Table of Contents

Executive Summary
1.2 Mission
1.3 Keys to Success.
1.4 Objectives

Assets and Infrastructure

2.1 Legal Entity
2.2 Start-up Summary
2.3 Locations and Facilities
2.4 Milestones

Service Offering (Products)

3.1 Product Description
3.2 Alternative Providers
3.4 Sourcing
3.5 Technology
3.6 Future Products

Market and Customer Analysis

4.1 Market Segmentation
4.2 Target Market Segment Strategy
4.2.1 Market Trends
4.2.2 Market Growth
4.3 Value Proposition
4.4 Competitive Edge
4.5 Marketing Strategy
4.5.1 Distribution Strategy
4.5.2 Marketing Programs
4.5.3 Pricing Strategy
4.5.4 Promotion Strategy

Partners and Competitors

5.1 Competitors.
5.2 Strategic Alliances

Governance Summary
6.1 Organizational Structure
6.2 Management Team
6.3 Management Team Gaps
6.4 Personnel Plan

Financial Structure
7.1 Important Assumptions
7.2 Fundraising Strategy

Appendix
EXECUTIVE SUMMARY

Bright Future Youth and Family Services is a private nonprofit organization that serves more than 7,000 children,
youth and families each year in Lane County, Oregon. We provide a continuum of services ranging from prevention to
treatment for clients ranging in age from two to 24. Our agency also works closely with, and helps shape, the major
systems that impact the young people and families in our community and state. You will find us involved in such
diverse areas as mental health, juvenile justice, positive youth development, education, and work readiness.
The Chambers School and Career Center is one of ten tax-exempt nonprofit programs of Bright Future Youth and
Family Services. Our mission is to assist at-risk youth in the Eugene/Springfield area in becoming productive citizens
by providing a learning and work environment where they feel challenged, respected, and accountable as they strive
to meet the demands of adulthood. We have a staff of approximately 250 employees and also utilize several
volunteers each year who play a vital role in the organization.
After a successful first year of operating the culinary arts program, we are looking to expand the program further. By
developing the program into a full day program of academics and culinary arts training, we can develop an
entrepreneurial curriculum that will allow our students to gain an insight into the operation of a small business.
Specifically, by launching a lunch box catering business (called the Catering For Kids), we could offer our students the
opportunity to gain valuable work experience for which they can earn both school credit and a stipend, acquire
entrepreneurial business skills and achieve a real sense of accomplishment.
However, major challenges face Catering For Kids in the future. These include the need to:
1. Fund the program, including possible expansion of the existing commercial kitchen or lease of a larger kitchen
off-campus.
2. Employ additional staff to teach the afternoon curriculum.
3. Purchase the additional food inventory required to launch the catering business.

The Board of Directors, staff, and volunteers of Bright Future continue to work toward providing a quality experience
in the most effective and efficient manner possible with optimism for the future of this program.

1.2 Mission
Catering For Kids is dedicated to providing at-risk youth with an opportunity to gain work experience and transferable
skills by providing our customers with healthy, homemade foods and excellent service at reasonable prices.
Employees of Catering For Kids will be students who are enrolled in the culinary arts program at the Chambers
School and Career Center and are interested in gaining work experience in the restaurant and food services industry.
The experiences the students have while participating in this program will assist them in making the transition from
school to work, and will allow them to develop entrepreneurial skills that will be transferable to any job in the future.

1.3 Keys to Success

Cultivate an identity (brand) for the Catering For Kids business in the Eugene/Springfield community. Expand our
customer base into new areas within Eugene/Springfield. Hire a year-round business manager for the catering
business, thereby providing student employment twelve months of the year. Expand the donor/corporate partner base
and corporate contributions that add to the financial resources of Chambers School's programs. Provide students with
entrepreneurial job skills that can open doors to future employment opportunities. Acquire additional equipment to
support future growth and offer greater flexibility, leading to expanded services offered by Catering For Kids that will
further the goal of providing valuable work opportunities for homeless and at-risk youth.

1.4 Objectives
Enroll approximately 25 Chambers School students for stipend and school credit based positions in the next school
year. Serve a sufficient number of clients to break even financially, covering pay for student employees, staff and all
inventory expenses. Move from serving internal clients of Bright Future to external clients, especially other nonprofit
organizations. Develop an entrepreneurial curriculum for the culinary arts program and other students of Chambers
School.
ASSETS AND INFRASTRUCTURE

The Chambers School and Career Center is an accredited alternative school, offering education and vocational
training for out-of-school youth, ages 14 to 21. Our mission is to help prepare young adults to become productive
citizens by providing a work and learning environment where they feel challenged, respected, and accountable as
they strive to meet the demands of adulthood. The program is funded by the Lane Workforce Partnership, Oregon
Youth Conservation Corps, Department of Human Resources, and the local school districts. Services:
Comprehensive career and basic skills assessment.
Basic skills instruction (reading, writing, and math).
Credit recovery toward a high school diploma.
General Education Development (GED) instruction.
Basic computer skills instruction.
Pre-Employment skills training and job search assistance and placement.
Work-based learning opportunities.
Access to community resources.
Assistance with transportation, job search clothing, child care, and GED testing fees.
Independent Living Skills Program for youth in foster care.

Eligibility: Academic Program, youth ages 14 to 21; Lane-Metro Youth Corps, youth ages 14 to 24; and Bright Future
Inc., youth ages 16 to 20. Staff: The staff are experienced employment and training professionals. Classroom
instructors are certified teachers with experience working with youth from various backgrounds, needs and abilities.

2.1 Legal Entity

Bright Future Youth and Family Services is a 501(c)3 tax-exempt not-for-profit organization that strives to uphold the
following values:
Providing quality services to all of our clients, regardless of age, sex, race, color, religion, national origin,
sexual orientation, mental or physical disabilities or ability to pay for services.
Showing sensitivity and caring.
being accountable and responsive.
pursuing professional excellence.
offering a fulfilling work experience and professional development for its employees.

2.2 Start-up Summary

Our start-up costs primarily cover inventory costs, marketing materials, and the services of a business consultant from
the University of Oregon. The assumptions are shown in the following tables and chart. We will use existing assets in
order to keep start-up expenses and need for capital assets down in the early stages of operation.

2.3 Locations and Facilities

Catering For Kids will be located inside the Chambers School and Career Center at 1390 Keasey Boulevard in
Eugene, Oregon. The school facility includes a commercial kitchen that is licensed by the Oregon Department of
Human Services to serve the public. Currently, the kitchen is used by the culinary arts program to prepare and serve
breakfast and lunch for students during each school year.

2.4 Milestones
The accompanying table lists important program milestones, with dates and managers in charge, and budgets for
each. The milestone schedule indicates our emphasis on planning for implementation.
What the table doesn't show is the commitment behind it. Our business plan includes complete provisions for
plan-vs.-actual analysis, and we will be holding follow-up meetings every month to discuss the variance and course
corrections.
SERVICE OFFERING (PRODUCTS)

3.1 Product Description

Corporate customers demand that food and presentation quality be consistently high, which is why Catering For Kids
will strive to maintain the best quality possible. Our ingredients include high quality products and many goods are
baked fresh daily. Each boxed lunch is packed with the utmost care in environmentally responsible packaging. Food
Product Descriptions Boxed lunches: a sandwich or salad with dressing packet, deli salad (i.e. pasta salad or cottage
cheese, cinnamon and fresh fruit), fresh seasonal fruit, chips and a cookie. Sandwich or salad options will include:
Roast beef and havarti dill sandwich;
Avocado, smoked turkey, lettuce and tomato sandwich;
Chicken caesar salad sandwich;
Chicken salad with red grapes croissant sandwich;
Garden hummus and provolone sandwich;
Hawaiian sunrise with turkey ham;
Pear, walnut and goat cheese salad.

Buffet style lunches:

Party platters of meats, cheeses, breads, fruit, condiments, chips and dessert;
Sandwich wrap platters with several deli salad options, fruit, chips and dessert;
Baked potato bar with toppings, macaroni salad, fruit and dessert;
Lasagna bar (including several types) with french bread, salad and fruit and desert;
Taco salad bar with fresh toppings, taco shells and fresh salsas.

Both styles of lunch catering will include vegetarian, low-fat, dairy-free and allergy-free options and we plan to modify
individual meals at our customer's request. Our desserts include freshly baked cookies and dessert bars. Chips will be
1-1.5oz. store-bought packages with a variety of popular flavors available. Each lunchbox will include one package
each of mayonnaise, dijonaise deli mustard, a plastic fork, our trademark blue straw and thank you card, a napkin and
a Euphoria chocolate. Salads will come with the customer's choice of dressings, packaged on the side. We will offer
one variety of dressing that is homemade in our kitchen; others will be store-bought individual packets. Beverages will
be available for purchase and will include a variety of fruit juices, sparkling water and soda. Both buffet and boxed
style lunches must be ordered three days in advance so that our staff has adequate time to prepare the meal. A
minimum order of 10 is required for all buffet style lunches. There will be no minimum for boxed lunch orders.

3.2 Alternative Providers

A number of other caterers offer boxed lunches for business clients. However, none of these businesses specialize in
serving the nonprofit sector, nor are they themselves a nonprofit that benefits the local community. Catering For Kids
will specialize in developing excellent relationships with its nonprofit clientele. We believe that this unique position,
combined with competitively priced, fresh, high-quality meals will set Catering For Kids apart as the premier caterer
for the Lane County nonprofit sector.
3.4 Sourcing
Food products for meal preparation will be purchased by the Catering For Kids marketing manager at local grocery
wholesalers, either Costco or United Grocers, using a business account. Staff to prepare the food will be current
students of the Chambers School's Culinary Arts Program. These students will receive a stipend for their work as well
as school credit. Food preparation will be supervised bythe Chambers School's Culinary Arts instructor. Management
of Catering For Kids itself, including finances, marketing and building client relationships, will be handled primarily by
a paid part-time staff member.

3.5 Technology
So far, only three Eugene caterers offer online ordering, which means that the primary methods of ordering catered
lunches in Eugene/Springfield are still by phone or fax. Catering For Kids will offer fax/phone ordering with either
trained students or staff taking orders with a minimum two days in advance of delivery. During this first year, Catering
For Kids will primarily serve Bright Future internal customers only and online ordering will be unnecessary. However,
in the long term as more customers become used to ordering lunch online, Catering For Kids may update its website
to receive online orders. During year two, Catering For Kids will have a website that includes its complete menu and
contact information. We will include this website address on as many printed materials as possible. The administrative
offices of Bright Future currently updates and maintains the organization's websites and we anticipate that this
department will also handle the design and creation of the Catering For Kids website.

3.6 Future Products

As our business grows, we foresee the need to expand our current kitchen, which may mean opening a second
location in which students can work to prepare meals and receive instruction. This additional kitchen must meet strict
guidelines set forth by the Department of Human Services and will require our students to be transported to and from
this location under adult supervision. However, this second location will allow Catering For Kids to allow an even
greater number of at-risk youth to gain valuable work experience before they graduate, thus furthering the ultimate
goal of Catering For Kids.
MARKET AND CUSTOMER ANALYSIS

According to the Eugene Area Chamber of Commerce, "at the heart of the Eugene economy are the homegrown
small and medium-sized businesses. Most of Eugene's businesses employ fewer than 20 workers. From specialty
retail shops to financial service firms, from management consultancies to ethnic groceries, Eugene's small business
community is diverse, active, thriving and well-supported. Including sole proprietorships and limited partnerships,
there are more than 10,000 businesses in and around Eugene." Eugene/Springfield's population has grown 3.95% on
average since 1998 and this new growth has meant new businesses and expanding opportunities for catering
companies who can serve these businesses' needs. Catering For Kids anticipates that Eugene/Springfield businesses
have unmet demand for catered lunch meetings and other events. And unlike other restaurant and food-related
businesses, business to business catering is not as cyclical as business to consumer catering. Businesses continue to
have lunch meetings and employees who wish to purchase their lunches year round. In order to gain some insight into
the market size and demand, we undertook some market research.

4.1 Market Segmentation

Catering For Kids will serve three primary groups of customers. As our business grows, we will begin serving these
groups in the order listed below as each new customer group represents a larger step into the community and
therefore requires Catering For Kids to differentiate itself further from local for-profit caterers. All of our target
customers may be defined as corporate clients who are continually looking for new, refreshing meals to eat at
recurring lunchtime meetings.
1. Internal Bright Future Customers:
Board of Directors meetings, serving 35-45 meals per month in either a buffet or lunch box format.
Board Sub-committee meetings, serving 40-50 meals per month in either a buffet or lunch box format.
Bright Future Counseling Center meetings, serving approximately 25 meals each week in either a buffet or
lunch box format.
Miscellaneous meetings throughout the Bright Future organization, which has over 250 employees on staff.
Rolling cart lunch service at various Bright Future locations in Eugene/Springfield, serving boxed lunches
and beverages only.
2. Nonprofit External Customers:
Catered meetings held by other nonprofit clients.
3. For-profit External Customers:
Rolling cart boxed lunch and College City coffee service in local government or private sector offices that
are underserved by local restaurants and coffee shops.

4.2 Target Market Segment Strategy

Catering For Kids' target market segment is nonprofit customers (including internal customers). We plan to target this
group for several important reasons. First, we are a nonprofit organization and believe that we are better positioned to
serve the needs of other nonprofits. Secondly, we believe that nonprofit organizations are more likely to try and
continue to use a fellow nonprofit for catering services. Thirdly, we do not intend to jump into the commercial catering
market in direct competition with for-profit caterers. By postponing this direct competition, we believe our organization
will be better able to remain focused on our primary objective: serving at-risk youth in Lane County.

4.2.1 Market Trends

Significant market trends for caterers are as follows:
Consumers are value-conscious, especially during the current economic climate.
Consumers are health-conscious with an increasing number expecting vegetarian, dairy-free, low-fat, sugar-free and
organic options to be available.
Consumers are eating less red meat and eggs, and more poultry, fish, grains, fruit and vegetables.
Increasing numbers of households are choosing to buy prepared food rather than cook at home, which may indicate
that fewer employees are bringing lunches to work.
4.2.2 Market Growth
According to the National Restaurant Association, the restaurant industry's share of the food dollar is currently 46.1%
and is expected to reach 53% in 2010. More and more Americans are choosing to buy prepared food, rather than
make it themselves. As caterers are a part of this industry, they are also likely to see an increase in the number of
traditional meal catering engagements as fewer business people bring a lunch to work each day. Nonprofit or
tax-exempt organizations have also grown in number across the country, up 34% since 1982 according to The New
Nonprofit Almanac by Independent Sector.org. On average, the number of nonprofits increases by 12.6% every five
years and as Catering For Kids' primary target market, this means that the potential for new customers and increased
revenue is growing.

4.3 Value Proposition

Although Catering For Kids will offer high-quality food at competitive prices, the real benefit of using our service is
knowing that the money a nonprofit is spending is being used not to improve our bottom line but to improve the lives
of at-risk youth in the Eugene/Springfield area. Youth from the Chambers School benefit each time a customer books
a catering event with Catering For Kids. Youth involved in the program get valuable work experience and a chance to
learn real life skills that will help them make a successful transition from school to work, overcoming the exceptional
challenges that disenfranchised young people face.

4.4 Competitive Edge

Catering For Kids has the ability to provide internal and external customers with high-quality catered business lunches
year round at competitive pricing while providing a valuable service to the community. We are able to provide this
value because we have a pre-trained workforce - students of the Bright Future Chambers School and Safe & Sound
Youth Project. These students are enrolled in the culinary arts program and have training in commercial food
preparation and have food handler's cards. This work experience will provide students with transferable skills that help
facilitate their transition from school to work and provide an excellent public relations position for Catering For Kids.
The instructor of the culinary arts program is an experienced restaurateur who will bring practical business
management know-how to the business and serves as a role model to the students in the program.

4.5 Marketing Strategy

Our main strategy is the growth of catering customers. A large customer base provides revenue and furthers both
goals of operating a self-sustaining business and providing even more part-time employment for at-risk youth. This
also positions Catering For Kids as the caterer of choice for every nonprofit in Eugene/Springfield.
The tactics to grow the customer base are:
1. Building awareness of the Catering For Kids's goals and the benefits of patronizing our business.
2. Providing consistently high-quality meals for internal and external customers.
3. Offering good value to our customers who are often required to stretch their budgets in order to serve our
community.

Programs to support these tactics are:

1. Promotions involving current customers, including various marketing media and thank you cards inside each and
every boxed lunch.
2. Sending a uniformed delivery chef (student) with each order for external customers.

4.5.1 Distribution Strategy

The distribution strategy for Catering For Kids is:
Timely delivery of catered lunches.
Fresh meals whose quality has not been diminished by time in transit.
Prioritization of wholesale grocery suppliers, such as Costco Wholesale, who offer free delivery in order to make the
best use of labor hours.
4.5.2 Marketing Programs
Our most important marketing program is preparation of the meals itself, along with thoughtful presentation that
consistently exceeds our customers' expectations. The business manager will be responsible for ensuring that these
objectives are met, with a milestone date of the 15th of October, 2003. This program is intended to cultivate and grow
our customer base as well as give student workers an opportunity to see the inner workings of an entrepreneurial
venture. Achievement should be measured by the slow but steady growth of our customer base and the ability to
break even in the second year of operation.

4.5.3 Pricing Strategy

Because of the competitive local catering market, we walk a fine line in pricing our meals. They cannot be so
expensive that we are competing with high-end caterers who have professional chefs planning their menus, but at the
same time we must cover our operating expenses, overhead and pay for our small staff. Our ready pool of trained
student workers, who will be reimbursed primarily through school district stipends, will help keep our prices lower than
our competitors. Our boxed lunches will be competitively priced with the middle-range priced caterers in town with
each box priced at approximately $6.50 including a beverage. Our buffet style lunches will be priced atapproximately
$6.50 per person including a beverage. We will charge a small delivery fee for parties smaller than eight people.
Deliveries will be made by one paid staff person, accompanied by a rotating student worker in a complete chef's
uniform.

4.5.4 Promotion Strategy

Catering For Kids plans to utilize a low-cost, low-visibility promotion program because of our limited ability to grow
rapidly in the first year. We have already introduced our service to a number of Lane County nonprofits via an email
campaign. We plan to continue this campaign as we move closer to launching the business, keeping potential
customers apprised of our development and eventually, of the menu and services we offer. Then, once a service
contract has been agreed upon with a customer, each person served during the event receives our thoughtfully
prepared marketing information inside their boxed lunch. This includes a small thank you card, which briefly outlines
the goals of our program. The benefits that the customer is providing to the larger community are stressed and our
contact information is there for future reference. In general, our promotions will center on:
Observation: meeting attendees experience our high-quality and thoughtfully prepared meal service.
Visibility: each lunch box or buffet includes thank you cards, so that our presence and name is noticed by everyone.
Word of mouth: professionals who use are service tell their colleagues. Those with friends at other nonprofits tell
them about our service.
Community service public relations: we maintain a good relationship with the local media, and have received some
very flattering and beneficial exposure in the Community Service sections of the newspaper and TV coverage of our
other programs. We will look for any opportunities to publicize the Catering For Kids program.
PARTNERS AND COMPETITORS

The catering industry is highly competitive and is made up of large numbers of independent participants. These
participants serve the local corporate, social and/or cultural clientele, though some find unique niches such as a local
university or school district. Food costs are generally quite low, with most of a caterer's expenses attributed to labor
and overhead. Demand for catering services depends on local population size, number of businesses and cultural
institutions and standard of living. However, over time, more Americans are choosing to pay for prepared food rather
than cooking at home - a positive sign for the catering and restaurant industries alike. Some experts predict that by
2010, 53% of American's food budgets will be spent on food prepared outside of their own kitchens, presenting an
interesting opportunity for caterers (Nat'l.

5.1 Competitors
There are several caterers in town that will compete directly with Catering For Kids once we grow beyond serving our
internal organization customers only. The key alternative caterers are:
Of Grape & Grain, which specializes in deli style boxed lunches and cafe-style dining. This is the caterer
currently used by Bright Future.
Cravings Fine Foods, which specializes in event planning and cafe-style dining but which also offers deli
style corporate boxed lunches.
Ariana's Deli (owned by Alpine Catering), which features online ordering of deli style boxed lunches for
delivery.
Fetuccini and Co. , which also features online ordering of deli style boxed lunches for delivery.
The Garden Deli, which also features online ordering of deli style boxed lunches for delivery.
Napoli Restaurant, which features Italian style boxed lunches with a limited menu and no delivery.
Brindiamo Catering, which features high-end boxed lunches with delivery, table decor and waitstaff.
Wild Duck Brewery, which features hot and cold boxed lunches as well as boxed salads and offers delivery
for a small fee.
Oregon Electric Station, which specializes in high-end events such as weddings and corporate parties.
Alpine Catering, a full service caterer.
Oakway Caterers

Several of the above caterers, such as Napoli Restaurant, have a primary focus of operating their restaurant and may
not put as much emphasis on catering details. Others, like Wild Duck Brewery, are focused primarily on large events
and require a 15 person minimum for service. Still others, like Brindiamo Catering, are focused on very high-end
customers and are out of the price range of many nonprofit organizations at over $12 per person. Therefore, Catering
For Kids's primary competitors are the smaller, deli-style caterers, such as Of Grape & Grain and Ariana's Deli, whose
prices are around $5-7 per person and who can be flexible with catering to small, less formal meetings.
There are also a number of low-end caterers that will compete with Catering For Kids even before we grow beyond
our internal clients, as these caterers are currently used by some Bright Future programs now. These include:
Local and national grocery stores chains such as Albertson's that will make made-to-order deli submarine
sandwiches, chips and sides.
Local and national sandwich fast-food chains such as Togo's and Quizno's. Like grocery stores, these stores will
also make made-to-order sandwich based meals that include chips and a beverage. Although these providers offer
low-cost fare, they are unable to offer much in the way of custom menu planning and do not differentiate between
retail consumers and business or nonprofit customers. Thus, their services are one size fits all - they have a fixed and
limited menu and their delivery hours are restricted to their normal hours of operation. Patronizing this type of
business also does not benefit the community directly as does the Catering For Kids.

5.2 Strategic Alliances

We would not exist without the Safe & Sound Youth Project and other organizations, which were instrumental in the
planning of this endeavor. Catering For Kids has alliances with the following businesses and organizations that have
provided volunteer hours to assist in the launch of this project:
La Petite Croissant Bakery
College City Coffee
Quick-E-Mart
Levi Straus & Co.
Eugene Safe Kids Project
Lane Community College Culinary Arts Program

In the future, these organizations will continue to contribute to the success of this endeavor by providing ongoing
consulting and possible product discounts to Catering For Kids.
GOVERNANCE SUMMARY

The initial management team consists of the director of the Chambers School and the school's culinary arts instructor.
A part-time business manager will also be hired who is able to instruct an afternoon shift of students in culinary arts
and who will manage the Catering For Kids business. Additional staff will come from the culinary arts programs itself,
consisting of five to ten trained high school age students with food handler's cards and a sincere interest in the food
and hospitality services industry. A board of advisory volunteers will assist the management team in making decisions
regarding the operation of the business.

6.1 Organizational Structure

Our organization is led by the director with the instructor(s) reporting directly to this director. A volunteer advisory
board offers a broad range social services expertise and years of business experience to the team.

6.2 Management Team

Christy Smith, the director of the Chambers School and Career Center, holds an MS in counseling from the University
of Ohio and has been employed with Bright Future for the past 24 years. She has over 30 years of experience in
working with at-risk youth and 16 years in program management including: personnel, grant writing, fiscal
management, contract compliance, public relations and daily operations. Monica Kraft, the head of the culinary arts
program at the Chambers School and Career Center has over 23 years of restaurant business ownership experience.
While she currently owns La Pequena Taqueria, a successful food booth that has been serving the Eugene Saturday
Market for 23 years, she has also owned a catering business and cafe and was a founding member of the Keystone
Restaurant, a fixture in Eugene since 1981. She received her teaching credentials at Kansas State University in 1977
and has been teaching the curriculum she developed for the Chambers School since January 2002. The Volunteer
Steering Committee consists of seven talented members of the Eugene/Springfield business and education
communities. Combined, they bring years over 55 years of business experience, including two MBAs, to the table.
These volunteers are dedicated to the success of the Catering For Kids and to ensuring that our area youth get the
opportunities they deserve.

6.3 Management Team Gaps

The remaining position is that of business manager/culinary arts instructor for the Catering For Kids. This part-time
position will be funded by a grant and has not yet been filled. Beginning in August, we will begin accepting
applications for this position. Like other instructors in culinary arts at the Chambers School, the ideal candidate will
have experience teaching youth and successfully operating an entrepreneurial venture from start-up to expansion,
demonstrating an ability to manage growth in a competitive environment.

6.4 Personnel Plan

The director of the Catering For Kids is employed by the Chambers School and Career Center and therefore, her
salary is not included in our budget. Likewise, the head of the culinary arts program is also employed under the
auspices of Chambers School and her salary is also omitted. The student workers, on the other hand, are paid
through the Catering For Kids and their wages are included in this budget. However, as these workers are students
who are receiving high school credit for their work, their wages are partially offset by public school district
reimbursement. Finally, the only position that is fully included in the Catering For Kids budget is that of the part-time
business manager/culinary arts instructor. This position is responsible for teaching approximately three youths in the
afternoon shift and in the remaining hours of their shift, in managing the finances, marketing, menus and inventory
related to Catering For Kids. It is the goal of the Catering For Kids to include this salary in its budget and still become
a self-sustaining enterprise. The Catering For Kids will finance growth through cash flow, grants and school district
revenues. We recognize that this means we will have to grow more slowly than we might like but that no borrowing is
necessary.
FINANCIAL STRUCTURE

7.1 Important Assumptions

The financial plan depends on important assumptions, most of which are shown in the following table. The key
underlying assumptions are:
Direct food costs will be less than or equal to 30% of total direct costs.
A slow-growth economy without major recession or food crisis.
No unforeseen changes in government grant funding availability.
Continued interest in restaurant and hospitality services by students of the Chambers School. It has proved
to be a highly popular program in the past and we have no reason to believe this situation will change.
Continued interest in using catering services by organizations and businesses in the Eugene/Springfield
area.

7.2 Fundraising Strategy

Catering For Kids is committed to balancing its budget and operating on a solid financial foundation. These efforts are
based on a mixture of revenues from catering events, fundraising, partnerships with local businesses and charitable
gifting. Catering For Kids is emphasizing the need to reduce reliance on donations and looks toward revenues from
catering customers to support the program. Our goal is to become self-sustaining, involving our students in the
process of maintaining a profitable and competitive venture that benefits our community. This is a considerable
challenge due to the number of local catering competitors, the small size of the program and unpredictable variable
costs.