From corporate meetings to weddings and private celebrations, food is often the highlight of any event. Catering demand in Singapore is growing as customers seek reliable, high-quality experiences. Yet many aspiring chefs and food entrepreneurs struggle with setting up a catering business that is compliant, profitable, and scalable.
This guide outlines 13 essential steps to help turn your catering idea into a fully operational business.
1. Find your catering niche
Start by defining the type of catering you want to offer and identifying your target customers. Consider:
- Event type – corporate catering, weddings, private parties, or large events
- Level of service – delivery-only, full-service catering, or both
- Menu style – cuisine specialities, dietary options, or gaps in the market
Understanding your niche will guide your menu, marketing, and operational decisions.
2. Decide between on-site or off-site catering
Determine how and where food will be prepared:
- On-site catering – Cook and serve food at the venue. Ideal for hotels and function centres. Food is fresh, but equipment and workspaces need careful management.
- Off-site catering – Prepare food in your kitchen and deliver it to the event. Gives more control over schedules and allows handling multiple bookings, but careful planning is needed to maintain food quality during transport.
Many caterers offer a combination of both approaches depending on the client and event needs.
3. Meet food safety standards
In Singapore, food businesses must comply with operational standards set by the Singapore Food Agency (SFA):
- Use a licensed and approved kitchen by SFA
- Appoint a certified Food Hygiene Officer (FHO)
- Train staff in food safety procedures
- Follow guidelines for handling, storage, transport, and preparation
- Obtain Halal certification if required
These measures ensure safe food operations and protect your customers.
4. Create a business plan and secure funding
A clear business plan helps map your goals, operations, and finances. Include:
- Executive summary and objectives
- Market research and competitor analysis
- Operational workflow and staffing plan
- Financial projections
- Marketing strategy
It also supports funding applications from banks or investors.
5. Know your start-up costs
Understanding expenses is key to sustainability. Main costs include:
- Kitchen equipment – ovens, refrigerators, preparation tools, storage containers
- Licences and permits – SFA licences, FHO certification, company registration
- Ingredients and packaging – bulk supplies, serving trays, disposable cutlery
- Transport – insulated carriers or refrigerated vehicles
- Marketing and branding – website, social media, printed materials
Using central production kitchens can reduce upfront costs and simplify operations.
6. Choose your business structure
Your business structure affects taxes, liability, and paperwork. Options in Singapore include:
- Sole proprietorship – simple setup, no separation of personal and business assets
- Partnership – shared responsibilities and profits
- Private Limited Company (Pte Ltd) – better asset protection, more administration
Consult an accountant to select the right option.
7. Obtain equipment and supplies
You will need reliable cooking equipment, storage solutions, and serving tools. Consider renting items initially and invest in commercial-grade equipment or bulk suppliers as your business grows.
8. Build and price your menu
Your menu is a key selling point. Keep it flexible for different events and ensure pricing covers ingredients, labour, delivery, and overheads. Include:
- Core dishes (starters, mains, sides, desserts)
- Packages tailored to event types
- Options for dietary needs (vegan, halal, gluten-free)
9. Arrange food liability insurance
Protect your business from unexpected incidents:
- Public liability insurance
- Product liability insurance
- Workers’ compensation insurance for employees
- Insurance mitigates risks that could otherwise be costly.
10. Build a strong supplier network
Reliable suppliers ensure consistent food quality. Compare:
- Bulk wholesalers
- Local markets or farms
- Packaging suppliers
- Equipment hire companies
Backups are essential during busy periods.
11. Hire and train your team
A skilled team is vital for growth. Train staff in:
- Food safety and hygiene
- Customer service
- Event-day operations
- Packing and transportation
12. Complete legal requirements and permits
Ensure your business is fully compliant:
- Singapore Food Agency (SFA) licences for the kitchen
- Accounting and Corporate Regulatory Authority (ACRA) company registration
- Certified Food Hygiene Officer (FHO)
- Halal certification, if required
13. Market your catering business
Build visibility through:
- Word of mouth and referrals
- Partnerships with wedding planners, venues, and event organisers
- Online reviews and social media
- A simple, professional website
Scale your catering business with Smart City Kitchens
Smart City Kitchens’ central production units in Singapore offer ready-to-use, flexible kitchen spaces (12–50+ sqm), storage, plug-and-play convenience, and full facility management. With locations in Tampines, Sembawang, Clementi, and other areas, these kitchens help you grow without traditional overheads. Focus on cooking and delivering quality food while Smart City Kitchens manages facilities, logistics, and compliance.
Book a tour today and start scaling your catering business!