Event Catering
Aktivitas Jasa Boga untuk Acara Tertentu (event
🏨 Section I — Accommodation & Food Service
Event catering — preparing and delivering food for specific occasions at a location chosen by the client. Weddings, corporate events, private parties, conference lunches, villa catering for guests. You cook it in your kitchen, transport it to the event location, serve it there. This is contract-based food service, NOT a walk-in restaurant. The critical distinction from 56101 (restaurant): no permanent dining room for walk-in customers.
What You Need
PP28/2025 Licensing Data2 scales
Post-License Obligations3
→ Submit periodic business activity reports to regulator
→ Provide evidence of business standard compliance documents
Mikro + Kecil scale: Medium-Low risk (Menengah Rendah). NIB + Sertifikat Standar issued automatically (Otomatis). Authority: Bupati/Walikota (district level).
Menengah + Besar scale: Medium-High risk (Menengah Tinggi). NIB + Sertifikat Standar issued within 14 working days. Authority: Gubernur (provincial level).
Step-by-step for a PT PMA event catering business
Typical total timeline
4–8 months from PT PMA to first event.
Post-issuance obligations
- Maintain kitchen hygiene standards (HSP or SLHS depending on scale)
- Submit periodic reports to Bupati/Walikota or Gubernur
- Renew health certificates annually
Authority
Bupati/Walikota (Mikro/Kecil) or Gubernur (Menengah/Besar).
Fully open — 100% foreign ownership. No restrictions.
Source Regulations
Direct match from KBLI 2020 (MATCH_LANGSUNG). Event catering code unchanged. The distinction from 56101 (restaurant) is clearer in 2025: 56210 = no permanent dining room; 56101 = permanent dining room for walk-in customers. If you have both (restaurant + catering), you need both codes.
Bali Intelligence
💒 The Bali Wedding Catering Market (Reality Check)
- Destination wedding capital of Southeast Asia: 3,000–5,000 international weddings/year in Bali
- Top venues: Uluwatu cliff-top (Tirtha Uluwatu, Alila Villas), Ubud rice terraces (Kamandalu, Viceroy), beachfront Nusa Dua (Mulia, St. Regis)
- Average wedding catering contract: IDR 150–500M (50–200 guests; USD 300–800/pax all-in)
- Peak season: April–October (dry season); booking 12–18 months in advance
⚠ CRITICAL: Distinction from 56101 (Restaurant)
- 56210 (Event Catering) = production kitchen + mobile service; NO permanent dining room for walk-in customers
- 56101 (Restaurant) = permanent dining room where customers walk in and order
- If you have BOTH (restaurant that also does catering), you need BOTH codes on your NIB
- Many operators start with 56210 only (lower overhead; no dining room rent/staff)
⚠ Wedding Market Entry Strategies
- Venue partnerships — most high-end venues have exclusive or preferred caterer lists; breaking in requires relationship-building + trial events
- Villa catering niche — 1,000+ private villas in Bali; many offer in-villa chef/catering services to guests; this is a B2B2C model (you contract with villa management, they sell to guests)
- Specialty positioning — authentic Italian (wood-fired pizza, fresh pasta), Japanese (sushi/sashimi quality), plant-based luxury (vegan fine dining) — works if genuinely differentiated
- Corporate events — MICE market (conferences, retreats, team-building); lower per-pax spend (IDR 150–300K) but higher volume and repeat business
⚠ Revenue Model Reality
- Wedding catering: high margin (40–50% gross) but seasonal and unpredictable
- Villa catering: lower margin (25–35%) but steadier volume; villa management takes 20–30% commission
- Corporate events: lowest margin (20–30%) but most predictable; annual contracts possible
- Successful caterers in Bali run mixed model: weddings for margin, corporate for cash flow, villa partnerships for base volume
⚠ Operational Requirements
- Commercial kitchen — can be standalone production facility (not a restaurant); many caterers operate from industrial zones (Kerobokan, Denpasar outskirts) where rent is lower
- Transport and logistics — refrigerated van essential for food safety; Bali's traffic means 2–3 hour buffer for Ubud/Uluwatu deliveries from Seminyak kitchen
- Event staffing — waiters, bartenders, kitchen support hired per-event; labor cost = 15–25% of contract value
- Equipment rental — tables, chairs, glassware, linens usually rented per-event unless you're doing 50+ events/year
⚠ Competition and Market Saturation
- 50+ established catering companies in Bali (2025)
- Top-tier operators: Bali Catering Company, Kudus Catering, Tugu Catering — these dominate luxury wedding market
- Mid-tier: 20–30 companies competing on price and specialty cuisine
- Entry barrier: reputation and portfolio; first 10 events are critical for building credibility
KBLI 2025 Food & Beverage Codes: Restaurant, Cafe, Bar & Catering Licenses
zantara.balizero.comTKA Eligible Positions
Kepmenaker 228/2019 — Category 8: Akomodasi & Makan/Minum
Kepmen 228/2019 lists 12 TKA-eligible positions in this category. Selection optimized using ISCO classification methodology.
KEDUA Provision — Directors & Commissioners Exemption
- 56101 — Restaurant (if you also have a permanent dining room open to walk-in customers)
- 56301 — Bar (if your catering includes dedicated bar service with alcohol)
- 82300 — Event organizing (if you package catering as part of full event planning services)
- 77319 — Equipment rental (if you also rent out tables, chairs, tents for events)
- 68112 — Property rental (if your PT PMA holds the kitchen facility lease)
Related Codes
Other Catering Services
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