Rob. D writes in and asks how he can incorporate off-premise catering into his growing restaurant business.
I own a small restaurant, which has been open for three years. I would like to start offering off-premise catering for weddings and other large parties, but I'm not sure how to get started. What type of equipment do I need to buy? What should my catering menu look like? How do I know what to charge? Do I need special licenses or insurance, or will my current restaurant insurance be enough?
Great question Rob! I think that catering is a natural extension of owning a restaurant, and including off-premise catering as part of your business will help your profits grow. Read on for my complete answer.
Photo Credit: Kerryn du Plessis