Books on How to Start a Catering Business

Thinking of starting a catering business? Here are articles to help you get started:

For detailed guidance, tips and advice on how to start and run a catering business, check out some books we have selected below:

How to Start a Home-Based Catering Business, 6th: *Become the top caterer in your area *Organize menus for parties, corporate events, and weddings … caterer (Home-Based Business Series)

Those passionate about parties or cooking can now realize their dream of working from home at something they enjoy. Denise Vivaldo shares her experiences and advice on all the essentials and more, including estimating start-up costs and pricing services, finding clients, outfitting one’s kitchen, and honing food presentation skills.

 

 

The Professional Caterer’s Handbook: How to Open and Operate a Financially Successful Catering Business (with CD-ROM)

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it–an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering.

Cooking Up a Business: Lessons from Food Lovers Who Turned Their Passion into a Career — and How You C an, Too

Do you have a passion for delicious food and want to create your own business out of it, but have no idea where to start? Cooking Up a Business is essential reading for aspiring entrepreneurs and gives you a real-world, up-close-and-personal preview of the exciting journey.

 

 

 

 

Catering: A Guide to Managing a Successful Business Operation

In this invaluable reference, The Culinary Institute of America provides all the information that caterers and would-be caterers need to set up and run a successful catering business of any kind. From launching the business, establishing pricing, setting up a kitchen, staffing, and marketing to planning events, organizing service, preparing food, managing the dining room and beverages, and developing menus, it provides detailed guidance on every aspect of the catering business, showing operators how to troubleshoot and creatively solve problems.

 

Off-Premise Catering Management

This comprehensive reference covers every aspect of the caterer’s job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples

The Food Service Professional Guide to Successful Catering: Managing the Catering Opeation for Maximum Profit (The Food Service Professional Guide to, 12) (The Food Service Professionals Guide To)

These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everything in between. They are easy and fast-to-read, easy to understand and will take the mystery out of the subject. The information is boiled down to the essence.

 

 

 

Starting a Part-time Food Business: Everything You Need to Know to Turn Your Love for Food Into a Successful Business Without Necessarily Quitting Your Day Job

Whether you’re slaving away in a cubicle dreaming of turning your mother’s secret jam recipe into the next ‘it’ food or wish you could turn your flare for flan into a moneymaking venture that doesn’t conflict with your stay-at-home parenting responsibilities, it’s possible to start and run a successful part-time food business.