Sample Food Business Plan

A SAMPLE BUSINESS PLAN FOR
SMALL FOOD BUSINESSES



Rodney B. Holcomb
Associate Professor, Dept. of Agricultural Economics
Browning Endowed Professor of Food Science, Food & Agricultural Products Center

Philip Kenkel
Professor, Dept. of Agricultural Economics
Bill Fitzwater Endowed Chair for Cooperative Studies

Linda Blan-Byford
(Former) Business Planning and Marketing AssociateFood & Agricultural Products Center

Oklahoma State University

January 2006
Why Develop a Business Plan?

In the book The Entrepreneur’s Manual, Richard M. White, Jr. states that business plans are “road maps” for business creation: “You identify your origin, select a destination, and plot the shortest distance between the two points.”

True, a business plan is essentially ablueprint for a business. However, it also serves many other purposes:
• A business plan is a detailed blueprint for the activities needed to establish a business (i.e. the details of a product or service, the market for that product or service, and the management of the business providing that product or service).
• A business plan is also the ‘yardstick’ by which a business owner measuressuccess in meeting stated goals and objectives.
• Also, a business plan is a tool for obtaining a loan from a lending agency, or for attracting venture capital.

What Does a Business Plan Look Like?


There is no standard format for a business plan, but there are many common components of a business plan:
• Executive Summary (providing a general overview of the plan’s main points)
•Table of Contents
• (Brief) Background and History
• Business Goals and Objectives
• Description of Products/Services
• Market Description/Assessment
• Competition Assessment
• Marketing Strategies
• Manufacturing Plans
• Pro Forma Financial Analysis
• Contingency Plans

Many business plans will also include appendixes with additional information related to the business,its operations, its owners/managers, marketing/promotional plans, etc.

Of course, the best way to illustrate a business plan is to provide one. The following plan for a completely fictional business is used for a monthly entrepreneur workshop at Oklahoma State University’s Food & Agricultural Products Center, entitled “Food Business Basics: A Guide to Starting Your Own Food Business.” Thismock business plan focuses on a whipped topping business, but the format is appropriate for any small food business.

Business Plan











Indalco Foods Corp.
15908 NW 48th. Avenue
Miami, FL 33014
(305) 620-1444












Agustin Ricart
Luz Kiassos









YEAR
Executive Summary

Marianne and Keith Bean have been involved with the foodindustry for several years. They opened their first restaurant in Antlers, Oklahoma in 1981, and their second in Hugo in 1988. Although praised for the quality of many of the items on their menu, they have attained a special notoriety for their desserts. After years of requests for their flavored whipped cream toppings, they have decided to pursue marketing these products separately from therestaurants.

Marianne and Keith Bean have developed several recipes for flavored whipped cream topping. They include chocolate, raspberry, cinnamon almond, and strawberry. These flavored dessert toppings have been used in the setting of their two restaurants over the past 18 years, and have been produced in large quantities. The estimated shelf life of the product is 21 days at refrigerationtemperatures and up to six months when frozen.
The Beans intend to market this product in its frozen state in 8 and 12-ounce plastic tubs. They also intend to have the products available in six ounce pressurized cans. Special attention has been given to developing an attractive label that will stress the gourmet/specialty nature of the products.

Distribution of Fancy’s Foods Whipped...