The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business
by Lora Arduser, Douglas Robert Brown

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Book Summary Information

Author: Douglas Robert Brown, Lora Arduser
Edition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Format: Illustrated
Published: 2006-03-23
ISBN: 0910627606
Number of pages: 624
Publisher: Atlantic Publishing Company

Book Reviews of The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

Book Review: Fabulous
Summary: 5 Stars

This book is more than worth its money in culinary gold. I recently graduated from culinary school and have started a catering business with my husband. I've read a number of books on how to start a catering business and have found this to be the best one yet. Lots of information and very good detail. Every caterer needs to have this copy in their reference library.

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Summary of The Professional Caterer's Handbook: How to Open and Operate a Financially Successful Catering Business

Do you need a comprehensive book on how to plan, start and operate a successful catering operation? This is it--an extensive, detailed manual that shows you step by step how to set up, operate and manage a financially successful catering business. No component is left out of this encyclopedic new book explaining the risky but potentially highly rewarding business of catering. Whether your catering operation is on-premise, off-premise, mobile, inside a hotel, part of a restaurant, or from your own home kitchen you will find this book very useful. You will learn the fundamentals: profitable menu planning, successful kitchen management, equipment layout and planning, and food safety and HACCP. The employee and management chapters deal with how to hire and keep a qualified professional staff, manage and train employees, and report tips properly in accordance with the latest IRS requirements. The financial chapters focus on basic cost-control systems, accounting and bookkeeping procedures, auditing, successful budgeting and profit planning. You ll also master public relations and publicity, learn low-cost internal marketing ideas, and discover low-and no-cost ways to satisfy customers. One section of the book is devoted to home-based catering entrepreneurs. With low startup costs and overhead, a home-based catering business can be an ideal do-it-yourself part-or full-time business. Another section is for restaurateurs that wish to add catering to their restaurant operation. A successful restaurant s bottom line could be greatly enhanced by instituting catering functions in slow hours or down time. For example, many restaurants are closed on Saturday afternoons, so this would be an ideal time to create a profit by catering a wedding This book is also ideal for professionals in the catering industries, as well as newcomers who may be looking for answers to cost containment and training issues. There are literally hundreds of innovative ways demonstrated to streamline.

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