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?