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The Books & Publications


Over the years we've been busy writing and producing a number of books and publications for your benefit. Have a browse around our little library here and see how our stuff can help you.


The Complete Guide to Profitable Catering

The Complete Guide to Profitable Catering

Written by our Chairman Bob Fox, this guidebook is a must-read for anyone looking to start their own catering business. You'll find out about essential topics like investment, planning & researching, catering concepts, buying equipment & units, legalities and exit strategies and lots more... > Find out more about the book





Catering Quarterly Magazine


Produced in-house, Catering Quarterly is packed with informative articles and information that will make sense to you and your business. You'll get updates on new initiatives and changes to help you stay safe, legal and profitable. Topics include safety, licensing and law, tax and finance and product reviews. Plus the old favourites like the Caterer Spotlight. > Click here for more information





The Outdoor Events Directory

Events Directory 2017

Now in its 27th edition, The Outdoor Events Directory is the most comprehensive listings guide for UK event caterers, market traders and infrastructure providers. There's well over 2000 confirmed outdoor events in there! Contact event organisers quickly and easily with this handy guide.
> Click here for more info




NCASS Due Diligence System


The NCASS Due Diligence system gives you the necessary information and documentation to run your business safely and legally. Based on the principles of HACCP (Hazard And Critical Control Points), it's used by thousands of catering businesses all over the UK, and has been inspected and approved by Cherwell District Council as part of our Primary Authority Partnership.
> More info for mobile caterers
> More info for fixed site caterers




Code of Practice for Mobile Catering

Including: Trailers, marquees, tents, market stalls, baked potato ovens, BBQ's, spit roasts & ice cream vans


Mobile Catering code of practice

This essential code of practice provides general guidance and basic standards for caterers operating from mobile & outside catering facilities, as well as those wishing to employ the services of mobile & outside catering companies. It's a voluntarily-accepted document, based on 'good practice' from current legislation. All NCASS members receive a code of practice within their membership pack.
> Click here for more information





Code of Practice for Static Site Catering

Static Site Code of Practice

Including: Take aways, fish & chips, sandwich bars, restaurants, buffet caterers, cafes, guest houses, public houses & hotels


This code of practice provides general guidance and basic standards for caterers operating from static site facilities, as well as for those wishing to employ the services of static site companies. It's a voluntarily-accepted document and is based on 'good practice' from current legislation.
> Click here for more information




Code of Practice for Manufacturers & Convertors of Catering Units


Manufacturers and Converters of Catering Equipment Code of Practice

This code of practice provides guidance covering the design, manufacture, fit-out and sale of mobile catering trailers and van conversions, and the installation of equipment and services. It's a voluntarily-accepted document and is based on 'good practice' from current legislation. Its purpose? To protect the purchasers of such units and to eliminate poor quality design and build from the industry.
> Click to find out more



Guidance for the Installation Of LPG and LPG Fired Equipment in:

LPG Guidelines

1. Trailers, converted vehicles, portable kitchens, carts, trolleys & bikes

2. Tented structures, stalls and gazebos


Use these guidelines to make health and safety improvements within your catering, events or LPG servicing business. They've been developed by NCASS in conjunction with various organisations and industry experts.




www.NCASSTraining.co.uk


 

NCASSTraining.co.uk provides a comprehensive range of training courses, giving caterers the knowledge and information to be Safe & Legal. Our courses include:

  • Food Safety / Hygiene - 3 different courses depending on your position:

    • Level 1 - For Temporary or Part-Time staff that do not handle open food

    • Level 2 - For staff that prepare or handle food

    • Level 3 - For Owners, Managers or Supervisors

  • Health & Safety - For anyone who needs to gain a level of understanding of Health & Safety in the catering environment.

     

  • HACCP - For Owners, Supervisors and Managers to develop their knowledge and understanding of HACCP (Hazard & Critical Control Points) principles.


  • First Aid - For anyone who wants to develop their understanding of First Aid principles


  • Fire Extinguisher - For anyone looking to gain an overall knowledge on Fire Extinguisher use. 


  • Sustainability - To help develop the three key concepts of sustainability; (1) Sourcing Food (2) Social Responsibility and (3) Environmental Practices. 


The Mobile & Outside Catering Market Report 2013

2013 Market Report

Want an insight into the world of mobile and outside catering? This report identifies revenues, profit Margins, trends and areas of growth and is broken down to analyse both sector types (e.g. markets) and food or product types. It's a vital tool for anyone wanting to analyse the mobile & outside catering market.
> Click here for more information



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