How to Make $800 a Week Selling Food for Corporate Parties

I’ve built businesses in industries where the real money wasn’t in consumers — it was in companies. Corporate clients have budgets. Budgets create predictable revenue.

The U.S. catering industry generates over $70 billion annually, and corporate events make up a significant share of that spend. Offices host team lunches, holiday parties, training days, client mixers — all year long.

You don’t need a restaurant. You need $800 a week and disciplined pricing.

Here’s how to do it.

Reverse Engineer the $800 Weekly Target

Start with clean math.

Option 1:
2 corporate orders at $400 each = $800

Option 2:
1 larger order at $800 = $800

A small office of 25 employees spending $30 per person equals:

25 × $30 = $750

Add beverages or dessert and you’re at $850+.

One solid corporate booking can hit your weekly target.

Build Structured Corporate Packages

Corporations don’t want complicated menus. They want clarity.

Office Lunch Package – $400 (20–25 people)
2 entrée trays + 2 sides

Executive Package – $800 (40–50 people)
3 entrées + sides + dessert

Target food cost: 35–50% of selling price.

If an $800 event costs $350 in ingredients and supplies:
You’re holding roughly $450 gross profit.

That’s margin discipline.

Focus on Scalable Menu Items

Choose foods that:

• Batch easily
• Travel well
• Appeal to broad tastes

Examples:

• Pasta trays
• Rice bowls
• Sandwich platters
• Chicken or vegetarian entrées
• Dessert assortments

Bulk purchasing can reduce ingredient costs by 10–20%, increasing weekly profit without raising prices.

Efficiency is leverage.

Target Companies, Not Individuals

Corporate buyers operate differently.

Reach out to:

• Office managers
• HR departments
• Event coordinators
• Real estate offices
• Law firms
• Medical practices

Companies allocate annual budgets for employee engagement. A $600–$1,000 catering invoice is routine, not emotional.

Recurring clients stabilize income.

Lock in Deposits and Contracts

Require:

• 50% upfront deposit
• Final headcount confirmation

Corporate clients are reliable, but professionalism builds trust.

Operators protect cash flow.

Increase Average Order Value

Upsell:

• Beverage station (+$100)
• Dessert upgrade (+$150)
• Setup and cleanup (+$150)

If one $800 order adds a $150 upgrade:
You’re at $950 from one booking.

One event can exceed your weekly goal.

Final Word from the Street

Making $800 a week selling food for corporate parties isn’t about cooking nonstop.

It’s about:

• Landing 1–2 well-priced corporate orders
• Maintaining 50% gross margins
• Selling structured packages
• Building repeat office clients

One properly priced corporate event can cross $800 quickly.

Corporate budgets. Controlled costs. Strategic execution.

That’s how small catering operations generate serious weekly cash flow.