THE PROFESSIONAL CATERERS HANDBOOK: HOW TO OPEN AND OPERATE A
FINANCIALLY SUCCESSFUL CATERING BUSINESS—WITH CD-ROM
Do you need a comprehensive book on how to
plan, start and operate a successful catering operation? This is it--an
extensive, detailed manual that shows you step by step how to set up, operate
and manage a financially successful catering business. No component is left out
of this encyclopedic new book explaining the risky but potentially highly
rewarding business of catering. Whether your catering operation is on-premise,
off-premise, mobile, inside a hotel, part of a restaurant, or from your own home
kitchen—you will find this book very useful.
You will learn the fundamentals: profitable menu planning, successful kitchen
management, equipment layout and planning, and food safety and HACCP. The
employee and management chapters deal with how to hire and keep a qualified
professional staff, manage and train employees, and report tips properly in
accordance with the latest IRS requirements. The financial chapters focus on
basic cost-control systems, accounting and bookkeeping procedures, auditing,
successful budgeting and profit planning. You’ll also master public relations
and publicity, learn low-cost internal marketing ideas, and discover low-and
no-cost ways to satisfy customers.
One section of the book is devoted to home-based catering entrepreneurs. With
low startup costs and overhead, a home-based catering business can be an ideal
do-it-yourself part-or full-time business. Another section is for restaurateurs
that wish to add catering to their restaurant operation. A successful
restaurant’s bottom line could be greatly enhanced by instituting catering
functions in slow hours or “down time.” For example, many restaurants are closed
on Saturday afternoons, so this would be an ideal time to create a profit by
catering a wedding
This book is also ideal for professionals in the catering industries, as well as
newcomers who may be looking for answers to cost containment and training
issues. There are literally hundreds of innovative ways demonstrated to
streamline your catering operation. Existing operators will appreciate the
valuable resource and reference in their daily activities and as a source of
ready-to-use forms, Web sites, operating and cost cutting ideas, and
mathematical formulas that can be easily applied to their operations.
The new companion CDcontains all the forms from the book in a PDF format for
easy use, plus a 100+ page business plan in Microsoft Word.
