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Catering

Minh_Huynh_48807

Hi all,

I've been thinking about doing some catering as a side thing. What does it take to be good at it and how do you usually proceed when you have to come up with a menu? Do you cook most of everything before? How do you usually interact with the client during the night? Tableware, do you bring your own?

I do a few food feast with friends so I am familiar with doing course meal. However in a different setting and not in my kitchen, never did that. I know a few CS folks here has plenty of experience.

Can you share in a few bullet point what are best practices and what to avoid? I am not looking to make it a steady second income but more as something fun to do while perhaps getting paid a little for it as I love cooking.

Thanks!!

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Stephanie_Hamilton_470960

That's how I started catering, because I love to cook bringing family & friends together and seeing the joy they have.

So for me, I started with small jobs for close friends and family that way I got my routine down. Depending on where the venue is and what the menu is I cook as much as possible and prep everything I can at home. Then transport it to the venue and finish everything up.

I do have all my own serving dishing and I set up my own tables if its banquet style.

During the event you stay busy really no time to stand around and talk.. You want to make sure to keep all your dishes and the tables clean from spills, refilling your dishes...etc.... Your clients are usually pretty easy going, especially if they hear there guest enjoy themselves and the food.

Super important to be straight up front with your client, making sure everything is hashed out before you buy your supplies. For the Menu so far my clients will give me an idea of what they have in mind and I create a menu for them. Sometimes they will want to do a tasting and sometimes they dont.

For me as doing this all by myself my max is 100 people.. I try to keep it smaller. when you get to big the stress might not make it so enjoyable so know your limits.

I started last year and I keep getting new clients calling me where I had to get a Business license this year.

I have made up a plan for how far I want to travel, what type of events I want to cater, and I stick to it.. I have turned down jobs so dont worry about that, people wont be mad. To me at this point its not worth it if im stressed out because of the amount of people or if I have to travel a far distance.

Hope this helps, Each person is different but this is what has worked for me.

Tim_Sutherland_52834

Look at the local code requirements for running a catering business in your county. Get all the relevant licences, insurance, and sales tax in place before you first gig.

Talk to your lawyer/accountant what is the best entity to run your business to reduce tax and to protect your assets if legal action is taken against you.

Establish a network of servers, bartenders, kitchen helpers, party rental supplies, etc. Potential clients will ask you all the time, "Do you know someone that can ... Where can I get ... "

As a general rule food that is sold to clients must be prepared in a kitchen that is inspected by the local health inspectors, or all the food has to be prepared and consumed at the client's home. You can fly under these rules but just be aware what the consequences are if you are found out.

Cooking food is the easy part of running a catering gig or restaurant. The business administration side will take up more of your time and if you do not have it established well at the beginning, it will cause you headaches later on.

How will you accept payment cash/check/cards?

How will you issue receipts?

Who are your competitors, and what is their price point? Your competition is more that just other caterers.

What accounting/business software will you use, or will you just make your own spreadsheets?

Who are your food and beverage purveyors?

What is the minimum profit you are willing to make on a gig?

What is your cold/hot storage (fridge/freezer/coolers) requirements for prep, transport, and service?

When you sit down and think about the business, there will be a hundred more or so questions you will need to answer before taking on your first gig.

mattpope

In addition to the good comments below, I tried it out by working a lot of the local weekend festivals in my area. I rented kitchen hours at a local church that had a commercial kitchen.

fisher23

Hi Tim, the attorney side of you is showing, lol. Absolutely, better safe than sorry!

Tim_Sutherland_52834

Not a lawyer, but last career in Australia was advising small business owners on financial and estate planning issues. Many hours spent with clients, lawyers and accounts developing strategies.