Books and Resources to Start Strong
Starting a catering business requires understanding food safety, financial management, menu planning, and client relations. These books provide practical guidance from industry veterans who’ve built successful catering operations from the ground up.
The Catering Bible by Rob Bireley
This book covers everything from startup costs and licensing to menu development, staffing, and marketing for catering businesses. Bireley walks through real scenarios you’ll face—managing multiple events, pricing strategically, and scaling your operation. It’s one of the few resources written specifically for caterers rather than general restaurateurs.
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The Food Service Professional Guide to Controlling Costs and Increasing Profits by Lora Arduser
Food cost management is the difference between profit and failure in catering. This guide teaches you how to forecast accurately, manage inventory, and price events so you actually make money. You’ll learn negotiation tactics with suppliers and how to reduce waste without sacrificing quality.
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Food Handler’s Guide to Catering by National Restaurant Association
Food safety violations can shut down your business and hurt your reputation. This certification-focused guide covers proper food storage, temperature control, cross-contamination prevention, and allergen management. You’ll need solid food safety knowledge before your first event.
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Catering Sales and Management by Patti J. Smith
This book focuses on the business side: how to land clients, negotiate contracts, manage deposits, and handle difficult situations during events. Smith includes templates for proposals and contracts that you can adapt for your own operation.
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Equipment You Need
Your startup equipment list depends on your catering style—buffet service, plated dinners, or drop-off events all have different needs. Start with essentials for food prep and transport, then add serving and cooking equipment based on the types of events you’ll handle.
Food Preparation and Storage
- Commercial-grade cutting boards and knives: Separate boards for proteins, vegetables, and ready-to-eat foods prevent cross-contamination. Invest in good knives—dull blades are dangerous and slow you down.
- Stainless steel work tables: Professional surfaces that are easy to clean and won’t harbor bacteria.
- Food processor and blender: Essential for sauces, dressings, and purees.
- Mixing bowls and measuring tools: Stainless steel bowls in multiple sizes; digital scales for accuracy.
- Commercial refrigeration: At least one full-size cooler or reach-in refrigerator. Most caterers eventually need multiple units.
- Freezer space: A chest freezer or commercial freezer for ingredient storage and batch prep.
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Cooking Equipment
- Large stockpots and sauce pans: 12-20 quart capacity for soups, gravies, and large-batch cooking.
- Sheet pans and baking dishes: Heavy-duty aluminum pans that conduct heat evenly.
- Commercial oven or home oven with convection: Many small caterers start with a home kitchen; commercial ovens are needed as you scale.
- Slow cookers: Essential for keeping food at safe temperatures during service.
- Warming trays and chafing dishes: Fuel-based or electric units maintain food temperature throughout events.
- Portable burner or griddle: Allows you to cook or warm food on-site if needed.
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Serving and Transport
- Food-grade containers: Durable plastic or aluminum containers for storage and transport of prepared items.
- Serving utensils and spoons: Stainless steel ladles, serving spoons, and tongs.
- Plates, glasses, and utensils: For plated service, or plan to rent these for larger events.
- Serving platters and bowls: Durable options that withstand transport and look professional on tables.
- Coolers with ice: Large insulated coolers for transporting cold items and keeping perishables safe during service.
- Beverage dispensers: Keeps drinks cold and easily accessible during events.
- Serving tables and risers: Adjustable tables or risers create visual interest and fit different venue spaces.
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Sanitation and Safety
- Thermometers (instant-read): Check internal food temperatures to prevent foodborne illness.
- Hand-washing supplies: Portable hand wash station, sanitizer, and paper towels for on-site use.
- Cleaning and sanitizing supplies: Food-safe cleaning products, sanitizing spray, and cloths.
- Hairnets, gloves, and aprons: Professional appearance and food safety compliance.
- First aid kit: Bandages, burn cream, and other essentials for minor kitchen injuries.
Small Appliances and Tools
- Immersion blender: Useful for soups and sauces in large pots.
- Vegetable peeler and mandoline: Speeds up prep work.
- Kitchen scale: Ensures consistent portions and accurate recipes.
- Measuring cups and spoons: Essential for recipe accuracy.
- Can opener and corkscrew: Heavy-duty versions that won’t fail mid-event.
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What to Buy First vs Later
Your initial investment should focus on what you absolutely need to prepare and safely transport food. Many newer pieces of equipment can be rented or purchased used as your business grows and you understand your specific needs.
- Buy first: Refrigerator, freezer, cutting boards, knives, pots/pans, food storage containers, coolers, thermometers, and basic food-safe cleaning supplies. These are non-negotiable for food safety and basic operations.
- Buy within first year: Chafing dishes, slow cookers, additional storage, serving utensils, and a portable burner or warming equipment for on-site service.
- Rent or buy used: Plates, glasses, linens, and serving tables for the first 12 months. Once you understand your typical event size and style, you can decide whether to buy or continue renting.
- Buy later as you scale: Commercial oven, multiple refrigeration units, dishwasher, and specialized equipment for particular cuisines or event types you specialize in.
New vs Used Equipment
Your budget is limited when starting out, so buying used equipment can make sense—but not for everything. Commercial-grade refrigeration must work reliably; a broken cooler mid-event is a disaster. Knives, cutting boards, and food-prep items should be new or thoroughly sanitized used equipment. Small appliances, serving dishes, and storage containers are fine used, as long as they’re clean and functional.
Look for quality used commercial equipment from restaurant supply auctions, restaurant closures, and Craigslist. You’ll save 40-60% off new prices for items like tables, serving equipment, and some cooking tools. Avoid cheap new equipment that will break after a few events—a mid-range used Dutch oven or stockpot is more reliable than a bargain-basement new one. Always inspect for rust, damage, or missing parts before buying.
Where to Buy
- Restaurant supply companies: WebstaurantStore, Wasserstrom, and local restaurant supply shops have commercial-grade equipment and often offer small-business pricing.
- Specialty kitchen retailers: Williams-Sonoma and Sur La Table for high-quality smaller items like knives and cookware.
- Used equipment auctions: Restaurant Equipment Auctions and local liquidation companies when restaurants close or upgrade.
- Facebook Marketplace and Craigslist: Find used equipment, coolers, tables, and serving pieces from local caterers upgrading or closing.
- Cash and carry stores: Restaurant Depot and Sam’s Club have bulk food storage and some equipment at good prices with membership.
- Local restaurant supply shops: Support local businesses and get advice from people familiar with your market’s catering needs.