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Catering in FL?

post #1 of 7
Thread Starter 

Does anybody own/work with a catering business in Florida?  What have been your experiences?  Did you find the business to be successful?

post #2 of 7

I'm going to let this question stay.....if you pros in FLA want to respond.

More specific questions may give you better answers.

 

cooking with all your senses.....
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cooking with all your senses.....
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post #3 of 7
Quote:
Originally Posted by Sazon View Post

Does anybody own/work with a catering business in Florida?  What have been your experiences?  Did you find the business to be successful?

I'm not from Florida, but if I were, the question is FAR to vague for me to even approximate an intelligent answer.

 

For starters:

  • What type of "catering business", i.e. on-site, off-site, full service, drop-off service, lunch only, ???
  • What types of experiences are you looking for?
  • How do you measure success, $ in the bank, satisfaction, # employees, ???
     

 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #4 of 7
Thread Starter 


Quote:

Originally Posted by PeteMcCracken View Post

I'm not from Florida, but if I were, the question is FAR to vague for me to even approximate an intelligent answer.

 

For starters:

  • What type of "catering business", i.e. on-site, off-site, full service, drop-off service, lunch only, ???
  • What types of experiences are you looking for?
  • How do you measure success, $ in the bank, satisfaction, # employees, ???
     

 


Please forgive my lack of detail as I am very new to this.  The type of catering will begin as drop-off service for corporate lunches and will hopefully expand to more extensive services such as small events, on-site for private in-home catering, etc.  I expect this to be very gradual.  One of the current challenges I am facing is locating a certified commercial kitchen for rental usage.  In Florida, it would be extremely difficult to have an in-home kitchen certified for commerical use.  The option most feasible is to rent out a commercial kitchen during their off-hours.

 

I am looking for anybody's experiences that they would be willing to share.  The experience I have had in catering was as a server at a full-service banquet hall.  I am certain that it will be very different to be running the show.  If anyone has experience in catering corporate lunches or small groups, then I would like to know the logistics of this practice, (e.g., transporting the food and supplies, assurance of quality, maintaining food temperatures, incorporating delivery or clean-up charges, etc.).

 

By "successful" I mean overall customer satisfaction, continued use of services, and profitability.

 

Thank you for your patience with my newbie-ness.

 

post #5 of 7
Thread Starter 
Quote:
Originally Posted by shroomgirl View Post

I'm going to let this question stay.....if you pros in FLA want to respond.

More specific questions may give you better answers.

 



Thanks for the tip.  I will ensure to be more mindful of this in the future.

 

post #6 of 7

I have a catering company in Florida.  Started it in 2008.  I would say that I am pretty successful.

post #7 of 7
Thread Starter 


Quote:

Originally Posted by PeteMcCracken View Post

I'm not from Florida, but if I were, the question is FAR to vague for me to even approximate an intelligent answer.

 

For starters:

  • What type of "catering business", i.e. on-site, off-site, full service, drop-off service, lunch only, ???
  • What types of experiences are you looking for?
  • How do you measure success, $ in the bank, satisfaction, # employees, ???
     

 



Not sure what happened to my first response to this...it said because I am new it had to be moderated but it hasn't yet posted.

 

Foremostly, I apologize for my lack of detail in my inquiry.  I am very new to approaching the food service industry from this perspective.  The catering business would initially begin as drop-off/off-site corporate lunches and hopefully expand to more extensive events.  The challenge in Florida is finding a location to cook in.  The facility must be a certified commercial kitchen, and it has been difficult to find someone willing to rent out their space for use during their off-hours.  This is one of my inquiries for how people might have managed this challenge and where they were able to find a commercial kitchen willing to rent to them.

 

Experience-wise, I am looking for anybody's feedback in this area.  I have only been involved in the capacity of being a server in a full-service banquet hall, but I am certain that things will be different from a management/culinary side.  I am mostly interested in anyone's feedback about the logistics of catering, (e.g., transportation of food, quality assurance, maintaining food temperatures, set-up/break-down, etc.).

 

By "successful" I mean overall customer satisfaction, continued clientele/usage of services, and profitability.  I appreciate feedback in any areas.

 

Thank you for your patience with my newbie-ness.

 

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