Startup
20 min read
Beginner
Catering Business 101: First 90 Days
A field-tested, 12-week plan to go from zero to your first paid catering events. Use these milestones, pricing tiers, and SOPs to launch fast and profitably.
12-Week Timeline
Weeks 1–2 • Foundation
4 tasks
- Register entity & EIN
- Banking & bookkeeping setup
- Insurance quotes
- Market research & ICP
Weeks 3–4 • Menu & Pricing
4 tasks
- Menu scoping & costing
- Package design (tiers)
- Kitchen/commissary plan
- Pricing model & deposit policy
Weeks 5–6 • Sales Kit
4 tasks
- Website basic (landing + form)
- Portfolio (3 sample menus)
- Proposal template
- Vendor list & rentals
Weeks 7–8 • Ops & Compliance
4 tasks
- Permits & food safety
- Production checklist
- Event-day SOP
- Staffing & training plan
Weeks 9–10 • Marketing
4 tasks
- Outbound to venues
- GMB profile & reviews
- Social posting calendar
- Referral program
Weeks 11–12 • Launch & Iterate
4 tasks
- Soft launch event
- Feedback loop
- Costing adjustments
- Automation (invoices, CRM)
Ready to take your first bookings?
Grab our proposal template and costing sheet to close events confidently.
FAQs
How big should my starter menu be?
Start with 8–12 items across mains/sides/dietary needs. Standardize prep and overlapping ingredients to control food cost and complexity.
What deposit policy converts best?
30–50% non‑refundable booking deposit with a clear cut‑off for headcount changes (typically 7–10 days prior). Outline travel, rentals, and service charges upfront.
Commissary vs. shared kitchen?
Pick the option that satisfies your local health department and logistics (cold storage, loading, dish). Shared kitchens reduce capex; commissary can simplify inspections.
Helpful Resources
Internal Links
• Menu Engineering — design profitable packages
• Equipment Financing — funding options
• Licensing by State/Country — compliance map
• Pricing Calculator — per‑guest math
Downloads & Templates
• Proposal & Invoice Template (in Templates)
• Event Run‑of‑Show Checklist
• Prep Calendar & Batch Sheet
• Staffing Matrix (crew per headcount)
Pricing Architecture That Sells
Anchoring & Decoys
• Present 3 tiers; keep Gold as a visible anchor with high perceived value.
• Use add-ons (staff, rentals, premium proteins) to raise average check.
• Always price per guest and show min. headcount clearly.
Deposits & Terms
• 30–50% booking deposit; balance due 3–5 days prior.
• Headcount lock 7–10 days prior; late changes billed at premium.
• Overtime & damage clauses to protect margins.
Event Execution Playbook
Prep Day
• Batch production, label, and chill per HACCP.
• Load-out checklist (hot/cold holding, utensils, PPE).
• Confirm venue access, parking, power, and contacts.
Event Day
• Arrive 60–90 min early; stage stations; test holding.
• Service flow with station roles and comms.
• Live QA: temps every 30 min; allergen separation.
Post-Event
• Breakdown and load-out; waste logs and returns.
• Same-day thank-you + feedback form.
• Costing review vs. quote; lessons learned.
Case Examples
Corporate Lunch (80 guests)
• Silver package $34/guest; add-on beverages $3
• Food cost 27%; CM ≈ $25.8/guest; on-site 2.5h
Wedding Canapés (120 guests)
• Gold package $52/guest; rentals pass-through
• Staff 6 pax; 4h; gross margin ≈ 32%