"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Special Events Planning & Holiday Cooking
Click Here to Login
Thread Tools Display Modes
Old 11-05-2007, 09:02 PM   #11
Head Chef
Join Date: Jul 2007
Location: Des Moines Iowa
Posts: 1,213
I am a pro Chef and have catered thousands of partys. First know your limits what you can do very well and stick to it before you go to talk to the person in charge have some ideas what they want and taylor what YOU can do to there wants. Some time you have to be salesman sam and sell what you can fix.. I f just starting out first rule never let your mouth over load your qual's. Figure in all of your costs tables, cloth's waiters
Ice what ever and build you fee around that. When you have sold the deal. get MONEY UP FRONT as much as %50 of total NON REFUNDABLE AND THE BALANCE WITH IN TWO WEEKS OF THE EVENT ALSO NON REFUNDABLE. other wise you could get stuck with a lot of grocerys that you can not eat and just mayby you can return most of it but you will still be out gas time and patience Be fair be firm and cover your back sides as to lible
in case the waiter/waitress spills some thing down the hostess dress or you set the house on fire doing a misqued table side always always cover your back side

Cook with passion or don't cook at all
Dave Hutchins is offline   Reply With Quote
Old 11-06-2007, 07:08 AM   #12
Head Chef
auntdot's Avatar
Join Date: Aug 2004
Posts: 2,418
If you are just starting off, please have all of the permits/licenses. And insurance.

You need to know the local laws, regs, governing a caterer. Can you make dishes in your home? I know in many areas that is strictly a no no. And there are a whole lot more.

Having all your legal and insurance ducks in a row, you have to find out what your market wants in terms of food.

Don't assume the 'hispanic' population wants certain dishes, find out. Ask the neighbors, or friends, co-workers. And then come up with an example menu. On that menu you will know the cost of every dish. If they ask for something else you have to get back to them.

The advice about the contract, down payments and the rest two weeks before the event is rock solid.

People get into catering because they love to cook. Most don't like the business part. and that is what they have to learn.

A caterer is a business person first, and a cook second. I know that sounds harsh, but if you are not in it for the fun, but actually want to make money, you need to have a thorough knowledge of that aspect of, well, the business.

Good luck and God bless.

Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes!
auntdot is offline   Reply With Quote
Old 11-06-2007, 08:08 AM   #13
Sous Chef
PytnPlace's Avatar
Join Date: Nov 2006
Location: Ohio
Posts: 801
Yes, your right Auntdot. Great point. Insurance and following the laws are of utmost importance!

PytnPlace is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:38 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.