Easiest part of the Catering business is the cooking. The planning, logistics. staffing, shipping, timing,packing, cleanup is the hard part. It is rewarding in terms of Ego and Dollars. Every gig is different, every client is different. To a caterer, there is no such thing as we cant do that, we figure it out and do it. No electric, no water, no gas, the truck breaks down we get it done one way or another. I was lucky to be in New York in the hay- day of on premise as well as off premise volume catering in the 60s. At the end of the day and after feeding 6 weddings in the day time 3 Bar mitzvahs at night and 3 more even larger weddings Total daily average 1800 people > I used to sit down at the end of the night and say to myself "How did we do all of this"'? We did it and it was a blast. EJB
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