In order to run or do the catering business, you’ll need a kitchen with large, commercial-grade preparation and cooking equipment. Depending on local regulations, you may have to purchase and use special equipment to measure temperature of raw and cooked food and to maintain it within a safe range. You’ll also need appropriate containers to transport finished food from your kitchen to the client; depending on the formality of the event, the same containers might also be used for serving. You’ll need a vehicle to transport your prepared food to your client and pick up any equipment you leave behind; when you first start your business, you may be able to rent a van on an as-needed basis for jobs. You’ll need to stock your kitchen with basic ingredients, spices, and flavorings. You’ll also want a library of cookbooks and reference books. Additional costs include advertising and promotion.
Most caterers have a standard selection of offerings, with prices based on the number of guests at the event. The cost of a dish should take into account the price of ingredients and the amount of time required to prepare it. Simple baked or steamed lobster is relatively easy to prepare but expensive to purchase; a fancy dessert may use some very basic ingredients but require a great deal of time and attention in the kitchen. If the client asks for dishes not on your standard list of offerings, you’ll need to research the cost carefully. Add charges for delivery and for the cost of containers that are not reusable. If you will be working during the party itself to assist in serving and cleanup, add an hourly charge for your time.
