Establishing a professional catering kitchen is one of, if not the biggest, expense you’ll face in the catering business. Everything with the label ‘professional’ just seems to cost 50% more, and the health Inspectors seem to be only accepting that label on any piece of equipment. So what’s a person to do to get started?

Remember this as you go forward; Keep every dollar you can in your pocket so that you have the financial resources to survive the first year. In your first few months as a caterer, you're going to have tons of cash flow - out of your wallet. But how can you prepare your menu without a kitchen? Here goes...

Look for people, companies, municipalities, religious organizations, park districts, restaurants and even other caterers who are not fully utilizing their existing kitchen facilities

Many companies have shut down their in-house cafeterias, municipalities have kitchens in recreation centers, most all churches have a kitchen, some park districts have facilities that include meeting rooms with kitchens, some restaurants that are not as busy as they used to be and even some caterers that specialize have open time and would be willing to ‘rent’ out their facility for the day or so you need to get your menu prepared.

Do all the prep work out of your home

Then move into the rented kitchen with everything prepped…all you have to do it finish it off. Watch your refrigeration needs and make sure everything is safe.

After you’ve done a few events you’ll begin to get a feel for what kind of kitchen serves you best

I know of two caterers in our area that work entirely out of ‘rented’ kitchens and seem to flourish. Keep your head up and watch for opportunities. You’ll begin to really understand what type of equipment you need so when you're ready for your own place you can take the next step.

Watch your local paper and Craigslist for listings of restaurant auctions

We have outfitted three complete kitchens entirely with used equipment. Blogett Ovens, Garland ranges, Kitchenmaid Mixers, sheet pans, small wares by the bus tub load, banquet chairs, folding tables, Hobart slicers, and on and on. All purchased for pennies on the dollar. I’ve catered hundreds of events and not once has a potential client asked me what type of stove we use. You can be dollars ahead of everyone else by getting your equipment used.

Remember, your goal should be to make your client feel like a million bucks and love the food you’ve prepared and at the same time to make you feel like a million bucks that all the work you did was worth it. You’ll be dollars ahead by buying smart. Enjoy!