Posted by Sam Sears, CEC on January 04, 19101 at 21:27:25 :
In Reply to: Re: New business posted by KevinBalck on January 04, 19101 at 20:55:16 :
: I am currently in the process of opening a catering business in Columbus Ohio. I am right now working on my LLC and my inspected kitchen. I have owned my own restaurant and worked as an executive chef for over the past ten years and would be interested in any marketing ideas for a new catering business.
>>>>
Dear Kevin, have been in your shoes, I owned a small restaurant (though not fine dining) & worked as a chef in the hotel (4 & 5 star properties) biz for 5 years, and in '88 bought into a growning catering company...as to marketing, I would first join your local & area (s) chambers of commerece, get those mailing lists that usually come w/ membership & do direct mail to those business & the contacts within those businesses, remember that in most corporate catering a admin assistant usually contracts for the small to mid sized luncheons, boxed luncheons, drop offs & the human resource department ususally does the "big" stuff, company picnics, holiday dinners, thank you dinners, ect...then I would move on to the bridal consultants, floral shoppes, independant jewlers, rental firms, bridal shoppes, to try to break into the wedding & social markets...any of the facilities that rent out their space for various functions should be contacted in person, museums, historic homes, country clubs (with no on site food service), womens clubs, faternal organizations; then I would join (if you don't already) the local chapter of the ACF, you can make great contacts & network w/ lots of other "foodies" and you will sometimes get business referred, mayby a location is booked but that chef could refer to you OR mayby a food rep that is a member, will call to get bids from you for other catering jobs.....it happened to me just today, a meat purveyor rep contracted our firm to do his church's valentines dinner for 200 ppl, and I made contact w/ him throught the Local ACF......just some places to start......last but not least, most up & coming catering firms will need some small to medium sized Yellow page ad, there expensive but some think they are worth it..........just my thoughts.....sam sears, cec
:
: : Is it not even safe to "cater" to home parties to kinda get my feet wet? Perhaps this is just too big a step without inspection and licensure. If you have a spare minute, give me your thoughts on keeping it very small at first or whether either way I go I must be inspected and licensed (and insured).
: : It is not a matter of whether it is "safe" to cater, it is a matter of what is legal and illegal. You are placing a great risk on your family and your assets..... If you love the business, but dont have the resources to do it legally, then go to work for a great caterer until you do have the knowledge, funds to make it legal.
: : Now, can you do it illegally for a couple years?? Sure... Most legal caterers will report you FAST to the health department when they find you bidding against them.... You get the bid for two reasons, you have no overhead and you dont know how to correctly price ( so you lose money ). The client will sue your pants off when they find you put them at risk and liability for representing yourself as a professional caterer. Therefore, you should have your "clients" sign a waiver and indemity agreement holding you harmless and that they are aware that you are operating without insurance or a permit. If they still hire you (which I would doubt) you are liable to the guests who may become ill (justifiably or not) See that is the beauty of insurance, it protects you when you do screw up, but more importantly they defend you when you didnt really make anyone sick... either way it would have cost you thousands to defend....
: : I appreciate your taking the time and interest in asking how to do it correctly.. Sam is correct and so am I... We know of what we speak.... We would be honored and happy to help you in any way....
: : Carl