July 07, 2022

Incorporating Food Prices and Staffing into Your Quotes

July 07, 2022/ Clint Elkins

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.

February 08, 2022

Navigating Engagement Season as a Caterer

February 08, 2022/ Clint Elkins

The beginning of the year is always a busy time for businesses that serve the wedding industry. Coming off the holiday season, newly engaged couples start their search for the perfect wedding team to bring their big day to life.

In a year where we’ll see the most weddings since 1984, filling your client base may seem like an easy endeavor — and it can be if approached strategically! But it’s important to recognize that today’s couples bring a different set of values, priorities, and preferences to the table than their pre-pandemic counterparts.

As we head into an unprecedented wedding boom, here’s what couples will look for as they consider whether to book with you.

December 16, 2020

3 Key Ingredient Switches to Increase Your Bottom Line

December 16, 2020/ Clint Elkins

Many catering businesses are looking to cut costs to make up for lost business in 2020, so you’re not alone if you’re wondering how you can save money in the year ahead. Contrary to popular belief, though, you don’t need to overhaul your business structure to increase your bottom line. Instead, there are plenty of smaller changes you can make that will impact your profit margins in the long run.

One strategy that has helped caterers to trim the proverbial fat is to do a hard assessment of the ingredients that they source. In many cases, staple ingredients can be replaced with cost-effective alternatives that are softer on the budget without sacrificing any quality.

Here are three areas to consider for switching out ingredients while maintaining the top-notch quality that your clients expect.