Unlike any other food business, the element of risk in
starting your own home catering is very low. Eliminating
that risk through knowledge and planning will lead to your
success in the catering business.
As you can see from the subjects below, this Catering Business
list has everything you will need to get your business running
and off the ground. The workshop has been written to provide
you with the latest information necessary to start a catering
business
Contents:
Introduction
Decisions for Starting a Catering Business
• Caterers' Qualifications and Skills
• Complying with City Ordinances
• On-Premises Catering Vs. Off-Premises Catering
• Sharing or Renting a Kitchen
• Operating out of your home kitchen
• Required Equipment
• Start-Up Coverage
Setting up your business:
• Setting up your Kitchen and pantry
• Smallwares and Utensils
• Finding Used Equipment
• Menu planning launching and marketing
• The art of booking parties
• Service Equipment
• Transporting the food
• Party set up and breakdown
Types of Catering Opportunities
• Weddings
• Social Catering
• Corporate Catering
• Community Affairs
• Special Events
• Kosher Catering
• Wine and Bar Service
Event Management
• Organizing Your Time and the Party Setup
• Managing an Event from Introduction to Conclusion
• How to Estimate the Food Quantities
• Floral, Decor, and Subcontractors' Services
• Scheduling Staff and Assistants
• Hiring VS renting employees
• Outsourcing Entertainment
Marketing your catering business
• Defining Your Concept
• How to Market and Promote your Business
• Putting Together a Promotional Kit
• Getting Referrals and Repeat Business
• How to Advertise your business
• Tracking Your Success
• Sales
Catering Growth and Expansion Strategy
• Building your catering business and operating your
business at a multi-event level
• Leveraging the success of the concept in its current
state
Written Agreements and Contracts
• How Much to Charge
• Closing the Deal
• Keeping a Portfolio
• Running your business
Estimating Quantities, and Writing Proposals
• Calculating Your Kitchen Labor
• Food preparation and Presentation
• Beverages and Alcohol
• Public Service Perishable Food Distribution
• Establishing Relationships with Wholesale
• Purveyors
