Most catering suppliers start with a simple line of business, be it wholesale baking or hosting an on-site event. This simple model starts from a small kitchen that seems impossible to ever outgrow. The thought is that usually if it starts to feel cramped, staff can work two or three shifts per day and it will not be a problem. If you are also planning to start an independent food business, there are shared & private commissary kitchens for rent in Austin for you to kickstart the venture.
But then success steps in and this small catering company is suddenly running multiple revenue streams that require more kitchen space. For the sake of example, imagine this caterer’s revenue streams include a contract as the exclusive caterer for a museum that stipulates operations must use the small café in the museum. In addition, there is an event catering revenue stream, and jams plus homemade desserts are sold to various wholesale accounts.
While caterers set up the place to make all of those meals, a local baker is out of business and the kitchen and utensils are the perfect places to make all those jams and desserts. While still working with the catering kitchen, the catering company decides to produce all the food for the museum cafe from the cafe kitchen. The plan is to share everything.
Stop here! All of these revenue streams are part of the business and overhead should be maximized using the kitchen to maximize the profits of the business. How is it done? With a common kitchen. A "representative" is a contact person for a specific project. The catering kitchen is the point, center, a hub that keeps the main wheels turning and maximizes efficiency in the food business.