There’s no shortcut to determining if you are just a “weekend warrior” dazzling your friends and colleagues in your own home or someone who is a great candidate to branch out and start their own catering business.
Jean-Marc Fontaine says to find success, people need to spark that burning desire from within.“I really have a passion for food and entertaining and the reason I’m still doing this job today is because I am passionate about the food industry,” he says.
Are you a target-based caterer, meaning you specialize in certain events like weddings, corporate lunches, or social fundraising events?
Or are you a cuisine-based company that specializes in vegan and vegetarian dishes, Southeast Asian food, or catering for some of the more common food allergies and restrictions?
This expense is factored into the overall job quote.
That means, unlike the new restaurateur, the caterer does not have to deal with a staggering amount of overhead right out of the gate.
It’s a thriving industry which can be scaled and tailored to whatever best suits your skills and situation.
This article is intended to serve as a step-by-step guide to show you how to get started.
No matter what happens, you always have to have a positive approach.”For any prospective caterer, the ability to multi-task is just as important as the ability to prepare mouth-watering dishes.
The most delicious food in the world will not save an event that is an organizational train wreck.