Jun 16, 2025
Launch profitable catering operations with proven strategies. From menu planning to deposit collection, boost your restaurant sales with these tips.
Birthdays, graduations, weddings, company events all represent untapped sales for restaurant owners willing to think beyond their dining room.
The challenge? Most restaurants treat catering as an afterthought, leading to stress instead of profit.
The opportunity? You don't need to become a full-scale catering company. Simple systems and smart planning can turn occasional requests into steady income.
Here are five strategies to maximize catering opportunities without overwhelming your operations.
Your regular menu won't work for catering. Create a separate menu that guides customers toward event-appropriate dishes your kitchen can handle.
Match your menu to common events:
Focus on travel-friendly items. Skip the french fries (soggy after 20 minutes) and lean into roasted chicken, pasta salads, sandwich platters, and sturdy desserts.
Include dietary options. Vegan, gluten-free, and nut-free choices aren't trendy—they're expected. Having them ready prevents last-minute scrambling.
Keep it seasonal but simple. Summer calls for lighter fare and grilled items, but 10-15 focused options work better than 50 choices. Create clear packages like "Backyard BBQ for 20" or "Office Lunch for 10."
Price separately from your dining room. Factor in packing time, disposables, and delivery fees. Catering customers understand these costs.
Peppr Tip: Use our Menu Builder to create separate catering menus with different pricing and package deals—all managed from one system.
Every restaurant owner has a catering horror story: preparing a huge order only to have it canceled last-minute.
Deposits aren't optional—they're essential. The National Restaurant Association reports that restaurants requiring deposits see significantly fewer cancellations.
Keep payment terms simple:
Make policies crystal clear. Post them on your website, include in quotes, and have customers acknowledge them when ordering. Explain cancellation terms and change policies upfront.
Peppr Feature Spotlight: Send professional email invoices for instant online deposit payments—no more chasing checks.
"Full-service catering" sounds complex, but it's really about understanding what you can realistically offer and pricing accordingly.
Start with drop-off service. Prepare, pack, and deliver food ready to serve. Customers handle plates and cleanup. This keeps operations manageable.
Add basic setup gradually. Arrange food on tables, set up chafing dishes, ensure presentation looks professional. You're not staying to serve, just handling setup.
Consider full-service carefully. Providing servers and handling entire events can be profitable but requires trained staff, equipment relationships, and proper insurance. Many small restaurants find it's not worth the complexity unless done regularly.
Build in time buffers. Loading takes longer than expected. Traffic happens. Setup has surprises. Quote realistic timelines and arrive early rather than rush.
Kitchen Timing: Peppr automatically sends catering orders to your kitchen at optimal prep times—no more making food too early or scrambling last-minute.
Larger catering orders mean bigger risks. Simple policies prevent major headaches.
Use clear contracts for large orders. Spell out what you're providing, when, where, and for how much. Include cancellation policies and change procedures.
Avoid "scope creep." When simple drop-off orders morph into full-service expectations, have your boundaries ready. Either it's included in your service level (and priced accordingly) or it's not available.
Always get signatures. Have someone sign confirming they received everything in good condition. Take setup photos when possible. This documentation protects you from later disputes.
Plan for seasonality. Summer events are great, but build relationships with offices and organizations needing year-round catering, not just special occasions.
You don't need massive budgets to build a solid catering business—just smart, consistent efforts.
Start with the basics:
Use social media strategically. Share event photos (with permission), behind-the-scenes prep videos, and seasonal highlights. Real photos from actual events often outperform professional shots.
Build community relationships. Introduce yourself to the nearby office managers. Drop samples at event venues. Connect with local event planners. These relationships generate more consistent business than advertising.
Follow up with past customers. Send thank-you notes and ask for feedback after each job. Happy customers often have more events coming up or know someone who does. Simple referral discounts can multiply your bookings.
Ready to add catering? Here's your action plan:
✓ Research local catering pricing
✓ Create a 10-15 item travel-friendly menu
✓ Decide on drop-off only or setup service
✓ Write clear deposit and cancellation policies
✓ Set up ordering and payment systems
✓ Train staff on catering, packing, and timing
✓ Update website and Google listing
✓ Inform regular customers about catering availability
✓ Contact local offices and event venues
Adding catering doesn't require overhauling your entire business. Start small, learn what works in your market, and grow from there.
The National Restaurant Association reports that off-premises dining continues growing as a percentage of restaurant sales. Focus on doing a few things exceptionally well rather than trying to be everything to everyone.
A restaurant that consistently delivers delicious food on time builds a better catering reputation than one that promises everything but struggles to deliver.
Ready to streamline your catering operation? Peppr's integrated online ordering includes catering features at no extra cost for existing customers. From dedicated menus to deposit collection, we've built practical tools that help restaurants manage catering alongside regular service.
How much can restaurants realistically make from catering?
It varies by market and effort. Some restaurants add $2,000-5,000 monthly with occasional catering, while others build major revenue streams. Start small and see what works for your operation.
What equipment do I need to start restaurant catering?
Basic insulated carriers, disposable serving items, and reliable delivery vehicle. Many restaurants rent chafing dishes and serving equipment initially, then invest in their own once catering becomes regular.
Should I offer full-service or drop-off catering?
Start with drop-off to keep things simple. You can add services as you get comfortable. Full-service requires more staff and planning but commands premium prices.
How do I price my catering menu effectively?
Calculate actual costs including food, labor, packaging, and delivery. Add at least 50% margin for drop-off service. Consider minimum order amounts that make small jobs worthwhile.
What's the best way to market catering services?
Start local. Update your Google listing, tell regular customers, and introduce yourself to nearby offices and venues. Word-of-mouth from happy customers beats any advertising campaign.
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