Catering business plan

Weddings bring the biggest checks but come in seasons. Corporate catering brings smaller, steadier orders. Most plans are stronger with both.

• Full-service events priced per person, often with a staffing fee and a service charge.
• Drop-off and corporate catering: lunches, meetings and trays that repeat every week.
• Bar service, if you hold the right license.
• Rentals you arrange and mark up: tables, linens, china and glassware.
• Tastings, which some caterers charge for and credit back when the client books.

• A commercial kitchen: build your own, lease one, or rent time in a shared or commissary kitchen.
• Equipment: ovens, refrigeration, insulated carriers, chafing dishes and serving pieces.
• A van or truck that keeps food at safe temperatures in transit.
• Food cost and labor, which you should track as a share of every event’s price.
• Insurance: general liability, liquor liability if you serve alcohol, commercial auto and workers’ compensation.
• Permits to research with your health department and state: a food service permit for your kitchen, food manager and food handler certification, permits for serving at off-site or temporary events, and alcohol licensing.

Much of catering is sold through venues and planners. Getting onto a venue’s preferred vendor list can bring steady weddings, and a good office manager can bring a standing weekly lunch order.

Speed matters as much as the food. WeddingPro reports that up to 50% of all bookings go to the vendor that responds first. Your sales plan should cover how fast a quote goes out, when you offer a tasting, and how you follow up until the client signs.