top of page
Search

How to Start a Catering Business Like Ours: A Real-World Guide from the Road

Have you ever dreamed of running your own catering business, bringing delicious food and great vibes to private parties, weddings, and special events — all from a modern mobile kitchen? Well, we did 🥰 If you’re passionate about food, love people, and crave flexibility and independence, starting a catering business like ours might be the perfect path.


Here’s a practical guide based on what we’ve learned running The Catchy Fish — a fully mobile, private-booking catering service that brings freshly cooked meals straight to our customers, wherever the party is.





1.

Decide What Kind of Catering You Want to Offer



Before you do anything else, decide how you want your business to operate:


  • Private bookings only? (That’s what we do — no street trading, just pre-booked events, but while we usually cater only for private bookings, we do make a few special exceptions throughout the year — events where we sell to the public, simply because they’re close to our hearts. These are places we return to year after year (or month after month), not just to serve food, but because we genuinely love the people and the atmosphere. It’s our way of giving back and staying connected to the communities that have supported us from the beginning.

  • On-site cooking or drop-off catering?

  • Buffet-style, plated meals, or street-food vibes?

  • Any dietary specialisms — gluten-free, vegan, allergies?



Clarity here will shape everything from your kitchen setup to your pricing.





2.

Sort Out the Legal Bits Early



Start with the essentials:


  • Register your business with HMRC (as a sole trader or limited company).

  • Register as a food business with your local council at least 28 days before trading.

  • Get your Level 2 Food Hygiene Certificate.

  • Public liability insurance is a must — it protects you and your clients.

  • Vehicle insurance (for business use) if you’re operating from a van or trailer.



And don’t forget allergen training. It’s not just a box to tick — it builds trust with your clients.





3.

Invest in a Functional, Clean Setup



Your mobile kitchen is your heart. Depending on your menu and cooking style, you’ll need:


  • A reliable van or trailer (fully kitted with fridge/freezer, griddle, fryer, etc.)

  • Clean water supply, waste disposal, power (generator or hook-up)

  • Compliant storage for ingredients and equipment

  • Branding that looks sharp but professional



We started with a well-fitted van and slowly built up — no need to buy everything at once. Rent or buy secondhand to save money early on.





4.

Build a Menu That Works on the Road



Keep it smart and scalable. Your menu should:


  • Be easy to prep ahead

  • Cook quickly on-site

  • Travel well (if delivering)

  • Cater to a range of tastes and dietary needs

  • Include crowd-pleasers with a twist — we’re talking crispy fish wraps, gourmet chips, fresh slaws, vibrant sauces…



Test your menu on friends and family before taking it to paying clients. You’ll refine your flow and find what sells best.





5.

Start Booking Events – and Get Paid Upfront



This is key: make it clear you only work on prepaid, preordered events. No walk-ups. No last-minute chaos.


  • Set a minimum spend or guest count

  • Take a deposit to confirm the booking

  • Keep quotes valid for a set time (ours are valid for 7 days)

  • Send clear communication, menus, and allergen info upfront



Having a professional process builds confidence — and keeps things stress-free on the day.





6.

Market Yourself Without Overcomplicating It



You don’t need a fancy website at first. Start with:


  • A clean Instagram or Facebook page

  • Google Business listing (if you do occasional public events)

  • Professional-looking quotes and menus

  • Customer reviews and testimonials



Word of mouth is powerful in this industry. One great party leads to five more — especially if the food is hot, fresh, and memorable.





7.

Keep Improving. Stay Flexible.



Each event teaches you something — from portion sizes to power supply logistics to how early to arrive.


You’ll get faster, more efficient, and more confident with every booking. Listen to feedback, adapt your systems, and streamline your prep wherever you can.





Final Thoughts



Starting a catering business isn’t about luck — it’s about planning, consistency, and passion. If you love what you do and treat every event like it matters (because it does), your business will grow faster than you think.


We’re proud of what we’ve built, and there’s still so much more to come. If you’re thinking about diving into this world, we say: go for it. It’s busy, it’s intense, and it’s incredibly rewarding.


Got questions or thinking of starting something similar? Drop us a message — we’re happy to share what we’ve learned.

 
 
 

Comments

The Catchy Fish

office@thecatchyfish.co.uk

07376 627 976

  • badge
  • Whatsapp
  • Instagram
  • alt.text.label.Facebook

©2022 by The Catchy Fish. Proudly created with Wix.com

​

The Catchy Fish

Booking Terms & Conditions

These Terms & Conditions apply to all bookings made with The Catchy Fish. By paying a deposit or confirming a booking, the client agrees to be bound by the terms set out below.

⸻

1. Booking & Payment

1.1 Booking confirmation
A non-transferable deposit of 50% of the estimated total booking value is required to secure the event date.

1.2 Final balance
The remaining balance must be paid no later than 14 days prior to the event, once final guest numbers have been confirmed.

1.3 Confirmation of booking
No booking is considered confirmed until the deposit has been received and cleared.

1.4 Payment method
Payments must be made by bank transfer using the details provided at the end of these Terms.

⸻

2. Cancellations by the Client

All cancellations must be made in writing (email or message confirmation).
   •    More than 60 days before the event
An 80% refund of the deposit will be issued. A 20% administration fee will be retained to cover booking, planning, and preparation costs.
   •    Between 10 and 60 days before the event
The deposit becomes non-refundable.
   •    Less than 10 days before the event
No refunds will be issued, as food ordering, staffing, and preparation will already be in progress.

⸻

3. Cancellations by The Catchy Fish

3.1 In the unlikely event that The Catchy Fish needs to cancel a confirmed booking, a full refund of all payments made (including deposit and any balance paid) will be issued.

3.2 As a small, family-run business, we will always make every reasonable effort to avoid cancellations. In the event of unforeseen circumstances (including vehicle breakdown, equipment failure, or staff illness), we will notify the client as soon as possible and, where feasible, offer an alternative solution or reschedule.

⸻

4. No-Show Guarantee

If, for any reason, The Catchy Fish fails to attend the event without prior notice, the client will receive a full refund of all monies paid.

⸻

5. Event Details & Guest Numbers

5.1 Final guest numbers, menu choices, dietary requirements, and event details must be confirmed at least 14 days before the event.

5.2 Final payment must be made at the same time as final numbers are confirmed.

5.3 Once confirmed, numbers cannot be reduced. Any additional guests requested after confirmation will be subject to availability and additional charges.

⸻

6. Food, Allergies & Dietary Requirements

6.1 While we take all reasonable precautions, The Catchy Fish cannot guarantee an allergen-free environment due to the nature of mobile catering.

6.2 It is the client’s responsibility to inform us of any dietary requirements or allergies in advance. We cannot accept liability for allergic reactions where information has not been provided.

⸻

7. Client Responsibilities & Site Requirements

7.1 The client must ensure:
   •    Safe and suitable access for a catering vehicle
   •    Adequate space to operate safely
   •    Any required permissions from the venue, landowner, or local authority

7.2 Any parking fees, access charges, or venue-related costs are the responsibility of the client unless otherwise agreed in writing.

7.3 If access is restricted or conditions are unsafe upon arrival, we reserve the right to refuse service without refund.

⸻

8. Menus, Pricing & Changes

8.1 All prices are based on the information provided at the time of quotation and may be adjusted if event details change.

8.2 We reserve the right to make reasonable substitutions to menu items due to supplier availability or seasonal changes.

⸻

9. Force Majeure

9.1 The Catchy Fish shall not be held liable for failure to perform or delays caused by events beyond our reasonable control, including but not limited to:
   •    Extreme weather conditions
   •    Accidents
   •    Government restrictions
   •    Natural disasters
   •    Public health emergencies

9.2 In such circumstances, we will offer to reschedule where possible or issue a partial or full refund, depending on costs already incurred.

⸻

10. Liability

10.1 Our liability is limited to the total value of the booking.

10.2 We shall not be liable for indirect or consequential losses, including loss of enjoyment, profit, or reputation.

⸻

11. Photos & Marketing

Unless otherwise requested in writing, The Catchy Fish reserves the right to use photographs or videos taken at events for marketing and social media purposes.

⸻

12. Refund Processing

All approved refunds will be processed within 30 days from cancellation confirmation.

⸻

13. Governing Law

These Terms & Conditions are governed by and interpreted in accordance with the laws of England and Wales.

⸻

14. Acceptance of Terms

By paying a deposit or confirming a booking, the client confirms that they have read, understood, and agreed to these Terms & Conditions in full.

⸻

bottom of page