Start a Catering Business

People think catering needs a restaurant first; a licensed kitchen rental, one signature menu, and event planner relationships are the real entry point.

1. 1

   Learn your state's kitchen rules

   Most states require catering to come from a licensed commercial kitchen, not your home. Commissary kitchens rent for $15 to $35 an hour; some states' cottage food laws cover limited items.

2. 2

   Get licensed and insured

   Business registration, food handler or manager certification (ServSafe), a health department permit, and general liability insurance. Venues will ask for your certificate of insurance before you can load in.

3. 3

   Build one signature menu

   Pick a lane (Southern comfort, taco bars, elegant plated dinners) and cost every recipe per serving. Target food cost around 25 to 30 percent of your price so labor and rentals still leave profit.

4. 4

   Cater two events at cost

   A friend's party or a nonprofit fundraiser buys you professional photos, testimonials, and a dry run of your logistics. Treat them like paying clients and document everything.

5. 5

   Price per person with a minimum

   For example: $28 to $65 per person depending on service style, with a $1,500 event minimum and a 50 percent deposit to hold the date. Deposits fund your groceries.

6. 6

   Get on planner and venue lists

   Event planners and venue coordinators book caterers year-round. Drop off tasting boxes to five planners and ask three venues what it takes to join their preferred vendor list.

7. 7

   Systematize and staff up

   Build prep timelines, packing checklists, and an on-call server roster. When one weekend holds two events and both run smoothly, you have a business, not a side gig.