Seasonal Fall Menu Hacks

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Seasonal Fall Menu Hacks

It’s hard to think about fall favorites when the summer is still going strong, but now is the time to start menu planning for upcoming autumn celebrations. And if you are planning on simply dusting off the old menu from last year, think again.

Navigating today’s market may feel more challenging than in most years, so this season calls for creativity and flexibility. Between supply chain blockages and ever-evolving culinary trends, your fall menu deserves a refresh — and we’re here to show you how.

As we head into the cooler months, let’s switch gears and start thinking seasonal with foods and flavors. We have touched on seasonality before, but in a year presenting caterers with countless challenges, it is more vital than ever to lean into seasonal fall ingredients as a way to save money, mitigate setbacks, and satisfy clients’ tastebuds.

Here are a few tips to keep in mind when you head to the menu drawing board.

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Incorporating Food Prices and Staffing into Your Quotes

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Incorporating Food Prices and Staffing into Your Quotes

Profitable businesses are built on an effective pricing strategy, which starts and ends with accurate customer quotes. Too high and you may price yourself out of contention; too low and you risk eating into your bottom line. Calculating the sweet spot in pricing requires proper valuation not just of the end product but the cost of goods and services that go into its execution.

As you build customer quotes, two of the most important (and often most confusing) areas to price are your food prices and staffing costs. With supply chain concerns, increased inflation, and a tough employment market, it’s more crucial than ever to ensure your quotes adequately reflect your expenses to keep your profit margins healthy.

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How to Keep Up with Food & Beverage Trends Without Overspending

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How to Keep Up with Food & Beverage Trends Without Overspending

From the menus we create to the price points we offer, we all know that industry trends influence how we do business as caterers. In some cases, they can reduce expenses — like the shift towards plant-based proteins replacing traditional cuts of meat and seafood with cost-effective alternatives like tofu, tempeh, beans, and lentils.

However, trends often have the opposite effect on an event’s budget, driving up costs for high-demand ingredients and high-touch serving styles. As caterers, our goal isn’t solely to provide an excellent dining experience. We must also support our clients’ needs by maximizing their investment and helping them to save wherever possible.

Of course, there are plenty of ways to avoid overspending while still offering the trendiest flavor profiles, presentation styles, and menu options. Here are a few strategies to get the best of both worlds.

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The Road to Miami: Prepping for Catersource: How to Make the Most Out of Attending

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The Road to Miami: Prepping for Catersource: How to Make the Most Out of Attending

As we gear up for Catersource 2019 in beautiful, historic New Orleans, we can’t help but to reflect on the reason for the (conference) season – continuing education, putting in the coveted face time with your partners, and making industry connections. For the catering industry, this is the must-see event of the year, and the benefits are immeasurable.

With any conference, it’s crucial that you take the time to prepare, whether that’s packing the essentials or simply doing your research on the featured exhibits.

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