Food, Retail & Hospitality · Buyer guide
Buying a Corporate & Event Catering business
Published · Reviewed by The Diligence Standard Team · Updated
a Corporate & Event Catering business can look attractive on headline earnings while business-specific operating, compliance, people or transferability risks materially change what a buyer actually owns.
How the business works
Event/corporate account mix, food and labor control, booked pipeline, kitchen capacity, delivery logistics and owner chef/sales dependence drive value.
Risks to test
- Owner chef/sales dependence
- Food/labor volatility
- Customer deposits
- Kitchen/commissary lease
- Seasonality
- Health/compliance
Evidence to request and reconcile
- Event/account revenue
- Booked pipeline
- Food purchases
- Payroll/event labor
- Customer deposits
- Kitchen permits/lease
Decision questions
- What revenue recurs?
- Who sells and designs events?
- Are deposits matched to future obligations?
- What kitchen capacity/lease risk exists?
- How stable are food and labor margins?