Memulai Bisnis Catering Anda Sendiri

Memulai Bisnis Catering Anda Sendiri

, , , , ,

Banyak juru masak bertujuan untuk menghasilkan uang dari hidangan lezat mereka. Namun, konsep yang baik tidak cukup untuk memulai bisnis catering sendiri. Anda harus merencanakan, mempelajari teknik layanan bisnis dan pelanggan, dan memaksimalkan alat seperti internet dan pemasaran mesin pencari bisnis catering.

Makanan bukan hanya kebutuhan, tetapi juga objek gairah dan, terkadang, obsesi. Banyak yang suka menikmati makanan, sementara juru masak senang memasak untuk mereka. Para juru masak yang sama ini juga sangat ingin menghasilkan uang dari keahlian mereka. Inilah sebabnya mengapa memulai bisnis catering adalah ide yang umum. Masuk ke usaha ini tidak sederhana. Artikel ini akan membahas beberapa hal yang harus Anda ketahui tentang menjadikannya besar di industri makanan, dan beberapa sumber daya yang harus Anda gunakan, seperti internet.

1. Ada lebih banyak bisnis catering yang hebat daripada konsepnya

Banyak orang menghubungkan bisnis catering yang sukses dengan konsep yang unik. Ide kreatif ini mungkin menjadi tulang punggung sebuah bisnis catering, tetapi itu hanya salah satu dari banyak bagian. Konsep yang baik hanya akan tetap seperti itu tanpa bakat. Hanya juru masak yang baik yang dapat memunculkan potensi ide bisnis catering yang bagus. Jika Anda seorang juru masak tetapi tidak bisa menangani memimpin sebuah bisnis catering, pastikan Anda menyewa juru masak yang baik dan tim pendukung yang berdedikasi. Tenaga kerja penting dalam bisnis apa pun.

Anda juga harus memikirkan lokasi yang baik - lokasi yang mudah diakses dan ramah bisnis. Konsepnya harus sesuai dengan lokasi, dan orang harus menemukan lokasi itu dengan mudah. Tanpa lokasi yang baik, bisnis Anda tidak akan berkembang.

Jika Anda belum memiliki konsep dalam pikiran, Anda dapat memulai sebaliknya. Ketahui pasar dan lokasi terlebih dahulu. Cari tahu makanan apa yang disukai orang-orang, dan makanan yang cocok dengan lokasi mereka. Risiko dari pendekatan ini adalah Anda mungkin akan datang dengan konsep yang menarik untuk saat ini tetapi tidak memiliki potensi untuk bertahan lama. Sebagai seorang wirausahawan, Anda harus memiliki visi bisnis yang baik dikombinasikan dengan tuntutan orang.

2. Menu makanan

Membuat menu makanan sangat penting dalam memulai bisnis catering atau kios makanan. Biarkan menu singkat, tetapi bekerja dengan cerdas dalam membuatnya terasa yang terbaik. Menu dengan variasi yang sangat besar hanya bisa mengeja malapetaka untuk staf Anda. Mulai dari yang kecil tetapi buatlah spesialisasi dari itu. Di sinilah Anda dapat membangun identitas bisnis Anda.

3. Memajukan!

Keluarkan semua sumber daya yang memungkinkan di mana Anda dapat mempromosikan bisnis Anda. Jika Anda memiliki anggaran, tempelkan rambu-rambu di sekitar kota Anda dengan nama dan alamat bisnis Anda. Gunakan kreativitas Anda dan sertakan peta atau instruksi untuk sampai ke bisnis catering Anda. Kenalkan beberapa strategi seperti potongan harga untuk sekitar 50 pengunjung pertama.

Internet adalah media gratis di mana Anda juga dapat mempromosikan bisnis Anda. Bangun situs web dan maksimalkan situs sosial seperti Facebook dan Twitter untuk menyebarkan berita ke jaringan Anda. Anda memiliki opsi untuk menyewa layanan profesional. Optimalisasi mesin pencari dapat membantu bisnis Anda lebih terlihat online. Bahkan ada cara khusus untuk industri Anda: pemasaran mesin pencari bisnis catering. Penyedia Dedikasikan ini untuk pengguna yang tertarik dengan bisnis catering. Ini memungkinkan Anda terhubung dengan lebih banyak pemasok dan pelanggan.

4. Eksekusi

Layanan catering berkualitas sangat penting dalam bisnis catering apa pun. Pemilik harus memastikan bahwa karyawan mereka memperlakukan pelanggan mereka dengan benar. Jangan memotong sudut, terutama dengan apa pun yang langsung menuju ke para tamu, seperti bahan dan peralatan. Alokasikan sebagian dari anggaran Anda untuk peningkatan reguler, baik itu menu atau bisnis catering.

Continue Reading
4 Mistakes That Start-Up Restaurant Businesses Make

4 Mistakes That Start-Up Restaurant Businesses Make

, , , ,

Restaurant business requires unwavering efforts, dedication and perseverance to achieve success in this type of business. You need to relentlessly brainstorm in order to come out with a suitable concept for your food business. Remember a single poor decision of yours can bring downfall to your food business. Moreover, you should have success-oriented character traits such as zeal, perseverance and a great sense of commitment. As a restaurant owner, you should be able to overcome hurdles that come ahead, and may sometimes change your business tactics if required. Mistakes are a part of every business. You should strive hard to work on your mistakes, and make smart and flawless decisions in your business. Being resilient will help you achieve success in a short period of time.

Here are four common mistakes that many newbie restaurateurs make while starting their food business.

Loopholes in Planning

There is no doubt that planning a business is a boring process, but without a concrete plan your restaurant cannot be a profit-making venture. A solid plan includes business idea, research and market potentiality. It enables you to operate your business in a streamlined manner. Apart from business plan, you should also have a financial plan and marketing plan too. However, it is to be mentioned that your plan should be free from flaws. Otherwise it will not give you desired results. While planning your business, you can seek professional help from experts like chartered accountant, lawyers or financial consultants.

Starting Without Any Specific Goal

A goal gives you a direction when you first start your business. It keeps you on track during your day-to-day business operations. Setting goals help you evaluate what you want to achieve and how you can achieve. As a restaurateur, your business objectives should be attached to your mission and value statements. Make sure your goals and objectives are relevant, specific, attainable and realistic.

Avoidance of Latest Technology

Small business owners should not avoid using new technology, as it can help them work more efficiently and save money at the same time. Although, it may require time for you to learn and understand new technologies, you should not hesitate to implement new technologies, as it can affect your business in the long run.

Not Making a Proper Budget

Budget is a crucial factor and you should decide it carefully while starting your business. You should not overspend as well as you should not spend too little on your start-up project. Keep in mind that large investment without proper execution cannot bring success to your food business. You should make reasonable budgetary decisions while purchasing equipment and software for your business. You should also determine your budget wisely while executing your marketing strategies. Similarly, you should not spend too little that it limits your potential for success.

Besides, fear of failure and lack of confidence can also lead to business failure. Likewise, poor marketing strategies can bring pitfalls to your food business too. Moreover, other common mistakes that most entrepreneurs make are choosing a wrong location and hiring less manpower.


Continue Reading
How I Started My Restaurant Business

How I Started My Restaurant Business

, , , , ,


The inside of The Yurt restaurant in Norfolk

Oliver Trezise opened his restaurant, The Yurt, in Thornham in rural North Norfolk, in the summer of 2009. He retraces the steps he took to turn his unique idea into a culinary crowd-puller.

"I'd worked in the catering and hospitality industry for seven years, managing various hotels and restaurants. I wanted to do something of my own.

"A yurt is a portable, felt-covered, wood lattice-framed structure in which nomads in the steppes of Central Asia traditionally live. They're fantastic. My mum runs a cottage rental business and she emailed me details of yurts she'd found online. She thought they'd make an unusual additional shelter for the garden.

"Then I met Andrew Jamieson, owner of Drove Orchards, who wanted to open a coffee shop in his grounds. I suggested a restaurant as an alternative and he liked the idea. Three months later, my mother, step-dad and I opened The Yurt.

Sorting out premises

"I was born and bred in Norfolk, knew the 'foody' scene and identified a gap for something simpler and cheaper. Having a restaurant in a yurt is different; therefore it has novelty value. Buying one also costs significantly less than a permanent building or trying to find premises on the main coastal road here in North Norfolk.

"We approached King's Lynn and West Norfolk Council's planning department and invited Environmental Health in. The Yurt is so unique that it didn't fit into to any of the council's definitions, but eventually we made a full planning application. We also had to apply for an alcohol licence, which was delayed somewhat, so initially we only had a weekend licence.

"We researched a few yurt-makers but a company in Cumbria offered the best quality and most practical solution. Soon they began to make the Yurt, which they later erected onsite in Norfolk.

Start-up advice

"I sought general business advice from my mum and a few people I knew who ran their own businesses. We put together a rough business plan and sought advice from an accountant. We didn't borrow from a bank, but used our own savings and did what we could to minimise costs. For example, we used timber from a scrap yard to make tables and bought some chairs on eBay for £5 each. Most things we bought were second-hand.

"I did some free food safety training at the local council under their 'Safer food, better business' scheme. They sent us a pack that included cleaning schedules and a diary to record details of products we would throw out. Then if there's a problem, we can show it wasn't because we've used out-of-date ingredients.

"We also carried out a health and safety risk assessment. Obviously, because I've managed restaurants, I already had a good knowledge of food hygiene rules and best practice, as do the people I employ. Hygiene is essential when you run a food business — you can't leave it to chance."

Pre-launch marketing

"Our customers are a mix of locals and people with second homes in the area. Many people saw the yurt from the road and stopped to have a look. Quickly, word spread and interest grew.

"I also wrote and distributed a press release one month before opening. The Eastern Daily Press wrote a full page about us. Obviously, the people who come to visit the Orchard and its farm shop are told about the restaurant and we get a lot of business this way.

"Our main marketing initiative was a launch weekend for locals. We put flyers around the two local villages and spoke to more than 500 potential customers in the area, telling them more about their new local restaurant and its food. We've been full every Friday and Saturday night since."

Recruitment advice

"We've got 15 regular staff and take on more at peak periods. Staffing was our main challenge, because you have to find the right people. We advertised in local newspapers and approached the catering college in King's Lynn. At first it was just two chefs, two waiting staff and me, with my mum and step-dad helping out occasionally. Recruiting staff became easier the more we became established.

"We work closely with the Orchard and use its fruit and vegetables, as well as benefiting from its good reputation. Our mussels and crabs come from Brancaster and we use two local butchers. Offering delicious, rustic dishes made from wholesome local produce is very attractive to our target market. It also helps to keep costs down.

"Our menus are seasonal and our evening menu changes daily. I produce the menus on my PC, but we paid a freelance designer to create our website. We print our menu inserts and slot them into an outer card, which we had printed by a company in Norwich. They also do our flyers and business cards.

"The Yurt is doing very well. In fact, we've done so well that we've now taken over the Deepdale Café in Burnham Deepdale."

Oliver's top three tips:
  • Be as original as you can. Being different can provide a valuable competitive advantage, which is vital in a busy market place.
  • Take your time when looking for staff. Having good people in all areas of your business is a must. They are the face of your business.
  • Don't leave anything to chance when it comes to food hygiene, health and safety and licensing rules. If you lack knowledge, seek expert advice.

Continue Reading
Selling Food and Drink Online: Product Descriptions Top Tips

Selling Food and Drink Online: Product Descriptions Top Tips

, , , , , ,

Selling food and drink online can sometimes mean exercising creative muscles you might not have used in a long time. If writing about your products isn’t something that comes naturally, fear not! We’ve put together some top tips for writing product descriptions – inspiration guaranteed.

Whether you’re about to start selling online for the first time or thinking of fine-tuning your existing online shop, here are 5 key tips to help you overcome that dreaded writers block.
 
1. Who are you writing for? 
Girl Eating - Yumbles FoodpreneursIf you’re an established business or are used to selling face-to-face, you might already have a clear picture in your mind of who your target customer is. Perhaps your typical customer is a health-conscious foodie who knows her shallots, or the discerning husband shopping for the perfect birthday gift for his  (incredibly lucky) wife?
Having a clear idea in mind of who you’re writing for before you get started and this will make the whole process of writing product descriptions much easier.
If you don’t have any direct experience to draw from, who can you imagine buying your products online? Who would your dream customer be?
 
2. Answer their questions 
Now that you have an image of your customer in your mind, imagine what would be going through their head before buying your product online. What would they want to know? What questions would they have? The health-conscious foodie might want to know about the exact provenance of your ingredients and suitability for her special diet. While the gift-hunting husband might be more concerned about whether your will arrive in drool-worthy packaging (and, whether you can save his bacon by delivering the goods on time).
Make a list of questions you think your customer might ask, and ensure you answer these key points in your product copy.
 
3. Know what makes you different 
WoodleyWorks on Yumbles FoodpreneursWhen you’re selling food or drink you’ve produced yourself, it’s sometimes easy to take the small details for granted. Of course you bake your biscuits using traditional techniques! Of course your eggs are free range! Why wouldn’t you use British butter, organic flour, hand-decorate your creations…..and ship them in a hand-illustrated box?!
These exquisite details can make all the difference when it comes to differentiating your products and standing out from the crowd online. So don’t forget to include them when writing product descriptions for your shop.
 
4. Don’t be afraid to sell
Remember that when buying online, customers don’t have the opportunity to pick up, smell or taste your wonderful creations. So while it’s absolutely true that your product photographs have a crucial role to play in grabbing browsers’ attention and showing off your wares, your product descriptions need to fill in any gaps. Imagine you’re selling face-to-face at a fair or market – what would you be telling potential customers there?
Whether it’s suggestions for how to use your product, the fact it’s a Great Taste Award Winner or sharing praise other customers have lavished on your range – don’t be afraid you’re being “salesy” – just tell it like it is.
 
5. Tell stories
Cloud Nine MarshmallowsFor many shoppers, buying from independents (whether online or offline) is a deliberate lifestyle choice. Many will want to support small businesses and value all the little details that make buying from you a special experience they just won’t get from a larger retailer. So don’t miss the opportunity to give these customers what they want! Use your product descriptions to paint a picture and draw potential customers in.
Whether it’s the fact you make your gourmet marshmallows in small batches from your family kitchen in Cornwall or that you’re a fourth generation cook using recipes handed-down by your Great, Great Granny….. if stories form an important part of your brand,  weave them throughout your shop.
 
 
Continue Reading
Charlie Bigham: Cooking up a successful food business

Charlie Bigham: Cooking up a successful food business

, , ,

Charlie Bigham
Inspiration can often come from strange places. For UK ready meals boss Charlie Bigham it was being unable to sleep at the border between Iran and Pakistan.

Mr Bigham was 28 years old at the time, and he and his then girlfriend were travelling from the UK to India by camper van.
"It was very, very hot, and we were in a really tough place," he says. "I couldn't sleep, so I just laid there restlessly thinking about what I was going to do for a living when we got back home.
"I decided there and then that I was going to set up a food business, and it was going to look a bit like this."
Work experience
Mr Bigham had previously worked as a management consultant in London, before he and his girlfriend quit their jobs to go travelling for nine months.
His ambition was to set up his own company when they returned to the UK, and now he had his idea - he was going to establish a business that made upmarket ready meals.
Mr Bigham was not going to let the fact that he had never worked in the food industry before put him off, and instead he decided he would quickly set about gaining the knowledge and skills he needed.
And so upon his return to the UK he got a job at a delicatessen in London's fashionable Notting Hill area.
"I've always been really interested in food, but I had no food industry experience, so I knew I had to get some cheese under my fingernails, so to speak," he says.
VW camper van Business inspiration can come from unlikely circumstances
He ended up spending almost four months at the deli, and at the same time did lots of research, and working on recipes.
"It became clear that the idea of making meals which are then sold via shops was a very good idea for a business because it was a massive market, yet one which was very straightforward to start up in," says Mr Bigham.
"I knew we could start under the radar before any bigger rivals could crush us, and then build quite quickly."
'Knocking on doors'
In November 1996, 11 months after his return from travelling, and now married to his girlfriend, Mr Bigham launched the business with £25,000 of savings, calling it simply "Charlie Bigham's".
To begin with, it was just him and one chef based at a small facility in London's Park Royal business estate.
Mr Bigham says: "We had just three product lines to start with - zesty Caribbean lamb, Cajun chicken with salsa, and salmon with a dill and cream sauce. I think we made just 20 meals in total in that first week."
To get sales moving, Mr Bigham, now 47, says he simply started "knocking on people's doors".
"I went round all the posh delis in London, and the big department stores with food halls. Everyone was approachable, and said, 'Yeah we'll give you a go'.
"I just had to be mildly persuasive, and I'm not a salesman.
"What greatly helped us, is that you have to remember that at the time, most ready - or convenience - meals, as I prefer to call them, were pretty dreadful.
Charlie Bigham's lasagne Charlie Bigham's food is now stocked at Waitrose, Ocado and Booths
"We were one of the first to make quality ones without anything artificial. This set us apart and made shops interested in stocking us."
But while selling to posh stores in London was pleasing, Mr Bigham realised that in order to grow the business he needed to win a contract with one of the UK's supermarket groups. And so he cold-called Waitrose.
"I just picked up the phone and rang the Waitrose switchboard. I managed to persuade a lovely woman on the phone to put me through to a buyer. I got a meeting, and the buyer said she would give us a go."
Charlie Bigham's meals have been stocked by Waitrose ever since, initially at 40 stores for a successful trial period, and then nationwide. Online supermarket Ocado, and Booths, the north of England supermarket chain, have since followed suit.
Good timing
The company now employs 200 people across two sites at the Park Royal business park, and has an annual turnover of £20m, which is now growing at 19% per annum. 

Charlie Bigham's best sellers

1 Fish pie
2 Steak and ale pie
3 Lasagne
4 Moroccan chicken tagine
Mr Bigham says his former job as a management consultant helped him manage the company's growth over the past 17 years.
But he is the first to admit that luck and good timing played a major role in his success.
"The only way you can ever set up a successful business is to be lucky," he says. "It is the thing you need more than anything else. Anyone who says otherwise is just lying."
Mr Bigham says that most important piece of luck was all to do with timing.
"I set up a food business just as interest in food was blossoming in this country. Suddenly there was a wealth of TV chefs, and the national newspapers all added food sections at weekends.
"And the supermarkets were all being brave and looking outwards towards new suppliers. There was no planning or forethought about all this on my part, it was pure luck."
'Hugely privileged'
Mr Bigham today gives himself the job title "chairman and creative director". This followed his decision back in 2010 to bring in someone else to handle the chief executive role.
Charlie Bigham's fish pie The company has no plans to start exporting
"It has enabled me to focus on the bits of the business I'm really interested in - product development, and the big strategic picture - working out plans for the next three to five years," he says.
"The bit in the middle [the day-to-day financial decisions etc] I'm easily bored by, and is best done by someone else."
Looking ahead, Mr Bigham says the company has no plans to start exporting, because the freshness, and therefore limited shelf life of his products, makes it too expensive.
Nor does he ever intend to move production away from London to somewhere cheaper, because he says he is loyal to his hard-working staff.
"I'm proud of what we have done to date, but I'm in no way complacent. Owning your own business is a hugely privileged position to be in, because I work with people I have chosen - not many people can say that."
 
Continue Reading
Bagaimana dan mengapa saya memulai bisnis sektor makanan saya

Bagaimana dan mengapa saya memulai bisnis sektor makanan saya

, , ,

Layanan makanan tradisional yang berbasis di Semarang bertujuan untuk membawa masakan Jawa ke tingkat yang sama sekali baru. Tetapi apa yang membuat menu dan namanya berbeda, dan Gagasan apa yang menginspirasi untuk meluncurkan bisnis?

Sandrina meluncurkan Catering Semarang dengan citarasa tradisional pada Januari 2018, setelah menjalankan tugas lima tahun sebagai direktur penjualan Dpawon Catering, tanpa diragukan lagi salah satu kisah sukses Catering Semarang yang terbesar.

“Saya memiliki pengalaman menawarkan catering prasmanan ke perusahaan dan lembaga pemerintah,” jelasnya. “Dpawon Catering adalah lingkungan yang sangat bersemangat dan saya senang menjadi bagian dari itu. Berada dalam tradisi yang sama. Sandrina Catering sangat baik dalam hal apa yang Sandrina Catering lakukan dan sangat fokus pada pengembangan nama yang unik dan menu yang disenangi banyak orang.” nama Catering Semarang umumnya bersaing pada harga dan pasar tampaknya penuh dengan menu serupa, tetapi Sandrina mengatakan menu tradisional bertujuan untuk membawa sesuatu yang berbeda. Menu-menu Sandrina tidak menggunakan pengawet, dan ada banyak pilihan cita rasa tradisional otentik untuk dipilih. “Dpawon Catering melakukan banyak hal dengan benar. Butuh menu standar dan membuatnya lebih baik. Saya memutuskan untuk mengambil pendekatan yang sama, tetapi saya harus memutuskan menu yang tepat.”

Kecerdasan pasar

Sandrina tahu bahwa Catering Semarang memamerkan menu dengan cara tertentu, menu-menu premium di daftar paling atas, menu kelas menengah, kemudian menu biaya rendah di bagian bawah. Pengetahuan itu membantunya membuat pilihan menu.

“Sekitar waktu ini, saya pergi makan di pesta pernikahan dan mencoba menu populer,” Kenangnya. “orang-orang makan makanan utama Jawa, terutama berdasarkan menu paling populer yang lezat. Setelah itu, saya berjalan ke pesta pernikahan lainnya dan melihat bahwa menu yang harganya murah, cukup tidak menggairahkan, dan rasanya seperti masakan pinggir jalan. Rasanya ada ketidaksinambungan antara makanan di pesta pernikahan mewah sebelumnya dan pesta di rumah yang sederhana. Saat itu saya tahu saya menemukan pangsa pasar yang tepat.”

Penelitian Sandrina mengungkapkan bahwa hampir semua Catering Semarang dengan biaya rendah menyediakan layanan yang buruk setiap tahun di seluruh kota Semarang. Banyak dari kita menjalani masa mencicipi masakan bercitarasa kurang sedap seringkali ketika masih pelajar, tetapi misi Sandrina adalah untuk menangkap orang-orang yang mempertimbangkan untuk mencoba citarasa lezat tetapi dengan biaya rendah dan memberi alasan lain untuk meninggalkan layanan buruk di garis paling belakang.

“Prasmanan cepat dan mudah. Namaa menarik bagi banyak orang. Sandrina Catering menggabungkan menu berkualitas dengan nama yang kuat, dan pertumbuhan Sandrina Catering menunjukkan bahwa Sandrina Catering telah memanfaatkan pasar nyata. Aspirasi saya adalah bahwa tradisional akan menjadi hal besar berikutnya di seluruh Semarang dan kemudian membawanya ke trend di seluruh Indonesia.”

Bahan pemikiran

Nama-nama baru dan kecil dapat ditunda dari mencoba bersaing dengan nama-nama besar yang sudah mapan, terutama dalam hal mendapatkan ruang pangsa pasar Catering Semarang. Pembeli tidak membuatnya mudah, tetapi Sandrina bertahan. “Untuk mendapatkan pelanggan, Anda harus melakukan pekerjaan rumah: harga, layanan, apakah baik dan rasanya enak? Semuanya harus menambah cerita yang menarik. Ini membantu untuk memiliki menu yang Anda yakini. Tidak ada formula untuk sukses dalam catering citarasa. Namun, nama besar tidak dapat memiliki karakter yang dimiliki oleh nama yang lebih kecil,” simpulnya.

Continue Reading
Daftar Periksa Startup Bisnis Catering Baru

Daftar Periksa Startup Bisnis Catering Baru

, , , ,

Ingin memulai bisnis catering?

1. Rencana bisnis dan pemasaran. Sebelumnya, bahkan hanya melakukan brainstorming ide di atas kertas untuk menciptakan fondasi dasar adalah awal yang baik. Kecuali jika Anda berencana mendapatkan pinjaman atau pendanaan dari investor, pemodal, dll. Maka Anda tidak harus memiliki rencana bisnis yang lengkap secara formal untuk memulai. Sebuah rencana bisnis sangat bagus untuk meletakkan ide-ide dan visi Anda di atas kertas, tetapi sebagian besar waktu akan cukup lancar selama satu atau dua tahun pertama - jadi jangan buang terlalu banyak waktu untuk menekankan hal itu. Sekarang, jika Anda mencari dana/pembiayaan dari luar untuk meluncurkan bisnis Anda, maka Anda tentu akan memerlukan rencana bisnis catering yang dipoles.

2. Menetapkan nama bisnis. Anda dapat memiliki nama perusahaan seperti "catering nama Anda dimasukkan" dan nama merek (atau nama) yang berbeda seperti "permen xyz" untuk produk Anda. Menyiapkan nama bisnis Anda dengan cara ini adalah ide yang baik jika Anda berencana memperkenalkan ekstensi merek di lain waktu yang sama sekali berbeda dari lini pertama Anda (misal Anda mulai dengan saus, tetapi kemudian memperkenalkan produk yang berbeda seperti barang panggang setahun kemudian). Contoh yang baik dari hal ini adalah Dpawon Catering (nama perusahaan) yang menghasilkan beberapa baris, termasuk baris "sewa alat catering", baris "makanan olahan beku", dan baris "sambal kemasan", hanya untuk beberapa nama.

Sangat disarankan untuk merek dagang bisnis Anda dan (dan akhirnya nama produk/merek), yang dapat dilakukan secara online di sini: Dpawon Catering

3. Pengajuan bisnis (kepemilikan perseorangan, CV, PT, dll). Sebelum mengajukan, Anda harus mendaftar untuk mendapatkan (nomor identifikasi pemberi kerja) yang dapat dilakukan secara online di situs di sini. Maka disarankan untuk berkonsultasi dengan notaris untuk menentukan opsi terbaik untuk struktur bisnis Anda dan keadaan di mana Anda melakukan bisnis. Notaris Anda dapat melakukan pengarsipan untuk Anda, tetapi Anda juga dapat melakukannya sendiri (dan menghemat uang dalam proses) di situs-situs setelah status pengarsipan telah dipilih.

4. Manufaktur: sendiri atau kemasan? Disarankan untuk membuat keputusan ini sedini mungkin. Ini bisa menjadi salah satu bagian paling sulit dan paling membuat frustrasi dalam meluncurkan produk catering.

A. Pembuatan sendiri: apakah Anda akan membangun/menyesuaikan fasilitas Anda sendiri, menyewa dapur komersial, atau menggunakan dapur komersial bersama? Fasilitas Anda harus mematuhi standar kesehatan dan akan memerlukan inspeksi dari departemen kesehatan setempat.

B. Menggunakan perusahaan kemasan: perusahaan kemasan (perusahaan pengemasan kontrak) adalah perusahaan yang akan menghasilkan produk Anda untuk Anda dalam jumlah besar dengan bayaran. Sebagian besar perusahaan kemasan menghasilkan lini produk merek mereka sendiri, tetapi tidak beroperasi pada kapasitas penuh - sehingga mereka juga menghasilkan produk lain untuk memaksimalkan efisiensi fasilitas produksi mereka.

Pertimbangkan berbagai hambatan produksi yang mungkin ditemui produk Anda (misalnya produk dengan daging dan susu akan memerlukan fasilitas bersertifikat halal, bukan hanya sertifikasi layak makan). Itu selalu lebih baik untuk menemukan perusahaan kemasan lokal dalam jarak mengemudi yang wajar untuk tujuan pengujian dan kontrol kualitas. Perusahaan kemasan memberikan keuntungan besar ketika memulai karena mereka biasanya memiliki ilmuwan catering/teknologi pada staf yang dapat membantu Anda dengan masalah resep dan peraturan Anda (stabilitas rak, kepatuhan, dll).

Dapatkan bantuan untuk memahami 'seluk beluk' dari pembuatan produk catering.

4. Asuransi kewajiban produk. Anda perlu mendapatkan asuransi kewajiban produk untuk melindungi bisnis Anda. Hal ini dapat diperoleh dari sebagian besar perusahaan asuransi dengan sebagian besar polis yang menawarkan perlindungan dalam kisaran 500k- 2juta.

5. Logo dan branding. Ini adalah wajah bisnis/produk Anda, dan harus dilakukan dengan pertimbangan dan perencanaan yang matang. Logo dan merek Anda harus menjadi sesuatu yang dapat diterapkan dengan konsisten di seluruh literatur dan saluran penjualan seperti pengemasan/pelabelan, kop surat, kartu bisnis, bahan penjualan, formulir pemesanan, dan situs web Anda. Dapatkan bantuan dengan desain logo catering dan branding catering.

6. Pengemasan/pelabelan: jika menggunakan layanan perusahaan kemasan, mereka kemungkinan akan memiliki banyak sumber daya untuk pembotolan/pengemasan agar sesuai dengan kebutuhan Anda. Jika Anda berencana menggunakan paket/botol/botol non-standar, pastikan Anda memeriksa dengan perusahaan kemasan untuk melihat apakah mereka dapat mengisi wadah jenis itu. Beberapa perusahaan kemasans menawarkan layanan analisis label nutrisi & pernyataan bahan, tetapi sebagian besar waktu Anda perlu membawa resep Anda ke perusahaan pelabelan pihak ke-3. Labelcalc adalah penyedia layanan pelabelan nutrisi dan pelaporan pernyataan bahan pilihan kami.

Selain pelabelan nutrisi/bahan, disarankan untuk mendapatkan kode upc untuk setiap skus Anda. Ada sejumlah sumber daya yang tersedia online untuk kode upc, dan yang mengejutkan, proses dan waktu penyelesaiannya cukup sederhana, cepat, dan harga terjangkau.

Setelah Anda memiliki label pernyataan nutrisi/bahan dan label upc Anda, Anda perlu menemukan perusahaan yang membantu dengan desain label catering Anda.

7. Situs web, kartu bisnis bahan penjualan, dll

8. Waktu memasarkan dan menjual!

Continue Reading