3 Challenges of Starting a Catering Business

Like the restaurant business, the catering business is very competitive. It takes a well-run and efficient company to earn long lasting success in this industry. Not all catering companies will be able to keep up. However, there are many who will be able to overcome the obstacles and achieve sustained success. Here are some of the top 3 challenges of starting a catering business.

1. Organization

Because catering companies have to travel from venue to venue, and bring many supplies and personnel with them every time, organization is critical for these types of businesses. So, seasoned catering veterans, and people who are just starting a catering businesses all need to make sure they are extremely organized.

If certain cooking supplies or food ingredients are forgotten when the company is transitioning to a new venue, then it could be a disaster for the event. It is wise for every catering company to make sure there is at least one staff member who keeps track of everything and makes sure that everything is organized.

2. Scheduling

Scheduling can also be a major challenge for existing catering companies or for people trying to start catering businesses. The reason is because catering employees are often part-time or seasonal, and there can be a high degree of turnover. Further, with venues constantly changing, and different people needed at different places at different times, employee scheduling can be a real issue for catering companies.

Work schedule maker, such as the app offered by NimbleSchedule can be extremely helpful for solving these scheduling issues. The NimbleSchedule app allows catering managers to make schedules, approve shift or shift swap requests, approve time-off requests, and even track employee work hours, all from the convenience of a mobile device. It is a fantastic scheduling tool for catering managers and any other type of manager who needs help with scheduling.

3. Correctly estimating the amount of food needed

If a catering company underestimates the amount of food needed, then the event can be a disaster because many people may not be served. However, if a catering company over-estimates the amount of food needed, this also can be a problem. The reason is because the company can lose money by wasting food.

The company can also lose money by staffing extra chefs or other personnel to cook and serve all the food when not as many staff members were needed. To prevent a situation where there is not enough food, or where there is way too much, it is very important for catering companies to know how many people will be at the event, and just exactly how much food will be needed for all of the people. The best way for catering businesses to do this is for them to be well prepared, and to make sure they have conducted all of their required research beforehand.

Karin Jakovljevic

About the author

Karin Jakovljevic

Karin Jakovljevic is the head of marketing at Ximble, a powerful, cloud-based workforce management system, simplifying employee scheduling and time tracking for retailers, restaurants and small businesses.

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