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.
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.
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 asked, you can express your opinion about the choice of venues. The marketing director may be more focused on the room amenities and parking spaces than whether or not the venue has a fully functioning kitchen. If it does, the caterer won't have to supply a generator or portable oven. Allowing the caterer to pick up during regular business hours will eliminate extra charges.
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 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.
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.
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 asked, you can express your opinion about the choice of venues. The marketing director may be more focused on the room amenities and parking spaces than whether or not the venue has a fully functioning kitchen. If it does, the caterer won't have to supply a generator or portable oven. Allowing the caterer to pick up during regular business hours will eliminate extra charges.
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 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.
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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