Starting my Mobile Catering Business-Many Questions
I have just read your article and it has given me the extra bit of encouragement I need to move forward in my ideas of starting a catering van business.
I recently moved 160 miles from my
hometown and with my husband working shifts am wanting to work but not 9 - 5.
I have a location in mind and need to contact the authority for permission - just by a retail unit, Tesco, sports store, boots and home store - but there is no catering facilities there at all, not even for the staff (apart for tesco)
The cafe Tesco used to have for the customers has been closed and made a staff canteen out of it, with no plans of opening anything else.
I want to get in there quick and am doing the days 'food and hygiene course' next week. Looking
on ebay at the mo for a unit (may have to borrow from the bank to get it).
Have a friend who would like some work and would cover when I need to be at home etc. BUT, I am so worried that I can't get it right!!!
Even though I'm really excited about the prospect of making some good money at it - I'm sure there
couldn't be a better catchment.
I still am concerned that I'll get the pricing wrong, the food requirements wrong, not be able to work out the equipment, have loads of wastage - it goes on and on.
Did you have these worries? If so, how on earth did you 'feel the fear and do it anyway'?
Have you any tips that may help at all?