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.