Catering Success & Chafing Dishes

Catering Success & Chafing Dishes

By: Daniel Cargille

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 is one of the most important details in catering because everything relies on its accuracy. The head count is generally how a caterer manages their billing and a poor headcount can cause a lot of problems.

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 - The best parties can turn into week long revivals if you let them. All exaggeration aside it is best to have clear time limits established beforehand because many parties or events will continue to run on if everyone is having a good time. A good rule of thumb is to have a pre-established time limit of 4-6 hours. This will give enough time for everyone to eat and mingle with a few drinks before you start packing up.

Minimum Head Count - When operating a catered space there are minimum expenditures for the room. The staffing, lighting and extra equipment that may be present among other things are a good reason to have a minimum head count when renting out or catering to this space. You want to make certain that if a room has a 20 person capacity and only 3 people wish to use it that they aren't costing you money to operate it.

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