I'm Planning to Start a Catering Business.
Ok so after catering 4 separate events of 20-50 people I've decided it's what I was born to do. I work as a maintenance mechanic in a bread dough factory and have been in business before so I have some knowledge going into this but need to learn a lot more. I'm reading all the info on this awesome forum and will be talking to the HD this week. I think the laws and/or the enforcement of them are somewhat lax here in Idaho. There are people who prepare out of their homes so the upstart costs shouldn't be too prohibitive. I bought a couple of 10qt. chafers yesterday for $35.00 ea. I'm looking to get the CS Whole Hog for going to local fairs etc to start building a name.
I'm have a creative personality and business runs in the family. I have the motivation and desire to do this and people really go bonkers over my cooking. I don't go by their compliments as much as by the way the go for seconds. (The Superviser ate 5 or 6 pieces of the chicken I cooked for a safety meal the other day.)
So any caveats. Pep talks. Should I get back in bed till tomorrow and forget this kind of thinking? LOL