Wedding buffet catering business with your own kitchen

Couples and families booking weddings of all sizes, and sometimes also corporate or private party clients to fill quieter weeks.

A per-guest buffet price, plus charges for staffing, equipment hire, cake cutting, grazing tables and drinks service. Having your own kitchen lets you control costs and book repeat events.

• Commercial cooking and kitchen management
• Costing, quoting and managing bookings
• Managing and rostering casual staff
• Sales and building relationships with venues

• Council approval and registration of the food premises, including fit-out and zoning rules, so check before signing a lease
• Food Safety Supervisor and food handler requirements in your state or territory
• Public liability insurance, and workers compensation insurance once you hire staff
• Employment obligations, such as award wages for hospitality, superannuation and weekend or public holiday rates
• Seasonal demand and large deposits and balances, so keep cash flow buffers
• Refrigerated transport and safe food handling at venues without good kitchens
• Register for an ABN, and check when you must register for GST
• Fit-out costs vary widely: a second-hand van, commercial equipment, ventilation and compliance work can add up quickly, so get quotes before committing to a lease

Startup costs are typically estimated at around $80,000 to $250,000, depending on your kitchen fit-out, vehicle, equipment and compliance work. Fit-out costs vary widely, so get quotes for ventilation, equipment and a second-hand van before committing to a lease.

Check council approval and registration of the food premises, including fit-out and zoning rules, before signing a lease. Also check Food Safety Supervisor and food handler requirements in your state or territory, plus insurance, ABN and GST registration.

Monthly revenue is typically estimated at around $8,000 to $35,000, depending on how many weddings you book, their size and whether you add corporate or private events. Demand is seasonal, so keep a cash flow buffer. Expect at least 30 hours a week.