so... what do i need to do to get a catering business up and running

[aczeller]

before I start, i want everyone to understand that this is a LONG term goal of mine... I know I am no where near ready to go at this very hard, let alone full time. I need more experience, more recipes, better/bigger equipment, funding, etc.

also, don't get me wrong... I am one of the worst BBQ "pitmasters" (I feel bad calling myself that), but every time I cook something for a group of people, someone, if not multiple people ask me why i don't cater, or when will i start catering? People have already started offering me jobs BBQ'ing for their friends, family, or company, but due to the fact that I don't have a license, insurance, or a complete knowledge of catering basics, I have turned them all down so far.

now that I have gotten that off of my chest, I am trying to figure out how you guys have gotten your catering businesses started. I am not aiming to go at this full-time any time soon, but if I go about it, I want to do more than just break-even financially. Obviously, BBQ will be the specialty, and the typical sides will be offered. I am looking to start with a few smaller gigs... maybe a small wedding, a company party or something? like I said, that is pretty far down the road. I will cross that bridge when I get to it.

as of right now, i want to try to keep it as a weekend-only kind of deal. i am planning on keeping my day job for a stable income, but a nice "income bonus" would be beneficial. with that being said, i have no problems taking a friday off from work every now and then to try and prep for the bigger jobs, but once again, i am probably getting ahead of myself. I have a few people in mind that have all expressed interest in helping me in one way or another, so i think i can have a pretty good support system when it comes to manpower also.

as far as funding goes, I have had too many bad experiences with trial ventures in the past... everything i do is going to be a cash purchase... no credit, no loans, etc. besides, if I pick up one thing at a time, I can use it, learn it, etc. before I move on. if I get it all at once, I can easily see myself getting into a "kid at christmas" situation and just skim it all over.

back to the real issue at hand... before I start investing thousands an thousands of dollars in equipment, materials, etc., what steps need to be followed to get things "official"? business licenses, catering licenses, insurance, etc. Mainly, the "behind the scenes" business portion of it. the food, advertising, and events will come, and are the least of my concerns right now. bottom line, if I'm going to do this, i want to do it right.


Later,
Andy

[Fishawn]

First of all..... CLEAN UP YOUR SHOP!!!

[SmokinLee]

Good Luck with this dream Andy. I had the same dream a long time ago and it is still stuck somewhere in the back of my mind. I do know you need to have your kitchen inspected and approved by your local health dept. Unless you know someone that owns a food business service that you could rent seeing that is an inspected facility. Once again wish you the best with this, and there are alot of folks that will answer your questions for you on this, which is a big PLUS

[Whisky Fish]

Been looking into this myself for a while now. First thing to do is log onto the county or counties (where you want to function in)web site and find out the local requirements. This is the key thing because most counties take the State and Federal requirements and add there own twist to them. That will keep you busy for a long time. Then check in with your local SBA(Small business administration. This is a treaser trove of classes, forums and resources. Some even provide mentoring programs with experienced retired small business owners. This will keep you busy for a real long time. And start(or continue) networking and talking to folks who do it, in your area to find trends, pricing and other things specific to your area. Menus are incredibly regional. Surprised the hell outta me. Good luck and if you find out anything good bring it up, lotta experience here.

[aczeller]

First of all..... CLEAN UP YOUR SHOP!!!

yeah... the thought has crossed my mind once or twice. lol

more than likely, by the time all is said and done, I will have a different house with a bigger kitchen and bigger garage. for the time being, i am just planning on getting things started... paperwork, taking some business management courses/classes, starting to stock up on equipment/appliances, etc.

Later,
Andy

[aczeller]

Been looking into this myself for a while now. First thing to do is log onto the county or counties (where you want to function in)web site and find out the local requirements. This is the key thing because most counties take the State and Federal requirements and add there own twist to them. That will keep you busy for a long time. Then check in with your local SBA(Small business administration. This is a treaser trove of classes, forums and resources. Some even provide mentoring programs with experienced retired small business owners. This will keep you busy for a real long time. And start(or continue) networking and talking to folks who do it, in your area to find trends, pricing and other things specific to your area. Menus are incredibly regional. Surprised the hell outta me. Good luck and if you find out anything good bring it up, lotta experience here.

I've actually got an "account" or membership with a small business group here in Omaha. VERY helpful group of folks. it's more of an association to help get gov't contracts and gigs, but they do pretty damn well. I got in with them for welding, but since my insurance was through the roof, the deals fell through. now that I have decided to look into catering, i think i may have another shot at getting a second source of income going again.

Later,
Andy

[new smoke]

Go after it, Andy. I have those thoughts from time to time, too.

My buddy wants to start with a food stand at the county fair next year. There is a lot of hoops to be jumped for sure, but it seems doable.

I worked restaurants for about 15 years, but never did the catering gig, so I don't have a lot to add, but go for it!

[bbally]

The suggestion to contact local health department, county or city is a great start.

Also take a ServeSafe Course. You can take it online if you want.

For you own consideration:

Realize that weekend gigs mean Friday prep in the catering business. That means the food will be delivered 4:30 AM Thursday morning or Friday morning at the latest. So think of walk in coolers first. Where are you going to put them? Power? Etc. Need them for both ingredients received and for finished products waiting to go to the gig.

Remember that Sundays affair gets final prepped on Saturday night after the Saturday catering is completed. We do three caterings each day on the weekend sometimes up to five. Just figure two for now so you get your walk in coolers sized correctly.

Small in the beginning you can probably get by with a three door reach in freezer. That will change as you grow, but in the beginning it will work well.

Sunday night's clean up is required in case you get inspected by health department Monday. So realize the late hours after the gig to clean and put everything away.

Which means a dish washing machine? Where is it going to go? Power? Sanitizer chemicals etc. And storage of the hotel pans, cambros, serving wares, eating utensiles, drink cambros, cups, plates. Linens if you are doing high end barbeque.


Marketing, sales, closing deals, wedding meetings, free events so people can meet you. This all takes time, and it does not happen during the weekend gigs. So see how your work schedule is for lunch meetings and stuff like that. Time is the enemy... the cooking is the easy part... the ordering of the supplies, the prepping the set up, decorations, tables, chairs, etc. Generally not many venues let you set the day before, because they usually have something going on.

Money for your time.....

This will decide if the hang there as brass or not.....

You have to be honest with what you time is worth. For me I had to put a price on what it would cost to get me to not go fly fishing. How much money do I need to end up with in my pocket to skip fly fishing and work? You have to apply that amount per hour to all the time this sucks down. Ordering, meetings, etc.

Be honest with yourself on this number.

Then back into the numbers and see if you can make that much clear profit after paying the help (2 people for every 25 til you get to 75 then one person every 50 after that) Don't count yourself, you have to baby sit the client and make them feel special. You can tend a pit, but you cannot serve, you cannot clean up.. they want to visit with you they are paying you and they own you. (not a bad way, just how they feel.)

If you can make the numbers work backing into the per plate charge to make the profit you need to make the money it would take to get you not to fish? If that happens have at it.

If not, figure out how much it would cost you to do this... and spend the money going to competitions. You will meet much nicer people... you will have way more fun.... you will have a great time drinking.... you will have fun..... you will have a great time cooking...... you can swap lies with people that have the same interest as you........ and you know its cheaper than catering.....

If you still want to do it after figuring these numbers out let me know happy to help you. Been catering since 1996 here on the Western Slope of Colorado. It is fun if you like it, but only if you can make good money.

To give you an idea, two meats (one will be chicken all out of the Southern Pride), two salads, one vegetable, beans, dessert cheese cake, lemonade, Ice tea, coffee.

30 people minimum.

$18.75 per plate customer pick up.

$22.50 per plate local.

$25.75 outside 50 miles(RT)

$30.50 up to 100 miles (round trip)

Specials like using the stickburner for the event in place of the gas southern pride units, doing all nighter pigs.. get real expensive. Weddings even more expensive.

We have made a lot of money doing it over the years, but you have to learn who is NOT your customer.

[Kingudaroad]

I don't even want to cook for myself anymore after reading that.

[aczeller]

thanks for the input guys. and thinks espeically for bbally to opening my eyes as to how much work really goes into an event. the planning, prep, and what-not is the biggest thing i forgot about. lol. i need to get home soon, but i will definitely be looking into more aspects of it all tonight.

Later,
Andy

[bbally]

thanks for the input guys. and thinks espeically for bbally to opening my eyes as to how much work really goes into an event. the planning, prep, and what-not is the biggest thing i forgot about. lol. i need to get home soon, but i will definitely be looking into more aspects of it all tonight.

Later,
Andy

It is a great business... but it is a lot of work! If you love it no problem... but if you just like hanging with friends making good food and BSing. Competitions are the way to go!

[travcoman45]

If ya wanna start small, maybe go with a concessions trailer arrangement. But start with yer health inspector, talk with em in person, cause he's the feller what gonna give ya a lic. an such.

Round here, restrictions er alot less on a concessions rig then a commercial kitchen, plus ya have the option a takin the kitchen whereever ya go. Ya can also do fairs an such ta gain some experience. Few folks round here do the auction lunch's to.

Also, costs less ta do a trailer if yer handy. Ya should be able ta do most a the work yerself, an again, keep yer health man in the loop. Mines always willin ta check on stuff fer me, cause I ask, I don't just do it an go whoops.

[eman]

Local laws

Don't know about where you live but here in La. you can't use a home kitchen for any commercial purposes.
The health folks will not inspect any kitchen that is part of your house.
And the kicker is that , If you build a seperate kitchen in your back yard ,Then you are running a commercial enterprise in a residential area which is also agin the law.
To many hoops to jump thru to get a permenant place.
If an when i get into smoking for dollars it will be from a food truck .

[Whisky Fish]

Around here a truck or trailer rig doesn't help you much. It must be attached or based out of a liscenced kitchen or commissary, that it returns to each evening for cleaning and restocking. That's why it's so important to know your local regs in the beginning and know what it is that you are facing. I've got to have a relationship with a legitimate biz regardless. And you are correct, you cannot (legally)produce package and sell out of your home kitchen, I'm guessing that is true where ever you are.

[ijusthvit]

Maybe I am crazy but what bbally had to say are many things I think about when I think of doing something like this and I also LOVE the idea of running this type of gig. Granted, I have much to learn (just applied for FASFA, bring on the learnin!) but all of the info didn't overwhelm me. Made me think it is something I could handle! Not sure what I am will go to school for but business is going to be part of it now matter what.

So get at it man and start small even if it means just doing things for friends/family just to give you some generalized notion of what lies ahead. Those close to you will always love your food and accept your short comings but at least with small events you will figure them out on your own. Once you do some "under the table" gigs you will be better prepared for the people you dont know and who you will have to earn business from by your 1st appearance. GOOD LUCK and dont be skeered!