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Whether you are an individual or a restaurant that is looking for additional business, catering can be quite lucrative. When you are hosting larger events such as weddings, corporate social and networking gatherings or large celebrations, they can all deliver some hefty profits if handled correctly. One of the main factors to keep in mind is organization. You need to remember you are there on business and you need to maintain the professional air. Whether its the chafing dishes or the napkin rings every detail needs to be accounted for. Catering could almost be called edible showmanship and when you put on a great show with the best presentation of your wares you will greatly increase your referrals and repeat business. So what are the rules you need to remember?
Staying Organized When you are out on a job with your mobile catering business, more so than in a fixed location, organization is of prime importance. You will need to coordinate the setup, supply lines, employee interaction, and timing to get the whole crowd fed without running out of items or having huge gaps as food runs out and is awaiting replacement. You will need to keep the coordination smooth between the back of house staff and the front of house staff, wait staff for plated affairs, menu delivery, food prep and when all is said and done, the clean up.
Counting Heads The head count is one of the most important details in catering because everything relies on its accuracy. The head count is generally how a caterer manages their billing and a poor headcount can cause a lot of problems.
When a client gives you a headcount of 125 people, for example, and only 100 can make it then the client still is charged for 125 people. The reason for this is that the food was prepared for the stated head count of 125. Ensuring that the customer understands this and their obligation to pay is usually a good way to ensure a fairly accurate head count.
Time Limits The best parties can turn into week long revivals if you let them. All exaggeration aside it is best to have clear time limits established beforehand because many parties or events will continue to run on if everyone is having a good time. A good rule of thumb is to have a pre-established time limit of 4-6 hours. This will give enough time for everyone to eat and mingle with a few drinks before you start packing up.
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 its 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.
We have all the equipment you need to make your catering business a success, from service trays to the perfect Chafing Dishes. Stop dealing with expensive retail supplies with poor quality equipment. Work with Catering Equipment Suppliers that deliver equipment that is built to last.
