1. CATERING START-UP TIPS FOR SUCCESS

2. ESSENTIAL RESOURCES  WHAT ARE SOME NON-NEGOTIABLES TO START YOUR BUSINESS?  LIST 3

3. COMMITMENT  EXCELLENT FOOD QUALITY  SUPERIOR SERVICE IS NON-NEGOTIABLE  REQUIRES LONG HOURS HIGH STRESS PHYSICAL FATIGUE HOW MANY HOURS PER WEEK CAN AN INDEPENDENT CATERER EXPECT TO WORK IN THE FIRST FEW YEARS?

4. CAPITAL  HAVE RESERVE FUNDS EQUAL TO 6 MONTHS OF FIXED EXPENSES AND HALF OF LABOR COSTS.  OTHER EXPENSES SHOULD BE CONTROLLABLE WHAT ARE SOME EXAMPLES OF FIXED COSTS?

5. LOCATION  KEY FACTOR SAFE VISIBLE LOCATION IF OFF-PREMISE SHOULD STILL BE EASILY ACCESSIBLE TO TARGET MARKETS WANT IT TO BE CLOSE TO EVENT VENUES

6. KNOWLEDGE  ABILITY TO PROVIDE FOOD AND SERVICES IN A WAY THAT DIFFERENTIATES THE BUSINESS FROM OTHERS.  EXPERIENCE WITH KITCHEN EQUIPMENT  AWARENESS OF LICENSES, PERMITS, & INSURANCE REQUIREMENTS

7. CREATING A BUSINESS PLAN  BUSINESS DESCRIPTION  MARKETING  COMPETITION  OPERATING PROCEDURES  PERSONNEL  INSURANCE  FINANCIAL DATA  LICENSES AND LEGAL DOCUMENTS

8. WHAT IS THE VALUE OF CREATING A BUSINESS PLAN?  EXAMINES FEASABILITY  PROVIDES REALISTIC VIEW OF PROFITABILITY  BRINGS COMPETITION TO FOREFRONT  ATTRACT INVESTORS  FIND YOUR NICHE! STARTING A CATERING BUSINESS

9. KEYS TO SUCCESS…  TIPS TIPS  IS THERE ANYTHING YOU CAN THINK OF THAT IS MISSING?