Full-service wedding buffet caterer

Couples and their families, sometimes with help from parents or relatives who book the caterer.

A price per guest for a set menu, plus charges for serving staff, rentals such as chafing dishes and linens, delivery and extras like late-night snacks.

• Cooking for large groups
• Menu planning and costing
• Staying calm under time pressure
• Managing a small crew on the day

• A food premises or caterer permit from your local public health unit, and food handler certification (rules vary by province and municipality)
• Commercial general liability insurance, which many venues require, and check whether you need liquor-related rules if you serve alcohol
• Cooking for a wedding from a home kitchen is often not allowed, so check before you plan around it
• Weddings cluster in late spring to early autumn, so plan cash flow for the quiet winter months
• Take deposits and use a written contract, and plan for allergies and dietary needs
• WCB/WSIB coverage may be needed once you hire serving staff, check your province's rules

Startup costs are typically estimated at around $5,000 to $20,000, depending on kitchen rental, serving equipment and how large a crew you plan to use. Renting a licensed kitchen is what keeps costs down.

Monthly revenue is typically estimated at around $3,000 to $15,000, depending on how many weddings you book, guest numbers and menu prices. Weddings cluster from late spring to early autumn, so plan for quiet winter months.

Check for a food premises or caterer permit from your local public health unit, and food handler certification, as rules vary. Home kitchens are often not allowed. Also check liability insurance, any liquor-related rules, and WCB/WSIB coverage if you hire staff.