Buying a catering company in Jacksonville and Northeast Florida

• Repeat corporate clients and a place on venues' preferred caterer lists, so the calendar doesn't depend on advertising.
• Some contract business, like a cafeteria or a daily meal program, to carry the slow months.
• Future events already signed, spread across many clients.
• A chef and a salesperson who know the clients and plan to stay.
• Every menu costed out, so quotes cover food, labor and rentals with room to spare.
• A licensed kitchen with a lease you can keep, enough space to grow, and refrigerated vans in good shape.
• Referrals from planners and venues, not just one-time customers.

• Deposits. This is money the seller collected for events you'll cater. Make sure they're credited to you at closing, and read the contracts' cancellation terms.
• Where the work comes from. How much revenue depends on a few clients or one venue's preferred list, and whether those ties will survive a new owner.
• Contract terms. For contract food service, check how long each contract runs, how it renews, whether the client can cancel, and whether it can pass to you.
• How event staff are paid. Servers and bartenders are sometimes paid as independent contractors. Ask your accountant whether that would hold up, since getting it wrong can mean back taxes and penalties.
• The kitchen. The lease or shared-kitchen agreement, how old the equipment and vans are, and the inspection history on DBPR's site.
• Margins by job type. A drop-off lunch and a full-service wedding make money very differently; ask for results by type.
• Storm risk. What happens to events canceled during hurricane season, and who keeps the deposit.

• Which clients and venues send you the most work, and would they keep calling under a new owner?
• What's already booked for the coming year, and how much have you collected in deposits?
• How do you price a wedding compared with a corporate lunch?
• Who does the selling today, and who does the cooking?
• How do you staff a big weekend, and how do you pay the servers?
• Do you own, lease or share your kitchen, and what are the terms?
• What happens when a hurricane threatens an event weekend?

This region covers Duval, St. Johns, Clay, Nassau, Baker and Putnam counties: Jacksonville, Jacksonville Beach, St. Augustine, Ponte Vedra Beach, Orange Park, Fleming Island, Green Cove Springs, Fernandina Beach, Yulee, Macclenny and Palatka. Jacksonville merged with most of Duval County in 1968, which makes it the largest city by land area in the lower 48 states.

The economy leans on logistics, the Navy and financial services. Logistics runs through JAXPORT, major rail lines and the meeting of Interstates 95 and 10. The Navy has Naval Air Station Jacksonville and Naval Station Mayport. Insurance and health care matter too. St. Augustine, founded by the Spanish in 1565, and Amelia Island draw steady tourism. Trucking and logistics firms, the building trades, medical practices and home services all fit this market.

Northeast Florida is less seasonal than South or Southwest Florida, with fewer winter residents and more year-round employers. Direct hurricane landfalls have been less common here than on other parts of the coast, but storms still bring flooding along the St. Johns River and the beaches, so check insurance costs and flood zones.

Military families bring skilled workers and working spouses into the labor pool, though they also move on when orders change. St. Johns, Clay and Nassau have added the most new homes, and companies serving those suburbs have grown with them. Georgia is close, and some companies here serve customers across the state line. Work in Georgia may need Georgia licenses, so ask how much revenue comes from there and who holds those licenses.