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How to start a home-based catering business
Author
Publisher
Globe Pequot Press
Publication Date
Varies, see individual formats and editions
Language
English
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Table of Contents
From the Book - Seventh edition.
So you think you want to be a caterer?
Working out of your home
Your business plan
The legal aspects of your catering business
Setting prices, estimating quantities, and writing proposals
Sales and marketing
Using photos and recipes effectively to sell your home-catering business
Crunching the numbers
Setting the stage for a successful party
Pulling it off with ease
Solving problems
Catering menus and quantity recipes.
From the Book - Fourth edition
So You Think You Want to Be a Caterer?
Do You Have What It Takes?
Opportunities in Catering
Hotels
Airlines
Private Parties
Local Markets and Stores
Special Events
Does It Pay to Go to Cooking School?
Apprenticeships: Learning by Doing
Learning from the Mistakes of Others
Learning from Your Own Mistakes
Getting Organized
Leaving the Security of a Job
Working Out of Your Home
Setting Up an Office
Training Family and Friends to Take You Seriously
Employing Family Members
Complying with City Ordinances
Working with Your Local Health Department
Sharing a Kitchen
Renting a Kitchen on a Per-Day Basis
Outfitting Your Kitchen
Smallwares and Utensils
Finding Used Equipment
What to Look for in a Good Knife
Setting Up Your Pantry
Transportation
Establishing Relationships with Wholesale Purveyors
Your Next Step
Writing a Business Plan
How to Structure Your Business
Writing a Business Plan
Writing the Summary Statement
Defining Your Niche
Drawing Your Organizational Chart
Describing Company Management and Operation
Your Marketing Plan
Creating a Menu
Crunching the Numbers
Projections for the Future
Business Books, Software, Videos, and On-line Resources
The Legal Aspects of Your Catering Business
Why You Need a Good Attorney
Insurance: Can't Live with the Premiums, Can't Live with the Risk
Start-Up Coverage
Product Liability Insurance
Public Liability Insurance
Workers' Compensation Insurance
Written Agreements and Contracts
Working with Subcontractors or Suppliers
Employees
Hiring Versus Leasing Employees
Employees Versus Independent Contractors
Labor Practices
Applications/Job Interviews
Job Descriptions/Policy Manuals
Becoming a Great Manager Booklist
Setting Prices, Estimating Quantities, and Writing Proposals
How to Price Your First Menus
Calculating Your Kitchen Labor
How to Estimate the Right Food Quantities
The Age-Group of the Guests
The Guests' Lifestyle
The Style of the Party
The Time of the Party
The Nature of the Party
Clients' Concern about Running Out of Food
Quoting Other Party Costs
Estimating Wait Staff
Disposables
Floral, Decor, and Subcontractors' Services
The Art of Bidding and Writing a Proposal
How to Stay Profitable When You're Working with a Fixed Price
Closing the Deal
From Computer Software to the Internet: High-Tech Help for Caterers
Sales and Marketing
Sell, Sell, Sell
Defining Your Niche
Social Catering
Corporate Catering
Community Affairs
Choosing a Name and Logo
Designing Promotional Pieces
Making Your Menus Part of Your Marketing Program
Standing Out from the Crowd
Keeping a Portfolio
Putting Together a Promotional Kit
Drumming Up Business
Twenty-five Do-It-Yourself Marketing and Sales Tips
Getting Referrals and Repeat Business
Advertising
Tracking Your Success
Inexpensive Pamphlets from the Small Business Administration
Crunching the Numbers
Making Good Use of Your Accountant
Accounting Systems
Buying Computers and Software
Invoicing
The Artist Versus the Businessperson: Why So Many Caterers Fail
Setting the Stage for a Successful Party
Before the Party
Organizing Your Time and the Party Setup
The Menu and Start-up
Scheduling Staff and Assistants
Arranging Transportation and Packing Out Your Party
Getting Down to the Wire
Pulling It Off with Ease
The Day of the Party
Getting to the Party
Arriving at the Party Site
Winding Down: Why Your Party Has to End on Time
Report Cards from Staff and Clients
How a Staff Report Works
The Day After
Two Days Later
Three Days Later
Two Weeks Later
Solving Problems
Catering Menus and Quantity Recipes
Catering Menus
Baby Shower Buffet Lunch Recipes
Business Lunch Recipes
Traditional Holiday Dinner Recipes
Hors d'Oeuvres Cocktail Party Recipes
Elegant Garden Wedding Recipes
Culinary Schooling/Education
Trade Shows.
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