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.
An open bar, with unlimited alcoholic choices, can eat up a budget. You might suggest limiting the bar to specialty beers provided by local microbreweries and relatively unknown, but award winning, wines. If you present these as unique opportunities for guests to sample beverages not normally offered, most will choose them over the usual whiskies.
Controlling food portions is another way to keep the budget in check. People love buffets and food stations, but they tend to pile as much food as possible onto their plates. Formal dinners require china, cutlery, and additional staff, but this extra cost is more than made up for in the food savings. Servers circulating the room with hors d'oeuvre filled trays are much more cost effective than a 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.
As a new caterer, you need more than a diverse menu and good service. You have to get creative to get noticed. Advising corporate marketing directors on ways to save money without affecting the quality of the event presentation will make both of you look good.
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.
An open bar, with unlimited alcoholic choices, can eat up a budget. You might suggest limiting the bar to specialty beers provided by local microbreweries and relatively unknown, but award winning, wines. If you present these as unique opportunities for guests to sample beverages not normally offered, most will choose them over the usual whiskies.
Controlling food portions is another way to keep the budget in check. People love buffets and food stations, but they tend to pile as much food as possible onto their plates. Formal dinners require china, cutlery, and additional staff, but this extra cost is more than made up for in the food savings. Servers circulating the room with hors d'oeuvre filled trays are much more cost effective than a 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.
As a new caterer, you need more than a diverse menu and good service. You have to get creative to get noticed. Advising corporate marketing directors on ways to save money without affecting the quality of the event presentation will make both of you look good.
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