Jul
26
2011
Catering is a very lucrative business for individuals and companies. There is a good deal of profit to be had when providing excellent service to larger groups such as weddings, corporate parties or business gatherings. One of the main qualities a successful caterer will have is organization. You may be at a party but you are still doing a job and running a business. There are a good many details that need to be accounted for from the mileage of the catering vehicle to the shine on the napkin rings and chafing dishes in between. Catering is as a show in and of itself. You will want to put your best foot forward and ensure the presentation is of the highest quality to help bring in the referrals and repeat business. So what are the rules you need to keep in mind?
Staying Organized - You can’t run a war without supply lines and you can’t run a meal without supplies. Just like a general coordinating his troops you need to keep everything synchronized so that the food is delivered where and when it is needed. Like a ballet of buffet the presentation of the meal, the demeanor and effectiveness of the servers and many other details need to flow seamlessly into the experience. Before, during and after there will also be a need for prompt attention to cleanup so that nothing is left set to distract from the presentation or spoil the effect.
Counting Heads - The head count for catering refers to the number of people that you expect to attend the event. For most events it helps to have an accurate head count at least a month before the event but often the numbers change right up to a day or two before. The head count is essential because it determines the billing.
If a client states that there will be 75 people showing for a wedding, then you charge the client for 75 meals. If only 60 show up, the client still pays for 75 meals because you prepared enough food to feed those people. Communicating the cost per headcount is important so that the client understand their obligation to pay - which is a great way to get the most accurate head count.
Time Limits - A good bash or holiday party can go on for hours. The same goes for wedding receptions, office events and…well just about any party where people are having a great time. If you let events go on, they’ll continue to run - especially if there is alcohol being served. A good rule of thumb is to set a time limit of 4 to 6 hours. Even for weddings this allows amply time for people to enjoy dinner, dancing and mingling while enjoying drinks before you start packing everything up (bar included).
Minimum Head Count - If you’re running a catering business out of your restaurant and you have catered space, set a minimum headcount for using the room. For example, if it’s a 15 person capacity dinner space and 4 people want to use it then charge a premium room fee. Staffing a private dining area for a small party with is still costly and you need to make enough off that dinner party for the event to be worth your time.
If you need a Chafing Dishes for your catering business then stop buying retail. Only shop from premium quality commercial Catering Equipment Suppliers. We have everything you need to make your catering business a success.
