Event caterer using a shared commercial kitchen

Hosts of private parties and weddings, event planners, nonprofits, churches and community groups.

A per-person price for a set menu, plus charges for staffing, rentals, delivery and setup. Clients usually pay a deposit to book the date and the balance before or on the day.

• Cooking for groups
• Costing menus and portions
• Planning and time management
• Friendly, calm client service

• Health department permit and kitchen rules, which vary by county and state
• Cottage food laws usually cover only certain low-risk foods, so check whether they apply to catering where you live
• Food safety certification, such as a food handler or manager card, which your state or county may require
• General liability insurance, which many venues require, and workers' compensation once you hire staff
• Serving alcohol usually needs a separate license or permit, check with your state
• Safe food transport and holding temperatures, plus sales tax rules on prepared food in your state

Startup costs are typically around $3,000 to $12,000, depending on your menu and setup. These are estimates, so build your own budget, including kitchen rental and insurance, before you commit.

Monthly revenue is typically estimated at around $2,000 to $10,000, depending on how many events you book and what you charge. The estimate starts at about 10 hours a week. Revenue is not profit, so subtract your costs.

Check your health department permit and kitchen rules, which vary by county and state. Also check whether cottage food laws apply to catering, food safety certification, liability insurance, any alcohol license or permit, safe food transport temperatures, and sales tax on prepared food.