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Old 11-05-2006, 07:12 AM   #11
Assistant Cook
Join Date: Jan 2006
Posts: 1,694
You've really got a good start. What size town/city are you in and what kind of competition is there? Can you fit a niche rather quickly to get your name out to the public? Don't underprice--it's hard to increase--but don't overprice so that everyone says--"not him, too much". That is one reason to consider a "cost multiple" way of pricing so that a chili dinner for a sports banquet will be attractive. (I do know you would know/do that--;o) ). And in our town, the food and service is computed separately--and meticulously, by the hour. That is, if you come and help serve/set up, it is an hourly price, etc.--with a miniumum number of hours.
Using other already approved facilities is great.
Surely hope it all works out for you. You sound like an up and comer.
Another possible side could be frozen main dish casseroles. I have had friends serve this for luncheons, etc. and the amount paid was a pretty penny. And with holiday crunches, it could be good.

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Old 11-05-2006, 09:07 AM   #12
Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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When I first started catering, I specialized in baked goods and worked with other caterers to create (and provide them with) "signature" breads and/or desserts. It was a good way to augment my cash flow during slow seasons... (like after the holidays!)

Wine is the food that completes the meal.
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