How do I hand over my catering menus and event run sheets to a buyer?

A buyer of a catering company is buying a way of working as much as equipment and bookings. If that way of working lives only in your head, the first difficult event after closing will expose it. Writing it down takes time, so allow for that in your preparation.

Scaled recipes and costed menus

Most recipes in a catering kitchen exist for a small batch and a large one. Record both, with yields, portion sizes and prep notes, and keep the costing sheet beside each menu so the buyer can see how quotes are built. Include the changes you make for common dietary requests. Date every page so the buyer knows how current it is.

Run sheets and load-out lists

For each event type you do, such as a plated dinner, a drop-off lunch or a wedding reception, write a run sheet: timeline, staffing roles, equipment, vehicle loading order and the clear-down steps. Add a load-out checklist that staff can tick off. These documents let a new owner run an event the way your regulars expect it.

Venue notes and supplier contacts

Keep a short note for each venue you use often: loading access, kitchen facilities, parking, the contact person and any quirks. List your suppliers with the contact, the usual order day and what you rely on each for. See also how to sell a sandwich shop. Ask your lawyer how to share names and terms in a way that respects any confidentiality you owe to clients and suppliers.

Teach it during the transition

Paper alone is not enough. Plan to work a few events alongside the buyer, so they see the notes used in practice, and agree in writing how long you will stay available for questions afterwards.