Starting and running a catering business is an aspiration many people have. Are you weighing up the pros and cons of this way of life? Are you keen to start a business from home and be your own boss, as well as entering a world of creativity and hospitality? You may also be contemplating a career change: many caterers come from a wide variety of backgrounds to fulfil their culinary dream.

Should I, could I, start my own catering service?

Outside catering is one of the fastest-growing businesses in the expanding food industry as more corporate companies realise how important it is to offer good food and service to guests and employees. Social (or private) caterers are also in a win-win situation thanks to a large number of people who have the disposable income to hire a caterer for entertaining at home, be it for a dinner party or a wedding in a marquee in their garden.

People increasingly want to eat freshly-prepared food to counteract the soulless fast food business, to eat food with real flavour made by a caterer with flair.

You can share in this growth market.

Why are people attracted to catering? In a study, over half questioned cited a desire to be independent in business, a third realising the potential within the catering industry. A strong urge to be your own employer is a powerful incentive. As we increasingly see our homes being used to their full potential, it is also seen as one of the best home businesses to start without having to resort to a dedicated outlet.

But what is catering? It is the business of preparing, presenting and serving hopefully simply sublime food appropriate to a brief. It is a key part of the hospitality industry, its growth quite phenomenal. But can it really be that simple? If so, why don’t I just pack in the day job and get going I’m a good cook. And I bet I know a few people who would just love to employ me. A cinch.

These first customers will pass on the good news to their friends and colleagues that they’ve found a reliable, enthusiastic, talented caterer. It’s an ideal lifestyle change. It will be a fun venture and it’ll make money from day one.

But you’re not that naïve. This vital book will guide you through the steps needed to achieve a viable catering business.

I’ll explain clearly and in depth everything you need to know about:

• how to approach prospective clients;
• how to price your services;
• how to define your style of food;
• what you need for premises including the kitchen and storage layout;
• menu composition;
• financing your business;
• the marketing of your company;
• how to run a safe, hygienic business;
• finding good staff and how to train them;
• customer relations;
• client invoicing;
• the day-to-day running of your venture.

I’ll also tell you:

• what equipment to buy or hire;
• how to manage your store cupboard;
• how to deal with marquee companies, equipment hire companies, flower designers, musicians and others as part of your role in managing events.

This book will also, crucially, help you put yourself in your customers’ shoes and guide you to building up a loyal trade. It is written for the small business caterer in mind, who wishes to start with minimal finance, basic equipment and become a successful small business caterer.

It is also invaluable for those already in the food business who wish to either expand or to trade up to meet current customer expectations – that is, offering more in the way of quality and style at all levels.

In reality, setting up a catering company is similar to any business. To someone who has had no contact or concept of the catering trade, it may appeal as a possible lucrative part- or full-time occupation.

But it takes a great deal of research, planning, commitment, hard work, some sleepless nights and a re-jigging of your life. You will be the employer, overseer, manager, leader, chef and chief bottle washer. Alternatively, you may wish to manage the business and take on a chef. Or vice versa.

What kind of a caterer do you see yourself as?

One who offers acceptable food and is in the business purely as a money-making venture? Or a caterer who sees the trade as a way of life and seeks to change, mature, explore new ideas and learn from others? But who also, through judicious management, stays afloat financially?

Your business will reflect your personality.

Being a caterer is a hard, unrelenting, competitive way of life but it can be hugely satisfying, rewarding, pleasurable, entertaining, intense and stimulating. The people you work with and become your customers are an immensely important factor in making this happen. You create an atmosphere for customers to relax in by offering good food thoughtfully and skilfully prepared, presented and served.

All human life is here, a veritable kaleidoscope of creativity and passion. And boundless energy, commitment and enthusiasm. Dispensing hospitality as well as terrific food and service is either the way of life you choose when running a catering business – or not. If not, is this the right business for you?

I have embraced a catering career for over twenty years as well as being a chef/restaurateur, restaurant critic and consultant, food journalist and author. I can assure you that the pure pleasure of pleasing clients is hard to beat if you have pulled out all the stops to create just what you promised to deliver – the best possible – and with care and attention to detail.

If you do decide to choose the life of a caterer, I wish you every possible success and fulfilment in one of the finer trades life has to offer – selling your culinary prowess (if you are indeed the chef) and management skills to an appreciative public.