INFUSION CATERING SELLING PLAN
Day 1: Client Approach
- Phone call sale
- Tender document received
Day 2: First client meeting and/or site visit
- Observe service in action.
- Speak to customers.
- Take photographs to floor equipment plan etc. after the presentation is given by the Client.
- Questions and answers following the client brief
Day 3: Collecting Inputs
- Commercial Manager
- Operations team
- Personnel Department
- Kitchen and Outlet Designer
- QA-QC Officer
- Finance representative
Day 4: Completing proposal and delivery to client
- Review of current catering operations
- Client objectives
- Our vision
- Service profile
- Menu
- Prices and bills of quantity
- Staffing and management support
- Purchasing and merchandise program
- Training program and QA/QC plan
- References
Day 5: Presentation of proposal
- PowerPoint presentation led by the commercial manager
- The outline mobilization plan
- Management and operation support
- Personnel
- Quality assurance and quality control of Infusion catering System OperationPlan.
POST CLIENT DECISION
- Client decision and award confirmation to Infusion Catering.
- Proposed contract sent to client for signature.
- Meeting with all head of departments
- Re-visiting-site.
- Hand over date “new contract start”.
Day 1: Implementing of mobilization plan
- Staffing
- Training
- Food hygiene and health and safety
- Waste and energy management
- Food, cleaning and disposable orders
- Choosing suppliers
- Menu
- Equipment
- Information technology
- Account management
- Finance
Day 2: Client signing the contract
- Start advertising for recruitment where is necessary
- Appoint suppliers.
- Prepare light equipment, signage, merchandise and information
Day 3: Meeting with the existing staff
- Led by Operation Director
- Terms and conditions agreement
- Contract details in case of inquiries/questions
Day 4:
- Client to notify onsite contractors of caterer
- Finalize menu
- Place the food, disposables and cleaning orders
- Finalize training plan
Day 5: Re site visit
- Meeting with the end-user and existing catering agent
- Finalize arrangement for hand-over dates
Day 6: Hand –over date
- Meet with outgoing caterers.
- Distribution and assigning duties, rosters and job description of the new caterer employees
Day 14: Soft opening
- Trail run
Day 15: New start
- Run Operation.