Love your business but looking to expand beyond the four walls of your restaurant, taking the show on the road? Maybe it’s time to try your off-premises hand at catering.

For several years, I worked as a caterer out of the Shockoe Bottom neighborhood in Richmond, Va., around the bend from the rapids of the James River and along a boisterous stretch of restaurants and bars where the city’s nightlife dips into action. It was a valuable education in foodservice.

A recent report from Expert Market Research¹ projects that the catering market will grow 6.2% per year through 2035, making it the perfect time to take your food out on tour. Here are some tips of the trade when it comes to extending your brand to corporate dinners, weddings, and workplace events.

Make a Plan

You already have the talent, the menu, and the operational know-how to run your restaurant. But when it comes to becoming the life of the party, it’s important to consider a few things:

• First, take a deep dive into your menu and pair it down to quality, transportable dishes that can be created consistently at high volume. Cheesy shrimp and grits may be a huge hit at your restaurant, but the dish could lose its magic when reconstituted at a black-tie gala across town.

• But Bay Winds® Ready-to-Cook Skewered Shrimp with a punchy chimichurri seasoning; an Entice Culinary® Mini Meal with its protein, starch, and veggie combination; or craveable Asian Pride® Samosas complete with housemade dipping sauces? Now you’re talking. Focus on dishes that hold, travel, and still hit when the lid comes off.

• Create flexible menu packages that highlight core offerings but allow for customization — featuring tiered pricing packages to accommodate a range of budgets.

• Design your catering menu like a greatest hits album, but with only the remixes. An Asian Pride Thai Chicken Noodle Bowl made easy with the help of Asian Pride Meal Kits, pasta bakes that reheat like a dream, and handhelds that don’t fall apart in transit. And don’t sleep on the little things: garlic confit, crispy shallots, or a bright herb sauce can take a “safe” dish and make it feel intentional.

• Think about your labor needs early. Will you need to train staff? Will you need to hire some strong people to load and unload portable ovens and fridges from a box truck? Consider promoting a reliable manager to become your catering captain, the person who stays on top of all orders and reservations to ensure that nothing is lost in the process.

• There’s also the option of embracing self-service catering through apps like HoneyCart. This software automates all of your catering order processes, letting potential guests see which dates and times you are available, make menu selections, and submit their credit card information to make for a seamless experience.

• And consider starting small, rather than diving right into 300-person weddings. Master corporate lunches — sandwich platters, prepared salads, maybe a Piancone® Chocolate Dipped Bauletto Cookie tray that mysteriously disappears in 12 minutes — and build from there.

Taking Stock

If you’re already running a successful operation, that should help with leveraging your existing kitchen to fulfill catering orders. Still, you may have to stock up on a few things.

Even if you’re simply delivering lunch for office workers, you’ll want to invest in carryout containers, disposable cutlery, and other food storage receptacles. First Mark® offers a comprehensive range of products that are specially designed to meet your diverse needs.

Of course, if you are trying to cater large events — weddings, family reunions, bar mitzvahs — you’ll likely look at investing in portable ovens, fridges, chafing dishes, and, potentially, a company vehicle. Plus, remember that teardown is the final impression. Setting up a buffet is the easy part. Not everyone can disappear in 20 minutes without a trace. Tight packing systems, minimal mess, and a team that clears cleanly? That’s what venues remember and what gets you invited back.

Getting the Word Out

So, you’ve got everything you need to make your catering dreams a reality. How do you get the word out? Catering isn’t won on Instagram, it’s won in office kitchens and conference rooms. As many employers have opted to provide lunch for their employees as a perk of returning to the office, B2B should be the first place that you focus on. A recent survey of workplace decision makers by ezCater² found that 78% believed providing lunch encouraged employees to return to the office.

Start by dropping off catering menus at the front desks of local businesses. For larger corporations and medical offices, consider leaving a gift basket with some samples and a $25 gift card for the office manager. If you have lunch regulars at your restaurant, let them know about your catering services and give them a couple of menus as well.

By following these steps, you can expand your brand and unlock your business’ untapped potential through catering.

¹Expert Market Research: United States Catering Market Size, Share and Outlook – Growth Analysis Report and Forecast Trends (2026-2035)

²ezCater: 3 Workplace Food Trends Shaping the Future of Office Dining (Dec. 2025)