Hi All. Long time lurker but first time poster here! I currently work full time but also co-own a successful part time catering business, so I have and am familiar with my food hygiene, HACCP, daily checks etc. I have an opportunity to expand this with a catering van that a friend has not been using for some time due to personal reasons and has offered on a "try before you buy" basis. My plan is to operate daily and I have identified a pitch in an industrial area - I am well aware that a business like this is hard work and certainly not easy, but it seems too good to at least try for very little investment other than my own time and hard work and I don't mind either of those! As I say the location is an industrial area, directly opposite one very large business (approx. 300 employees however I am unsure yet if they have their own cafe on site), with various small manufacturing & wholesaling businesses nearby (0 - 50 employees each on average), as well as commercial offices (one with approx 80 employees although they have their own cafe), and four smaller independent offices, 2 are currently unoccupied and up for let, but the others have smaller businesses in them with I estimate around 100 employees in total. I would say realistically there are 800 - 1000 employees within walking distance or a quick two minute "nip" round the corner in the car. My own personal belief is that when you are relying on people's breakfast and lunch breaks they aren't going to be driving more than 2 or 3 minutes as by the time they've got there, got their food and gone back their break is all but gone! The food would have to be something really spectacular for that. We have a good facebook following locally (6k+ page likes) and intend to use this as well as more traditional leaflet marketing to get going. Within this catchment area the only real competition is a KFC and a McDonalds as well as a Frankie & Bennys. A further 2 or 3 minutes drive away there are 2 traditional type sandwich shops within a couple of hundred metres of each other but luckily (for me) they are on main roads with no convenient parking. The plan is to open at 6.30am (to be confirmed - I am currently identifying when the shift changeovers are at the large business in particular, if they are changing shift at 5.30am it would be seriously worth considering being there for then) for breakfast with sausage, bacon and egg rolls with tea/coffee. Very traditional but using butchers bacon and sausage rather than cheap sausages that are deep fried! The main focus will be on lunch, again using high quality local butchers sourced food, serving hot sandwiches & wraps such as slow cooked beef brisket with jack daniels sauce, pulled pork with a spicy chipotle mayo, chicken tikka with coriander chilli sauce etc, as well as soups (traditional carrot & coriander etc, plus things like thai chicken noodle soup) and the usual crisps, cake bars & drinks, plus fries. The idea is to offer home cooked food, that might not be marketed as healthy (we'll still serve chips and crisps!) but that uses fresh local ingredients, and that offers something different from your standard ham salad roll! A bit more adventurous but that will still be around £3 for a sandwich and under a fiver with chips and a drink. So I have read with interest many thread for similar businesses on here but have 2 questions; 1. What's peoples general thoughts on the idea and food?! 2. The main one - I am really struggling with forecasting and break even scenarios. I have crunched all my figures and costs (I am a bit anal when it comes to costing spreadsheets even with the other business, e.g. even though a stock cube might cost 4p, if I know that makes 8 portions of soup, it goes on the spreadsheet at half a penny each - I hate when things are just considered to be cheap or throwaway so don't need accounting for! - Anyway, that's another rant).... ...What I would really like is any experience or knowledge of how many sandwiches could realistically be sold in a day. I know it's a finger in the air job but has anyone run a similar business and can confirm if they were selling 20 in a day or 520?! I am currently looking at scenarios selling 20 breakfast rolls and 20 lunch, which I cannot believe isn't possible. But then if I start to target 100 in total that seems like a very high figure to me. Also has anyone any experience of conversion rates for add ons. E.g. you would sell a coffee for every 3 breakfast rolls bought? Or in fact you sold more hot drinks than you did hot food, or a bag of crisps for every 5 lunchtime dinners bought etc. This would help me build a more realistic scenario and target. Apologies for the rambling post!! But I would appreciate any advice or general critique of the idea.