Catering sits at the intersection of food service regulation and event services, which means more upfront setup than most freelance businesses, but the core pricing and client-management fundamentals are similar.
Permits and licensing: most jurisdictions require a food handler's permit at minimum, and many require your food to be prepared in a licensed commercial kitchen (a home kitchen often doesn't qualify, though "cottage food" laws vary by state and sometimes allow limited home preparation). Check your local health department before booking paid events.
Pricing: catering is almost always priced per guest rather than hourly, see the cost-per-head calculator to turn your food, staffing, and rental costs into a clean per-guest price with your margin built in.
Contracts: lock in guest count, menu, and deposit terms in writing well before the event, a catering contract protects you if the guest count or menu changes close to the date.