Caterers: What advice would you give to someone thinking of starting to cater?

Did you start small, (like ';by word of mouth';) or did you just jump in feet first (with a location, the equipment, employees,etc)? How long have you been catering and what percentage has your business grown since start up? Also, where are you located? General proximity is fine.





Thanks so much and have a great day!Caterers: What advice would you give to someone thinking of starting to cater?
It always pays to advertise.





A good place to begin catering is to businesses for meetings and lunches. You can even take samples to large corporations, if you want to go ';big time';, provided you live in a large city and have the space, manpower and equipment to process large orders.





I'm retired but Madison, WI found a catering home for me.





Probably the hardest thing you will be faced with is finding good help; reliable, honest, hard working, and willing to go the extra mile that some catering jobs demand. Quality is also KEY.





I also would recommend that if anyone is angry or upset that they not be around the food. That goes into the food and can actually effect the client in subtle ways or even make them sick, even though the food is not spoiled. Lots of people can tell if the food they are eating is made with love and caring. Go for that, above all, and don't make it a business that is just to make money. Food service is and should be a nourishing undertaking.





Love what you do and do what you love.Caterers: What advice would you give to someone thinking of starting to cater?
work for a caterer first, so many variables,got to know the business first. The caterer I know had a restaurant first.With the building boom in south Florida he made a 40' utility trailer into a mobile unit.Went to where the condos were being built.Kept the menu simple - beef, chicken , pork for meat. Mashed, baked,scalloped potatoe and french fries. Veggie's , six different kinds. Had to keep the cost to where he could charge $5 a plate and make a profit.He served 500 lunches a day.Of course, he had to ';kick back'; a portion to the project manager at the site , sort of like rent. A big building doesn't go up overnight.The big plus , all sales were cash.No credit cards , checks.Today you would have to have a satellite hook-up for debit cards.Do your market research first, cost analysis,insurance costs, andso much more.
My friend has a restaurant, and how he started was advertising in the newspaper, and location. So, I think its just word of mouth and good food. Hire me if your in the ny are please :-)