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Thread Starter 

I am currently a student at College of the Ozarks, in Branson, Missouri. For my Business degree, I am taking Corporate Finance and our semester project is to create a business plan.  Since the catering industry is so fragmented, there is hardly any information out as to what industry standards are for start-up catering.  I was wondering if anyone could help with some numbers, becuase I have to do pro forma income statments.


1) How many events per week did you cater, on average during 1st three years?

2) How large, on average, is a typical event for you?
3) Percentage wise, what was your estimated growth during your first three years in business?
The general information that you give me will by only used by me for this project and will be seen by my professor.
Your help is very appreciated,
Thank you,