Starting a Catering Business Key Terms

Learn these catering business key terms before you start your business

By Laurie Edwards

One of the most important steps in starting a catering business is assuring potential customers that the food you provide is high-quality. Make a good impression with a CCP designation from the International Association of Culinary Professionals. The CCP designation proves you are qualified and ethical. Establishing your reputation takes time, but this designation can help you get your foot in the door as you start out.

Next you need to decide if you will offer full-service catering or only drop-off the food, how you will price your services, and what supplies you need to buy. Insert all of this information into your business plan, then apply for financing. Catering requires a great deal of organization and paperwork in addition to food preparation skills. Knowing some of these terms can help you get your catering business off to a good start.

Certified Culinary Professional (CCP)

To receive your Certified Culinary Professional (CCP) designation, you must pass a test that proves you have extensive knowledge of, and experience in, the culinary arts field. A committee reviews your application and decides based on the results of your exam and educational experience whether or not to approve you for the CCP. Not everyone passes this test the first time, so you can reapply after you have completed additional education.
Try: The International Association of Culinary Professionals explains the importance of getting your CCP designation.

Catering business plan

Before you start your catering business, you need to have a plan in place. This document details your plan of operation for the business from equipment and staffing to menus. One of the keys is financing, because you'll need to show your business plan to potential investors if you need start-up capital.
Try: YourBusinessPal.com offers suggestions on how to write a successful catering business plan.

Break-even point

Your break-even point is crucial in running a catering business. This is the point at which your profits are sufficient to cover your costs. Because you are starting a catering business to make a profit, calculating your break-even point is an important step in assessing what to charge and what supplies you can afford to buy.
Try: Business Know-How explains one way to calculate your break-even point.

A la minute

If you are comfortable performing in front of an audience as you cook, consider working "a la minute," where you cook food to order right before the guests. This style of preparation offer guests fresh, just prepared dishes. Food stations are often "a la minute." This preparation style is also called "frontcooking" or "display cooking."
Try: Penton Media discusses food preparation in front of an audience.

Mise en place

Mise en place (sometimes spelled "mis en place") is a fancy term taken from French that means "to put in place." Caterers who work "mise en place" prepare everything ahead of time. You completely prep all the ingredients and ready all the table settings before you begin cooking.
Try: The Reluctant Gourmet explains mise en place.

Catering event order (CEO) or catering contract

A catering contract, sometimes called a catering event order (CEO), is a document or spreadsheet that details everything you are responsible for when you take on a job. This will include the menu, table setup, staffing, and all preparation and clean up you plan to supply along with the costs. On signing the contract, the customer gives a deposit and agrees to the terms you have set forth.
Try: WeddingChannel.com shows what a catering contract should include.