Catering Vehicles

I have been looking around for a catering vehicle. At this point, since I am not sure what the scale of the business will be, I am keeping my options open, but I want to make sure that I don't get something to big or to small.

The first option is the Freightliner Sprinter. This vehicle is the largest of the 3 and will offer quite a bit of space and will allow for the possibility of a growing business and won't limit what I get myself in to. This vehicle would allow for prepared food, supplies, equipment and 1 or 2 assistants to arrive at the party or event site with ease.

The second option is the Ford Transit. This vehicle is small, but still has plenty of room to do just about anything that I could want to do. It is however smaller than the Sprinter, so it wouldn't allow the possibility of bringing along a lot of equipment in addition to the food.

Lastly, I am thinking about the Chevrolet HHR. The HHR comes in a panel van option, resembling a 1940s era milk delivery truck. This is also the smallest of the three options, so if I were to chose this option, I would definitely be limiting myself as far as expansion for the first few years, but this vehicle lends itself well to the intimate catering experience a have been thinking about also. If I go the route of sticking with smaller gatherings, this vehicle might actually be perfect. Unfortunately, this vehicle will have to be purchased used, as it has been discontinued.

Original post written 02/2012

A Change of Course

Well lately, things have been busy. So busy in fact, that I haven't had any time to give any sort of updates.

Original post written 8/2011

Me, Myself, and Cuisine

To wonderful readers! If you are still listening, I wanted to let you know that I moved my content to a new page called Me, Myself, and Cuisine. The catering idea never quite materialized. Now I just write about food. Check it out at www.memyselfandcuisine.com. Hope to see you there!

It's Been a Long Time

Fear not blog readers I never abandoned you, I just took a brief hiatus. My day job has overwhelmed me with traveling in the recent months, leaving me very little time to focus on my culinary endeavors. I am still researching and working on my company, just with a little less intensity. I am currently reading Anthony Bourdain's  A Cook's Tour, to help me get better acquainted with different cuisines of the world. I will update you with any news as it comes available, and as always, happy eating.

Bookkeeping

Well I just finished the chapter on bookkeeping, and let's just say that this is going to a challenge. I knew that I would need to keep track of income versus expenses, but I didn't know that I would have to keep track of the different types of income and expenses. This should be interesting. I guess I need to look in to getting some sort of small business finance program. Any suggestions?

New Logo

I designed my first logo today! I am not sure if I will keep it, but it is a good start.

Di Bonassini’s Catering

Kitchen Incubator

I just came across Kitchen Incubator. It is a business in Houston that exists specifically to help someone like me who is in the beginning stages of starting a culinary business, but may need a little help, or who may need to rent some kitchen space. They have it all. I am definitely going to be checking these guys out!