The Caterers Corner
Getting Started... Caterers Corner: Getting Started...
By MsMJP on Saturday, August 25, 2001 - 09:48 pm: Edit

Hey, all! I just happened upon this site, and would love insight from the pros. I am in TN and am ready to set up shop. I hope I'm not repeating too much of some old topics, but I need to find an approved kitchen/space to lease and not sure where to look. I'm hoping to get set up ASAP, as I've already got clients interested in booking. The kitchen I use to do my specialty cakes and cookies is waaaay too small for this. Any suggestions? Any MUST DO and NEVER DO advice to make it as a caterer? :) I appreciate it!!

By Shia (Shia) on Sunday, August 26, 2001 - 06:16 am: Edit

I am looking for a great baking school where i can learn commercial baking. Is there any in the NY area, or close to there

By Chefmanny (Chefmanny) on Sunday, August 26, 2001 - 09:25 am: Edit

Contact Carl ,Catergreat on these boards, he is in TN, he might be very helpful!

By sam sears, cec on Sunday, August 26, 2001 - 07:14 pm: Edit

as for the baking/cooking schools in the NY area, the flagship culinary school in this country is in Hyde Park, the Culinary Institute of America (CIA) which has a pastry/baking degree luck....

By sam sears, cec on Sunday, August 26, 2001 - 07:18 pm: Edit

Dear MsMJP...look for church kitchens not utilized during the week or at night...Lunch only restaurants or dinner only, other small caterers who might sub lease their facilities, faternal orgs...such as VFW, American Legions, Elks, shriners, ect....independant grocers.....or if you are seriously looking at "fitting" up a site of your own, decide if you need a store front or not, are you going to be doing deli type-pick up type work or just strictly off premise work.,,,if so, look into industrial areas of your town, which are still zoned for manufacturing,,,,and you can find cheap rent or cheap real estate..which ever you are choosing...and go to your local board of health to determine the requirements for your area......hope this at least gives you a starting point......good luck...sam sears, cec

By MsMJP on Monday, August 27, 2001 - 11:21 am: Edit

Thanks, Sam! Lots of good info. I'll keep in touch with my search...

By Teasbychristine (Teasbychristine) on Monday, August 27, 2001 - 04:17 pm: Edit

I am also looking into renting commercial kitchen space and the bakery I am working with is unsure as to how much to charge me for my rental space? What is an appropriate charge on a percentage basis? I am a small business, a stay at home mom. My business will not be utilizing much of her space, only on occasion.

Help, any idea as to where to start? What specifics do we need to cover in our agreement?

By Chefmanny (Chefmanny) on Monday, August 27, 2001 - 04:35 pm: Edit

You must cover insurance, maybe if you do not use the kitchen too often try a per use charge, that way you are not paying for the time you are not there.

By Teasbychristine (Teasbychristine) on Monday, August 27, 2001 - 04:42 pm: Edit

What is a fair per use charge?

By Chefmanny (Chefmanny) on Monday, August 27, 2001 - 04:51 pm: Edit

It depends on how long you use it? How many hours? Figure what you are producing, your cost, your labor, look at your profit and see how much you can afford to pay per hour, day...etc. It may be $10 hr. or $30 hr. You will have to decide that in negotiations with the owner of the kitchen. The longer you are there the more gas, electricity, soap...etc. you use.

By Teasbychristine (Teasbychristine) on Monday, August 27, 2001 - 05:22 pm: Edit

Great help, thanks chefmanny.

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