Chapter 4 Pricing the Menu

Catering Equipment and Facilities

On Premise

• Consider Your Menu
  • What event are you catering???
• Determine appropriate number of settings
• Multi tasking Buffet Equipment
• Kitchen consultants
• Seek advice
• Capacity needs
• Space considerations
  • Refrigeration
  • Storage
  • Office space

Off Premise

• Licensed Kitchen for Preparation
• Rent an under-utilized facility
• Example:  community hall or church
• Vehicle access
• Facility Location
• Customer access
• Street traffic
• Client base
• Parking

Catering Vans:  Rent, Lease or Buy

• Food Truck/Trainer
• Vehicle cost, insurance and upkeep
• Refrigerated trucks
• Dry trucks
• Used or New
• Consider weight carried
• Equipping the Business