Essence Premium Catering Business Plan — Appendix E: Glossary
Glossary of contract catering, production, food safety and financial terms used throughout the Essence Premium Catering business plan.
Appendix E: Glossary
Jump to section
- Overview & contents
- i. Important Notice
- 1. Executive Summary
- 2. Why Ekurhuleni
- 3. The Market and the Segment Trap
- 4. Contribution by Segment
- 5. SWOT and Competitive Position
- 6. Winning and Keeping Contracts
- 7. Tendering Into the Public Sector
- 8. Unit Economics and Prime Cost
- 9. Working Capital
- 10. The Five-Year Build and Its Gates
- 11. Funding
- 12. People and Production
- 13. Food Safety and Compliance
- 14. Financial Projections
- 15. Break-Even
- 16. Sensitivity and Scenarios
- 17. Risk Management
- 18. Implementation Timeline
- 19. Returns
- 20. Key Performance Indicators
- 21. Key Assumptions
- 22. Conclusion
- A. Appendix A: Consolidated Financial Summary
- B. Appendix B: Capital Schedules
- C. Appendix C: Funding and Debt Schedules
- D. Appendix D: Risk Register
- E. Appendix E: Glossary
|
Term |
Definition |
|---|---|
|
Certificate of Acceptability |
The permit required under the Foodstuffs, Cosmetics and Disinfectants Act 54 of 1972 and Regulation R638 of 2018. It must be issued by the local authority where the food preparation premises sit, not where the company is registered. |
|
Contribution per meal |
Price less food, consumables, labour, distribution, energy and maintenance, before rent and overhead. R9.92 on an industrial meal and R0.09 on a government school meal by Year 5. |
|
Contract-backed working capital facility |
Finance advanced against signed contracts and certified invoices, underwritten on the client’s creditworthiness rather than the caterer’s balance sheet. It revolves against the debtor book rather than amortising. |
|
CSD |
The Central Supplier Database. Registration is a condition of bidding for any government contract. |
|
Escalation clause |
A contractual right to an annual price review tied to a published food inflation measure. The only real protection against input cost movement on a fixed-price contract. |
|
HACCP |
Hazard Analysis and Critical Control Points — a systematic food safety methodology. An externally audited HACCP-based system is a Year 3 gate condition and a condition of institutional supply. |
|
NSNP |
The National School Nutrition Programme, feeding more than 9.9 million learners a day across 19 800 schools at a Treasury-set price of roughly R4.80 to R7.50 a meal. |
|
PPPFA |
The Preferential Procurement Policy Framework Act 5 of 2000 and its 2022 Regulations, which set the 80/20 and 90/10 scoring applied to government catering tenders. |
|
Prime cost |
Food, consumables and labour as a percentage of revenue. The control metric of any catering business; 74.7 per cent falling to 72.1 per cent here. |
|
SBD 3.3 |
The standard bidding document pricing schedule, which asks explicitly whether prices are VAT-inclusive or exclusive. Confusion here is a common cause of disqualification. |
|
Section 20 limitation |
The South African tax rule capping the set-off of assessed losses at the higher of R1 million or 80 per cent of taxable income. |
|
SEDFA |
The Small Enterprise Development and Finance Agency, the merged national small business funder. Requires CIPC registration, SARS tax compliance and a proposal in its own format. |
|
Service level agreement |
The contractual specification of service hours, dietary requirements, penalty clauses and audit rights. National groups compete on the ability to manage complex SLAs because those obligations are expensive. |
Essence Premium Catering · Business Plan and Investment Proposal · August 2026 · Strictly Confidential