I’ve been on Catersource Website breaking down the three types of workers that you’ll want to consider for your catering business: interns, contractors, and employees. In this second part in the series, we’re talking about contractors!
It’s not unusual to create a staffing plan based on what worked at your previous job, or what you’ve seen your peers do. The danger in this is that we’re often replicating the same mistakes as others. I’ve seen far too many people staff their catering businesses with freelancers when these individuals should be considered employees. This can get you into some dangerous waters with the IRS.