 What's your style?
Unless your idea of catering is being the one who goes to Sams’s/Costco to pick up the mini quiches and potato chips, surely you have developed a certain style or signature that sets you apart from other caterers.
My question to everyone is: what is your style/signature?
For instance: I lean heavily toward pastry. If there is bread on the menu, I made it and often serve several different kinds of bread at one event. My desserts are killer (delicious and beautiful in my humble opinion). If I have a hot dip on a buffet I make sour dough bread chips from my own sour dough bread instead of store bought crackers. I use to do a good deal of conference events with coffee set up in the morning when the participants arrive that included breakfast pastries from scratch.
It goes without saying that quality ingredients that are properly prepared is the foundation of what I do, but my goal is that the presentation wows the client just as much as the food itself.
So what about you guys? |