| Catering: As a Business |
| A Career in Catering |
| Catering could be a good profession for you, if you are creative, has passion for cooking, finds enjoyment thru working with people and have a strong entrepreneurial drive. This is according to Mr. Joel Dondis of Joel, a full service catering and event-planning company located in New Orleans, Louisiana. He included with a firm belief that a combination of formal training and practical experience work well. Dondis particularly stressed the importance of business classes. Running a catering company is very much like running a restaurant or any other kind of business. A strong background in business administration can only enhance your ability to handle the myriad of responsibilities that come your way. |
| How to Start a Catering Business? |
| Things that any person should think over before
entering a business like catering. |
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Research about
the market. |
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Thinking about the cause-and-effect
having a catering business. |
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Expenses. |
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| Consider the skills, financial capital and
personnel needed along with the patience, hardwork and creativity. |
| Listed here are some of the procedures to
follow that came from several websites I searched for. I hope
this will help you in your new venture. |
| A. Determine Your Product and Market |
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Develop a business
plan |
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Determine your type of business |
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Decide what food you will
serve |
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Decide whom you will target
as customers. |
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1. Competition |
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2. Their strengths and weaknesses |
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3. Promotion of your business |
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Identify your strengths and
weaknesses |
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1. Your suppliers |
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2. Your staff who will help
with production, service, and cleanup |
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3. Cooking skills, food preparation
and presentation abilities. |
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| B. Cost Considerations For a Catering
Business |
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One-time Cost
Estimates |
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1. Business fixtures and equipment
2. Installating fixtures/equipment
3. Remodeling and decorating
4. Starting inventory cost
5. Office supplies
6. Utility deposits |
7. Legal and professional fees
8. Licenses and permits
9. Insurance
10. Advertising for opening
11. Petty cash
12. Unexpected expenses |
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Monthly Expenses |
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1.Your salary (living
expenses)
2.Employee wages
3.Rent
4.Utilities
5.Supplies
6.Insurance
7.Delivery expenses |
8. Advertising
9. Taxes
10.Legal and professional fees
11.Maintenance
12.Loan repayment and interest
13. Miscellaneous
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Start-Up Costs |
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You may choose to start your catering business by renting
items to keep initial costs to a minimum. You may rent
the use of kitchen facilities, utensils, tables, tablecloths,
serving equipment and other items.
This will allow you to:
1. Build a reputation.
2. Develop some capital for investment and expansion.
3. Evaluate how much time and money you want to invest
and the impact that this business will have on your family. |
|
| C. Starting a Catering Business |
|
How to create
a business plan for your catering business or personal
chef service |
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Deciding what services to
offer: |
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1. Full-service catering |
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2. Corporate catering |
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3. Custom catering |
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Choosing a name for your catering
company or personal chef service. |
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Getting start-up financing
for your business. |
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Providers of professional
liability insurance for caterers and personal chefs. |
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Setting up your catering or
personal chef office. |
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Computer software that can
help you manage your recipes and business |
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Setting up your professional
kitchen
(including where to find kitchens, renting versus buying,
licenses and permits) |
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Working with food suppliers |
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How to find and hire great
service staff |
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How to market your catering
business or personal chef service, including: |
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1. How to create a marketing
plan |
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2. Sample slogans that can
get your phone ringing |
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3. Sample press release to
get free publicity |
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4. Creative ways to market
your business |
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| D. Running a Catering Business |
| The following are Components of the Physical
Preparations: |
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Types of catered
events |
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1. Buffet |
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2. Formal dinner |
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3. Cocktail party |
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Menu-planning for caterers |
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Equipment and supplies you
need for your catering business |
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1. Dishes |
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2. Silverware |
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3. Glassware |
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4. Linens |
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How to do a client consultation. |
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Setting your prices (including
service charges and gratuities) |
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How to prepare a catering
estimate
(including how to deal with possible food price fluctuations) |
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Preparing a catering contract |
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Getting a deposit and arranging
for final payment |
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What to do about cancellations |
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Scheduling what needs to be
done to prepare for a catered event |
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Tips on quantity cooking and
cooking for children |
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Transporting prepared food |
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Helpful samples, including: |
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1. Sample menus for dinners and receptions
2. Sample client consultation form
3. Sample estimate |
4. Sample contract
5. Sample schedule
6. Sample invoice |
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Key Ingredients |
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1. Decide on a name and then
create your identity. The point is to keep your name in
front of your potential customers as much as possible.
2. Start working on a business plan for your catering
business. Your business plan explains how your catering
business will operate, how it will be structured and managed,
how it will be financed, and how much profit it will make.
3. Rent needed equipment.
4. Check state and local laws. Get a business permit.
5. Experience first-hand the challenges of planning and
running a catered event by testing and handling a catering
job of your relatives and friends. |
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Pointers to Remember |
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1. Learn about culinary arts
and restaurant management or food service/preparation.
2. Accounting, negotiating and people skills.
3. Creative Presentation / Product exposure to tell people
what you do.
4. Referrals. |
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