Small wedding buffet caterer (hired kitchen)

Couples and their families, usually booking months ahead. Many choose buffets to keep costs down or to serve family-style, cultural or home-style food.

A set price per guest, with a minimum number of guests. Extras like staff, crockery hire, dessert tables or drinks service can be charged separately.

• Cooking for large groups
• Menu costing and portion planning
• Organising and timing on the day
• Clear communication with couples

• Food business registration with your local council, and the rules for notifying or registering a mobile or off-site catering business in your state or territory
• A Food Safety Supervisor and food handler training are required in some states, so check what applies to you
• Public liability insurance, and check if you need product liability cover as well
• Safe transport and temperature control of hot and cold food, as food poisoning at a wedding would be very damaging
• Some venues have their own catering rules or exclusive caterers, so check before you promise a date
• Allergen labelling and guest dietary needs
• Register for an ABN, and check when you must register for GST

Startup costs are typically around $3,000 to $12,000, depending on kitchen hire, equipment, serving ware, transport and insurance. These are estimates, so cost your own menus and setup before taking bookings.

Monthly revenue is typically around $2,500 to $12,000, depending on how many weddings you cater, guest numbers and menu prices. Around 10 hours a week is a typical minimum. These are estimates only.

Check food business registration with your council and your state's rules for off-site catering, Food Safety Supervisor and handler training requirements, insurance, venue catering rules, allergen labelling, and when you must register for GST.