Catering is a competitive business. If you are going to be successful, you need to learn effective strategies to win bids against more established entrepreneurs. When you are a small business, consisting of yourself and the friends you can enlist as servers, when needed, you have to convince potential clients you have their best interests at heart. If you come up with great ideas to save money on corporate catering Biloxi executives will listen.
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.
You can suggest ways to control food portions to the marketing director. Exotic food stations and buffets are great, but when guests serve themselves they tend to pile food onto their plates. A sit down dinner requires more staff, china, and cutlery, but you will make up for it with less food consumption. Servers offering guest hors d'oeuvres during cocktail hours will cost less than pre-dinner buffets.
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.
Steak and lobster may be the marketing director's first choice when it comes to the menu selection because these are items commonly served. If she is open to suggestions, you could offer different ideas, like braised meats accompanied by local fruits and vegetables. If appropriate, an ethnic menu will get the guests talking and engaged.
A subtle way to save money, that the guests will never notice, is to use the same style glassware and china for each course. Special glasses at the bar are nice, but not necessary. You will save money using standard glassware there as well.
Starting a catering business can be difficult. It takes more than an impressive menu, a culinary school education, and enthusiasm. You have to offer personalized services that other caterers don't. Finding smart ways to meet the needs of your clients will get you noticed and help you build your 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.
You can suggest ways to control food portions to the marketing director. Exotic food stations and buffets are great, but when guests serve themselves they tend to pile food onto their plates. A sit down dinner requires more staff, china, and cutlery, but you will make up for it with less food consumption. Servers offering guest hors d'oeuvres during cocktail hours will cost less than pre-dinner buffets.
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.
Steak and lobster may be the marketing director's first choice when it comes to the menu selection because these are items commonly served. If she is open to suggestions, you could offer different ideas, like braised meats accompanied by local fruits and vegetables. If appropriate, an ethnic menu will get the guests talking and engaged.
A subtle way to save money, that the guests will never notice, is to use the same style glassware and china for each course. Special glasses at the bar are nice, but not necessary. You will save money using standard glassware there as well.
Starting a catering business can be difficult. It takes more than an impressive menu, a culinary school education, and enthusiasm. You have to offer personalized services that other caterers don't. Finding smart ways to meet the needs of your clients will get you noticed and help you build your business.
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Find an overview of the benefits of using professional corporate catering Biloxi services and more info about a reliable caterer at http://www.scgulfcoast.com right now.
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