Posted by Steve Karoly on September 10, 1997 at 21:57:40 :
In Reply to: Catering Equipment posted by Pam on August 14, 1997 at 11:35:55 :
May I suggest that if you do not know enough about the business to determine equipment needs, you do not belong in catering. I recommend you and your sister-in-law do your research first before diving head first into a business that offers no guarantees.
Some of the many factors you need to consider :
1--Menu, menu, menu. The menu is your "Bible." Everything aspect of any food service operation is driven by the menu. You can't do anything without a well defined menu. Your menu drives the equipment you purchase, the skill level of your staff, the cost to your client, the food you'll purchase, etc., etc. Of course, your catering concept will play a big part on the menus you write for your operation. For example, I'm working on a concept based on the Chuckwagon/Western food. I'll have a completely different menu than a catering firm that specializes in weddings or elegant evens.
2--Does your state or local law require you operate out of a commissary? California does. And there's no way to get around that requirement. In California, you must locate and rent an adequate (and approved by your local health dept.) food service facility to support your operation. This is tough for a part time catering operation. You may be able to strike a deal with a local restaurant and use that facility as a commissary. By California law you can't store or prepare potentially hazardous foods in a private residence. (I'll let you look up the term PHF--all people employed in the food service industry should thoroughly understand this term and it's implications on food safety.)
3--Catering requires specialized cooking and transport equipment. Most of this equipment is portable cooking and holding/transport carts and containers. And it is expensive. Most of the common holding and transport containers are made by companies like Cambro. Remember that you can can't get the same discounts at restaurant suppliers the big boys get. Holding and transport equipment is needed to keep hot and cold food at same temperatures while you move it from your commissary to the event site.
4--You need a vehicle like a van or larger commercial truck. It's hard to use the family car for transporting food. Check with the health department--they may require a special or dedicated vehicle for sanitary reasons.
5--Do you rent china, silverware, etc. as part of the catering contract? Or does the customer provide his own table service? If you provide table service do you use the real thing or do you serve on paper? The level of table service can be built into the cost for services or they can be a separate line item on the bill. Does
6--What is your knowledge in safe food handling practices. I recommend you contact the Educational Foundation of the National Restaurant Association and ask about the ServSafe course. As I asked above, can you define PHF, tell what the danger zone is or how to safely cook cooked food? Being involved in a food borne illness outbreak is no laughing matter. And it will break your business, especially a small business with limited cash resources. Catering is especially vulnerable because you're transporting hot and cold food over long distances. You have to get the food from the commissary to the event site and still maintain the proper temperatures for hot food and cold food.
7--Staff. Can you and your stister-in-law do it all alone or do you need temporary help for each event? Remember to factor in insurance (liability, worker's comp, etc.), taxes (the employer pays half the social security tax) and any benefits you offer.