Did You Know?
Before the 2009 presidential inauguration, Washington’s largest hotel stocked up with a ton of chocolate, a ton of cheese, and 800 pounds of bison. It expected to serve about 49,000 meals in just four days.
The Numbers Behind the Career
There were about 344,300 food service manager jobs in the U.S. in 2025.
About 38,800 food service manager job openings are projected each year over the next decade.
The median annual salary for food service managers in the U.S. in 2025 was $69,390.
Where This Career Is Headed
Over the next decade, the food supply, new technology, and food waste rules are all likely to shape catering. Bird flu has raised egg prices by shrinking flocks of egg-laying hens, and years of drought have shrunk the U.S. cattle herd to its smallest size since 1951, pushing up beef prices. Price jumps like these make it harder to promise a client a fixed price months ahead. Some hotels and caterers have started using AI tools that predict how much food to make for each service, aiming to cut down on food that gets thrown away. Food waste rules are growing too: in California, large events and venues, along with certain food service providers, must donate edible food that would otherwise end up in a landfill. Even as tools and ingredients change, the core of the job stays the same: people want someone they trust to feed them well.
Running cafeterias at schools, factories, or offices can offer more regular business hours than catering weddings and parties.
Sesame became the ninth major food allergen in the United States in 2023, and caterers who track and clearly label allergens can give guests and clients peace of mind.
Tools that track and predict food waste can help caterers buy and cook only what they need, and donation programs let extra food help people in the community.
Education & Certification
Most caterers start with a high school diploma and food service experience, such as cooking or serving. Many build their skills through a culinary arts, hospitality, or restaurant management program at a community college, culinary school, or four-year college. These programs typically cover food preparation, nutrition, and sanitation, along with business courses like accounting and management, and some include internships in real kitchens and at real events. Other caterers learn on the job, starting in a catering kitchen or serving at events and working up to running their own. A catering business generally needs a health department permit and business licenses, and the rules vary by state, county, and city.
Food safety certification is the credential most closely tied to the job, and some states and localities require it. One option is the Food Protection Manager Certification, earned by passing an accredited exam such as ServSafe Manager. Caterers who want to show broader expertise can earn the Certified Professional in Catering and Events (CPCE) from the National Association for Catering and Events. It requires at least three years of full-time catering and events experience (two for recent graduates of an accredited hospitality program), 30 hours of professional development, and a 175-question exam covering areas like beverage management, contracts, event design, and sales. Neither replaces experience, but both show clients and employers that you can be trusted to feed a crowd safely.
To Prepare...
Take family and consumer sciences, culinary, or business courses to build cooking, food safety, and budgeting skills.
Choose electives in math, nutrition, or business to practice the portioning, planning, and cost tracking caterers do for every event.
Ask whether your school offers ProStart, a two-year culinary arts and restaurant management program for high school students that combines classroom learning, hands-on work with a mentor, and cooking competitions.
