Sell a Catering and Prepared Food Business

Turn event bookings into an earnings story

Separate completed events, deposits and future commitments. A large booking calendar does not show the labor, food and rental costs needed to fulfill it.

Keep current financial statements and show how margins vary by customer and event type. A buyer should understand ordinary seasonal lows as well as busy periods.

Resolve the obligations attached to each order

List deposits, refund commitments and supplier bookings. Specify which party pays remaining costs and whether customer permission is needed to transfer a contract.

Document kitchen access, vehicle ownership and equipment leases. If the business uses rented premises, obtain a clear path to landlord approval rather than leaving it until closing week.

Treat food permission as a separate workstream

Southern Nevada Health District processes ownership changes for food establishments through its Plan Review program. Discuss the transaction with the district before the buyer assumes operations.

The city business license and the health permit address different requirements. Make a responsibility list with the buyer and confirm the current steps with the relevant agencies.

Give the buyer recipes, supplier procedures and a defined training schedule under appropriate confidentiality controls. A documented handoff reduces dependence on your continued presence.