How to Start Up a Home Catering Business
For people with a flair for great food and entertaining, starting a home catering business can be a perfect combination of work and fun. A home catering business can offer good income potential for savvy entrepreneurs who offer a quality product and experience and build a reputation for taking the pain out of planning large parties or events. Operating a home catering business also allows entrepreneurs the ability to set their own schedules and gain access to many events, parties and gatherings with which they might normally not be involved.
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Instructions
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Research health code guidelines. Local health departments have established guidelines for home catering businesses that dictate standards for cleanliness and sanitation. While most home kitchens are clean, many do not meet the basic specifications for proper food storage, refrigeration and cooking. Using a home kitchen for your catering business may require upgrade or remodeling to meet the local health codes. Make sure you understand what you'll need to so that your kitchen will pass inspection.
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Purchase business insurance. Any food service business needs to be properly insured for liability or accident claims brought by customers or guests. Issues such as food poisoning, allergies, burns or equipment failures can cause injury to a guest and result in a lawsuit against you and your business.
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Set up catering kitchen facilities. Home catering facilities should be distinct and segregated from your personal kitchen while in use. Don't allow food products or equipment dedicated to your catering business to become mixed with your personal food. Be sure to plan for extra workspace to prep food, set up serving platters, prepare trays and warming dishes and pack food for transport. You will also need to plan on how and where you will store or refrigerate the prepared food. Most home refrigerators are already full and will not provide enough room for a large amount of excess food.
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Purchase catering equipment. To operate a catering business, you will need to purchase specialty equipment such as chafing dishes, serving platters, warming trays, commercial-size coffeemakers and coolers. Serving items such as dishes, cups and utensils can be offered separately from the food or not included in the price.
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Establish a menu and price list. Once you have determined your specialty or focus, establish a catering menu and price list. This menu should offer a variety of options including complete packages, a la carte pricing and themed menus. By constructing your menu like a checklist, customers can easily choose items for their event and figure the price.
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Hire employees. Based on the size of catering event you book, you may need to hire additional employees to act as servers or prep help. To prepare for this situation, investigate potential employees ahead of time and set up a list of names and contact information. The easiest place to start is with your family, kids, their friends and neighbors. If necessary, you can advertise for temp help in your local newspaper.
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Advertise for customers. Turn part of your menu into a brochure that includes your contact information, and use this as a promotional tool for your catering business. Pass these brochures out to local businesses as well as your friends, family and neighbors. Investigate local newspapers or magazines as a potential place for advertising.
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Tips & Warnings
Don't forget to insure your catering equipment against theft. Commercial chafing dishes and coffeemakers can often be rented from party rental stores or restaurant suppliers. If you find a local waiter or waitress that you like, offer them a business card and ask if they might be interested in working your events on the side. Be sure to have business cards available at any event you cater as a promotional tool for guests who may be interested in your services. Museums and art galleries typically hire catering companies for show openings and special events. Be sure to make contact with the event coordinator for locations in your area.
Be prepared for periodic inspections by the health department.
References
- Photo Credit (c) 2009 Jeff O'Kelley
