Posts by Chef Andrea

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Fortunately, we won't be washing the dishes, since they'll be rentals -- just scraping them off...but I will add a person to manage that. 80 inch tables won't work in the space we're using -- they'll be too big. We still haven't gotten...

Thanks for the quick responses -- it's definately 15 tables, each 60 inches round, not 60 tables! In terms of the bar, we typically just do a beer, wine, soft drinks bar, but I'll keep in mind that we'll need additional bartenders if...

We've been asked to bid on a sit-down wedding for between 120 - 140 guests. I'm assuming 8 people per 60" round table. It's in a venue we've worked before, but usually we do buffets. The place has its challenges -- the main...

I have a very small kitchen, so I don't have room for a dishwasher, or storing stuff like tables, chairs, dinnerware, etc. However, I have a great relationship with several rental companies, and I always order the rentals myself -- I...

Thanks for the feedback. Normally, I would have resisted the request and held the client to the contract, but because of the economy, I agreed to the change. I never say never...there are times to hold fast, and times to bend, this...

I need some help on how to deal with a client who has signed a contract, agreed to the fee and now wants to change the menu to "cut costs." The client -- the mother of the bride -- is very nice and we've been working very well...

A few years ago when I thought I was going to close my catering business I interviewed at Whole Foods (or Whole Checkbook as we like to call it) for a kitchen position. I went through several interviews. It was weird because no one...

Here are a few other things for your list: 1. You must have say over how many wait staff and kitchen helpers you need. How many times have you had a client planning a 100+ person event say: "it's a buffet, can't we just have two...

It sounds amazing! Did you snap any photos, I'd love to see the displays. Chef Andrea