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3 replies

The Catering Biz Question

FM Former Member
Hi All-

I'm in the process of writing a business plan to begin a small, part-time catering biz. A FE100 and a Ranch Kettle are poised to become my cooking machines. With a background in business and marketing and a passion for all cooking- but Q in particular- what troubles me most about the catering biz is learning to become operational.

Again, I plan on starting very small but I wish a checklist or beginning bbq caterers guide existed! For all who have bbq catering experience:

1. What percentage of your biz just wants you to drop off the food before the event and be gone?

2. For on-site cooks is all but chicken done before hand which leads me to...

3. Holding & reheating food. What's your "best practice" for holding and reheating ribs, p-butt?

4. Staff- How many helpers do you need to feed 30,50, or 100 people.

5. Low cost transportation/trailer options for an FE100 and Ranch Kettle.

6. A sincere thank you to all for your time .... I have a lot to learn before I can make a decision if this is a market I can suceed.
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FM Former Member
Even starting small you will need to have:
Holding equipment - to keep the food out of the danger zone.
Access to a commissary kitchen (most health regs don't allow you to run out of your house.

now for your questions,
1. Many suggest that you drop and go, I try to convince them that I need to be there, this will allow me to keep an eye on my food and my equipment. Once it is out of your control, you are still responsible for keeping it safe.

2. Most food is cooked or par-cooked ahead and finished on-site. This is where that holding cabinet and refrigerator come in handy.

3. Cook it cool it quickly, wrap it, reheat it and hold it.

4. If you are setting up buffet style, you can feed a lot of people with little help. for 30, you can do it your self, 50-100, take a helper.

5. you can get cargo trailers for pretty cheap, you can transport, but not cook in them. For a cooking trailer, there are many options, anywhere from 20k and up.
FM Former Member
Chef Tom is right on. I will add i have done about countless feeds unpaid for food cost only to prepare for paid jobs (just got my second one at a Home Depot). I have done 30 people all day by myself. I have helped with 250 people feeds with three of us and went smooth. Everyone just has to know what to do. It is best if you can have folks who have done food before. Have a flow planned for the event. So as your pan of pork is going low your heating up a new batch to throw in as needed etc etc on all food.
M mnhogfarmerMember
#4. That depends on how orginized you are. The more jobs you do, the easier it gets. We used to go with our whole family of 4 to do 100-150. The kids would leave after serving and leave mom & dad to clean up.

#5. We are required to use mechanical refridgeration for or salads, etc. No ice chest allowed.

You might be wise to check with your Dept. of Health and insurance agent.

Good Luck! Roger

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