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New to Catering

7K views 67 replies 9 participants last post by  flipflopgirl 
#1 ·
Hello Caterers,

I am planning on attending culinary school to learn the basic techniques of the art.  I am currently an at home cook, and am planning on opening a catering business in the next year or two.  I am in the process of doing my research, and am planning on getting education that will set me apart from local competition.  I am looking for as many tips, and words of advice you are willing to render.  

A little background, I am an accountant, with a bachelor's degree in business administration, and a master's degree in accounting.  I am planning on attending classes in the evenings, and will operate my business while working.  
 
#3 ·
Have you ever worked for a caterer?

I'd suggest you find one or two that do the type of service you hope to do and get some experience.

That business has a large overhead----I don't see a way for that to be a side job and stay afloat--

Getting part time,on call ,work with a caterer is easy enough to do--
 
#4 ·
Yeah I didn't read that post well enough--was tired from work, and sort of put the

cart before the horse there...was thinking you were already catering. 

 Mike is right of course, you can't really want to be a caterer until you really KNOW what

it is to BE a caterer. And I've said it before, culinary school does not a caterer make--get

at least 10 or 15 events under your belt before sinking  any time or money into this business.

Personally it took me over 50 before I really knew I could do it on my own.
 
#5 ·
Bingo----We considered a worker to be a novice until they had at least a dozen jobs under their belt---

In full service catering there are a large variety of party styles---

Buffet--throw away--and formal

Cocktail parties

Tent parties

open houses

promotional events

picnics

And the list goes on----like Mezenplaz said---50 parties is about when I could trust a person with above average intelligence and common sense to actually supervise an event.

We did a lot of complicated serving and many parties over 2000 guests---this requires an experienced team---

Without real world experience you could be limiting your growth--Jump into the pool and learn to swim where there is a life guard----your employer---
 
#6 ·
I haven't dished out any money yet, and should have mentioned I plan on gaining experience by working under a caterer. I haven't decided on whether or not I should start looking now, or wait to get employed as part of my required externship. I am currently trying to do my research and soak up as much knowledge and information as possible for my future endeavors. Thanks for your advice!
 
#7 ·
Might I ask how you got involved in catering? What made you decide this was the business you wanted to be in? Did you go to school, gain real world experience, or both? What tools did you find helpful? Would you rather be doing something else with your life? Also, how would you suggest someone with no catering experience gain the attention of a caterer (for hire)? I have no "kitchen" experience but am not above washing dishes just to get in the door.

Excuse all of the questions. I'm curious by nature.
 
#8 ·
Mike I believe you posted your roots story in here a few months ago....

but you can tell it again. /img/vbsmilies/smilies/tongue.gif

Or you can click Mike's profile and search out some of his earliest posts,

so he doesn't have to write out his long, fascinating career again. /img/vbsmilies/smilies/smile.gif

I don't know if I ever said how I got started, got to be friends with an owner

of a café we frequented, he was event catering out of the kitchen there,

and apparently concluded I was "above average intelligence and common sense" :p

and started sending me out. But I'd also had some kitchen cooking and food factory

experience by that point. (which you dont NEED, all that stuff just helps a little)

I got thoroughly hooked on the business, especially the aspect of no 2 events ever

being the same, and that you never know whats gonna happen.

I was running events after the 3rd one, but to get a well rounded knowledge,

and a feel for what may 'spring up" , it takes a while.

Starting from scratch and learning lessons the hard way equates to learning by

going broke. I can honestly say if I'd started one with no experience on a shoe

string budget, I would've fallen flat on my face.
 
#10 ·
    Having been iin the upscale high volume catering busines for over 50 yers I can tell you the business angle is the most important. I can teach anyone cooking and food decortating but I can't teach  them business smarts Learn how to buy, how to figure quantities , and how  much you need for x amt. of guest..

   You do not want to overproduce or not have enough both ways. Sales is also very important, get a good salesman and put him on a percentage of sales. He will try like crazy.

   The one place I ran in NY  grossed  17 million $ per year with 6 on premise ballrooms and som outside gigs.  OFF Premise is the hardest as it requires more time and effort

      I wish you luck and make sure you are in good health(you will need it)  EDB
 
#11 ·
I haven't read all the responses, but you will need more experience than just culinary school to open and succeed in the catering business. My suggestion is to work for a good catering company or two before opening up your own business right out of the finish line. Trust me, it will be invaluable.
 
#12 ·
My story is a long one---I will give you this learning tip---

Search out the types of caterers that you think will let you experience the best parties---

Call them and then go visit---this is the slow time of the year--but they all have a list of potential help---get on the list-

call once a week or so to see if they have any parties that fit your schedule---

Don't get chatty and mention that you want to start a business----

Really,all they want to know is if you are available and will you show up.

We had four different kitchens over the years--the last one was a good one---

We handled the training classes and meetings for large corporations--usually about 14 a day--

We also catered the big fancy affairs---I've served in almost every museum and auditorium in Chicago--

It seemed that the fancier the show the better our business became--often we had multiple buffets --and lots of cooking right at the buffet--

One of those was at the Field museum for a little over 2000---7 buffets and five bars---Each buffet a different theme--

A good time was had by all (except I ended up working till 5 am with a broken hand and wrecked knee)

It's an exciting trade---That's why I suggest you get some experience----

I was at it a long time, perhaps to long----We had a big picnic for a company every five years--the last one was 7200 people

We were given a parking lot--and provided tents,fencing stages and bands petting zoo ,you name it--all cooked on location--

We also took on another party the same day----You now it's time to change when an event like that doesn't make your heart beat faster.
 
#14 · (Edited)
@mikeswoods I'll check some companies out and start calling.

@ed buchanan Valuable information. I'l look into it. I'm an accountant, so numbers are always on the mind.

@ All caterers, how did you start your businesses? I mentioned before I am going to get the experience, as I am only in the preliminary process of gathering info, field opinions, and research but I know you had to have started somewhere. There has to have been something that let you know you wanted to run your own business, and I'm assuming you started small and grew over time.

I'm aware that culinary school will not make me a caterer, or even a chef. I'm aware businesses don't magically become successful. I'm aware experience in any field, not just catering, is valuable especially in operating businesses. I want to learn the business, every aspect of it.
 
#18 ·
Hello all!  I am loving reading the posts from this site!  I am new to the catering world.  Growing up, my parents owned a restaurant so I grew up cooking.  Currently I am a family childcare provider.  After my daughters wedding a year ago, people commented how good everything was (I did all the food and reception myself) and I should become a caterer.  I LOVE to cook!  And any reason to make a list & a spreadsheet make me happy.  So I took my food service manager (required in MN not sure about other states) and received my certificate.  I've talked with my licensor about what is needed to become a full Licensed Caterer.  Well, it's that darn commercial kitchen that is holding me up.  So he suggested "practice" catering.  I've had lots of friends/family allowing me to practice at their events.  NOT a money maker but what a learning experince.   And boy has it been a learning experience!  The best thing is learning what works, what doesn't work, what I need to have at every event, how to figure out costs/time management, a world of things!!!!  I was so naive and thought I would be up and running within a few months.  I'm so glad I've still been at it a year later!  I really hope in the next year I will have my commercial kitchen and be able to really cater events.  In the meantime, I practice!

I sure hope this makes sense.  Well, back to reading posts!
 
#19 · (Edited)
So far it sounds like you may already possess one of the most important prerequisites-- passion.

We all pretty much suggest here to anyone aspiring to enter catering to seek out and actually work WITH

some established caterers to see what it's all about. Get at least a dozen or so events, pref of various types

under your belt, before proceeding--you'll be glad you did.

As to kitchens, there are commercial kitchens available everywhere, not just restaurants, many built and maintained

for the sole purpose of booking out to caterers. There might also be options in your state/county to start out without

needing a full fledged catering license.
 
#20 ·
Be a person and hire people that are perfectionist's. When you do off site catering, you can't afford to forget anything, it could make or break a function. I never had a bad catering, I made sure everything that needed to be brought was there, I also made sure the food was cooked, held, and served properly. I had good people teaching me the importance of doing it right, no mistakes. I learned my trade in Hawaii under very caring people, people that were out for me. On one catering, I wasn't involved in this one. I was in the office when the Chef called and asked me to check the oven, I came back with the answer, yes, there are 8 lobsters in the oven. The party was being served at the Governors Mansion, the 8 lobsters were for the head table.

On another catering, Not mine, I was doing one of my own that night. My boss was stressing to me about not for getting things, I never forgot anything, I guess he just liked giving me the speech. I stopped by to see him at his catering, The people were about to arrive. He was outside with the Valet guys that he hired. All the fancy cars came rolling in, he told his Valet guy to park the car. The Valet guy said, I can't drive, I don't have a license. I just smiled and walked away, I guess he didn't check everything. I learned, don't leave anything to chance. During that week we were training over 150 people to work at 4 different parties for the American Bakers assoc, they were all fine dining set ups, platted meals, full service.......Catering was my first love in this business, I loved doing them, I was good at it...................ChefBillyB
 
#21 ·
I love reading your posts!  It is that passion that inspires newbies!  I don't know if I will ever make it as a caterer.  There are lots of costs involved.  But I keep going and trying.  I live in a very rural area.  Around here when you talk about catering, well, you must haven't gotten Subway to deliver.  There aren't many catering companies withing 60 miles of where I live.  There are a few, but only 1 or 2 I would maybe want to be associated with.  For instance, we have a facebook page that sells things in this area.  A lady had 2 cambro food carriers for sale.  No, I don't have a big fancy kitchen but I do cook a lot!  And I do transport food when we have parties at friends or even camping (I'm always the cook) and I knew it was a good price for cambro.  So I posted I would buy them.  Seller replies sold to me.  Go me!  Then a caterer who is approx 40 miles away from me posts that he will pay double what seller was asking if he could have them after all, he was a professional and I was nothing more than a civilian.  OH WOW!  I still got the cambro boxes and he got a reputation for being a jerk.
 
#22 ·
That's very impressive, and you are always full of valuable information. I wonder what the valet guy thought he'd be doing? /img/vbsmilies/smilies/crazy.gif

I've been looking into local caterers and have found a few that definitely stand out. How do I get them to notice me and even take me seriously with no related experience?

I'm the best worker that I know. You won't find anyone that is more willing to learn and reliable than me but how do convince someone of that with no experience? Do I submit my resume (although unrelated to the industry), or simply call them up and talk?

I'm really anxious to get on someone's list. I'm an apt pupil!
 
#23 ·
That's very impressive, and you are always full of valuable information. I wonder what the valet guy thought he'd be doing? /img/vbsmilies/smilies/crazy.gif

I've been looking into local caterers and have found a few that definitely stand out. How do I get them to notice me and even take me seriously with no related experience?

I'm the best worker that I know. You won't find anyone that is more willing to learn and reliable than me but how do convince someone of that with no experience? Do I submit my resume (although unrelated to the industry), or simply call them up and talk?

I'm really anxious to get on someone's list. I'm an apt pupil!
I always look for people with passion. I look for a person come to me and say, hire me, teach me, I'll be the best employee you ever had. A Chef wants to hear, you will always show up for work and be called in anytime to help out in short notice. I always wanted people who didn't make their problems, my problem. Passion, eager to learn, learn fast, be an asset to the operation as soon as possible. I wouldn't even bring up your accounting back ground, that doesn't help them. It will help you when you start your own business.

IMHO, just because your a Chef, doesn't make you a good caterer. Catering is a whole different business, it is still long hours like in a Restaurant, still all about food cost control and portions. What makes a good catering Chef is a Chef that is good with Logistics, understanding how to cook and present your product under adverse conditions. Catering is much more than just cooking and serving food............ChefBillyB
 
#24 · (Edited)
That's very impressive, and you are always full of valuable information. I wonder what the valet guy thought he'd be doing? /img/vbsmilies/smilies/crazy.gif

I've been looking into local caterers and have found a few that definitely stand out. How do I get them to notice me and even take me seriously with no related experience?

I'm the best worker that I know. You won't find anyone that is more willing to learn and reliable than me but how do convince someone of that with no experience? Do I submit my resume (although unrelated to the industry), or simply call them up and talk?

I'm really anxious to get on someone's list. I'm an apt pupil!It's easier than you think---

------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

Catering is an odd ball business---we never looked for a person with experience for the serving staff--

There just aren't enough caters in one area to produce 'ex-employees'-

#1 requirement? Can you work occasionally? Serving staff might only work 2 or 3 times a month---and will you be there?

If you want to land a job on the serving staff---go in person mid afternoon---look clean and self confident---

Tell them you want to earn a little extra money but you have job already---they will ask what days and hours you could work--

In a week or so call or drop in again---you need to be seen as a person that wants a job and will be available--

The first job you will be learning---keep your eyes open and be helpful---don't bug the big boss--tuck in with a seasoned worker--

Believe me--if you are useful,you will get more work---
 
#26 ·
And the conversation gets better and better. I'm loving these posts.

That is a great idea! I think I over complicated things. Passion, eager, timely, reliable, friendly, charismatic, devoted, quick learner, all characteristics I definitely poses. It's good to hear these are important, and it's not just about whether or not you have industry experience. This gives me the confidence I need.

It's always good to learn from someone that is experienced and loves what they do.

I love the passion that you all have for the industry. It is very inspiring. Once I get out there I will have to share my experiences as well.
 
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