Tips, Trends and news for caterers, culinary pros & concessionaires
When you’re running a business, you surely keep tabs on costs to get an idea of the profit that your company takes in from its work. While there are many areas in which to save, the two primary expense categories in catering are labor and food.
Let’s take a look at some ways you can save in both of these categories.
Read MoreLeadership is an essential skill for any manager, but especially for those who operate in the kitchen. A chef’s team must be trustworthy and committed to producing top-tier cuisine in a style that resonates with the brand, all while limiting waste and striving for efficiency.
We spoke with top chefs from around the country to learn more about their management style and how it translate to a hectic catering environment. Here’s what they had to say.
Read MoreDeveloping an accurate prospective quote requires careful planning to ensure you are doing right by your client. Overcut your quote and you might lose them to a competitor; undercut it and you may find your client disappointed when the final invoice turns out to be higher than expected.
Let’s look at a few ways to ensure your proposals are crafted with detail and precision.
Read MoreCooking and eating in line with the seasons is a tradition that goes way back in human history. Seasonal dishes continue to be a popular choice for capturing the essence of a certain time of year. Light salads in summer, hearty stews in winter — there’s a reason some meals just feel “right” depending on the weather outside.
For many in the catering industry, seasonality is almost a subconscious effort. We stick to what makes sense. Unless specifically requested, there are no pumpkin-spice lattes for a wedding in May and we’re not grilling corn cobs for a holiday event.
Read MorePricing is a tricky game to navigate — not only does it dictate the value of your products and services, but it also plays a major role in a prospective client’s decision-making process. Charge too low and your bottom line will suffer; charge too high and you’ll drive away budget-minded clients.
In the catering world, pricing is especially touchy as you must factor in the costs of ingredients which fluctuate throughout the year. Here are a few ways to assess and adjust your pricing structure to ensure it’s up to par.
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