How to Start a Home-Based Catering Business

ISBN-10: 0762738782
ISBN-13: 9780762738786
Edition: 5th 2006
Authors: Denise Vivaldo
List price: $18.95
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Description: This new edition of starting a home-based catering business includes useful information on start-up costs, zoning regulations, how to attract first time customers, keeping prices profitable & competitive and easy-to-use worksheets.

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Book details

List price: $18.95
Edition: 5th
Copyright year: 2006
Publisher: Globe Pequot Press, The
Publication date: 12/1/2005
Binding: Paperback
Pages: 264
Size: 7.50" wide x 9.25" long x 0.75" tall
Weight: 1.276
Language: English

This new edition of starting a home-based catering business includes useful information on start-up costs, zoning regulations, how to attract first time customers, keeping prices profitable & competitive and easy-to-use worksheets.

Acknowledgments
So You Think You Want to Be a Caterer?
Do You Have What It Takes?
Opportunities in Catering
Does It Pay to Go to Cooking School?
Starting as a Personal Chef
Apprenticeships: Learning by Doing
Learning from the Mistakes of Others
Learning from Your Own Mistakes
Getting Organized
Leaving the Security of a Job
How This Book Is Organized
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
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
Business Books, Software, Videos, and Online 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
Written Agreements and Contracts
Working with Subcontractors or Suppliers
Employees
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
Quoting Other Party Costs
The Art of Bidding and Writing a Proposal
How to Stay Profitable When You're Working with a Fixed Price
Closing the Deal
Sales and Marketing
Sell, Sell, Sell
Defining Your Niche
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
Marketing with a Web Site
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
The Day After
Two Days Later
Three Days Later
Two Weeks Later
Solving Problems
Catering Menus and Quantity Recipes
Cooking Methods and Why It Is Important to Know Them
Catering Menus
Baby Shower Buffet Lunch Recipes
Business Lunch Recipes
Traditional Holiday Dinner Recipes
Hors d'Oeuvres Cocktail Party Recipes
Elegant Garden Wedding Recipes
Appendix
Culinary Schooling/Education
Online Culinary Resources
Recommended Reading
Trade Shows
Professional Organizations
Suggested Seminars
Index
About the Author

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