How to Start a Home-Based Catering Business

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Globe Pequot, Dec 1, 2005 - Business & Economics - 256 pages
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This exclusive travel guide guides the visitor through the most incredible activities to be found in Shanghai: savour the food of world-class chefs in Asia's most romantic two-seater salon; eat at the best holes-in-the-walls and discover local street food haunts; find the best tailors and quality cashmere, satins and brocades by the yard; expert ......
  

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Contents

So You Think You Want to Be a Caterer?
1
Do You Have What It Takes?
2
Opportunities in Catering
3
Does It Pay to Go to Cooking School?
5
Starting as a Personal Chef
6
Learning by Doing
9
Learning from the Mistakes of Others
10
Learning from Your Own Mistakes
11
Putting Together a Promotional Kit
123
Drumming Up Business
126
Marketing with a Web Site
128
Getting Referrals and Repeat Business
132
Tracking Your Success
134
Crunching the Numbers
135
Making Good Use of Your Accountant
136
Accounting Systems
141

Getting Organized
12
How This Book Is Organized
14
Working Out of Your Home
15
Setting Up an Office
17
Training Family and Friends to Take You Seriously
20
Employing Family Members
21
Complying with City Ordinances
22
Working with Your Local Health Department
24
Sharing a Kitchen
25
Renting a Kitchen on a PerDay Basis
27
Setting Up Your Pantry
30
Establishing Relationships with Wholesale Purveyors
31
Your Next Step
32
Writing a Business Plan
33
How to Structure Your Business
35
Writing a Business Plan
36
Business Books Software Videos and Online Resources
52
The Legal Aspects of Your Catering Business
57
Cant Live with the Premiums Cant Live with the Risk
58
Written Agreements and Contracts
60
Working with Subcontractors or Suppliers
62
Becoming a Great Manager Booklist
76
Setting Prices Estimating Quantities and Writing Proposals
77
Calculating Your Kitchen Labor
88
Quoting Other Party Costs
91
The Art of Bidding and Writing a Proposal
93
How to Stay Profitable When Youre Working with a Fixed Price
98
Closing the Deal
99
Sales and Marketing
109
Sell Sell Sell
110
Defining Your Niche
111
Choosing a Name and Logo
114
Designing Promotional Pieces
116
Making Your Menus Part of Your Marketing Program
118
Standing Out from the Crowd
120
Keeping a Portfolio
121
Buying Computers and Software
143
Invoicing
144
Why So Many Caterers Fail
145
Setting the Stage for a Successful Party
147
Organizing Your Time and the Party Setup
149
The Menu and Startup
151
Scheduling Staff and Assistants
155
Arranging Transportation and Packing Out Your Party
157
Getting Down to the Wire
163
Pulling It Off with Ease
165
Getting to the Party
168
Arriving at the Party Site
169
Why Your Party Has to End on Time
171
The Day After
176
Two Days Later
178
Three Days Later
179
Two Weeks Later
180
Solving Problems
183
Catering Menus and Quantity Recipes
195
Cooking Methods and Why It Is Important to Know Them
196
Catering Menus
200
Baby Shower Buffet Lunch Recipes
202
Business Lunch Recipes
207
Traditional Holiday Dinner Recipes
215
Hors dOeuvres Cocktail Party Recipes
222
Elegant Garden Wedding Recipes
227
Appendix
233
Online Culinary Resources
236
Recommended Reading
237
Trade Shows
241
Professional Organizations
243
Suggested Seminars
245
Index
247
About the Author
256
Copyright

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About the author (2005)

Denise Vivaldo is an experienced chef de cuisine with extensive experience teaching and consulting in the hospitality industry. She is the founder of Food Fanatics and a resident of Los Angeles, California.

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