A question re: catering

[Cookie_Mom]

Not a big job, but my mom is having a dinner party and she knows I love to bake so she asked me to make a couple of things for her and she'd pay me. I've always toyed with the idea of starting a small catering business so I'm quite excited! The question I have is, what to charge? I'm making 2 loaves of focaccia, and a chocolate truffle cheesecake. I figured out what it will cost ingredient-wise to make them, but I wasn't sure about a final cost since I've never done this before. Help!

Thanks in advance,

Amy:)

[Sara Emily]

Amy, your DEBUT into the world of catering sounds like fun! I do a pretty fair amount of catering for different organizations in town, and LOVE doing it. It is a great creative outlet. From all my reading and talking with others across the country who do this professionally, I have found that the "standard" is usually three times the costs you incur. That helps cover the costs of your time, energies expended, labor, etc.

If I am doing an event for a very close friend, however, or a worthy organization that doesn't have a large budget, I often just double the cost or even do it at cost just for the experience I gain in the process and the exposure. (MANY jobs come forth from just one job really well done!)

Since this is for your mother, and since it is your debut, you might think about twice your costs and consider it a good starting point. Just a suggestion! In any case, I wish you well and hope you enjoy it!

[BlueMoose]

Sara Emily,

Do you have a shop, or do this from your home or what? If you do it from home, do you need a special license or to pass health inspections? I'm sure the laws are different from state to state. (Here in MN there are regulations on everything! :rolleyes: )

Thanks,
Chrisi

[Cookie_Mom]

Thank you Sara Emily! I was thinking that double the cost sounded reasonable for my mom, so I guess I'll go with that!

Amy:)

[DianaLynn]

I have worked for three separate caterers; two doing kitchen and food preparation and the third serving and banquet organization. I have also branched out and catered myself.
It is usually general to triple costs to recover expenses and payment for time.

However, for relatives and close friends, I just charged out of pocket expenses. I had a difficult time dealing with the realities of profit and loss when it involved family-and since I come from a large family, I found I was not paying myself and sometimes losing money. Be very careful to establish a good working policy that will benefit you and your customers.

P.S. Never charged my Mom-but that's just me-she'd make it up in other ways.

Good Luck!

DianaLynn;)

[kristaB]

[QUOTE]Originally posted by Sara Emily
[B]Amy, your DEBUT into the world of catering sounds like fun! I do a pretty fair amount of catering for different organizations in town, and LOVE doing it.....

Just a quick question. How did you get started catering. I'm thinking of giving it a go, but don't know where to start. Thanks!


Krista

[Sara Emily]

CHRISI - I do have two full sized refrigerators and two full sized freezers here at home, and use these for storage and for preparations of jobs that I do at cost (non-profit!). For the others, I work out of a large civic organization clubhouse kitchen - regular inspections. You're right about regulations being so severe on this sort of thing. In our state, you ARE allowed to work out of your home, but you have to have a SEPERATE kitchen from the one you use for your personal meals PLUS you must have a SPECIAL employeee's bathroom - even if you DON"T have an employee!!! I know of quite a few caterers who work out of large church kitchens, with full and regular inspections. The deal is that they make themselves available to prepare meals for church events at a very reasonable price to the members and, in return, they get the use of the approved facilities for their own personal catering jobs as long as they maintain a high standard of cleanliness.

KRISTA - I was in the same frame of mind you are. I LOVED to cook, was creative at it, and knew it was something I could do well! I baked various items for the folks I worked with, other "service providers" such as postal staff, librarians, physicians, etc. that I knew, and they LOVED the items. I even would do things like provide, with prior arrangement, a luncheon for my DH's chiropractor and staff at no cost to them, as a "thank you" for their taking such good care of him. Everyone always said that the food was so great that I should go into the "business." I let them know that I would be willing to bake Christmas gift items for them, and do small events to start with, if they so desired.

Things RAPIDLY took off from there! So many people don't have the time, energy, or know-how to cook a nice meal for company, but just about EVERYTHING we do revolves around food! Several of our community leaders attended some of these events, and began using my services, giving me some great exposure.

I don't do this as a "full time" job by choice. If I wanted to, there's more than enough work but, I also have other interests I want and need to pursue and other obligations, so it's a great privilege to be able to pick and choose what is convenient for me. It's also a WONDERFUL creative outlet!

You must also consider how you will TRANSPORT food to its final destination. Because I don't do this full time, I have resisted going the "catering van" route. I have a number of large coolers, a full sized station wagon, and my ingenious DH has fashioned a very portable and removable series of shelves for the back so that I can transport enormous amounts of food safely.

Consider what sized group you can COMFORTABLY handle to start with, and RESIST the temptation to take on that which is simply too big and too involved for you - especially at the onset. Dinner parties, small wedding receptions, baby showers, and events like that might be the ideal place to start and to gain experience. (I learn something NEW with each event.) Right now, my "average size" event is about 45 to 50 people, but I often do "finger food" events for up to 200. It takes a great deal of planning, a LOT of work, and ..... LISTS!! I have lists for every potion of the preparations and service, and they are what keep me on track.