Suga's Catering | Application Preview
Suga's Catering is seeking government grants totaling $63,627 to fund the start-up costs for their mobile restaurant. The majority of the funding will go toward purchasing a food truck for $43,000, with other allocations for uniforms, a point-of-sale system, legal fees, utilities, webpage construction, initial marketing efforts, and salaries. The overall aim is to create a multi-ethnic cuisine experience that meets the growing demand in the Scottsdale and Phoenix areas.
The business plan outlines goals for the first three years, including maintaining food costs below 35% of revenue, improving gross margins, and managing labor costs. Suga's plans to generate annual sales between $144,000 and $240,000 while establishing itself as a unique mobile dining destination.
The menu incorporates diverse international dishes tailored to the local demographic, highlighting the commitment to quality food and exceptional service. The management team possesses over ten years of experience in the culinary and hospitality industries, with founder Ronald Goins serving as Executive Chef and General Manager. The restaurant's competitive advantage lies in its innovative offerings, unique dining atmosphere, and focus on superior service.
Overall, Suga's Catering aims to carve out a niche in a competitive market by providing a distinct culinary experience that stands out among existing local establishments.
-
General Information
Business Registration Number: 526194482
Location: Laveen, AZ, United States
Length of Operation: 6
Number of Employees:
Annual Gross Income:
Annual Gross Expense:
Open to Loans: YES
-
Funding Usage
EQUIPMENT $43,000 Food truck purchas Uniforms $355 POS (Point of Sale System) - Lease $200 OPERATIONAL $0 Legal Fees (LLC, Investor Agreements) $197 Utilities, Disposal, Tax & Insurance $475 Web Site Construction $,800 Initial Marketing, Training & PR $1,550 Start-Up Salary (Owner) $6,000 Recruiting (Staff) $2,550 Start-up Inventory $2,500 Start up Cash Flow $6,000 Total Requirements $ Start-up Funding $63,627 LABOR/ WAGE GUIDELINE EXECUTIVE CHEF/ OWNER SALARY $6,OOO.OO PER MONTH 1ST COOK HOURLY 12.00 / $1,920.00 PER MONTH INVENTORY/ SUPPLIES $300.00 PER WEEK /$1200.00 PER MONTH PRODUCT LIABILITY INSURANCE $30.00 PER MONTH TOTAL MONTHLY OPERATING EXPENSE $ 6,150 PER MONTH $6,099
-
Business Plan
Suga’s Mobile Restaurant's objectives for the first three years of operation include: Keeping food costs at less than 35% of revenue. Improving our Gross Margin from 65.41% in Year 1 to 67.10 in Year 2. These are attainable targets; our ‘stretch' is to attain 70.73% by Year 3. Keeping employee labor cost between 37-39% of total sales. Remaining a small, unique mobil restaurant with superior food and service. Averaging sales between $144,000 - $240,000 per year. Promoting and expanding the Suga’s restaurant concept as a unique mobile destination restaurant. The Menu Suga's is focused on servicing Scottsdale and Phoenix's growing demand for an ethnic eating experience. For lack of a better term we are launching a ‘multi-ethnic' cuisine mobile restaurant - a restaurant concept that responds to Phoenix/Scottsdale’s need for selection and choice. Suga’s is a complimentary mingling of international cuisine on a single menu. The Midtown demographics fit this concept perfectly. My management team has over 10 years experience in food, restaurant and hotel, business culinary and marketing arenas. Company Ownership The restaurant will start out as a Sole Proprietor and register as an LLC when funding has been secured. The founder Ronald Goins will function as the General Manager and Executive Chef, and Obie Goins (Goins Realty/ Appraisal) as Consulting Partner. I have a long-standing professional relationship in the restaurant industry, stemming back to the US Air Force. Obie Goins is an accomplished Real Estate Broker and Appraiser, having owned his company over 30 years. I have worked for quality organizations including The Air Force, Hilton, Marriott, Renaissance and Arizona Biltmore which is a Waldorf Astoria Collection property. Obie Goins has a background in Business Management, and Marketing. I have a Certificate of completion with the US Air Force and 2 years education with Phoenix College Culinary School. I am currently Serve Safe Certified and have a Food Handler’s Card with Maricopa County Health Dept.
-
Self Identified Competition
Elote Man Az: Unique in that they do one very well, distinguishing themselves from the crowd. Vo's lounge: Business with the flavor and southern soul food. they are from Miami Florida and are now located in Avondale Arizona. Down by the Bayou: Great menu offerings, down home inviting selections but lacking in consistency and superior service that can only be achieved by a formally trained culinarian. I will offer a superior dining overall "Unique", Innovative & contemporary experience. The creation of a unique and innovative dining atmosphere will differentiate us from the competition. The mobile restaurant will stand out from the other restaurants in the area because of the unique design and decor. We will offer a specialty dining experience in an electric atmosphere. Product quality: great food, great service and atmosphere. Spice of Life' Menu: The menu will appeal to a wide and varied clientele. Our eclectic menu will feature regional specialties around the globe, from Spanish ceviche, to Thai and Indian curries, to local crab cakes and southern gumbo.
-
Contact Applicant
Subscribe to our Administrator Dashboard to gain full access to this application. Learn More
