From corporate meetings to weddings and private celebrations, catering demand in Australia continues to grow as customers seek reliable, high-quality food for their events. Yet for many food entrepreneurs, the biggest challenge is building a compliant, profitable, and scalable business. This guide outlines 13 essential steps to help turn your catering idea into a fully operational business.
1. Find your catering niche
Start by identifying the type of catering you want to offer and who your customers will be.
Think about:
- Event type – corporate catering, weddings, private parties, large events
- Level of service – delivery only, full-service catering, or both
- Menu style – cuisine specialities, dietary options, or market gaps you can fill
2. Decide between on-site or off-site catering
You will need to choose how and where you plan to cook:
- On-site catering
Food is cooked and served at the venue.
- Off-site catering
Food is prepared in your own kitchen and delivered to the event.
3. Understand local food safety requirements
Catering businesses in Australia must follow strict food safety and council regulations. Before operating, check what is required in your state:
- Registering your kitchen or business with your local council
- Food Safety Supervisor Certification
- Compliance with food handling, storage, and transport guidelines
- Additional licensing if you plan to operate from home
4. Create a business plan and secure funding
A strong business plan helps you understand your costs, target market, and operational structure.
It should include your:
- Business goals
- Market research
- Operational plan
- Financial forecasts
- Marketing approach
5. Know your start-up costs
A catering business can be affordable to start, but it is important to understand where your money will go.
Main costs include:
- Kitchen equipment – ovens, fridges, preparation tools, storage containers
- Licences and permits – business registration, food handling certification, inspections
- Ingredients and packaging – bulk food supplies, containers, serving items
- Transport – insulated carriers or a refrigerated vehicle as you scale
- Marketing – website, branding, social media, and printed materials
Using a fully fitted commercial production kitchen can significantly reduce upfront expenses.
6. Choose your business structure
Your business structure affects your paperwork, tax obligations, and liability. Common options in Australia include:
- Sole trader – simple to set up, but does not separate personal and business liability
- Partnership – suitable for two or more founders
- Company – better protection for personal assets, but more administration
It is wise to seek advice from an accountant before making a decision.
7. Obtain equipment and supplies
You will need reliable cooking equipment, storage solutions, serving ware, and food preparation tools. Many start by renting items such as tables, platters, or chafing dishes to reduce costs. As your business expands, you can invest in higher-capacity equipment or commercial suppliers.
8. Build and price your menu
Your menu is one of your strongest selling points. Keep it flexible and adaptable for various events. Ensure your pricing covers ingredients, labour, delivery, and overheads—while still offering good value to customers. Consider:
- Core dishes (starters, mains, sides, desserts)
- Packages tailored to event types
- Options for dietary needs (vegan, halal, gluten-free)
9. Arrange food liability insurance
Insurance protects you from unexpected issues, such as foodborne illness, property damage at an event, or staff injuries. Most caterers need:
- Public liability insurance
- Product liability insurance
- Workers’ compensation if you hire staff
10. Build a strong supplier network
Reliable suppliers ensure consistent food quality and smooth event preparation. Having backup suppliers helps avoid last-minute shortages during busy periods. Compare:
- Bulk wholesalers
- Local farmers and markets
- Packaging suppliers
- Equipment hire companies
11. Hire and train your team
As demand grows, you may need a team to help with prep, cooking, serving, and logistics. Provide training in:
- Food safety
- Customer service
- Event-day procedures
- Packing and transport
12. Secure all licences and permits
Make sure you have all the required documents before you launch, which may include:
- Food business registration
- Food safety supervisor certificate
- Council permits
- ABN/ACN
13. Market your catering business
To attract clients, focus on building strong visibility through:
- Word of mouth
- Partnerships with wedding planners, venues, and event organisers
- Customer reviews
- Social media and a simple website
Scale your catering business with ChefCollective
ChefCollective’s central production units in Melbourne and Brisbane provide flexible, purpose-built kitchens (15–150+ sqm), extensive storage, plug-and-play convenience, full facility management, and support with council compliance, giving growing catering businesses the space and efficiency they need to scale without traditional overheads.
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