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.
Listening to your clients and discovering exactly what they want to achieve with their business events, is very important. The marketing director may be anxious to impress a superior for instance. If you can offer suggestions to keep her project under budget without sacrificing quality, you will have an interested potential client. A simple suggestion is to fore go the obligatory cocktail hour and formal sit down dinner and replace it with an elegant cocktail reception complete with chef attended action stations.
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.
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.
Out of season seafood and exotic entrees are impressive, but very pricey. Instead of a traditional menu consisting of items like filet mignon and lobster, you might suggest opting for promoting local farmers and ranchers with farm to table fruits and vegetables and braised meats. The guests won't realize how much money is being saved.
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.
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.
Listening to your clients and discovering exactly what they want to achieve with their business events, is very important. The marketing director may be anxious to impress a superior for instance. If you can offer suggestions to keep her project under budget without sacrificing quality, you will have an interested potential client. A simple suggestion is to fore go the obligatory cocktail hour and formal sit down dinner and replace it with an elegant cocktail reception complete with chef attended action stations.
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.
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.
Out of season seafood and exotic entrees are impressive, but very pricey. Instead of a traditional menu consisting of items like filet mignon and lobster, you might suggest opting for promoting local farmers and ranchers with farm to table fruits and vegetables and braised meats. The guests won't realize how much money is being saved.
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.
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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