Caterers/bar arrangements

Welcome aboard!

What exactly are your questions?

Specifically I am curious if there is a "normal split". For example should I offer a percentage of my sales for the use of his dining area/kitchen, or should it be a flat rate, maybe based on sq. footage etc.

You're in this to make money, not make money for him. You need to cover your costs and make a profit of some level or why do it?

Problem is you could be a hit and he makes money on you.

Or a bust and he loses money on your flat rate.

Really up to you to decide whether you want to take the risk (%) or make a guaranteed profit (flat rate).

Now, to complicate it, what's the competition in the area? Are you willing to lose a little money to make future catering business?

Good luck, give it some times, you'll get some good help here.

Russ

You were there to do a catered meal and he wants you to be a regular, but on a part time basis?

Since this is a part-time arrangement I wouldn’t offer to pay for the privilege or give a cut of the take if I had to charge per meal. The bar owner runs a bar to make money and you started catering to make money. That would be your common interest.

I would treat each occasion he wants you there as a “gig”. If you do a slight discount for repeat business I would apply that. The bar owner sees you as an opportunity to draw more people to his establishment, same as if he had a band there. It’s a win win opportunity

I think Chef-Boy-Arnie has a good point! You might see if a few free meals, for the employees, out of the left overs will work until you get the feel of what profits for both of you are to be made?

I'm thinking beer and BBQ go good together, so he may make more money out of your serving good Que.

Before you get involved, check with your insurance agent as to liability and casualty loss exposure. My guess is, you'll need specific coverage as an independent caterer, should something go wrong.

Maxque makes a good point. Make sure your liability policy will cover you while catering or serving food outside of your primary location.

Seems reasonable the bar owner would want you there to boost beer or alcohol sales. Sounds like a win win without the need to offer part of your proceeds, or paying a flat rate.