post #1 of 1
Thread Starter 

I have a catering business and currently rent out a kitchen. I have a great opportunity to work with a venue as there premier cater, or that’s what they call it. Basically my company would handle all of the food for the venue from menus, to décor from start to finish. What questions do I need to ask...? I have a few but what I want to know is how much % of each catering should go back to the venue, or is it a flat rate per event? Those are the questions that I really don’t have an answer for.