Do I need a commercial kitchen to start a catering business?

In most states, yes. Cottage food laws that allow home kitchen food production typically do not cover catering services, especially for events over 25-50 guests. Your options are: (1) rent time in a shared commissary kitchen ($15-35/hour or $500-1,200/month for a block of hours), (2) rent your own dedicated commercial kitchen space ($1,500-4,000/month), or (3) build out a commercial kitchen from scratch ($30,000-75,000+ in construction and equipment). Most new caterers start with a shared kitchen to keep costs low and upgrade to dedicated space once they consistently book 8-12 events per month. Check your local health department for specific requirements, as some jurisdictions allow home kitchen catering under certain conditions.

What licenses and permits do I need for a catering business?

At minimum you need: a business license ($50-500), food handler or ServSafe certification for yourself and staff ($100-500 total), a catering-specific food service permit ($200-1,500), and a health department permit with kitchen inspection ($200-1,000). If you serve alcohol, a catering liquor license adds $300-5,000 depending on state. You also need a seller's permit for sales tax collection (usually free) and an LLC or other business entity registration ($50-800). Total permit and licensing costs typically run $800-4,500. The biggest time sink is the health department inspection, which can take 2-6 weeks to schedule. Start the paperwork at least 60 days before you plan to take your first booking.

How profitable is a catering business?

Catering businesses typically achieve 10-15% net profit margins once established, which is higher than restaurants (3-9%) because you have no daily rent for a dining room and can scale labor to match bookings. A solo drop-off caterer doing $8,000-12,000 per month in revenue might net $2,000-3,000 after food costs, kitchen rental, vehicle expenses, and insurance. A mid-size operation doing $30,000-50,000 per month can net $4,000-8,000 monthly. The key financial levers are food cost control (target under 30%), staff efficiency (hire event-day only, not full-time), and booking frequency. Wedding and corporate caterers command the highest per-event revenue, averaging $3,000-15,000 per event compared to $500-2,000 for casual drop-off orders.

Should I start with drop-off or full-service catering?

Start with drop-off catering unless you have significant restaurant or event management experience. Drop-off catering requires roughly half the startup capital ($10,000-25,000 vs. $40,000-100,000+), far less equipment (no linens, decor, or service ware), and fewer staff (often just you). It lets you build a client base, refine your menu, and develop your logistics while minimizing risk. Once you are consistently booking 6-10 drop-off orders per week and have a waiting list, add full-service events selectively. Many successful caterers run both models permanently: drop-off for weekday corporate lunches and full-service for weekend events and weddings. The transition from drop-off to full-service typically requires an additional $15,000-30,000 investment in equipment, linens, and serving inventory.

How long does it take for a catering business to break even?

Most catering businesses break even within 6-18 months. A lean drop-off operation starting with $15,000 in capital and netting $2,000-3,000 per month can break even in 5-8 months. A full-service operation starting with $75,000 in total investment and netting $5,000-7,000 per month takes 11-15 months. The timeline is heavily affected by seasonality: caterers in the northern US may see 60-70% of annual revenue from May through October (wedding and outdoor event season), meaning a January launch could mean 4-5 lean months before the busy season hits. Build 3-6 months of operating expenses into your startup capital. The caterers who break even fastest share two habits: they aggressively network with event planners and venues in the first 90 days, and they keep their initial menu focused on 8-12 items they can execute flawlessly at scale.

Home / Catering Business Startup Costs

How Much Does It Cost to Start a Catering Business?

Q: How much does it cost to start a catering business?

Most catering businesses cost between $10,000 and $150,000 to launch. A solo caterer working out of a shared commissary kitchen with a used cargo van and basic equipment can start for $10,000-15,000. A mid-range operation with a small team, rented commercial kitchen, and full serving equipment typically costs $40,000-60,000. A large full-service catering company with its own kitchen space, box truck, premium equipment inventory, and staff will spend $100,000-150,000 before booking the first event. The biggest variable is whether you rent a shared kitchen or build out your own commercial space, which alone can swing costs by $30,000-50,000.

$10,000 – $150,000

A detailed breakdown of catering business startup costs, from commercial kitchen setup and equipment to vehicles, permits, and working capital. Most caterers spend $10,000 to $150,000 depending on whether they start with drop-off catering from a shared kitchen or launch a full-service operation with their own commercial space and fleet. Use the calculator below to estimate your specific costs.

Last updated Feb 2026 · Based on SBA small business startup cost data (2024-2025), National Restaurant Association industry reports (2025), CaterSource annual catering industry survey (2025)

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Where This Data Comes From

SBA small business startup cost data (2024-2025)
National Restaurant Association industry reports (2025)
CaterSource annual catering industry survey (2025)
WebstaurantStore and Restaurant Depot equipment pricing
r/catering and r/chefit community cost discussions

All figures are estimates based on publicly available data and industry benchmarks. Actual costs vary by location, timing, and business decisions.

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