A Local/Natural/Organic Food Company
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The paper develops a proposal for a business model of a sustainable, local/natural/organic catering company which would cater mainly to business functions. The paper provides the rationale behind the opening of this business and offers a SWOT analysis. The paper examines the research behind this proposal that demonstrates that the local/natural/organic markets are growing in a substantial manner and that greener, more sustainable, business practices are becoming commonplace in many business arenas. The paper concludes with the recommendation that despite the lagging economy, the local/natural/organic food market is growing and this business model, associated with strategic analysis, seems feasible. A figure is included in the paper.
From the Paper:"A local/natural/organic delivery only catering company is the business of choice due to the fact that all that is needed is suppliers, customers and an adequate commercial kitchen and a transport system. Staffing would be minimal and offerings would include all fresh made and many handmade products, including some made onsite with ingredients from local sources and others sourced from other local/domestic sustainable businesses. I would seek a partnership with local providers including a local bakery, local produce sellers and some overnight shipments of local/domestic organic meats and cheeses. The spread would also respond to the growing vegetarian demographic as vegetarian options would be available to those who so choose them. All sauces and condiments will be hand made by the business and commercially sealed, so they may be stored from season to season and distributed with paired offerings or sold independently at partner retail locations. Partnerships will be transparent and will offer both higher sales and distribution for suppliers and awareness of product source, to provide reciprocal supplier demand. Descriptive source and composition details will accompany all products and will be set up with the product by the deliverer. Offerings will be limited to a sandwich/wrap self make bar that includes many individual options, all noted with source and contents, including partner logo labeling and short logistics descriptions of each ingredient."
Sample of Sources Used:
- Arthur, D. (2001). The Employee Recruitment and Retention Handbook. New York: AMACOM.
- Furniss, C. (2006, October). How Green Is Your Business. Geographical, 78, 45+.
- Halweil, B. (2003, May/June). The Argument for Local Food: At an Unimposing Diner in Vermont, a Revolution Is Taking Place. World Watch, 16, 20.
- Henderson, E. (1998, July/August). Rebuilding Local Food Systems from the Grassroots Up. Monthly Review, 50, 112.
- Inc. The Daily Resource for Entrepreneurs "A Simple Formula: Breakeven Analysis Calculator" http://www.inc.com/articles/2003/10/simpleformula.html
Cite this Business Plan:
A Local/Natural/Organic Food Company (2011, November 24) Retrieved May 23, 2022, from https://www.academon.com/business-plan/a-local-natural-organic-food-company-149100/
"A Local/Natural/Organic Food Company" 24 November 2011. Web. 23 May. 2022. <https://www.academon.com/business-plan/a-local-natural-organic-food-company-149100/>