You'll need a brief “Operations” section in your plan to explain where you'll get your supplies and ingredients and how you'll transport your prepped ingredients to your event locations. This section will cover the logistics of your business. It tells outsiders how the business will actually function and accomplish what it sets out to do. It's the nuts and bolts of the operation. Topics you'll address here are:

• Who will be in charge of business operations? Accounting? Staffing? Will it be you or will you hire someone else to help you?

• Will you hire employees to help you cook and serve food? If so, how many? Will you pay them or will they receive internship credit from a local school?

• Will you buy or lease a vehicle?

• Will you do most of your own ingredient shopping or will you rely on setting up accounts with foodservice vendors?

Outline whether you will run the company on your own or whether you will have someone to help you. This plan will show how you can fill the orders and jobs you expect from your financial statement. Lenders will want to know what happens if you're ill. Explain who will fill in for you. This is also the appropriate place to lay out how many people you plan to hire, how you will pay them, and whether you will need to hire additional support to cope with busy seasons.