Thursday, July 30, 2015

Small catering business 1

I love cooking and I love providing the services that make people smile, to survive doing that it means I have to make it a business; a catering business. Catering does not necessarily mean serving 200pax with a full course of appetizers, soup, main course, dessert and etc., it could be as simple as providing mini sandwiches for a family reunion picnic of 12pax, or a private office event for 35pax.

  1. Menu list
    • The menu must not be too elaborate (that you are unable to deliver with demand when ordered) nor to limited (that clients end up not having any choice at all)
    • Consider your future clientele's  appetite and preferences, do not forget about food allergies, vegetarians, religious restrictions. 
    • Functional: Items should fulfill a variety of food types: snacks, heavy meal, healthy, desserts etc.,
    • Quantity: have at least 3 options for each category of food- focus on appetizers/snacks and desserts if you want to start simple.
    • Quality: Make sure food items enlisted are tested & tasted and are the best version, they should be the best recipes you have at hand- better to serve a fantastic homemade spaghetti Bolognese than awful steak.
    • Highlight/ suggest the "Chef's recommendations"
    • Don't forget about the cost of food and the selling price (profit you'll gain)
  2. Start with inventory lists.
    • Equipment/assets: robust, bulky, heavy performing  related to food preparation and handling.- baine marie, food tray, dome, chafing dish, etc.
    • Utensils:and held items/tools used during the preparation/handling of food.
    • Groceries- make a proper list that is easily understood  by all.
    • Other items: Food wrap, aluminum foil, tissues etc.
    • Consider: Dishes to transport foods, tableware to serve different type of foods and events, equipment to keep food warm or cool, etc.
  3. Find suppliers
    • Be aware of promotions and always be on the hunt  and take note on suppliers who offer rare, good quality and/or cheaper items.
    • You will be expected to provide tableware, hollowware, utensils, linen (napkins, table cloth) and sometimes even buffet tables. However you won't be able to own everything, look for other vendors who provides such items when requested.
    • With this information, you will be able to plan your caterings accordingly. (some clientele don't mind the price but expect  high quality item, while some clientele keep a tight budget but are less demanding)
  4. Business plan
  5. Licensing & other legal issues
    • Do some research (start with the local authorities) about licensing, different districts may have different requirements for small, from home catering businesses.
    • Get typhoid injections, it is required by law and will save lives.
    • Go for food handling courses and get the certificate (recognized by your local authorities.)
  6. Marketing program
    • Develop a marketing program, plan how you want and able to reach your target market.
    • Have business cards & brochures (describing what you have to offer-services & menu)
    • Internet presence; facebook,  blog, tumblr, instagram & etc. by having these accounts your past, present & future client will have a point of reference where they can reach you and see your promotions &updates.
reference:
http://smallbusiness.chron.com/start-small-catering-business-4830.html

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