That's the way to go......
My mashed potato bar is more about the toppings than the tatos....fresh rich mashed (butter/1/2 and 1/2) scooped by staff into the glass then the toppings....are self serve, bacon, cheese, scallions, mushrooms (many times morel duxelle), tomatoes, sour cream, sometimes a brasied meat....lamb or beef.....it's pretty substantial.
I taught private cooking classes for a couple of orthodox jews, one catered events at her synagog and had very limited ethnic food experience, the other was a weekly student who was getting a CSA bag of organic produce from a local farm and wanted me to teach him how to cook.....it was a blast.....3-4 years weekly going in and rifting. He had a gorgeous kitchen with 3 sets of pots and pans, etc.....we many cooked parve or dairy....meat was fairly seldom, though salmon was a regular, and he always wanted it overcooked bleck.....
At that time I was mainly personal cheffing and just getting into learning the rules that work for catering. I have 50% non-refundable deposit books your date (until I recieve your deposit you are not on the books) balance for a wedding is due now 1 week prior to the event.....any last minute charges are billed but I've pretty much covered what I want by the week before.
Keeping a cash flow is important and I don't wanna go hunting for money....not fun and it just takes too much time.
I don't accept credit cards....thought about it for years and if I got into corporate lunches I would but for socials/benefits checks work well......
a few customers have asked but none have walked away because of it.
I've got to hit the road to see my eldest cherub 2.5 hours away...... |