How to start a catering business

How to start a catering business, step by step

1. 01

   Choose drop-off, buffet or full service

   Drop-off catering means you cook, pack and deliver trays, then leave. Buffet adds setup and someone to keep the line full. Full service adds plated courses and staff for the whole event. Each one needs more people, more gear and a higher price per guest.

   Start with drop-off for offices and small parties. It needs the least staff and gear, and it teaches you how long cooking, packing and driving really take for each guest count.

2. 02

   Check what you can cook at home

   Cottage food laws let you sell some foods made at home, but catering menus rarely fit. Texas lets home cooks make almost anything except meat, poultry, seafood, ice products, low-acid canned goods and a few others, and most catered meals include at least one of those.

   If your menu is all baked goods or snacks, cottage rules may cover a small start. For hot entrees, plan on a licensed kitchen from day one.

3. 03

   Rent licensed kitchen hours

   Shared commercial kitchens rent hours by the month, with ovens, ranges, prep tables and cold storage included. Low-volume packages suit a caterer with two or three events a month; move to a bigger package once you're cooking every week.

   Ask the kitchen which permits it holds and whether you need your own operating permit to cook there. In Austin, every food business needs a food enterprise operating permit, priced by risk and yearly sales.

4. 04

   Get manager and handler certificates

   Austin requires a certified food manager on site during all hours a food business operates, and every food handler needs an accredited certificate within 30 days of starting.

   Take the manager course and exam yourself, online with a remote proctor, so you can be the certified person on site. Each helper takes the shorter food handler course before your first event.

5. 05

   Write a menu priced per guest

   Build three packages at different prices per guest, each with the same proteins prepared differently. Cost every dish to the portion, add packaging, fuel for chafers, staff hours and travel, then set a minimum guest count.

   Put deposits and cancellation terms in writing for every booking. A 50-guest order that cancels the day before still leaves you with a full walk-in and a bill for the food.

6. 06

   Buy gear that holds temperature

   Food has to arrive hot or cold, not lukewarm. An insulated pan carrier holds six full-size pans and keeps hot food above 140°F or cold food below 41°F for up to four hours. Folding stainless chafers keep the buffet hot on site.

   Buy for the size of event you'll actually book first, such as twenty to forty guests. Rent extra chafers, tables and linens for the occasional big one until bookings justify owning them.

7. 07

   Make it easy to request a quote

   Event planners and office managers compare caterers on a phone in a few minutes. Your site needs sample menus with prices per guest, photos of real trays, the area you deliver to and a request form that asks for date, guest count, location and dietary needs.

   Replo builds the site and the inquiry form, and every request lands with you. You send the quote, take the deposit and invoice from the tools you already use.

What it costs to start a catering business

What it costs to start a drop-off catering business in Austin, Texas, cooking in rented kitchen hours. The cheapest way in is the smallest kitchen package and four chafers.

Your first 30 days

1. Week 1

   Pick a style and menu

   • Choose drop-off, buffet or full service for your first events.
   • Write three per-guest packages that share the same proteins.
   • Cost every dish to the portion and set a minimum guest count.
   • Get a free EIN and register your business name.

2. Week 2

   Kitchen and paperwork

   • Tour two shared kitchens and ask which permits they hold.
   • Apply for your food enterprise permit if the kitchen requires it.
   • Pass the food manager exam and have helpers take handler courses.

3. Week 3

   Gear and site

   • Buy chafers and an insulated carrier sized for twenty guests.
   • Photograph real trays from a test cook in the rented kitchen.
   • Put up a site with menus, prices, service area and a quote form.

4. Week 4

   Book small events

   • Offer a tasting lunch to five office managers nearby.
   • Take a deposit on every booking and confirm terms in writing.
   • Ask each client for a review and a photo for your site.

Build your catering site

Frequently asked questions

What's the best way to start a catering business?

Start with drop-off catering for offices and small parties, cooking in rented shared kitchen hours. It needs the least staff and gear, and it teaches you real timing and portion costs before you take on full-service weddings.

Can I cook meals at home and sell them?

Only some foods. Cottage food laws vary by state; Texas allows most foods made at home but excludes meat, poultry, seafood, ice products and low-acid canned goods. Most catered meals include meat, so they need a licensed kitchen.

What are the three types of catering?

Drop-off, where you deliver trays and leave; buffet, where you set up and keep the line stocked; and full service, with plated courses and staff for the whole event. Each one costs more to run and earns more per guest.

What type of catering is most profitable?

It depends on your costs, but drop-off often keeps the most per order because it needs little staff time. Full service charges more per guest yet pays for servers, rentals and long hours. Track profit per event, not revenue, to see which works for you.

Do I need a license to cater in Texas?

Yes, if you cook meals with meat or other foods outside cottage rules. In Austin, every food business needs a food enterprise operating permit, a certified food manager on site and food handler certificates for staff.