How To Start A Catering Business

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In today’s market, everyone wants to be an entrepreneur. The best business to get into is one that you know how to deal with, and many people are starting catering businesses from their homes because they know they are capable of cooking large amounts of food for parties and events. Here are a few tips for running a successful catering business.

Buy In Bulk

You probably already know that buying food in bulk will help you profit. Try to buy food when it’s freshest and in season, and keep it frozen for prolonged storage. Don’t forget to also get a loud freezer alarm, preferably with wifi connection, so that you will be alerted of any changes in temperature. If your frozen goods thaw, the resulting financial loss might be difficult to get out of.

Food Safety

Even if you have been cooking all your life, the standards that the government sets for caterers and restaurants are much higher. It’s best to brush up on the food safety guidelines that you need to abide by, and always make sure that your clients know about any allergens that are in your food such as nuts, dairy, and shellfish. Also, be prepared to take special requests in this regard.

Marketing Is Important For A Business Of Any Size

At first, you may find yourself struggling to find clients because you are yet to build a reputation. You can use social media as a strategy to market your services at first because it is relatively cheap and you can do it yourself. You will need to take a few photos of the dishes you can make, as well as preparing a few sample menus. The more you can visually appeal to people on social media, the more likely they will contact you in case they need a caterer. Don’t forget to put a clear call to action on your social media profiles, so that users can contact you easily.

Adventure Is Good, But In Moderation

You shouldn’t keep your menu too bland, because people bring in caterers for the exciting food they can’t make themselves. However, avoid straying too far and adding dishes to your menu that you aren’t capable of handling. The best practice is to perfect a recipe on a small scale first before using it as part of your catering menu. You can refine it to your liking and practice the difficult parts of the dish before you start offering it to your clientele so that you can ensure that everything goes smoothly.

Organization Is Everything

When you’re cooking for two or three (or even six) people, small mistakes here and there can delay you for an hour or two at most. If you’ve ever cooked a big thanksgiving meal, you know the importance of organization to deliver results on time. When you scale up everything for a catering business, the importance of organizing your time will also increase. Delays are not going to set you back an hour – they will likely set you back for more, and you will risk losing your clients.