Description:
It feels like a great way to combine my passion for food with my career goals, but I’m not sure where to begin. Has anyone else ventured into this and found helpful step-by-step advice or communities to join?
3 Answers
I once thought starting a catering biz at work would be a breeze because I love food and thought my coworkers would love my cooking too, but man it was way trickier than I imagined, between juggling office hours and actually prepping meals it was a mess at first and I learned you kinda need to understand the legal stuff before anything else like health permits, food safety training, and even checking if your workplace lets you do this kind of side hustle without any conflict of interest, so before diving into the menu you wanna look up your local health department’s website or get in touch with a small business advisor who can walk you through licenses and safety guidelines, also joining local entrepreneur meetups or Facebook groups focused on food startups has been gold because you get to hear real stories from people who started in commercial kitchens or even shared kitchen spaces, plus they shuffle advice about suppliers, pricing, and packaging which is super useful.
Starting a catering business at work is exciting but requires clear planning. Begin by mapping out every step from menu creation to delivery and cleanup. Look closely for waste—maybe too much time prepping or unnecessary packaging—and find ways to streamline those tasks. The bottleneck often happens during food prep or serving, so focus on improving speed there without sacrificing quality. A useful KPI to track is order fulfillment time—the shorter and more consistent it is, the smoother your operation runs. This approach helps balance passion with efficiency as you grow your catering side hustle within your workplace environment.
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