheese grated 20T 300G G 0.481 144.3      
2 cups coconut milk 20Cups 3000G 26/50G 0.52 156     22  
TOTAL         3067.1      
 desired convesion
desired quantity
ICED TEA EM/U P/U P/R COST original yield yield Factor
DESCRIPTION           5 50 10
4 teabags 40 40 5/PCS 5 200      
420.1(30
1 tbsp sugar (optional)
10T 150G 54/1000G 0.054 8.1 MARK-UP %)  
1-2 lemons, sliced 20 20 10/PCS 10 200 ADD 126.03  
5C WATER 50C 750G 5/300G 0.016 12 TOTAL MARK-UP 546.13  
TOTAL         420.1      

convesi
desired quantity on
STEAMED RICE EM/U P/U P/R COST original yield desired yield Factor
DESCRIPTION           5 50 10
10,000
1KG RICE
10KG G 42/1000G 0.042 420      
 TOTAL         420  MARK-UP 420(30%)  
            ADD 126  
            TOTAL MARK-UP 546.00  

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 BASIC AMENITIES INCLUDED:

Buffet Table Set-Up w/ Fresh Floral Centerpiece

Backdrop and decorations
Waiters & Food Servers
Table set-up
Purified Drinking Water

Click icon to add picture

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 Additional
Charges

-GuestsOverflow Charge
P100/person charge will
apply.
- Overtime Charge –
150/hour
Click icon to add picture

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 PROPOSED BUDGET ALLOCATION
ITEMS AMOUNT
Labor cost 10k
Decoration: 3k
Balloons
Red Carpet
Backdrop
Lights & Entertainment Equipment 5k
Spotlights
Sounds System
Transportation 3k

Foods(Set-A) 25,203.25
APPETIZER—5,328.23
SOUP---1802.78
SALAD---4405.78
MAIN—8,587.33
DESERT---3987
DRINKS---546.13 Total; Php. 46,203.25
RICE--546
 Payment Terms

• • P5, 000 Reservation Fee upon confirmation of the

reserved date or at least 2 months before the event.

• • 70% down payment at least 1 month in advance of

party

• • Full Payment at least one week before the event.

Click icon to add picture

• • Additional Charges on the actual date after the

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party.
CONTRACT & MOA
This Catering Contract is entered into between the CovidErya Catering services
and  Mr. & Mrs Novela and sets forth the agreement between the Parties relating to
catering services to be provided by the Caterer for Client for the event identified in
this Contract.

Client is hiring Caterer to provide food and beverages, and related services, for the
following event the social Gathering

Date; July, 10, 2021

Event start time; 8 am

Event end time ; 1pm

Location: Uno Hotel

Estimated number of guests: 100 person 28

Menu to Be Served

The Parties have agreed to the menu attached to this Catering Agreement as
Exhibit A. Caterer reserves the right to make small changes to the menu if key
ingredients are unable to be sourced due to reasons beyond the control of the
Parties. The following limitations will apply to this reservation of right – No
alcoholic beverages will be served due to liquor banned.

Coordination with Venue

Caterer will need to have access to the Venue no later than 3hours in advance
of the Start Time for the Event, and 2hours after the End Time for clean up.
Client will make all necessary arrangements, at Client’s expense, to get this
access arranged.
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Responsibilities for Related Costs

Client is solely responsible for all costs and/or deposits relating to use of the
Venue, and for obtaining any necessary permissions, authorizations, or other
requirement of Caterer providing services at the Venue.

Insurance and Indemnification

Caterer has, or will obtain, general liability insurance relating to Caterer’s

services at the Event. However, Client will indemnify and hold harmless Caterer
for any damage, theft, or loss of Caterer’s property occurring at the event,
causes by any of Client’s guests.

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Cancellation
If the Client needs to cancel the event, Client must provide written notice to Caterer along with any
required cancellation fee described in this Catering Contract, to effect cancellation.

Client understands that upon entering into this Contract, Caterer is committing time and resources to this
Event and thus cancellation would result in lost income and lost business opportunities in an amount
hard to precisely calculate. Therefore, the following cancellation limitations will apply.

If Client requests cancellation of this Contract 90 days or more before the Event, Caterer shall be entitled
to [Event.PercentFor90DayCancellation] percent of the Estimated Total Cost.
If Client requests cancellation 45-89 days before the Event, Caterer shall be entitled
to [Event.PercentFor45DayCancellation] percent of the Estimated Total Costs.

If Client requests cancellation 31-44 days before the Event, Caterer shall be entitled
to [Event.PercentFor31DayCancellation].

After 30 days in advance of the Event, Caterer shall be entitled to 100 percent of the Estimated Total
Cost.

The Client’s deposit will be credited against the cancellation fees owed. Any balance will be payable31upon
the notice of cancellation.
Legal Compliance

Caterer will work in compliance with all applicable local health

department rules and regulations relating to food preparation and food
service.

Assignment

This Contract cannot be assigned by either Party without the other’s

written consent, with the exception set forth in paragraph 10, below.

Limitation of Remedies
If Caterer cannot fulfill its obligations under this Contract for reasons
outside of its control, Caterer may locate and retain a replacement
catering company at no additional cost to Client, or refund Client’s
money in full. Caterer will not be responsible for any additional damages32

or compensation under these circumstances

Resolution of Disputes

The Parties agree to not post any negative information about the other arising out
of this Contract or Event on any online forum or website without providing advance
written notice of the intended content thereof, and providing the other party with an
opportunity to resolve any issues between the parties amicably.

Jurisdiction and Venue

This Contract will be interpreted according to the laws of the State of and any legal
action must be filed in a court.

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Entire Agreement

This document, along with its exhibits and attachments,

constitutes the entire agreement between the Parties. 

Sender; CovidErya Catering services(Frey Den Rodio & Jay

Cunrad Gurrea)

Clients; Ms. Novela

Ms. Novela

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PROPOSED BUFFET SET UP

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