Starting a catering business is a life-changing happening. If you fancy hosting parties and cooking food, catering is your option to do something pleasurable and get paid really well to do it.
Approaching a large catered affair can be intimidating, but it doesnt have to be. First and foremost, keep organized. There are alot of details in any event, and alot of things happening concurrently. If you dont have your aces in their places so to speak, you are setting yourself up for disaster. So to make sure this doesnt happen, lets back up and start from the beginning. You are asked about catering a large event. First, find out the budget they have and what type of service they will be needing. Typically, there are three types of full service events, buffet, sit down dinner, and passed horsdourves. Some events might feature one or all three of these options. For example, the client might want passed horsdourves at the beginning of an event, a sit down dinner and then a dessert buffet toward the close of the dinner service. Also, think about if they are going to have a bar. Are they going to have drink service? Is it just beer and wine or a full bar that includes liquor? If its beer and wine, just about anyone who is licensed can complete this task. If it is a full bar, obviously you will need someone who can mix drinks.
The customer wants passed horsdourves and a sit down dinner. First step is deciding a menu based on their budget and insuring you can make enough profit to make it worth your while. Remember, you are in business to make money! Base your quote on the number of guests attending the event and how much it is going to cost you to adequately provide good food and service for the evening. Also, decide if you are going to preset the salad and dessert plates on the table before service begins. This will save you time if youre serving a significant group of people. When planning, you must account for pre-event labor, such as food preparation and event setup, as well as the labor incurred during the actual event itself. In our example, you charge additionally for passed horsdourves because of labor, but a smart operator is going to use that same labor for dinner service. To pull off a flawless event, it is recommended to have at least one strong front of
the house or dinning room caption and one back of the house chef that work well together to preserve high levels of service and food quality.
Plan a site visit before the day of the event to take a look at the facility. Make sure the banquet area is large enough to hold the guests comfortably. Do you have a prep area for plating food? All these facts need to be figured out before the event day so you are not standing in the middle of the room scratching your head.
Even if you are starting a home catering business, elegant events can be successful.Just remember to always be logical and detail oriented. Always embrace new challenges, keep an optimistic view on life and may success be yours.
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