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The Nationwide Caterers Association
 
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Thinking of

Starting up a Mobile Catering business?

You've come to the right place


First things first...

Don't set yourself up for failure.

As a new business it’s safe to assume Environmental Health officers, Event Organisers and Insurance Providers will consider you a higher risk than experienced catering businesses. Our mission is to raise the bar for the industry and help you trade legally, safely and profitably. If you're just starting out it's critical that you start the right way and make this your ethos too.

Joining the association is a sign that you're serious about running your business the right way. We don't just get you on the right track, we keep you on it. 50% of our members are experienced caterers renewing year after year, with more and more joining via recommendations from other traders, Event Organisers and even Environmental Health Officers.

We're here for you when you're ready to get going. In the meantime you’ll find the answers to most of your questions below. And if you can’t? Give us a call on 0121 603 2524

Here's pretty much everything you need to know...

Starting your catering business - the list

This checklist covers all the stuff you physically need to be able to start up a mobile catering business, and make it profitable in the long run. The bad news? There's a lot of items on this list. The GREAT news? We can provide you with pretty much all of them. > Find out more








What do you need legally

Find out what you need to operate your own mobile catering business safely and legally. It can be daunting, but we're here to help.
> Find out more


What food should you sell?

As Britain has become more cosmopolitan our attitude towards different / interesting food has changed dramatically. There are thousands of different food types you can choose to sell.

> Find out more


Where can I work as a mobile caterer?

You want to run your own catering business but you're not likely to be looking at doing it as a hobby. You need to run it efficiently and make good money from it. Before you can do that you'll need somewhere to work and customers to serve. Let's talk about where you can work and the advantages / disadvantages of your options.
> Find out more


Mentoring for caterers

The good news is you can get up and running with minimal investment but you must do your research and do things the right way.
> Find out more


what type of setup should I run my catering business from?

What type of catering setup are your going to sell your food (or drinks) from? A trailer, van, cart or gazebo? Read about the advantages and disadvantages of each to help you decide.
> Find out more


What next?

You know what you want to do but the technical and legal aspects are daunting and you're finding it hard to get off the ground confidently. That's what we're here for and we'll hold your hand through it all. You'll have access to everything you need and can get on with enjoying your new catering business knowing it's all taken care of.
> Find out more


Whether you're a newbie or have been in the game for years, partnering with a catering mentor could help you increase your sales up to an additional £2,520 in a single weekend. The various levels of mentoring available are suitable for catering newbies who are daunted by the start-up process, small event traders keen to scale up and long-term traders who aren’t enjoying the returns that they deserve.
> Find out more













Handy mobile catering start up guides...



Have your say!

Every start-up caterer has worries and concerns. Tell us yours and we’ll tailor our support to help you. Simply take this 1 minute survey.

> Take the survey

Take the survey


Is starting a mobile catering business for you?

Is Mobile Catering for you?

10 Reasons why Starting a Mobile Catering Business...


    - Is a Great Idea > Find out why
    - Might not be a good idea for you > Find out why


Safe, Legal, Profitable

Since things kicked off in 1987 The Nationwide Catering Association (NCASS) have been
shaping the UK mobile catering industry. Our aim is to help make your catering business safe,
legal and profitable.

Membership packages are available to suit all kinds of businesses, so there’s going to
be one that fits your business perfectly. You’ll save save a heap of money, receive more work
opportunities
, have all of your legal documents taken care of, gain instant access to the most
respected training courses in the catering industry and have over 27 years of experience waiting
for you at the end of the phone should you need any advice or support. Plus, as a member you’re
taken under our wing and are protected under our Primary Authority Partnership.



MEMBERSHIP
 
Join the Nationwide Caterers Association for just
£20.25 p/m

 


 
Work opportunities, legal documents, essential and invaluable advice, training codes, cashback and lots more are the name of the game here at NCASS HQ. And with prices starting from just £20.25 per month, why not become the latest member of the NCASS Family? Maximise the profitability of your food business with NCASS membership. > Find out more

Want to talk about membership? Call 0121 603 2524

or to request a call back click here



Have one of our team give you a call


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Latest News

Summer trading: How to keep food safe as the temperature rises

by Sophie Haigh | Read Time: 5 Minutes | Jun 27, 2019


Hot weather provides the perfect opportunity for bacteria to grow, so it’s crucial that over the next few months you keep hot foods hot and cold foods cold until they are ready to be eaten.

We’ve put together a list of check points to ensure you’re keeping you and your staff safe as temperatures rise. You’d be well advised to make sure your staff are also aware of the dangers of rapid bacteria growth and contamination from insects during the summer.

Keeping food safe from contamination

Keeping and displaying food properly is pivotal if you want to lower the risk of contamination. Covering food or keeping it screened where possible will protect it from contamination from insects, birds and animals. Remember, you should never store food on the floor.

When there’s no access to electricity

If you don’t have access to electricity in your catering van, cool boxes are the next best thing for keeping food chilled during transportation and when stationary on site. You will need adequate freezer packs to prevent the food from rising above 8°C or 46°F. Make sure to take enough freezer packs so that you can replace them two or three times throughout the working day to keep the temperature inside the cool box within the 8°C limit.

A probe thermometer is also a necessity if you’re using cool boxes, as it checks to see if the temperature inside is safe to be storing food.  Make sure to check the temperature at regular intervals and record it in the daily recording diary – found in your NCASS Due Diligence folder. Remember to always replace the lid of the cool box immediately after opening and removing an item.

Cool boxes should also be kept out of sunlight and away from any sources of heat to give your food the best chance of remaining fresh and at the safe temperature limit.

Temperature regulations for food products

It’s crucial to keep food at the right temperature before and during preparation to remain safe. Failure to do so will provide the perfect environment for harmful bacteria to grow, or for toxins, i.e. poisons, to form in the food, causing your customers to become seriously ill. Make sure that both you and your staff know that:

  • Hot food must be kept above 63°C (145°F)
  • Chilled food must be kept at or below 8°C (46°F), preferably below 5°C (41°F)
     
    You might already be aware that when you’re serving or displaying food there is a little bit of leeway for keeping them out of temperature controls at times for a limited period, although we don’t recommend letting food drop or rise to these temperatures.

  • Hot food can be kept below 63°C (145°F) for a maximum of 2 hours if completely necessary
  • Chilled food can be kept above 8°C (46°F) for a maximum of 4 hours but try to prevent this from happening if possible

It goes without saying that you must never exceed these times and temperatures. If you do, dispose of the food straight away as they could be dangerous to eat.

The temperature requirements in Scotland vary slightly, but in all four corners of the UK it’s an offence to keep food at temperatures that would cause a risk to health.

Other key things to remember

  • When you use a temperature probe to check the temperature of the foods you’re chilling or keeping hot, be sure to clean and disinfect the probe thoroughly before use. We recommend using a commercial grade cleaner, as they fight germs both quickly and efficiently. Cheap products unfortunately just won’t cut it as they take a long time to kick in and take effect – not ideal when you’re having to work quickly to serve up food
  • When cooking, the food must achieve a minimum core temperature of 75°C (167°F)

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MEMBERSHIP
 
Join for just
£20.25 p/m

 


 
Work opportunities, legal documents, essential and invaluable advice, training codes, cashback and lots more are the name of the game here at NCASS HQ. And with prices starting from just £20.25 per month, why not become the latest member of the NCASS Family? Maximise the profitability of your food business with NCASS membership. > Find out more

Want to talk about membership? Call 0121 603 2524

or to request a call back click here



The complete guide to profitable catering