Choose where food is produced and what is sold
A caterer may cook in a production kitchen, finish dishes at the venue or manage an entire reception. Premises, equipment and transport need to fit that format. Working from a home kitchen does not remove applicable professional requirements. Before selling a menu, verify permitted use of the premises and how ingredients and finished dishes will be stored.
Write an offer with understandable boundaries
Separate portions, delivery, staffing and equipment hire in the quotation. Explain confirmation deadlines, allergen-information arrangements and responsibility once the food is handed over. Appropriate insurance and documented hygiene procedures support the operation. Seek business guidance on registration and the requirements of the actual activity instead of assuming one generic status covers every catering arrangement.