Drop-Off buffet for small weddings

Couples with smaller or budget-conscious weddings, usually under about 60 guests, and families hosting backyard or venue-free receptions.

A per-guest price for a few set menu packages, plus a delivery fee and optional add-ons like disposable plates or rented serving equipment.

• Batch cooking
• Packing and timing deliveries
• Clear communication with clients
• Basic bookkeeping

• Health department permit rules for catering and delivery, which vary by state and county
• General liability insurance, and ask whether it covers food delivered off site
• Food safety: hot and cold holding temperatures from kitchen to table, especially without your staff on site
• Check whether your state requires a food handler or food manager certificate
• Clear contract terms on deposits, cancellations and guest count changes
• A suitable vehicle for carrying hot food safely

Startup costs are typically estimated at around $1,500 to $6,000, depending on kitchen access, warming equipment, insurance and your vehicle. You prepare food in a licensed kitchen and deliver it, without providing serving staff.

Check health department permit rules for catering and delivery, which vary by state and county. Also check hot and cold holding temperatures, any food handler or manager certificate, insurance for food delivered off site, and clear contract terms.

Monthly revenue is typically estimated at around $1,000 to $5,000, depending on how many small weddings you book and your menu pricing. Clear terms on deposits, cancellations and guest count changes help protect that income.