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START & RUN A CATERING BUSINESS
George Erdosh
Self-Counsel Press
(a division of)
International Self-Counsel Press Ltd.USA Canada
 
 v
CONTENTS
Introduction: The Appetizer
xvii
Chapter 1:Entrée: The Ifs and Whys of It
11.Before You Decide to Start a Catering Business12.Types of Catering23.What to Expect in Catering5
Chapter 2:How to Become a Caterer
71.Starting Out on Your Own82.Purchasing an Existing Business112.1Buying a business directly122.2Buying through a business broker153.Buying into an Existing Business as a Partner15
Chapter 3:Personal Ingredients
191.Essential Skills and Knowledge191.1Cooking and food preparation201.2Planning and organization241.3Efficiency25
 
 vi
Start & run a catering business
1.4Tension: If you can’t stand the heat261.5Crisis management and problem solving261.6The artistic touch281.7Dealing with clients302.Desirable Skills and Knowledge312.1Marketing and selling322.2Record keeping and bookkeeping332.3Staff management332.4Financing and budgeting362.5Dealing with seasonal highs and lows362.6The holiday season: Beyond a rolling boil37
Chapter 4:From Gravy Boats to Wheels:Essential Equipment
391.Facilities and Major Equipment411.1Kitchen facilities411.2Refrigerators and freezers421.3Ranges and hot plates431.4Ovens441.5Dishwasher451.6Holding oven451.7Transportation equipment461.8Washer and dryer482.Kitchen Furnishings483.Other Essential Catering Gear49
Chapter 5:Smaller Equipment
531.Small Appliances531.1Food processors531.2Mixers541.3Microwave ovens54
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