Contractor Academy business guide
How to Start a Catering Business in South Africa
A practical guide to menu scope, food controls, event planning, supplier records and customer handover.
Practical starting steps
- Choose a menu, customer type and production model.
- Confirm premises, food-handling and local requirements that apply.
- Build costing, quotation and allergen communication controls.
- Record supplier, temperature, cleaning and delivery checks.
- Review feedback, incidents and corrective actions after each event.
Printable setup checklist
- ☐ Menu and allergen information
- ☐ Costing and quotation
- ☐ Supplier and batch records
- ☐ Cleaning and temperature checks
- ☐ Delivery and event close-out