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!

Business Plan

I have just completed the chapter in Start & Run a Home Based Food Business, on completing a business plan for your new business plan. I have to say, it is a little overwhelming. I haven't even started the business plan yet, and I already know there are things about the business I haven't even considered yet. I know I have a lot of research to do, to know the market. As much work as it is, I am getting more and more excited about it every day.

Exciting News!

I found a website that will check public records to see if your chosen business name is taken or not. Fortunately for me, Di Bonassini's Catering was available. Unfortunately, the website that I was using, is primarily for registering your business name and then filing paperwork to incorporate that business as full blown corporation. I don't think I want to set up a catering company with a board of directors. That sounds like a case of too many chefs in the kitchen. But, now that I know for sure that my chosen business name is available for use, I still need to find a way to register it as a DBA. Maybe, the state of Texas has a website I can go to.

I am also thinking about getting my wife over at Avante-Garde-Living to create a logo. Look at her blog and I think you will see she is up to the task.

Latest Developments

Today I took an exciting step, by registering an email address for my catering company:

dibonassiniscatering@gmail.com

I also started reading one of the books I purchased the other day. I have finished chapter 1 of  Start and Run a Home-Based Food Business. Chapter 1 outlines methods for kitchen organization and storage, and also for determining whether your home kitchen will meet your needs, or if renting a commercial kitchen space is more suitable for the company's needs.

Also, I have been looking at the course schedules for the programs I have been looking into at Lonestar College. Some of the courses I am interested in are being offered over the summer, so I may be going back to school soon.

Continuing Education

I am thinking about taking some continuing education courses at Lonestar College. I am looking at their hospitality program, marketing and sales program, and entrepreneurship program. I might even take a website building program.

Even though I don't think that a full fledged formal culinary school is right for me, I do want to at least take some cooking classes. I have found some at Central Market, Sur la Table, and at Whole Foods. I am sure that there are more out there, so I will continue to look for cooking classes around the Houston area.

Also, I was looking at books about starting a catering company. I was thinking about getting the Complete Idiot's Guide to Catering, but it turns out that no such book exists. So instead I found these books on Amazon.com.

Start & Run a Home-Based Food Business

How to Start a Home-Based Catering Business

I want to start work on my menu soon, but more on that later.

Where it all Begins

Lately I have been realizing that I need a change of pace. It is not necessarily a change of scenery, but definitely a change of routine. I have decided that I will begin that process of opening my own catering company, to be called Di Bonassini's Catering.

That being said, this blog will serve to chronicle the events leading up to the opening and creating of the catering company.