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The Kitchen Table

Catering From Home....

18 years ago

I am in the process of starting my own catering business and I need a really neat name. My financial advisor is ready to kill me because I can't think of a cute name and he needs a name for all my paper work.

HELP!!!

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Comments (29)

Lindsey_CA
18 years ago
"Like it was made at Home"
Jodi_SoCal
18 years ago
Since your name indicates you're married to a fireman, how about naming your catering business one of the following...

"Hot Stuff"
"From the Fire"
"Haute (i.e., Hot) Cuisine"

Jodi-
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I call this "my carrot cake"...but it came from Julie T a caterer and cook book author. For a big cake, I double the recipe and make 4 8 inch square layers, one 3 layer 8 inch square cake and then take the other single layer, cut it in half and stack it frost and freeze....so I have a half a cake for some time when I need a dessert. And if the tent has sides on it....you probably won't need the propane heater....a tent full of people keeps itself somewhat warm. Carrot cake Julie TÃ¢ÂÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.
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For my wedding last year we had a heavy Hor-dourves meal. That seems to be really popular these days. It included pieces of chicken on skewers, meatballs in sauce that people ate with toothpics, foccacia, and fruit and veggie trays with a variety of dips. One fruit dip I make that goes over well is really simple: a tub of Cool-Whip and a tub of fruit-flavored yogurt. One thing that always seems to be a hit is a piece of melon with proscuitto wrapped around it. For some reason that taste combo sits well with people. I've made an easy cake for parties that is esp. popular for kids. All I do is make a one-layer cake, frost it with chocolate frosting, arrange chocolate chips on the top, and arrange twinkies concentrically around it to where it looks like a sunflower. Does that make sense? If you click on the link at the end of this post and scroll down you'll see a picture. I went through my recipes and here's what I found: this recipe is meant to be low-fat (which some people might like), but I'm sure you can use regular ingredients, too. I thought you might like it because it's more elegant than some hot bean dips: Hot Black Bean Dip 1 can (16 oz) fat-free refried black or pinto beans 1 c (8 oz) reduced fat sour cream 1 c. salsa ½ tsp. salt 1 tsp. pepper ½ c.(2 oz) shredded reduced fat cheddar cheese cumin, to taste Preheat oven to 325˚. Combine all ingredients except cheese in a 3-4 cup shallow baking dish. Top with cheese. Bake for about 10-15 minutes. Serve with fresh cut vegetables. This pumpkin dip recipe is so good, and very easy. It's great if you don't want a dessert that is too heavy, and it lends itself well to a buffet-style meal. HARVEST PUMPKIN DIP INGREDIENTS 1 package (8 ounces) cream cheese, softened 2 cups confectioners' sugar 1 can (15 ounces) solid-pack pumpkin 3 teaspoons pumpkin pie spice 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Apple and pear slices, graham crackers (sticks work esp. well) SERVINGS 28 PREP 10 min. TOTAL 10 min. DIRECTIONS In a large mixing bowl, beat the cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve with fruit. Refrigerate leftovers. Yield: 3-1/2 cups. This recipe is also great for a crowd because people can just grab them and go! Cheddar Chili Cups Chili Cups Ingredients: 2 (15-ounce) cans vegetarian chili 1/2 cup sliced green onions 6 (4-inch) hard round dinner rolls Toppings Ingredients: 6 slices (1/2 ounce each) LAND O LAKES® Cheddar Cheese 1/3 cup LAND O LAKES® Sour Cream 2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded Cherry tomatoes, if desired 1. Combine chili and green onions in 2-quart saucepan. Cover; cook over medium heat, stirring occasionally, until heated through (3 to 5 minutes). 2. Meanwhile, hollow out rolls with serrated knife, leaving 1-inch shell. Place 1 slice cheese in bottom of each roll; fill with 1/2 cup hot chili. 3. Top each with 2 teaspoons sour cream; sprinkle with shredded cheese. Serve with cherry tomatoes, if desired. Makes 6 servings. Well, that's my 2 cents. Hope this helps, and good luck!
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Do I tip small caterer owner & bartender? How much to tip?
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Comments (4)
I think the prices sound pretty good. I am in the DMV though and things are more expensive here and I imagine the LA burbs are comparable if not a little pricier. Having said that most parties I have or attend are fairly casual with the occasional work associated or wedding that is more high end. I have never seen a tip jar at any catered party I have attended. At open bar weddings I do normally tip. Last wedding we attended at the beginning of the evening I tipped each of the two bartenders 20 dollars each. It probably covered the cost of my & DH's drinks by far. They didn't have a jar out. I have been at parties at a home or at a "country" club where there was a sign that said, No tips, you are here as our guests. I would presume in that case the party hosts had taken care of the servers. I don't know what is proper etiquette as far as that type of sign. I don't know about tipping the owner but I probably would. I have the same dilemma with my hairstylist who owns the salon. I tip her and give her gifts for holiday's and her birthday. I personally would give the bartender 50 dollars and the owner 100 with the request he share it with anyone who helped prep the food or did set up and clean up if they had additional help. I understand you don't know if he will but that is on him and how he sleeps at night.
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nodakgal
18 years ago
Golden Spoon Catering

Just Like Mom's Catering

Catering Diva
glenda_al
18 years ago
I onced toyed with the idea of home catering, never got my foot out the door.

Did come up with a name though: Nothing Fancy
nodakgal
18 years ago
Catered with Love

A Catered Affair

Cooking Diva? (I just have Diva in my mind tonight I guess)
dotmom
18 years ago
I don't have a name suggestion, but, Girl, go for it!!! I had wanted to do catering for so many years, but never got up the nerve. I did some un-official catering for friends and got many nice comments on my food, but guess I didn't have enough self esteem. Keep us posted on how its going. Again, good for you! Dottie
kayjones
18 years ago
Catering with Style!

Classy Caterers!
sue_va
18 years ago
At Your Service Catering.

Catering on Demand.

It's Your Call Catering.

Sue
des_arc_ya_ya
18 years ago
"Catering to You"?
vicki_lv_nv
18 years ago
"Custom Cook"
"Just For You"
"I Cater For You"
"Personal Chef to Go"

Good luck in your venture!
golfergrrl
18 years ago
Meals on Wheels

While googling, I found this interesting blog about starting a catering business.

Here is a link that might be useful: how to start a catering business
hale_bopp
18 years ago
How about:

Chop Chix (as in chop-sticks)
Edamama (as in edamame beans, and mama 'cause you're a hot mama, right!? : D ) I don't know...It came to mind! LOL!

I'll try to think of more!

Blessings,
Haley
hale_bopp
18 years ago
Firehouse Catering?

Blessings,
Haley
hale_bopp
18 years ago
Haute Sauce
Haute Potatoes
Haute Mama
LOL...

OMG Catering (as in Oh My Gawd/Gosh Catering)

Blessings,
Haley
hale_bopp
18 years ago
I just thought of something...Since you're doing it out of your home, I thought of the butler's pantry you find in really old homes, or really new homes.

The Butler's Pantry Catering?

Blessings,
Haley (who's waiting for her DH to return with the pizza)
hale_bopp
18 years ago
Heeeey! What about...

::Drumroll:: The Kitchen Table Catering!?

LOL!

Blessings,
Haley
sharon_fl
18 years ago
"Down Home Catering"
kathy813
18 years ago
We have Classic Catering and Southern Lady Catering and the rest use there name such as Kathy's Katering.
sjarz
18 years ago
It would be easier to help with the name if we knew your name (well I don't know it, at least) and where you are from as either might tie in nicely with a word that describes food...
without that I will say that in my opinion naming a catering company Dee's Delights or Sandy's Sandwiches makes the company sound like a small operation.
A name that doesn't include your own sounds more professional to me - now that's only my take, so please don't blast me, gang!
Some names that come to mind that may work for you:

Food For Thought
Culinary Capers
Gourmet to Go or on the Go
Classic Catering
Fired Up Catering
Continental Catering

The other thing is will you be offering something unique that you could incorporate in your name such as Louisiana style cuisine or wood fired steaks...some sort of hook that will draw the customers to your company...
Maybe this will give you some food for thought.
Suzan J
carla35
18 years ago
What type of catering will you be doing and what type of menu? Who is your cliental?

Are you looking to cover corporate formal events or more along the lines of stuff for people to use for graduation parties? (Both?)

There's a very successful business around here that specializes in what I'll call "everyday gourmet" type meals that people can pick up and bring to sick friends, etc... I have a friend that is just starting up a catering company too. She is using a person's name?

Got a name that would work? Consider putting a title in front of it or another name .. .like "Aunt Aubrey's" or "Karen's Kitchen". Since it's a new company, it may be easier to remember a name and it will set you apart form all the other names that are so similar and confusing. It doesn't have to be your name. I personally like alliterated type names and titles. I'd also stay away from using the word "catering" in your name. To me for some reason it sounds too new, too small, and like there are too many others like it to be confused with.

You may also want to try more shocking type names:
Kiss the Cook
Out of the Closet
The Passionate Palate

Or even some funny stuff. Take your time with a name. I would think with your businsess it could make or break you. It probably doesn't really matter what the name is; just that people HAVE to remember it. But, again cliental should be considered.... you may not want to go with "Grubs by Gloria" if you're doing formal sit down events.

Let us know what you come up with/use.
good36
18 years ago
I cook 4 u

Great if you want it trendy LOL

Judy
wine50
18 years ago
Some great ideas here for names. I would derive a name from what style my basic catering would be. For instance, if you are going for the cocktail "high end" foods I like something like "Catering by Design." We have a cocktail party every year and just had our last one this past Saturday. I had to try a new caterer this year because my other one went out of business. We had approximately 50 people at each party. the food was good at both but the catering style was so very different. One was a little more uptown than the other one in her table style. Anyway, that's exciting. good luck to you,
liira
18 years ago
"The Dish Ran Away With the Spoon"
I know it's kind of long, but catchy.
firemanswife
Original Author
18 years ago
Thank you all so much for all the wonderful suggestions.

This has been a dream of mine for years and I finally got brave enough to do it.

I have been catering for baby showers, weddings and I can't tell you how many fire station functions I have catered.

I have my own shop set up which I have to say is adorable. I will sell specialty kitchen items along with gift baskets, I am going to have cooking classes 3 days a week which I am happy to report I am booked through October! I have six kitchen units in my shop for cooking classes. Plus catering and dinner pick up.

The shop is looks like a log cabin and is very cute. We live in the country so I thought that was appropriate.

I was toying with the idea of Log Cabin Cookin but I am not sure yet.
roseluver
18 years ago
Simply Delicious!
diane_sw_mich
18 years ago
"Cookin' Fireman's Wife"?

Just a thought. LOL!!
Di
okwriter
18 years ago
I love your Log Cabin Cookin' idea! It sounds perfect for your setup!
sayhellonow
18 years ago
"Log Cabin Cookin'" sounds good to me depending on the image you want to portray. Something like "Pop's Diner" would also work if you want that home cooking image. If you're creating more sophisticated fare, I'd go a little fancier on the name. Whatever you do I hope you won't do anything too cutsy.
lynn_d
18 years ago
A fella stopped by here with a flyier for a take out restaurant he was starting, "Love at First Bite". I thought it was a great name!

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