Small caterings are part of my side hustle. I've been a chef/caterer since 2002, but retired last year, mostly for health reasons. Standing for a shift over a couple hours is a huge problem, I don't have a commercial kitchen, nor can I afford to rent a building, so I do small meals for my established clients. Most of the local caterers want to do the large events, logically, as that's where the money is. My specialty is in the small corners of the culinary kitchen, for singles, doubles and families, with small parties available. I'll never make myself rich, doing this...and, that wouldn't be the purpose, anyway, as I cook like I write, just to entertain my own soul.
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With each weekend comes the making up of the coming week's catering offerings. These vary with what's seasonal, fresh, local, available...and, quite importantly, on sale!! It's the drudge work of any creative catering operation, but must be taken care of, to ensure any profit, whatsoever! It's easy to slack off...but you'll feel it!
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As the seasons move from absolute cold to schizophrenic, it's a toss up, as to what's going to be wanted by anyone this week! I had been doing most of my Meal Preps in the economical foil pans with the cardboard lids...but you can't just take those to work and reheat in the microwave! They're a strictly stay-at-home meal. And that defeats the entire purpose of the easy thing! Expanding the clientele requires moving to a container that, although it costs more, will travel. It has to be safe for microwave usage. That's key. They do cost more...I spent quite some time, yesterday, considering all of the options. Although a lot of these web pics feature the clear Gladware, I'm using the specialty food prep black cook/store-ware, for its sturdiness.
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Restaurants have to stay true to a set menu, pretty much, with an occasional offering of something off the menu...a restaurant owner can drive herself crazy otherwise! In Catering, we only make what is ordered, so there isn't the same level of waste that occurs in a restaurant setting. As a Private Chef/Caterer, I offer only what is great in the market, for any particular week! I don't advertise as available to the general public, and I can only offer to my Private Chef clients, and nothing is ever made unless ordered. To do otherwise is to run afoul of the local legal system...big money drainer!
At any rate, what I focus on, for each week, is what's great looking in the market. This week, I went to our local Super 1 Market, and found the boneless skinless breasts to be on sale, so we'll give those a focal point. I've got Cornish game hens in the freezer, looking for a purpose, and I got a nice package of fresh ground chuck on sale this week. I know I have some small pork butt roasts in the freezer, and we have a few packages of Italian sausage. I don't ever do more than a couple of dinners, a few times a week, for my retained clients... it's not like I'm steady running food...so I keep my inventory low, to keep it fresh. I'm about half a mile from our local Aldi's, on one of the roads less traveled!
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For the business owner, things to consider...Pricing
Actual retail is a 4X markup of cost...aim, at least, for 3X your cost...your utilities, rent, insurance, and help all count! And, your own pay!
Most markets won't tolerate full retail...adjust, but NEVER go under 2X...at the 3X level, you're barely treading water.
Packaging costs big $$...account for it! The catering trays, heavy duty aluminum to-go's, those need to be added in to your cost analysis.
Rice, Pasta or Potatoes...the steady 1/3. The starch is a part of this lunch meal prep. Arrange for a transition side...example: do a batch of steamed white rice. Save a portion for each for a particular dish. Use the rest for a Chinese Fried Rice for another dish. Pasta: part for a Mac & Cheese, another for Alfredo. Potatoes are easy to split up! Handfuls, of whatever, baked with your chosen seasonings for each.
Cross reference your ingredients...make sure they can be used in multiple dishes, in a variety of applications. Let chicken breasts carry a few different flavors...a couple of different rice sides, or potato sides. An occasional pasta side is a lot of fun!
Try Kebabs! Any seasoning or marinade will work. Do these with any rice pilaf, steamed rice or whatever makes you happy! Baked Beans, Green Beans, Broccoli side...all are delicious!
Use your Seasoning Families...Mexican, Italian, Indian, Island, Jamaican...stock your spice cabinet well and you can take anyone, anywhere!
Check your local regulations. I'm operating on the level of Private Chef, which is an agreement between two private individuals for cooking as the client specifies according to available menus, privately offered.
As a method of Goodwill, never undercut your local restaurants in anything similar that you might be offering...try your best to stray away from what they are doing, and go your own way.
Oh, my gosh, it's time to eat! We've got @smylie2005 cooking tonight, excuse me, has cooked tonight...plates are made; and the grand baby is ready to call it a night, whether she knows it, or not! The pork is so savory delicious, and I've just gotta go and eat !!
All of My friends, see you tomorrow...keep on Steemin' on!