I've been considering how and what would be needed to begin a small catering business in my area. I have some questions though that I can't seem to find answers to online...go figure. I've already contacted my local food service department and made sure what licenses and certifications will be needed. I will be working to rent commercial kitchen space to start out, which I'm also in the process of finding.
I'm thinking of a menu that would suit a 1 person operation best and I seem to be hitting a wall. I know a number of cajun dishes are better the next day such as gumbo and red beans and rice. I know a number of things can be prepped and frozen also in advance like boudin balls.
I currently work full time, so this will be a side job thing to start, but I'd love to make it more than that. I go through my day thinking of what I want to cook that night and I love cooking larger meals for friends usually up to 7 or 8 people. I'm wondering how many menu items should be in each category, apps, sides, entree, and deserts (if any). I'm also trying to figure out how many job a week would be considered small? 1 a weekend? 2 a weekend?
Any and all advice is more than welcome. Thanks everyone!