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.
When you sit down with the marketing director of a large company, you have to be ready to explain why you are the best caterer for their upcoming event. Offering cost saving ideas, that won't feel that way to guests, is a good way to get the attention of a director who wants to impress company officers. One of the simplest suggestions is to keep the event short. Cocktail receptions that include action stations are elegant and less expensive than a cocktail hour and sit down dinner.
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.
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.
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.
When you sit down with the marketing director of a large company, you have to be ready to explain why you are the best caterer for their upcoming event. Offering cost saving ideas, that won't feel that way to guests, is a good way to get the attention of a director who wants to impress company officers. One of the simplest suggestions is to keep the event short. Cocktail receptions that include action stations are elegant and less expensive than a cocktail hour and sit down dinner.
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.
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.
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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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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