Sounds like you have the first steps figured out. Speaking only for your catering venture (one step at a time!), have you made a business plan? Do you have a commercial kitchen available for your needs at all times, especially if you get more gigs?
It sounds like you are just about ready to start the catering, so why don't you focus on that before thinking about the brick and mortar?
Old Blue BBQ
Lang 60 Deluxe
22.5" WSM (x3), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod