How Chafing Dishes Lead to Success
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 it’s 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 – If you’re operating an offsite catering mobile catering business then organization is going to be extremely important. Not only do you have to coordinate supplies and setup but you’ll also be working to feed a large crowd of people at the same time. Whether it’s a plated event or a buffet, you need to organize and coordinate your back of the house staff with the front of the house staff, menu delivery, food prep and cooking, clean up, etc.
Counting Heads – The head count for catering refers to the number of people that you expect to attend the event. For most events it helps to have an accurate head count at least a month before the event but often the numbers change right up to a day or two before. The head count is essential because it determines the billing.
If a client states that there will be 75 people showing for a wedding, then you charge the client for 75 meals. If only 60 show up, the client still pays for 75 meals because you prepared enough food to feed those people. Communicating the cost per headcount is important so that the client understand their obligation to pay – which is a great way to get the most accurate head count.
Time Limits – A good bash or holiday party can go on for hours. The same goes for wedding receptions, office events and.well just about any party where people are having a great time. If you let events go on, they’ll continue to run – especially if there is alcohol being served. A good rule of thumb is to set a time limit of 4 to 6 hours. Even for weddings this allows amply time for people to enjoy dinner, dancing and mingling while enjoying drinks before you start packing everything up (bar included).
Minimum Head Count – If you are running a catered space in a restaurant you will want to have a minimum head count that covers the costs associated with operating the space. Staffing a private dining area can be costly and you need to make sure you are not reserving the space at a loss.
You need Chafing Dishes that not only look good but are built to last. Our commercial catering equipment is made from durable stainless steel and high quality design – your business never looked so good. Buy from Catering Equipment Suppliers that are devoted to your success.
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