If you are going to be a professional caterer you have to get used to bidding on jobs. You will also have to come up with some creative ideas to establish yourself in the market and build your client base. This is especially true when your new company consists mostly of yourself, with a few friends willing to help serve when you need them. With some careful thought, you can intrigue executives and win bids for corporate catering Biloxi competitors wanted for themselves.
Instead of thinking up ways to maximize your net profits, you will be much more successful listening to the concerns of your clients and trying to find ways to accommodate them. The marketing director in charge of a corporate event will appreciate your efforts to save the company money while creating a luxurious and impressive menu. You could begin by suggesting a shorter time span for the festivities. Cocktails and a formal dinner will go on for hours whereas cocktail receptions with chef attended action stations are briefer and just as elegant.
Limiting the bar is another easy way to hold down the budget. You can create a great atmosphere by offering unusual beers or beers developed at local microbreweries. Little known wines, that are getting good reviews from wine connoisseurs, will have guests feeling privileged instead of limited. Specialty drinks will add to the fun.
Along with liquor, food takes a big bite out of an event budget. Instead of offering a buffet, where guests will pile as much food on their plates as possible, you could suggest going with a sit down dinner. The client will have the added expenses of staff, cutlery, and china, but will come out ahead because the food consumption is controlled. Servers circulating with hors d'oeuvre trays are more economical than the traditional pre-dinner buffet.
If it seems appropriate, you could offer some suggestions for choosing venues. Your client may not have considered all the added expenses recurred when the venue doesn't offer a fully equipped kitchen. The caterer has to bring in equipment and extra staff to compensate. The client can also save money when venues allow the catering company to pick up during business hours instead of immediately after the event.
The menu selection will have a lot to do with the overall cost. Filet mignon and lobster are great, and guests have come to expect them, but they among the priciest items you can choose. A menu filled with local produce and braised meats is delicious and economical. An ethnic theme is another original idea that could be considered.
A final cost saving measure you can suggest is choosing standard china and glassware, instead of fine china and specialty glasses. The guests will never notice that the same dinnerware is used for each course. The same goes for bar glasses. It's not necessary to have a specific glass for each type of drink.
Succeeding in the catering business can be tricky. You will have plenty of talented competition vying for the most prestigious jobs. In order to build your client base, you have to be attentive to the needs of your customers and deliver the best food and service in the business.
Instead of thinking up ways to maximize your net profits, you will be much more successful listening to the concerns of your clients and trying to find ways to accommodate them. The marketing director in charge of a corporate event will appreciate your efforts to save the company money while creating a luxurious and impressive menu. You could begin by suggesting a shorter time span for the festivities. Cocktails and a formal dinner will go on for hours whereas cocktail receptions with chef attended action stations are briefer and just as elegant.
Limiting the bar is another easy way to hold down the budget. You can create a great atmosphere by offering unusual beers or beers developed at local microbreweries. Little known wines, that are getting good reviews from wine connoisseurs, will have guests feeling privileged instead of limited. Specialty drinks will add to the fun.
Along with liquor, food takes a big bite out of an event budget. Instead of offering a buffet, where guests will pile as much food on their plates as possible, you could suggest going with a sit down dinner. The client will have the added expenses of staff, cutlery, and china, but will come out ahead because the food consumption is controlled. Servers circulating with hors d'oeuvre trays are more economical than the traditional pre-dinner buffet.
If it seems appropriate, you could offer some suggestions for choosing venues. Your client may not have considered all the added expenses recurred when the venue doesn't offer a fully equipped kitchen. The caterer has to bring in equipment and extra staff to compensate. The client can also save money when venues allow the catering company to pick up during business hours instead of immediately after the event.
The menu selection will have a lot to do with the overall cost. Filet mignon and lobster are great, and guests have come to expect them, but they among the priciest items you can choose. A menu filled with local produce and braised meats is delicious and economical. An ethnic theme is another original idea that could be considered.
A final cost saving measure you can suggest is choosing standard china and glassware, instead of fine china and specialty glasses. The guests will never notice that the same dinnerware is used for each course. The same goes for bar glasses. It's not necessary to have a specific glass for each type of drink.
Succeeding in the catering business can be tricky. You will have plenty of talented competition vying for the most prestigious jobs. In order to build your client base, you have to be attentive to the needs of your customers and deliver the best food and service in the business.
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