Starting catering business is a life-changing experience. If you love hosting parties and cooking food, catering is your option to do something entertaining and get paid really well to do it.

Approaching a large catered function can be intimidating, but it doesn’t have to be. First and foremost, keep organized. There are alot of details in any event, and alot of things happening
simultaneously. If you don’t have your aces in their places so to speak, you are setting yourself up for failure. So to make sure this doesn’t happen, let’s back up and start from the beginning. You are contacted about catering a large event. First, find out the budget they have and what type of service they will be needing. Typically, there are three types of full service events, buffet, sit down dinner, and passed hors’dourves. Some events might contain one or all three of these options. For example, the client might want passed hors’dourves at the beginning of an event, a sit down dinner and then a dessert buffet toward the close of the dinner service. Also, take into consideration if they are going to have a bar. Are they going to have drink service? Is it just beer and wine or a full bar that includes liquor? If it’s beer and wine, just about anyone who is licensed can
perform this task. If it is a full bar, obviously you will need someone who can mix drinks.

The customer wants passed hors’dourves and a sit down dinner. First step is deciding a menu based on their budget and insuring you can make enough profit to make it worth your while. Remember, you are in business to make money! Base your quote on the number of guests attending the affair and how much it is going to cost you to adequately provide good food and service for the evening. Also, decide if you are going to preset the salad and dessert plates on the table before event begins. This will save you time if you’re serving a large group of people. When planning, you must account for pre-event labor, such as food preparation and event setup, as well as the labor incurred during the actual event itself. In our example, you charge more for passed hors’dourves because of labor, but a smart operator is going to use that same labor for dinner service. To pull off a successful event, it is recommended to have at least one strong front of
the house or dinning room caption and one back of the house chef that work well together to keep up high levels of service and food quality.

Plan a site visit before the day of the event to take a look at the facility. Make sure the banquet area is large enough to hold the guests comfortably. Do you have a prep area for plating food? All these facts need to be figured out before the event day so you are not standing in the middle of the room scratching your head.

Even if you are starting a home catering business, elegant events can be successful.Just remember to always be organized and detail oriented. Always embrace new challenges, keep an optimistic view on life and may success be yours.


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