If ever you find yourself trying to keep a catering business afloat, there’s a chance your dilemma is rooted in the organization. The mere fact that you’re still here means you have what it takes to stay in a very hectic, very competitive industry, though. Sure, you’re up against restaurateurs with a name and a venue that’s all too familiar in your locale, or you’re pitted against first-class caterers who offer all the bells and whistles that come with the service, everything you can think of. You don’t have to meet them at their level in order to be successful, at least not in the meantime. If you consider your venture a startup and you’ve yet to take off, consider this handful of criteria and see if you’ve got these amply covered for.
Specialization in Service
Many caterers are trying to meet the greatest common denominator the market demands. You can afford to do this if you already have the resources that match, but for now you should consider narrowing your offerings to a handful of specialties. Do you specialize in entrees, specific main dishes? Your clients will inevitably ask this question and you should have an immediate response. If you try to accommodate whatever preference your client has, then you’ll likely fail to meet these in the long run. You’ll realize this when you come across last-minute emergencies and requests you can’t commit to but are stipulated in your agreement.
Prerequisites in Food Sanitation
This is the one factor you can’t neglect, as your business’s reputation and success hangs on client satisfaction. You’ll get by knowing that a few clients thought the fish was overcooked or there wasn’t enough finger foods to go around, but it’s another thing to have guest doubling over in pain and in need of immediate medical treatment. Consider the food safety regulations in your state and comply with these to the last detail. Cool rooms may come in handy, and you’ll also have to secure operating permits for every event you’ll service, granted by the local government which covers the event’s venue.
Invest in Equipment
You’ll have to consider purchasing your own catering equipment as you build a steady client base. Rented equipment is only feasible if you plan to service clients on occasion. Besides, you can always lease these on lax seasons, in the same way restaurateurs rent out theirs to cover for slack days or to make extra revenues. Cold storage is a significant investment, and you can learn more about cool rooms for sale, see if your business is established enough to require one of your own. The bottom line is profit; look to the long-term and see how your business can recover from momentary slumps.