Confidentiality Clause

The undersigned acknowledges that the information provided by Capital Mobile Catering, is confidential and therefore agrees not to disclose it without the written consent of Capital Mobile Catering.

Upon request, this document is to be immediately returned to Capital Mobile Catering and no copy kept.

I understand that the attached document is a business plan and not an offering of securities.

____________________Signature

____________________Name

_____________________Date

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Mobile Catering Business Plan Template

@2008- Capital Mobile Catering

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Table of Contents

Executive Summary 4Market Segmentation 4Business Objections 7Missions 7Keys to Success 7Company Summary 7Company Ownership 7Business Description 8Market Analysis 9Market Segmentation 9Target Market 10Target Market Segment Strategy 10Competition Analysis 11Competition and Buying Patterns 11Strategy and Implementation 12Competitive Edge 13Marketing Strategy 13Operation Planning 13Management Summary 13Personnel Plan 14Marketing Plan 14Promotional Strategies 14Pricing Strategies 16General Marketing Strategies 16SWOT Analysis 17Financial Plan 18Sales and Cost Projection 18Expenditure 18Financial Projections 20Target Sales 23Implementation 25Appendices 27Appendix I 28Appendix II 39Appendix III 40

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Executive Summary

Capital Mobile Catering is a catering company that serves the Capital City market.

Over the past few years there has been enormous growth in the leisure market as functions such as weddings; sporting, fundraising and celebratory events have become more lavish with the use of outside caterers becoming very common.

In addition, changes in the workplace environment, such as the closure of canteen facilities, have led to a growth in opportunity for contract caterers to supply food and refreshments.

Market research has shown that there are major opportunities for the smaller contracts and the one-off functions such as weddings, parties and celebratory functions.

Capital Mobile Catering will offer catering services to all sectors but will specialize in weddings, sporting, fundraising and celebratory events. In a stagnant catering market the company plans to occupy a niche in the catering market by offering a unique, new and creative menu with colorful, creative, and unusual food options combined with an outstanding service.The Capital City catering market is an interesting one as there are several caterers that offer services that are quite similar to each other in terms of price and menu options. Over the last few years, caterers have done little to update their menu and there is obviously a huge demand for a catering service that provides a creative and innovative approach.

Market Segmentation

Capital Mobile Catering aims to inject new life into the catering market, leveraging Chef Jane Smith's culinary skills to develop new and creative catering options. Jane's advanced skills, industry insight, and a great market opportunity will allow Capital Mobile Catering to reach profitability in the first year and generate $94,000 in revenues by year three.

Year1 Year 2 Year 3 Average / year

Projected Sales summary

131,000

182,000 222,000 178,333Page 4

Project returns Year1

Year 2 Year 3 Average

Yearly pre-tax profit ($) 6,248 44,248 92,848 47,781% Yearly pre-tax profit

Margin4.77

%24.31

%41.82% 23.45%

% Total pre-tax return on investment ( initial capital

employed)

19.53%

138.28%

290.15%

149.32%

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The projections show a lower profit in the first year as Capital Mobile Catering establishes itself in the market place and get more credibility. The second and third years show a significant increase in the profit, profit margin and return on investment as sales pick up and the company becomes well known because of its unique and high quality services.

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Business Objectives

Capital Mobile Catering objectives for the first three years of operation:

To create a service-based company whose primary goal is to offer a unique and creative service and to exceed customer expectations

To attract and maintain an expanding customer base increasing the number of clients served by 20% per year through superior service.

To develop enough cash flow to pay all salaries as well as expand the business.

Mission

Capital Mobile Catering's mission is to provide the customer with an outstanding and high quality catering service that will exceed our customers’ expectations.

Keys to Success

The key to success is to meet and exceed the customer's needs in terms of quality of food and excellence of service.

Company Summary

Capital Mobile Catering which is located in Capital City, Statesville will offer high-end catering to the Capital City community specializing in serving high-end food and catering for functions of 25 to 300 people. The company will offer a large menu repertoire covering a wide range of food from traditional favorites to creative inventions.

Capital Mobile Catering is forecasted to generate $** in revenues for year three.

Company Ownership

Capital Mobile Catering is a sole proprietorship owned by Jane Smith.

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Business Description

Capital Mobile Catering plans to provide food catering services to a wide range of functions including weddings; sporting, fundraising and celebratory events. The company will provide as most diversified and exotic menu and caters for all tastes, requirements and needs. Capital Mobile Catering plans to open weekdays from 8:30am to 5pm and guarantees deadlines and will accept cancellations as long as they are with the stipulated conditions.

Example menu, prices and services to be provided by Capital Mobile Catering include:

Capital Mobile Catering offers hot, cold, canned and bottled beverages of different varieties.

A wide assortment of Bakery items for sale including Premium Bakery items sold in the dozen.

A nice selection of Breakfast Buffets including Texas Country Buffet, Gourmet Continental Breakfast and more.

Capital Mobile Catering also offers healthy choices with a large selection of salads, including Protein salads, green salads and grilled chicken salads with additional dressings available.

A variety of Themed buffets are available including Cajun, Tex-Mex, American and Continental, Seafood, Beef and Chicken themes.

A vast collection of Hors D’oeuvres served both hot and cold.

Full details are included in Appendix 1.

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Market Analysis

The catering market is a $53 billion dollar industry and has witnessed over the past few years enormous growth as functions such as weddings; sporting, fundraising and celebratory events have become more lavish and have relied heavily on outside caterers. In addition, changes within the workplace, such as the closure of canteen facilities, have opened up new markets for contract caterers to supply food and refreshments.

Major contracts are often awarded to large companies with a proven track record for contracts such as school dinners, hospital catering, air, rail and ferry travel, and it may, therefore, be difficult for anyone setting up a business to make inroads into this market. However, there are plenty of opportunities for smaller contracts and the one-off functions such as weddings, parties and celebratory functions.

The competitiveness of the market is one of the key business issues currently affecting contract caterers. Although the sector has undergone a period of growth, with an increase in the number of contract caterers, the amount of money spent by clients has increased gradually meaning that more businesses are competing for the same pot of money, suggesting that in some areas the market is reaching saturation point.

On the other hand, the contract catering industry is affected by lack of creativity and a skills shortage, particularly for trained chefs and waiting staff. There are various Government and industry initiatives trying to tackle this skills shortfall, but the main problem seems to be one of perception as, across the US, jobs in catering tend to be seen as low skilled with little status attached.

The Capital City catering market is an interesting one as there are several caterers that offer services that are quite similar to each other in terms of price and menu options. Over the last few years, caterers have done little to update their menu and there is obviously a huge demand for a catering service that provides a creative and innovative approach.

Capital Mobile Catering will occupy a niche in the catering market by offering a new and exotic menu with colorful, creative, and unusual food options combined with an outstanding service.

Market Segmentation

Contract catering is an increasingly strong market with the sector covering the provision of a wide range of services, from larger businesses contracting out canteen arrangements to providing outside catering services for weddings, parties, etc.

Since 2000, sales in this sector have grown by nearly 25% and continue to rise. Low start-up costs coupled with increasing opportunities has led to an influx of businesses offering services in this area.

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The workplace supplies one of the biggest opportunities for contract caterers and with more than 25 million people going to work every day, the market for food and drink served outside of the home is growing. The largest sub-division of this sector is canteen provision in the workplace with this sector supplying in excess of 3 billion meals a year and is estimated to be worth around $13.5 billion a year. But, for every work-based canteen or outlet there is fierce competition from catering establishments based in retail outlets.

On the other hand, there are more opportunities for independent suppliers to access the market. The increase in leisure and social activity across the US has led to a growing market for contract caterers, who are increasingly involved in a wide range of social events which include:

Weddings and all of the food and catering associated with such events and ranging from organizing canapés, full sit down meals, finger buffets and fork buffets.

Corporate hospitality – a range of events including lunches, buffets and sandwiches for meetings. For companies dealing with overseas clients it may be possible to offer food familiar to the client, for example some contract caterers develop Japanese, Korean and German menus.

Long-term contracts – such as running staff canteens or regular weekly events, such as suppers for social clubs or lunch clubs.

Social events such as barbecues, firework displays, one-off and celebration parties.

Target market

Capital Mobile Catering has two distinct target populations:

Middle class clients. This group of people does not have huge amounts of disposable income, recognizes that it is costly to sponsor a party, and is willing to incur the expenses, but will try to minimize them.

Upper class clients. This group is willing to spend whatever it takes to throw a good dinner function. Typically, a wealthy one-income family characterizes this group where the wife does not work and typically thoroughly enjoys the planning of these events.

Target Market Segment Strategy

The target market segment strategy can be similar for the two groups with the main difference being different menu offerings with the upper-end menu items being too expensive for the middle class target segment.

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Competition Analysis

Competitors are likely to include: National catering organizations. Hotels and other venues with in-house catering services that provide catering for

events such as weddings and corporate hospitality. Other small independent contract caterers operating in the same area.

The catering business in Capital City is fairly unique. At the low to the middle end of the market, there are four other caterers, all having fairly standard menu offerings.

The fifth caterer concentrates on the higher end of the market but also serves the lower end as well. Although there is a large wealthy population in Capital City they mainly underserved especially at the upper end of the market.

Competition and Buying Patterns

The customers will be largely dependent on the type of events we plan to cater for, so specialization is important and will enable marketing efforts to be focused on potential clients and competition analysis shows that the existing caterers are not adequately covering markets such as weddings, corporate hospitality sporting events, fundraising, social club events and parties.

Customers are likely to come from all sectors of the community and include individuals celebrating a particular event, businesses and business support organizations, social clubs and groups. They may be seeking catering for either a one-off event or on a more regular contracted basis.

Capital Mobile Catering will offer services that are different from those already available, and will use the information it has on competitors have a competitive edge when marketing the services.

The buying habits of consumers of catering are to some degree price sensitive at the middle end of the market. Between two different service providers, the middle class group will choose the service provider with the best services. However, cost is certainly an issue and some of the caterers are not even an option for the middle end of the market because they are priced out of this consumer group price range. The buying habits for the high end of the market are less price sensitive but more attentive to quality.

Clients make choices according to the menu offerings, caterer reputation, and quality of service.

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Strategy and Implementation

The most important marketing tactic for any business is to carry out extensive market research before making any business decisions. Capital Mobile Catering is:

Offering the services of a contract caterer in an area where there are enough people living or working who would want to use the service.

An area where there is little competition for the type of services that the company is offering, where only one other caterer is covering this market as well as other markets.

The business is able to provide exactly what the customer need

The company has done a thorough research of the marketplace and is already knowledgeable of the local market and is developing a vital network of contacts, a potential client database and aims to be very extremely competitive and to maintain an excellent reputation and a high standard of service.

Mail shots, outlining the services offered, will used to raise the business profile and follow-up telephone calls will reinforce it and contribute to a building a list of potential clients.

Capital Mobile Catering aims to maintain memberships of trade organizations and adherence to the relevant code of practice, which can be highlighted when tendering for work, reassuring potential clients about the standard of work they can expect.

Advertising is a useful tool to ensure that potential clients are aware of the services offered and the following type of advertising will be used by the company to market the services:

The trade press and publications aimed at target client groups. Specialist press which may be read by potential clients (especially those looking

to place a contract). Local media, for example the business pages of the regional newspaper or

specialist supplements, such as ‘wedding planning’ or lifestyle features, which will raise the profile with the potential client group.

Capital Mobile Catering will gradually gain market share in the catering market by leveraging its competitive edge through superior attention to detail and innovative meals. Capital Mobile Catering will leverage areas that have been ignored in this market for some time now and this competitive edge coupled with a targeted advertising campaign and networking will enable Capital Mobile Catering's gain significant market share in within a short period of time.

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Competitive Edge

Capital Mobile Catering's competitive edge stems from its attention to serving customers and inventive approach to cuisine. Strong demand has led to a decrease in the standard of quality and service in the industry, and Capital Mobile Catering will capitalize on this issue to increase market share.

Marketing Strategy

Capital Mobile Catering's marketing strategy will be based on increasing awareness in Capital City of the services offered through running local ads and targeted newsletter advertising campaigns which would yield a decent amount of service inquiries since they are fairly targeted toward the target population that utilizes catering.

The company will also use networking and spread the word among Capital City population. Jane has been an active member of the Capital City community for five years and will leverage her contacts within the community to raise awareness for her catering activities. While the networking might not yield as many customers as advertisements will, it costs far less and the relationships that it builds will be far stronger.

Capital Mobile Catering's sales strategy will use a combination of high quality service customer and a diversified menu to turn information seekers into customers. All enquiries will be dealt with effectively and thoroughly.

Operation planning

The first month will be used to set up the kitchen and office and prepeare the menu and marketing material. The company will ensure suppliers be able to deliver equipment and supplies easily and there are no anticipated operational difficulties as Jane is conversant with various aspects of the industry.

Management Summary

Jane Smith, the founder and owner received her Bachelor of Arts from the University of Statesville. After college, Jane went to work in the restaurant industry because it was a good source of income.Jane now has over 8 years experience in the catering industry and in addition to all of the traditional dishes, Jane will offer many innovative items that she has developed over her years spent in the culinary industry. She has excellent contacts in the industry and is in an excellent position to leverage sales through her innovative and creative approach.

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Jane has recognized the gap in the market for top end unusual and creative catering services, and she is well equipped to deal with to provide services that meet that demand.

Personnel Plan

Besides utilizing Jane's skills full time, Capital Mobile Catering will recruit the following personnel:

Servers: Two servers will be hired initially to serve food at the events, take away plates and help with setting up as well as clearing up at events. In large party, the back end kitchen helpers will be trained to help out with serving.

Cooks: Two will be hired initially to prepare the dishes that Jane has developed. Back kitchen help: these two helpers will be used to help cleaning up in the

kitchen as well as assisting at functions.

Marketing Plan

Our marketing plan is as follows:

PROMOTIONAL STRATEGIES

Print Advertising

Develop a corporate brochure by (date)

Advertise in local publications by (date)

Advertise monthly in magazines that are specifically targeted to potential catering customers by (date)

Advertise monthly in magazines that are aimed at the general industry by (date)

Lead Generation Program

Conduct monthly on-going lead generation program. Send out monthly direct mail leaflets with response coupons. Qualify leads and make appointments by using telemarketing staff.

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"Centres Of Influence" Program

Personally contact at least ten potential partners each week.Produce a monthly newsletter that shows examples of products and how customers have benefited from using them

Promotional Programs

A PR release to be initiated each month to various trade journals and magazines

Sales Force

Employ telemarketing staff by (date) Employ sales staff by (date) Implement a new structural program for the sales force, allocating sales

reps to accounts and segments rather than area Organise sales training program to be implemented by (date)

Regular Customers

On a monthly basis, contact all past regular customers that have not re-ordered to ask if they’re needing the service and check that they were entirely happy with the service.

Follow up Enquiries

Contact all enquirers monthly and determine if they have purchased from a competitor and, if so, try to find out why.

Existing Customers

Follow up all new customers two weeks after they purchase to ensure they are satisfied with the product.

Send quarterly newsletter to existing customers to keep them informed of our other products.

Sales Promotion

Develop an ongoing sales promotion to target existing customers

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PRICING STRATEGIES

Price Level

Maintain price level in all segments at 5- 10% higher than competitors to reinforce the quality image.

Discounts

Offer 5 - 15% discount for payment with order.

GENERAL MARKETING STRATEGIES

Keep updated competitor profiles. Marketing information system Document the source of every enquiry (through "How did you hear

about us?" question) Document on every order (through “How did you hear about us?") Produce monthly sales reports by product, by market segment, by

territory and by sales representative.

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Strategic Direction

SWOT Analysis

Strengths of the Business

Excellent and quality service and product that adds to reputation

Good management skills with Jane being very experienced in the industry

Weaknesses of the Business

New Player which means credibility takes time to build up which may affect initial sales

Lack of systems: The company needs to develop systemised operational and sales techniques.

Opportunities in the Marketplace

A potentially enormous market for the company to tap into Growing market segments such as the workplace and lavish parties Unmet strong demand for new and creative menus

Threats in the Marketplace

Increasing supplier prices which could result in reduced profitability Other competitors entering the market with a similar business model

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Financial Plan

Sales and cost projections:

Sales

According to the market research and plan, the projected sales show sales start slowly and the show a gradual increase in sales as the company becomes more established.The following table shows the initial projected sales.

Market segment SalesWeddings 1500Corporate hospitality 2000Events such as sporting, fundraising, social club 1000Parties 2000Other 1000TOTAL 7500

Expenditure

Start up expenses:

Initial setting up costs:

General Start-up Expense $2,500Equipment $21,100Initial marketing and launch cost $1,500Contingency: $2,000

Total start up costs: $27,100

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Ongoing costs (monthly)

Ongoing costs $Admin costs

Rent and business taxes (this will provide a base for food preparation and storage)

1,000

Utility bills – telephone, electricity and gas 400 Legal fees and insurance policies. 300

Total admin costs 1,700Salaries Starting with:

3,000And going up to 6,000

Promotion & Marketing costs 600 - 1000

Miscellaneous and other costs ( including costs to meet local Environmental Health Office regulations)

1,000

Total 5,700- 11,700

Functions direct expenditure (excluding admin costs and salaries) is set at 30% of the revenue.

Full details of the above costs are included in Appendix 3.

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Capital Mobile Catering Financial Projections

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Capital Mobile Catering Opening 1 2 3 4 5 6 7 to 9 10 to 12 13 to 15 16 to 18 19 to 21 22 to 24 25 to 27 28 to 30 31 to 33 34 to 36

Cash inflows            Owner capital injection

32000                                Loan

                                 Weddings

  1500 1500 1750 2000 2000 2500 8000 8000 9000 9000 10000 10000 11000 11000 12000 12000Corporate hospitality

  2000 2000 2250 2500 2500 3000 9500 9500 10500 10500 11500 11500 12500 12500 13500 13500Events such as sporting, fundraising, social club   1000 1000 1250 1500 1500 2000 6000 6000 7000 7000 8000 8000 9000 9000 10000 10000Parties

  2000 2000 2250 2500 2500 3000 9500 9500 10500 10500 11500 11500 12500 12500 13500 13500Other

  1000 1000 1100 1200 1200 1500 5000 5000 6000 6000 7000 7000 8000 8000 9000 9000 

                                  

                                 Total sales

  7500 7500 8600 9700 9700 12000 38000 38000 43000 43000 48000 48000 53000 53000 58000 58000Total cash Inflows

32000 7500 7500 8600 9700 9700 12000 38000 38000 43000 43000 48000 48000 53000 53000 58000 58000 

                                  

                                 Cash outflows

                                 Expenditure

                                 

                                   1. Capital & initial expenditure :                                  

Capital:                                  General Start up expenses

2500                                Equipment

21100                                Launching

1500                                Contingency

2000                                Total initial expenditure

27100                                 

                                 2. Ongoing expenditure:

                                 

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Administrative costs 1700 1700 1700 1700 1700 1700 1700 5100 5100 5100 5100 5100 5100 5100 5100 5100 5100

Salaries 1000 3000 3000 3000 3000 3000 3000 10000 11000 12000 13000 14000 15000 16000 17000 18000 18000Promotional and Marketing cost   600 600 700 700 800 800 2400 2400 2400 2600 2600 2600 2800 2800 2800 3000

Other costs   1000 1000 1000 1000 1000 1000 1000 1000 1200 1200 1200 1200 1500 1500 1500 1500

Functions expenditure   2250 2250 2580 2910 2910 3600 11400 11400 12900 12900 14400 14400 15900 15900 17400 17400

                                   Total ongoing expenditure

2700 8550 8550 8980 9310 9410 10100 29900 30900 33600 34800 37300 38300 41300 42300 44800 45000Total expenditure

29800 8550 8550 8980 9310 9410 10100 29900 30900 33600 34800 37300 38300 41300 42300 44800 45000 

                                 II-Other cash outflows

                                  

                                 

Loan repayment                                  Other withdrawals

                                 Total other cash outflows

0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0Total outflows

29800 8550 8550 8980 9310 9410 10100 29900 30900 33600 34800 37300 38300 41300 42300 44800 45000 

                                 Net Cash Flow:

2200 -1050 -1050 -380 390 290 1900 8100 7100 9400 8200 10700 9700 11700 10700 13200 13000Balance carried forward

0 2200 1150 100 -280 110 400 2300 10400 17500 26900 35100 45800 55500 67200 77900 91100Closing balance

2200 1150 100 -280 110 400 2300 10400 17500 26900 35100 45800 55500 67200 77900 91100 104100

                                    

                                 Gross Profit (Loss)

-8700 -1402 -1050 -380 390 290 1900 8100 7100 9400 8200 10700 9700 11700 10700 13200 13000Cumulative Gross Profit (Loss)

-8700 -10102 -11152 -11532 -11142 -10852 -8952 -852 6248 15648 23848 34548 44248 55948 66648 79848 92848Yearly gross profit (loss)

                6248       44248       92848% Yearly gross profit Margin (loss)

                4.77%       24.31%       41.82%% Pre-tax yearly return on capital employed                 19.53%       138.28%       290.15%

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Target sales:

Target Profit and return:

Project returns Year1

Year 2 Year 3 Average

Yearly pre-tax profit ($) 6,248 44,248 92,848 47,781% Yearly pre-tax profit

Margin4.77

%24.31

%41.82% 23.45%

% Total pre-tax return on investment ( initial capital

employed)

19.53%

138.28%

290.15%

149.32%

Year1 Year 2 Year 3 Average / year

Projected Sales summary

131,000

182,000 222,000 178,333

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The projections show a lower profit in the first year as Capital Mobile Catering establishes itself in the market place and get more credibility. The second and third years show a significant increase in the profit, profit margin and return on investment as sales pick up and the company becomes well known because of its unique and high quality services.

Implementation

The purpose of the business plan is to serve as a guide for the organization.  The following areas will be monitored to gauge performance and increase control and ensure the business is operating within the set targets and budgets::

Measurement Review Frequency

Revenues Monthly

Expenses Monthly

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Returning customers Quarterly

Enquiries conversion rate Monthly

Customer Satisfaction Quarterly

Other steps to improve business performance and cash flow:

Payment Days: Maintain payment of bills, on average, to xx days.

Expenses control: Develop and implement new policies on approval and signatories on expenses.

Leasing of equipment: Pay off the existing lease on capital equipment as soon as possible to reduce the financial burden.

Wages: Pay all wages on a monthly basis instead of weekly.

Assumptions:

1. No services or goods are bought or sold on credit except for leasing of equipment

2. The fixed operating costs and overheads are evenly spread over the projection period.

3. Miscellaneous expenses are included under ongoing expenditure.4. The economic climate remains the same throughout the period of the

projection.5. Equipment has been depreciated over a period of 5 years.

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Appendices

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Appendix 1

Capital Mobile Catering - General Catering Information

Office Hours: 8:30 a.m. to 5:00 p.m. Monday through Friday or by appointment.At the time of booking, we will need the following information:

Date of event Beginning, and ending time of the event Location of the event Name/Address/Phone Number / Fax Number of the representative for the group. Number of guests (guarantee) Need final minimum guarantee 72 business hours prior to event. Menu request in detail. Alcohol: requires completed and approved Request for Permission to Serve Alcoholic Beverages

If we are able to book the event, any event booked less than 72 hours in advance will incur a $25 or 10% surcharge over regular pricing (whichever amount is greater) this is due to additional costs of executing last minute events.Guarantee Deadlines:

Required 3 business days prior to your event (72+ business hours) in writing or by telephone. If no adjusted guarantee is received, we will refer to the last guarantee on the catering

contract or the actual attendance whichever is greater - as the final guarantee and will bill you accordingly.

We will perform a headcount and plate count to determine your final attendance and an adjusted contract will be forwarded to you if you exceed your guarantee number and this count is considered final.

Cancellations:Cancellations will be accepted without charge 3 business days (72 hours) in advance. A notice of less than 3 business days will incur a minimum $45 charge or charges based on actual costs.Deposit Requirements:Customers will be required to make a 50% deposit at the time of booking the function with the final balance due prior to start of your event. Adjustments to the final amount due to increases in attendance or costs will be due upon receipt. Finance charges may apply if payment is not received in a timely manner.Linens / China / Equipment / Floral / Rental / Etc:Additional charges may be required for equipment, linens, china, and other items used for your event.

White linens and skirting: Skirting: $25 per table Tablecloths: $10 each (includes napkins) Special Order & Colored linens: Market Price with associated rental costs.

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Labor Charges for Banquet Staff: $20 per hour ($80 minimum - for four hours), each additional hour is $20. The total time

would include setup and breakdown labor for your event. Bartender - $20.00 per hour (with a 3 hour minimum $60). Carver - $20.00 per hour (with a 3 hour minimum $60).

Overtime Labor is charged at $50.00 per half-hour over scheduled event time

Capital Mobile Catering - Event Checklist

Decide on event date, time and location. Check availability of desired location and make reservations. Rain location, if event is outdoors. What is your budget for food? Remember to include sales tax (off campus groups only)

and service charges Will your party be formal or informal? Determine what type of service best suits your needs. Have you obtained permission for wine service, if necessary? Who is responsible for decorations before and after the event? Is there a head table? Who will direct special guest to the head table? Have you considered special needs? (podium, microphone, lights,) Do you need a special table for awards or gifts? Do you need tablecloths and skirting? Are their place cards or reserved seating? Who will put out place cards and when? Programs? Will the entertainers be invited to eat? Before or after the performance? How much time have you allowed for different services - Meal? Program? Awards? Are your guests familiar with location? Do you need a map or directions? Where will

guests park? Will the guests be greeted? Where and by whom? Have you arranged for coat racks, if needed? Where are the restrooms? Have you confirmed table arrangements and final count with Capital Mobile Catering? Who is in charge of arrangements for the event? Alternate in case of emergency? Who is responsible for payment of bill? When is payment required?

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Beverage Service

By The Gallon (Min 2 Gal)

Hot Beverages

House Coffee or Regular and Decaf $15.50 Gourmet Java City Coffee - Columbian, House, Decaf House, French Vanilla, or

French Roast $20.00 Asst Gourmet Tazo Tea Bags & Hot Water $12.00 Hot Chocolate/gallon $12.00

Cold Beverages Cranberry Punch $15.00 Orange Guava Punch $14.00 Peach Sparkle Punch $12.00 Raspberry Lemonade $14.00 Lemonade $10.00 Mint Tea $15.00 Iced Tea $12.00 Orange or Apple Juice by the gallon $12.00

Bottled & Canned Beverages Tropicana Pure Premium Orange Juice (14 oz) - $ 2.25 Assorted Bottled Juice (16 oz) $ 1.75 Tropicana Smoothie (11oz) - Mixed Berry, Orange Pineapple & Strawberry - $

2.25 Starbucks Frappucino’s - Mocha, Coffee and Vanilla - NEW $ 2.25 Bottled Water: Ozarka Water (16oz) $ 1.50 Perrier/bottle $ 1.75 Milk/pint (2%, whole, chocolate) $ 1.50 Soda/can Coke, Diet Coke, Sprite, Diet Sprite, Nestea $ 1.00

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Bakery Items

All sold in minimum 1 dozen quantities, unless noted otherwise.

Served with appropriate condiments including butter, jam, jelly, and cream cheese.

Toaster & slicer included with Bagels Asst Bagels, Large Muffins, Danish $15.00 Assorted Large Danish $15.00 Assorted Large Muffin $15.00 Croissants $12.00 Asst Bagels (Slicer/Toaster) $14.00 Assorted Mini Danish $10.00 Fudge Brownies $ 9.00 Assorted Mini Muffins $ 9.00 Assorted OS Cookies (small) $ 9.00 Lemon Squares $12.00 Rice Krispie Treats $12.00

Premium Bakery Items

Scones - assortment of Maple Pecan Cluster, Blueberry, and Cinnamon Chip $24/doz

Coffee Cake & Bars - assortment of Apple Cinnamon Streusel, Cream Cheese, Raspberry, & Pecan $24/doz

Chocolate Truffle Cake - individual $25/doz Assorted Large Brownies – Café au Lait & Turtle Brownies $20/doz Assorted Pound Cake - Lemon Poppy Yogurt, Orange Ginger Spice, and Old

Fashioned Pound Cake $24/doz Mini assortment of Apple Cinnamon, Cream Cheese, Raspberry, & Pecan Bars

with Café au Lait & Turtle Brownies $14/doz Assortment Gourmet Cookies: Chocolate Chunk, Oatmeal Raisin, & White

Chocolate Macadamia $20/doz

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Breakfast Buffets & Morning Breaks

Mediterranean Breakfast Buffet (minimum 30 guests or $45 additional charge) $9.50 Italian-style egg frittata, loaded with proscuitto, mozzarella cheese, caramelized onion

and tiny diced red pepper on an english muffin bottom. Served with crisp bacon or sausage, hash brown potatoes, sliced fresh fruit platter, and a

platter of croissants & muffins. Vegetarian option available on request baked without proscuitto.

The Texas Country Buffet (minimum 30 guests or $45 additional charge) $7.50 Scrambled eggs with crisp bacon, sausage, and hash brown potatoes Served with croissant & biscuits w/gravy, fresh fruit platter with dip Coffee (regular & decaffeinated), hot tea, selection of three (3) juices, iced water Add: Asst Danish or Muffins for $.50pp

Gourmet Continental Breakfast & Break: $7.00Your Choice of 2 items:

Assortment of Blueberry, Maple Pecan Cluster, and Cinnamon Chip Scones Assorted Sliced Lemon Poppy Yogurt, Orange Ginger Spice, and old-fashioned Pound

Cake Assortment of Apple Cinnamon Streusel, Cream Cheese, Raspberry, & Pecan Bars Café au Lait brownies, Turtle brownies, and Chocolate Truffle cake Gourmet Cookies (Chocolate Chunk, Oatmeal Raisin, & White Chocolate Macadamia)

Served with: Orange & Apple Juice Regular & decaffeinated coffee, hot tea Iced Water Bottled beverages available for an additional charge

The Weight Watcher $6.50 Large bran muffins Granola & Rice Krispie bars Yogurt cup Sliced fresh fruit platter 2% Bottled Milk Regular & decaffeinated coffee, hot tea

Jumbo Continental $6.00 Selection of 3 Juices Platter of 3 assorted breakfast pastries – danish, muffins, croissants, bagels, mini-danish,

or mini-muffins Seasonal whole fruit basket - (substitute: sliced fresh fruit platter for an additional

$1.00pp) Coffee (regular & decaf) & assorted hot tea

The Continental $4.50

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Platter of 2 assorted breakfast pastries danish, muffins, croissants, bagels, mini-danish, or mini-muffins Orange juice Regular & decaffeinated coffee, hot tea Assorted hot tea

Salad Box Selections

Served in take out container with your choice of canned soda and includes bread, butter, dressing packet, napkins, and prepack silverware - bottled beverages available for an additional charge

Salad Trio Sampler - your choice of 1 protein Salad & 2 regular salads:

Protein salads: Chicken Salad Veronique - tender chicken breast morsels with toasted almonds, grapes,

and seasoned mayonnaise $9.50 Chicken Caesar – chicken breast served on a bed of romaine with fresh asiago parmesan

and croutons $9.50 Grilled Chicken Breast with Mixed Field Greens $9.50 Tuna Salad – albacore tuna blended with onions, pickles, and seasoned mayonnaise

$8.50

Salad Selections: Fresh Fruit Salad, Fresh Pasta Salad, Mustard Potato Salad, Mixed Field Greens, Caesar SaladDressing Choices: Caesar, 1000 Island, Italian, Honey Mustard, and Buttermilk RanchCold Light Lunch BuffetsAll cold entrees include iced tea and dessert. Additional charges apply for substitutions.

Salad Trio Sampler - your choice of 1 protein Salad & 2 Salads, with dinner rolls - $11.00

Protein salads: Asian Clipper Salad- Chicken Breast Satay accompanied by asian salad greens, wonton

chips with sesame dressing Chicken Salad Veronique- Tender chicken morsels blended with toasted almonds,

grapes and a seasoned mayonnaise) Chicken Caesar– chicken breast on a bed of romaine with fresh Asiago Parmesan,

croutons and sliced roma tomatoes Grilled Chicken with Mixed Field Greens – served with a balsamic vinaigrette Tuna Salad – albacore tuna mixed with seasoned mayonnaise

Grilled Chicken Caesar Salad $10.00 Marinated grilled chicken breast strips on a bed of romaine with fresh parmesan cheese,

croutons, tossed with Caesar dressing and served with assorted hot rolls. Available with a seasonal fresh fruit plate for additional $1.00.

Chef Salad $7.75 Crisp greens tossed with julienne strips of Ham, Turkey, Cheddar, Swiss, fresh shredded

carrots, sliced cucumbers, and tomatoes with hard-boiled eggs. Served with a selection of Italian, Ranch and Thousand Island dressings and an assortment of rolls. Available with a seasonal fresh fruit plate for an additional charge $1.00.

Croissant Sandwich Platter $7.75

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Your choice of meat sliced thin and stacked on a flaky croissant, with cheese, crisp pickle, lettuce and tomato. Accompanied by potato chips and choice of one salad. Additional salad for $1.00.

Theme Buffets

Cajun /Creole: Crawfish Ettoufee $13.50 Blackened Catfish $12.50 Blackened Chicken (split entrees/combinations add $1.00) $11.00

Served with steamed rice, red beans & rice, creole okra and tomato, candied yams, relish tray, jalapeno corn bread & dessert

Tex-Mex: Taco Salad: Seasoned beef or chicken, shredded cheese, sliced tomatoes,

black olives, and $9.50

Shredded lettuce. Includes salsa, sour cream, pico de gallo and tortilla chips. Served with cinnamon crisp and iced tea.

Fajita Salad Buffet: Beef & Chicken fajitas with sauteed onions, green and red peppers. Served with $11.00

Spanish rice, refried beans, and sour cream, guacamole, pico de gallo, sliced olives, shredded lettuce & cheese, tortilla chips, and a large fried taco salad shell.

Choice of dessert.

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Theme Buffets

American / Continental:

B.B.Q: Beef brisket $ 9.50 Chicken Quarters $10.00 Pork Ribs $12.00

Served with southwestern beans, creamy coleslaw, potato salad, corn on the cob, relish tray, cornbread muffins, iced tea, and cobbler – combination of 2 meats add $1.50pp.

Chicken Fried Chicken $ 9.50

Served with creamy mashed potatoes with gravy, green beans, tossed green salad, assorted dinner rolls, and dessert

Seafood:

Southwestern Gulf Shrimp $ M.P. 6 –8 Grilled Shrimp served over a bed of rice with grilled asparagus,

carrots and red peppers

Beef:

Prime Rib Roast prime rib of beef served with au-jus and horseradish sauce. $18.00

Sliced Beef Tenderloin with Peppercorn Port Wine Sauce $18.00 Grilled filet coated with melange of peppercorns

Medallions of Beef Grilled filet wrapped with bacon, served with Bordelaise Sauce. $17.00

Beef Tenderloin Kabobs Marinated tenderloin skewered with onions, button mushrooms, cherry

tomatoes and green peppers served on a bed of wild or garden rice $16.00

All entrees include salad, two side dishes, roll, butter, dessert and 1 beverage. Additional charges apply

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Salad Selections (served with buffets or plated entrees)

Tossed Greens with shredded carrots and cherry tomatoes with your choice of: Ranch, Italian, or Thousand Island dressing

Sliced Fresh Seasonal Fruit Gourmet Salad Selections available for an additional charge per person Romaine with sliced cucumbers and cherry tomatoes and Basil Herb

Vinaigrette $2.00 Spinach with sliced red onions, mushrooms, and cherry tomatoes with balsamic

herb vinaigrette $2.00 Caesar salad with parmesan and croutons caesar dressing garnished with sliced

lemons $2.00 Mixed Field Greens with walnuts and cherry tomatoes with Balsamic Herb

Vinaigrette $2.00 Boston Bibb with red onions and sliced mushrooms with raspberry walnut

vinaigrette $2.00 Mixed Field Greens with cherry tomatoes and shredded carrots $2.00 Mixed Field Greens with blanched baby asparagus, goat cheese, carrot curls,

and roasted walnuts with sun dried tomato vinaigrette $3.00

Dressing Selection:

Balsamic Herb Vinaigrette Basil Herb Vinaigrette Raspberry & Walnut Vinaigrette (with fresh raspberries) Creamy Dijon Sun-Dried Tomato Vinaigrette Creamy Herbal Vinaigrette

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Hors D’oeuvres

Cold Hors D’oeuvres(100 pieces)

Asparagus wrapped in Proscuitto $175 Chicken Pinwheel stuffed in a tomato basil wrap with spinach and cream cheese served

with salsa $150 Vegetable Pinwheel stuffed in a spinach wrap with diced grilled vegetables & cream

cheese served with salsa $125 Fresh Fruit and Cheese Brochettes $125 Smoked Salmon with capers, cream cheese, onions, and eggs & and assorted cocktail

breads (for 50ppl) $100 Baked Brie with walnut pesto en crout (serves 50ppl) $100 Baked Brie en crout (serves 50ppl) $ 90 Cocktail Tomatoes Stuffed with Chicken Salad $100 Salami & Cream Cheese Cornucopias $ 95 Assortment of Finger Sandwiches (Chicken salad, Cheese, and BBQ beef) $ 80

Hot Hors D’oeuvres(100 pieces)

Sweet and Sour Shrimp wrapped with Bacon $275 Coconut Shrimp with sweet & sour sauce - NEW $275 Southwestern Grilled Shrimp $275 Cheese Cake Spring Roll - NEW $150 Spinach & Cheese in phyllo $100 Assorted Mini Quiche (includes spinach, cheese, ham, and lorraine) $ 90 Vegetarian Egg Rolls with Plum Sauce $100 Sesame Chicken Strips with Plum Sauce $100 Chicken Strips with BBQ and Honey Mustard Sauce $100 Bean & Cheese Burritos $100 Meatballs

o Swedish $ 80o Italian $ 80o B.B.Q $ 80o Sweet and Sour $ 80

Spicy Chicken Wings with Ranch Dressing $ 90 Quesadillas Black Bean, Mushroom, and Corn Quesadillas with Pepper Jack Cheese $ 90 Chicken & Mushroom Quesadillas $ 90 Cajun Chicken & Corn Quesadillas -NEW $ 90 Mushroom & Pepper Jack Cheese Quesadillas $ 75 Stuffed Mushrooms

o Crabmeat $150o Spinach $100o Cheese $100o Stuffed Jalapenoso Cheese $ 80o Cream Cheese $ 80o Chicken $100

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* Prices are per 100 pieces only and do not include service and other charges.

The Carvery

Smoked Steamship Round with fresh grated horseradish, mayonnaise, mustard and assorted dinner rolls. (Must have a guarantee of 100 or more guests). $6.00

Pepper Crusted Sliced Tenderloin with fresh grated horseradish, mayonnaise, mustard and assorted dinner rolls. (Must have a guarantee of 100 or more guests). $7.50

Honey Glazed Baked Ham with assorted dinner rolls and hot mustard sauce. $6.00

Sage Roasted Turkey with assorted dinner rolls and gingered orange cranberry sauce. $5.75

Rosemary Crusted Pork Loin with assorted dinner rolls, green peppercorn mayonnaise, spicy mustard sauce. $5.75

Carver fee: $20 per hour with a 3-hour minimum.

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Appendix 2

You resume/CV

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Appendix 3

Costing:

Start-up Expenses

Legal $500Stationery etc. $250Brochures $250Rent and deposit $1,500Office Equipment $500

General Start-up Expense $2,500

Equipment $

The business will cater for weddings, corporate hospitality sporting events, fundraising, social club events, and parties so all necessary equipment will be purchased to cater for such occasions:

Field cookers and refrigerators for use in marquees or other temporary sites

5,000

Fitting out of the kitchen area:

Non-porous work services for food preparation 800 Large industrial fridge/freezer for storing cold foods 1,500 Industrial ovens 2,500 Extraction system 1,500 Industrial dishwasher 1,500 Kitchen equipment including knives, pans, chopping boards . 2,500 Industrial coffee machines 800

Furniture:The cost of purchasing this equipment will be:

Tables and chairs 3,500 Linen (table cloths, napkins) 1,500 Crockery (plates, side plates, desert bowls, soup plates, cups and

saucers) and cutlery5,000

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Glasses (wine, water, tumblers, cocktail) 1,500 Miscellaneous (incl. cruet sets, butter dishes, assorted serving trays and

utensils, knives and cutting boards) 3,000

Other: Staff uniforms 600 One van with rolling racks built in. 7,000 Office desk, chair and other office equipment 1,500 Computer with printer, copier and fax machine. 2,500

TOTAL 21,100

Alternatively some of the above equipment may be hired as required. The main advantage of this approach is that it will allow you to be flexible and offer table decoration that meets the client’s theme. For example, if catering for weddings, the client may request that table cloths are in a color that co-ordinates with the bridesmaids’ dresses

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