How to start a catering business from home

Many entrepreneurs starting a catering business from home have questions like, “Do I have to adapt my kitchen for the NVWA? Do I need a diploma or licence? Can I start alongside my job?'"In this article, you will find the answers to these questions.along with tips and general start-up information.

Rules for catering from home

Many new catering businesses start working from their own kitchens. Keep these rules in mind:

• If you start a business at home, you must report it to your municipality. Do you want to renovate your garage or shed as a workspace? Then you will usually need a permit. Familiarise yourself with the other rules for starting a home-based business.
• If you sell food from home, you are not always an entrepreneur. Check the criteria for a business. Then you will know whether you need to register with the KVK.
• If you make, process or sell food, you must register with the Netherlands Food and Consumer Product Safety Authority (NVWA).
• As a home caterer, you must must follow the HACCP regulations, and work with an HACCP food safety plan, also known as a hygiene code. This contains rules on how to work with food in a safe way. For instance, keeping raw and prepared meat separate and informing customers about allergens. You will also find rules in the hygiene code on the temperature of refrigerators, cleaning your kitchen, and keeping food separate for private or business use.
• Will you deliver food or drinks to your customers using your own means of transport, such as a car or moped? Then make sure this means of transport is clean. Hot food must remain at a minimum temperature of 60°C before delivery. Chilled goods must remain at a maximum of 7 C°. Food contact materials, such as packaging, must be suitable for the storage of food and must not be a threat to food safety.
• The rules for plastic packaging have changed. Since 1 January 2026, you no longer have to charge for disposable plastic cups and containers. However, you must offer customers a reusable option. Customers are also allowed to bring their own tray or container to be filled.

Working part-time

As a home baker or event caterer, you can choose to start a business alongside your paid job. Part-time entrepreneurship means you run less risk because you still have a fixed income. But you are then limited in the time you have available.

Want to talk through how to combine your job with entrepreneurship? Call the KVK Advice Team.

More tips

• For bigger jobs, you can hire a professional kitchen. Think of a community centre, sports club, care home, or educational institution. They do not use their kitchens full time.
• Collaborating with other entrepreneurs in the cooking or baking industry is smart. With joint activities, you attract new audiences and share costs for location, advertising, and catering.  
• When starting your catering business, you will encounter a lot of jargon. Think of terms like environment plan, APV, HACCP plan, and dark kitchen. Check the hospitality sector glossary for the Dutch and English terms with clear explanations.

General information for starters

In addition to the above, as a start-up caterer you will (possibly) also have to deal with:

• taxes
• small businesses scheme (KOR)
• general terms and conditions
• administration
• insurance
• Administation and bookkeeping