Chief Longwind Of The North
Certified/Certifiable
I am serously considering catering as a side business venture. I have gotten much info concerning licenses, certifications, etc. for starting the business. What I need to know are things like typical cost per plate, sample menues, required equipment, serving ware, etc.
My goal is to use my cooking skill to turn cost-effective foods into gourmet dishes for the customer, and still be able to do this in a timely manner. I believe I can create menues that will give the customer something unique and a of higher quality than the competition, and at competitive prices. I also want to get my Pro-Cook son involved, both to expand his cullinary skills, and to prepare for him a way to leave this small town - little opportunity place where we live, and become successfull in his own right.
Hopefully, if we can make this work here, he can take the skills to somewhere like Tacoma, where there is greater opportunity.
Any help from those who already cater would be appreciated.
Seeeeeeya; Goodweed of the North
My goal is to use my cooking skill to turn cost-effective foods into gourmet dishes for the customer, and still be able to do this in a timely manner. I believe I can create menues that will give the customer something unique and a of higher quality than the competition, and at competitive prices. I also want to get my Pro-Cook son involved, both to expand his cullinary skills, and to prepare for him a way to leave this small town - little opportunity place where we live, and become successfull in his own right.
Hopefully, if we can make this work here, he can take the skills to somewhere like Tacoma, where there is greater opportunity.
Any help from those who already cater would be appreciated.
Seeeeeeya; Goodweed of the North