Im about to open a restaurant. I have a huge kitchen and a huge storage/staging room available. I want to put the expansion of my business into catering into my business plan. I have done a little catering, many years ago. I did enough to know that I dont want to do it. I understand that will need to buy a van or 2, and also buy equipment. My question is, how to I hire and compensate a Catering manager. My thoughts were I would pay a modest salary and tie the rest of the compensation to a % of the events they book. Is this typical? Thanks in advance for any advice.