Box lunch catering from a commissary kitchen

Offices, schools and daycare programs, contractors, conference organizers, sports leagues and event planners.

Price per box or per order, with recurring weekly contracts giving steady income. Delivery fees and drink or dessert add-ons increase each order.

• Batch cooking and food costing
• Food safety and labeling
• Route and delivery planning
• Selling to offices and event planners

• Health department permit and possible mobile or catering permit for your vehicle
• Food manager certification and food handler cards for staff
• General liability, commercial auto and (once you hire) workers' compensation insurance
• State sales tax rules on prepared food and a seller's permit
• School and institutional orders may have extra vendor, background check or allergy requirements
• Cash flow, since some organizations pay on invoice after 30 days or more

Startup costs are typically around $3,000 to $15,000, depending on your kitchen rental, equipment, vehicle and insurance. You rent space in a commissary or commercial kitchen and deliver in your own vehicle. These figures are estimates, not guarantees.

Monthly revenue is typically around $3,000 to $15,000, depending on how many standing orders and events you win. Some organizations pay on invoice after 30 days or more, so plan your cash flow. Expect at least about 20 hours a week.

Check health department permits and any mobile or catering permit for your vehicle. Look at food manager certification and food handler cards for staff, your state's sales tax rules on prepared food, a seller's permit, and insurance. School orders may add vendor or allergy requirements.