How to Start a Catering Business: U.S. Starter Guide

Starting a Catering Business: A Complete Benninger’s Guide

Starting a catering business combines your love of cooking with entrepreneurship. You get to create memorable meals for life’s biggest celebrations while building something of your own. But turning your culinary skills into a profitable business takes more than just great recipes.

This guide walks you through every step of launching your catering company, from testing your first menu to serving your first paying customer. You’ll learn what equipment you really need, how much money to set aside, and which permits keep health inspectors happy.

Understanding the Catering Business

Your typical day as a caterer starts before the sun comes up. You’re in the kitchen prepping meals, double-checking your equipment list, and loading everything into your van. Today might be a wedding for 200 guests. Tomorrow could be an intimate retirement dinner for 30.

Each event brings its own timeline and challenges. You’ll arrive hours before guests to set up tables, arrange food stations, and brief your team. During the event, you’re orchestrating service, keeping food at safe temperatures, and solving problems on the fly. After the last guest leaves, your team packs everything up and heads back to clean and prep for the next event.

The variety keeps things interesting. One week you’re serving elegant plated dinners at a country club. The next you’re dishing up BBQ at a backyard graduation party. Corporate lunch meetings, bar mitzvahs, fundraising galas, birthday parties—each client wants something special.

Essential Skills You’ll Need

Running a catering business demands more than cooking skills. You need to juggle multiple talents while keeping your cool under pressure.

Your culinary background forms the foundation, but party planning abilities matter just as much. You’ll coordinate with florists, photographers, and venue managers. Understanding proper dining etiquette helps you train staff and set appropriate service standards for different events.

An eye for presentation transforms good food into memorable experiences. You’re not just cooking—you’re creating Instagram-worthy displays that make guests pull out their phones. Time management keeps everything running smoothly when you’re juggling three events in one weekend.

People skills help you calm nervous brides, work with demanding corporate clients, and motivate your team during 14-hour days. Basic business skills round out the package. You’ll handle contracts, manage inventory, and track expenses between events.

Don’t worry if you’re stronger in some areas than others. Many successful caterers’ partner with someone whose skills complement theirs. A chef might team up with an event planner. A business manager might hire an executive chef.

Step-by-Step Launch Process

1. Research Your Market

Before investing a dollar, understand your local catering landscape. Who are the established players? What are they charging? Which market segments seem underserved?

Spend time analyzing the business from the inside out. Attend local events as a guest. Notice what caterers do well and where they fall short. Talk to event planners about their biggest catering frustrations.

Check out wedding venues in your area. Many maintain preferred vendor lists. Understanding their requirements helps you position your business for referrals later. Corporate event planners at hotels and conference centers offer similar insights.

2. Choose Your Business Location

Your catering headquarters needs more thought than a typical restaurant location. You’re not relying on foot traffic, but you still need the right setup.

Consider these location factors:

• Commercial kitchen access (many areas prohibit cooking from home kitchens)
• Storage space for equipment and supplies
• Easy highway access for event deliveries
• Parking for your vehicles and staff
• Room for prep areas and equipment cleaning

Some caterers start by renting kitchen time from restaurants during off-hours. Others partner with churches or community centers that have commercial kitchens. As you grow, you might lease your own dedicated space.

3. Select Your Business Name

Your catering company name should tell potential clients what makes you special. “Elegant Affairs Catering” suggests upscale weddings. “BBQ Brothers Mobile Kitchen” promises something completely different.

Keep it easy to spell and pronounce. You want people to find you online without guessing at spelling. Check that the domain name is available before falling in love with a name. Run it past friends to make sure it doesn’t have unintended meanings or associations.

4. Handle Legal Requirements

Making your business official protects you personally and builds client trust. Most caterers choose between an LLC or corporation structure for liability protection.

You’ll need specific approvals (names vary by state and city):

• A city/county business license
• Health department permit for catering/retail food service, plus food handler cards for staff per state timelines (e.g., CA: 30 days; TX: 30 days) and at least one Certified Food Protection Manager (CFPM) serving as the Person-in-Charge, as required where the FDA Food Code is adopted. Champaign Urbana Public Health District
• If you will serve alcohol, the appropriate caterer/off-premise alcohol permit from your state alcohol authority (e.g., NY SLA Catering Permit; CT Off-Premises Caterer Liquor Permit). gov
• Proper commercial vehicle registration/insurance and any local delivery/loading permits (requirements vary by city/county).

Each state has different requirements. Contact your local health department early to confirm rules for kitchen facilities, food storage, transport, and inspections.

Most jurisdictions do not allow full-service catering from a home kitchen; you’ll typically need to prepare in a permitted commercial kitchen (cottage-food allowances are limited and generally don’t cover catering). Champaign Urbana Public Health District

5. Create Your Brand Identity

Your visual brand helps clients remember you and builds professionalism from day one. This goes beyond just a logo. You need consistent branding across business cards, vehicle wraps, uniforms, and social media.

Invest in professional food photography as soon as possible. Those mouth-watering images sell your services better than any sales pitch. Many caterers trade services with photographers—you cater their events in exchange for photos of your food.

6. Equipment and Supply Setup

Starting a catering business requires significant equipment investment, but you don’t need everything immediately. Build your inventory based on the events you’re booking.

Essential kitchen equipment includes:

• Commercial-grade pots, pans, and skillets
• Food processors and mixers
• Cutting boards and quality knives
• Food storage containers
• Thermometers for food safety

Serving and presentation items:

• Chafing dishes and food warmers
• Serving platters and utensils
• Plates, glasses, and silverware (or reliable rental sources)
• Table linens and decorations
• Portable tables and chairs

Transportation and storage needs:

• Insulated food carriers
• Coolers and ice chests
• Hand trucks and dollies
• Reliable van or truck
• Portable refrigeration for larger events

Start with versatile basics and rent specialty items like chocolate fountains or panini presses until you’re booking them regularly. Many successful caterers never buy certain equipment, preferring to rent and pass costs to clients.

7. Calculate Your Startup Investment

Your initial investment varies widely with scope and market. Expect anything from a lean, equipment-light launch to six-figure outlays once you lease space, outfit a commercial kitchen, and add vehicles.

Build a line-item budget (equipment, build-out/deposits, permits/fees, initial payroll, insurance, working capital) instead of relying on generic figures.

Budget for these startup expenses:

• Kitchen equipment and serving supplies
• Vehicle purchase or lease
• Initial food inventory
• Business licenses and permits
• Insurance premiums
• Marketing materials and website
• Operating capital for first three months

Don’t forget hidden costs like health inspection fees, professional consultations, and business software. Many caterers underestimate how much working capital they need while building their client base.

8. Write Your Business Plan

Your business plan becomes your roadmap for growth. It forces you to think through challenges before they arise and helps secure funding if needed.

Cover these key areas:

• Your target market and ideal clients
• Services and pricing strategy
• Marketing and sales approach
• Financial projections for three years
• Operating procedures and staffing plans
• Risk management strategies

Keep it realistic. Better to exceed conservative projections than miss aggressive ones. Update your plan as you learn what actually works in your market.

9. Set Up Business Banking

Separating business and personal finances isn’t optional—it’s essential for taxes and liability protection. Open a dedicated business bank account before your first sale.

You’ll need business checking for daily operations and consider a business credit card for equipment purchases and supply runs. Many caterers also open a business savings account for tax reserves and equipment replacement funds.

Choose a bank that understands small business needs. Look for low transaction fees since you’ll process many payments. Online banking saves time when you’re managing finances between events.

10. Secure Funding

Most caterers bootstrap their businesses, starting small and reinvesting profits for growth. But adequate funding helps you take advantage of opportunities and weather slow seasons.

Funding options include:

• Personal savings and credit
• Small business loans from banks
• SBA loan programs
• Equipment financing
• Business credit lines
• Investor partnerships

Present lenders with realistic projections and demonstrated demand for your services. Having a few signed contracts strengthens your loan application considerably.

11. Software Systems Setup

The right software streamlines operations and prevents costly mistakes. You’re juggling multiple events, tracking inventory, and managing staff schedules.

Essential software includes:

• Catering-specific management software for proposals and event planning
• Accounting software for bookkeeping and taxes
• Scheduling tools for staff management
• Inventory tracking systems
• Customer relationship management (CRM) for lead tracking

Many platforms offer catering-specific features like menu costing, venue management, and dietary restriction tracking. Start with basics and add features as you grow.

12. Insurance Protection

Catering insurance protects against risks that could destroy your business overnight. One case of food poisoning or a slip-and-fall at an event could mean devastating lawsuits.

Essential coverage includes:

• General liability insurance
• Product liability for foodborne illness claims
• Commercial auto insurance for delivery vehicles
• Property insurance for equipment
• Workers’ compensation if you have employees

Some venues require proof of insurance before letting you cater there. Many caterers also carry liquor liability insurance even if clients provide alcohol, since you could still face lawsuits.

13. Office Setup

Your office becomes command central for managing events, meeting clients, and handling paperwork.

Basic office needs:

• Computer with reliable internet
• Printer for contracts and menus
• Filing system for permits and records
• Phone system with professional voicemail
• Calendar system for event scheduling

Consider your client meeting space carefully. If your office isn’t presentable, meet at coffee shops or the event venue. First impressions matter when selling premium services.

14. Choose Reliable Suppliers

Your reputation depends on ingredient quality and supplier reliability. One missed delivery could ruin an event and your reputation.

Build relationships with multiple suppliers for critical ingredients. Visit wholesale food markets to compare prices and quality. Negotiate volume discounts as your orders grow.

Local suppliers often provide better service and flexibility than national chains. Farmers’ markets offer unique ingredients that differentiate your menus. Building a network of dependable suppliers takes time but pays off during busy seasons.

15. Build Your Support Network

You can’t handle everything alone, even if you’re not ready for employees. Create a network of professionals who provide expertise when needed.

Key advisors might include:

• Accountant for taxes and financial planning
• Attorney for contracts and liability issues
• Insurance agent who understands catering risks
• Marketing consultant for growth strategies
• Experienced caterer as mentor

Join local catering associations and networking groups. Other caterers often refer overflow business or partner on large events. Building professional relationships provides both practical support and emotional encouragement during challenging times.

16. Hiring Your Team

Your first hire might be a part-time prep cook or event server. As you grow, you’ll need reliable staff for every role.

Common catering positions:

• Sous chef for kitchen support
• Prep cooks for advance preparation
• Event servers and bartenders
• Delivery drivers with clean records
• Event coordinators for on-site management
• Administrative assistant for office tasks

Start with experienced freelancers who work multiple catering companies. They know the business and provide flexibility during seasonal fluctuations. Convert your best freelancers to employees as business stabilizes.

Operating Considerations

Work Schedule Realities

Forget standard business hours. You’ll take client calls from 9 to 5, but actual events happen evenings and weekends. Your kitchen prep might start at 4 AM for a noon corporate lunch.

Holiday seasons bring both opportunity and exhaustion. Demand typically spikes in Q4 and around major holidays, so plan staffing and inventory for heavier volume—even if the exact percentage varies by market and niche.

Build rest time into your calendar or risk burnout. Many caterers close for vacation in January after the holiday rush. Others limit events per week to maintain quality and sanity.

Food Safety Requirements

Health inspectors will visit regularly to review temperature control, sanitation, and storage.

Closures occur when an imminent health hazard is found (e.g., no water, sewage backup, broken refrigeration), which can trigger temporary permit suspension. Other violations usually require corrective action within set timelines; repeated or serious non-compliance can still result in enforcement. U.S. Food and Drug Administration.

Critical safety practices include:

• Monitoring food temperatures constantly
• Following strict hand-washing protocols
• Maintaining detailed prep and storage logs
• Training staff on allergen management
• Implementing systematic cleaning schedules

Stay current with changing regulations. Food safety rules evolve, especially after outbreaks or new research. Join professional associations that provide updates and training resources.

Managing Client Expectations

Every client thinks their event is your only priority. Managing expectations while delivering exceptional service requires careful communication.

Create detailed contracts covering menu items, service levels, and payment terms. Require deposits to secure dates and final payments before events. Build buffer time into prep schedules because clients always add last-minute requests.

Learn to say no gracefully. Not every client fits your business model. The wedding wanting caviar on a pizza budget will create more headaches than revenue. Focus on clients who value what you offer and pay accordingly.

Choosing Your Catering Niche

Starting broad seems logical, but specialization often drives success. You can’t excel at every type of event, and trying dilutes your marketing message.

Consider these specialization options:

• Wedding catering with full-service planning
• Corporate catering focusing on lunch meetings
• Social events like birthdays and anniversaries
• Specific cuisines like authentic BBQ or vegan menus
• Drop-off catering with no service staff
• Boutique catering for intimate gatherings

Your niche might combine elements. Maybe you specialize in sustainable, locally-sourced menus for eco-conscious corporations. Or kosher catering for religious celebrations.

Test different niches before committing. You might discover corporate catering provides steady weekday revenue while weddings offer higher margins. Some caterers run parallel businesses—a food truck for festivals and traditional catering for private events.

Financial Planning Essentials

Understanding your numbers separates successful caterers from those who struggle despite being busy. Every event needs careful cost analysis.

Calculate food costs precisely, including waste and tastings. Labor costs extend beyond event hours to prep and cleanup time. Don’t forget overhead like insurance, vehicle maintenance, and kitchen rent.

Most caterers target 30-35% food costs and 25-30% labor costs, leaving room for overhead and profit. But margins vary by event type and local market conditions.

Price for profit, not just to win business. Competing on price alone attracts clients who don’t value quality. Better to book fewer events at sustainable margins than stay busy while losing money.

Marketing Your Catering Business

Your best marketing tool is the food you serve. Every event becomes a tasting opportunity for future clients. Wedding guests become engaged couples. Corporate lunch attendees plan their own office events.

Maximize word-of-mouth through:

• Exceptional food that exceeds expectations
• Professional service that handles problems seamlessly
• Following up with clients after events
• Encouraging online reviews and testimonials
• Providing business cards at events

Social media showcases your work between events. Post behind-the-scenes prep videos, stunning food photos, and happy client testimonials. Instagram and Pinterest particularly suit visual catering content.

Network strategically with wedding planners, venue managers, and corporate event coordinators. These professionals influence catering decisions and provide recurring referrals. Offer to cater their industry events at cost to build relationships.

Common Challenges and Solutions

Competition from established caterers makes winning first clients difficult. Start with friends and family events to build your portfolio. Offer special pricing for non-profit fundraisers that provide exposure. Partner with newer venues looking for preferred vendors.

Cash flow gaps between booking deposits and event payments strain new businesses. Require larger deposits and progress payments for expensive events. Factor in seasonal fluctuations when planning expenses.

Staffing challenges intensify during busy seasons when every caterer needs help. Build a deep bench of trained freelancers. Cross-train employees for multiple roles. Consider partnering with culinary schools for eager assistants.

Equipment failures during events test your problem-solving skills. Keep backup equipment for critical items. Build relationships with rental companies for emergency supplies. Know which restaurants might help in crisis situations.

The Reality Check

Catering offers incredible rewards for those willing to work hard. You’ll share people’s happiest moments while building a business around your passion for food. The variety keeps work interesting, and growth potential remains strong in most markets.

But this business demands sacrifice. You’ll miss family gatherings while catering other people’s celebrations. Twelve-hour days become normal during busy seasons. Physical demands take a toll—you’re constantly lifting, carrying, and standing.

Success requires more than cooking skills. You need business acumen, people skills, and incredible stamina. The learning curve stays steep as you master everything from food safety regulations to social media marketing.

Your Next Steps

Starting a catering business doesn’t happen overnight. Give yourself six months to a year for proper planning and setup. Rush the process and you’ll make expensive mistakes.

Begin with market research while keeping your day job. Test recipes at small gatherings. Build your equipment collection gradually. Network with industry professionals who might become mentors or partners.

Most importantly, ensure you genuinely enjoy the catering lifestyle. Shadow an established caterer through a typical week. Work as an event server to understand the business from ground level. The more you know before investing, the better your chances of success.

Consider starting with essential business planning steps while testing your concept through small events. This measured approach reduces risk while building confidence and capabilities.

The catering industry always has room for passionate professionals who deliver exceptional experiences. Your unique perspective and dedication can carve out a profitable niche, even in competitive markets. Take time to plan properly, invest wisely, and build gradually. Your catering business can provide both personal satisfaction and financial success for years to come.

101 Tips For Running a Catering Business

These tips are a practical collection you can revisit at any stage of your catering business. They’re designed as a quick reference, so you can act on the ideas that fit your goals, market, and style. Skim, pick a few, implement, and return whenever you want fresh direction. Use them to avoid common mistakes and build a reliable, customer-loved operation.

What to Do Before Starting

1. Define your service focus (corporate lunches, weddings, meal prep) so your menu, equipment, and pricing stay aligned.
2. Validate demand by talking to local venues, planners, and office managers about volume, budget, and cuisine preferences.
3. Map your local regulations for catering and food handling; rules vary by state and county, so confirm permits and inspections early.
4. Start with a lean menu of best sellers to simplify purchasing, training, and quality control.
5. Price using a cost-plus model: food cost target (e.g., 25–35%), labor, overhead, and profit, then sanity-check against local market rates.
6. Build a simple financial model: monthly sales targets, fixed costs, variable costs, and a break-even number of events.
7. Choose a legal structure that matches your risk and tax situation; set up a separate business bank account from day one.
8. Obtain appropriate insurance (general liability, product liability, commercial auto, and workers’ comp if you hire staff).
9. Line up a licensed commercial kitchen or commissary with sufficient refrigeration, storage, and loading access.
10. Create a core vendor list (produce, proteins, dry goods, disposables) with backup vendors for price or supply disruptions.
11. Draft foundational SOPs for receiving, storage, prep, hot/cold holding, transport, and site setup so quality is repeatable.
12. Test-run a full mock event—timing, packing, transport, service flow—to uncover bottlenecks before your first paid job.

What Successful Owners Do

13. Track food cost and labor on every event to learn which menu items actually earn profit.
14. Standardize recipes with yields and plated portions to control both quality and costs.
15. Maintain a rolling 12-week sales and production calendar to forecast purchasing and staffing.
16. Build relationships with event planners, venues, and rental companies to stay on preferred vendor lists.
17. Keep a flexible staffing bench (on-call servers and cooks) for spikes and last-minute bookings.
18. Negotiate volume and delivery windows with suppliers; small efficiencies compound over the season.
19. Invest in durable transport gear (insulated carriers, cambros, dollies) to protect food temp and staff backs.
20. Train a second-in-command who can run events so the business isn’t dependent on one person.
21. Debrief every event with a brief win/learn list, then update SOPs and checklists accordingly.
22. Protect cash flow by invoicing promptly with clear deposit and final payment terms.

Running the Business (Operations, Staffing, SOPs)

23. Use event sheets that summarize client details, timelines, headcounts, dietary needs, and site constraints for the entire team.
24. Implement a color-coded labeling system for allergens and special diets to prevent mix-ups.
25. Calibrate thermometers weekly and verify hot holding (≥135°F) and cold holding (≤41°F) during prep and transport.
26. Store raw and ready-to-eat foods separately and load vehicles with the same separation to prevent cross-contamination.
27. Create pack-out checklists by event type (drop-off, buffet, plated) so nothing gets forgotten.
28. Stage gear near exits in load order (heaviest first, fragile last) to speed loading and reduce damage.
29. Schedule prep using backward planning from serve time, including cool-down and reheat windows.
30. Use time-stamped production logs for potentially hazardous foods to ensure safe holding and service.
31. Train staff on proper handwashing, glove use, and no-bare-hand contact with ready-to-eat foods.
32. Keep an event “go kit” (extra utensils, gloves, sanitizer test strips, tape, pens, first aid, extension cords).
33. Assign clear roles at events (lead, expo, runners, carving, beverage) to avoid chaos on site.
34. Use a centralized ordering sheet that automatically calculates par levels and waste targets.
35. Track waste by category (prep trim, overproduction, plate waste) to improve forecasting.
36. Implement a simple HACCP-style approach: identify your critical control points and monitor them every event.
37. Use written delivery and pickup procedures for rentals to avoid fees and lost items.
38. Provide paid food safety training for all employees and refreshers for returning seasonal staff.
39. Set a uniform policy (non-slip shoes, hair restraints, logo attire) to enhance safety and brand consistency.
40. Document incident reporting procedures (allergies, injuries, equipment failure) and practice them.

What to Know About the Industry (Rules, Seasons, Supply, Risks)

41. Expect seasonality: spring/summer weddings, holiday corporate events, and slower shoulder months; plan cash reserves accordingly.
42. Many jurisdictions require a licensed commissary; home kitchens are often not allowed for catering operations.
43. Plan for severe weather contingencies (tents, backup power, alternative routes) during outdoor seasons.
44. Allergen management is non-negotiable—maintain ingredient lists and signage for common allergens.
45. Foodborne illness claims can be devastating; follow science-based controls to reduce risk.
46. Transportation is part of food safety—monitor temperatures from kitchen to service.
47. Menu costs fluctuate with commodity markets; build seasonal menus that absorb price volatility.
48. Labor markets tighten during peak event seasons; pre-hire and cross-train early.
49. Venues often have preferred vendor policies and insurance minimums—verify before promising services.
50. Alcohol service requires additional permits and trained staff; check local rules and insurance requirements.

Marketing (Local, Digital, Offers, Community)

51. Build a simple, mobile-friendly website with menus, starting prices, service areas, and a clear inquiry form.
52. Showcase high-quality photos of real events; include setups, staff in action, and close-ups of signature dishes.
53. Publish sample packages (per-person ranges) to qualify leads and reduce price-only inquiries.
54. Ask venues and planners for testimonials and permission to mention them on your site.
55. Offer limited-time seasonal menus to create urgency and simplify purchasing.
56. Create a referral program for planners, venues, and past clients with clear, ethical incentives.
57. Participate in local business groups and bridal shows; bring bite-size samples and a booking incentive.
58. Keep a fast response standard (e.g., within 2 business hours) for new inquiries to win more leads.
59. Build an email list and send quarterly updates with new menus, holiday booking reminders, and availability.
60. Optimize your Google Business Profile with photos, categories, service area, and recent posts.
61. Partner with corporate offices for recurring lunches; offer subscription-style monthly packages.
62. Share behind-the-scenes prep and event setups on social to demonstrate professionalism and reliability.

Dealing With Customers to Build Relationships (Trust, Education, Retention)

63. Use a discovery call script to uncover headcount, dietary needs, timeline, service style, and budget.
64. Educate clients on staffing ratios, setup timing, and venue constraints so expectations match reality.
65. Provide clear proposals with menu descriptions, quantities, service details, rentals, and all fees.
66. Offer good-better-best package options so clients can choose based on value, not just price.
67. Provide tastings for high-value events with a credit applied upon booking.
68. Summarize decisions after every meeting in writing to prevent miscommunication.
69. Create a client portal or shared folder for invoices, timelines, floor plans, and final counts.
70. Confirm final headcount and any dietary changes at a set deadline (e.g., five business days prior).
71. Send a detailed event-day timeline to the client and venue so everyone stays aligned.
72. Follow up after events with a thank-you and a brief satisfaction survey to keep relationships warm.

Customer Service (Policies, Guarantees, Feedback Loops)

73. Publish clear terms: deposits, cancellations, change fees, service charges, and payment deadlines.
74. Use written allergy disclaimers and ingredient transparency while showing how you minimize cross-contact.
75. Offer an on-site point person empowered to solve issues immediately within a set budget threshold.
76. Provide a quality guarantee for production mistakes (e.g., missed item) and outline the remedy.
77. Track complaints by category and close the loop with process fixes to prevent repeats.
78. Maintain a response protocol for food safety concerns that prioritizes health and documentation.
79. Train staff to proactively refresh buffets, clear plates, and check in with hosts on schedule.
80. Send photo recaps of setups to corporate clients who weren’t on site; it reinforces reliability.

Plans for Sustainability (Waste, Sourcing, Long-Term Viability)

81. Design menus that repurpose trim and by-products into soups, sauces, or staff meals to cut waste.
82. Use accurate headcount buffers (e.g., +3–5%) instead of large overproduction to reduce leftovers.
83. Offer reusable or compostable serviceware where practical, and separate waste streams on site.
84. Prioritize local, seasonal ingredients for better flavor, lower transport costs, and marketing appeal.
85. Maintain equipment to extend life (descaling, gasket checks, wheel lubrication on carts and dollies).
86. Plan transport routes to minimize fuel use and time in traffic.
87. Donate safely handled surplus through approved partners when allowed by local rules.

Staying Informed With Industry Trends (Sources, Signals, Cadence)

88. Review food safety updates and guidance regularly to keep SOPs current.
89. Monitor seasonal commodity and supply news to anticipate price changes and adjust menus.
90. Follow restaurant and catering trade groups for staffing, menu, and service trends.
91. Attend at least one industry seminar or certification refresh each year.
92. Track local event calendars (corporate, university, sports) to predict spikes in demand.

Adapting to Change (Seasonality, Shocks, Competition, Tech)

93. Maintain emergency menus that can be executed with limited staff or supply constraints.
94. Keep a crisis plan for power outages, road closures, and severe weather, including communication templates.
95. Diversify revenue with drop-off catering, boxed meals, or meal subscriptions during slow seasons.
96. Adopt simple tech tools (e-signatures, scheduling, inventory) to reduce admin time.
97. Periodically compare your packages and service styles to competitors and refresh your differentiation.

What Not to Do (Issues and Mistakes to Avoid)

98. Don’t accept events without a signed agreement, deposit, and clear scope; it invites disputes.
99. Don’t transport hot foods without proper insulated carriers and temperature checks.
100. Don’t ignore allergen requests or substitute ingredients without written client approval.
101. Don’t overpromise staff-to-guest ratios or setup times; under-deliver once and you lose trust.

Sources
SBA, IRS, FDA, CDC, USDA, OSHA, EPA, ServSafe, National Restaurant Association, SCORE