Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Professional Food Service Forums > Professional Catering Forum

Professional Catering Forum Professional caterers can share their experiences and ideas here.


Reply
 
Thread Tools
  #1  
Old 01-22-2004, 10:16 AM
Shamrock Chef's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: Ct
Posts: 16
Angry bad catering!

Fore the past 2 years I have been in position to get high end caterers for work. I work at a lage univeristy and have had no luck. My problem is I catered for 10 years , chef and office. Why is it so many bad caterers get paid. Is there no pride left in the trade? Cold food and bad service is the trend in Connecticut now. Sorry to go off but I get so frustred when I see crap food!
Reply With Quote


  #2  
Old 01-28-2004, 10:10 AM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,589
Default

Seems like you are in a position to answer you r own question, you hire and pay caterers that are not providing the quality of food you are searching for.....keep looking tasting and expand your perameters.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #3  
Old 01-29-2004, 04:09 AM
Shamrock Chef's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: Ct
Posts: 16
Default

Trust me when I say I have tested every on in the state and a few out side the state.
I guess I have to go back to catering.
only reason I stoped was lack of good help. The ones I trained would leave to go work in a hotel of some other job that has less work.
Reply With Quote
  #4  
Old 01-30-2004, 05:20 AM
kuan's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: Jun 2001
Location: Minnesota
Posts: 4,005
Default

I've noticed this too. It really doesn't matter what it costs. The caterer agreed to do something at a certain price and didn't deliver. Some minimum standards I would expect are hot food served hot, cold food served cold. Why should one have to pay extra for that?

Kuan
Reply With Quote
  #5  
Old 01-30-2004, 09:33 AM
Registered User
 
Join Date: Jul 2001
Location: CA
Posts: 239
Default

Well said Kuan!
__________________
Enjoy Life ~ Eat out more often
Reply With Quote
  #6  
Old 02-12-2004, 10:24 AM
gilbear's Avatar
Registered User
 
Join Date: Sep 2003
Location: Baltimore,Md,USA
Posts: 53
Default

ShamRock, Have you used the resources at Catersource.com. The folks on that site are dead on serious about the subject. They would also like to hear about some of your not so happy experiences. Cater Source
Reply With Quote
  #7  
Old 02-29-2004, 03:10 AM
ChefTalk Moderator
Culinary Experience: Professional Pastry Chef
 
Join Date: Mar 2000
Location: norwalk, CT USA
Posts: 3,754
Default

Shamrock,
Where are you in CT?
Reply With Quote
  #8  
Old 03-04-2004, 05:00 PM
chiffonade's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: Florida (for now)
Posts: 848
Default

In big cities, it's the "no repeat" phenomenon. Even a bad caterer can get a gig in a big city because there are so many potential customers, it doesn't matter if you burn a bridge or two by serving bad food. The same is true of tourist restaurants on highways and byways - they don't get a lot of repeat business unless you're looking for them.
__________________
Food is sex for the stomach.
Reply With Quote
  #9  
Old 03-05-2004, 04:11 AM
tigerwoman's Avatar
Registered User
 
Join Date: Jul 2002
Location: NYC
Posts: 227
Default

on the other end of the spectrum you can have fantastic food and service in a big city and get overlooked because clients have so many choices and a potential client who had your food at a friends event could easily forget about you are by the time they go to cater their event.
__________________
Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
catering Wes Professional Catering Forum 2 12-21-2007 04:20 PM
Catering gyrosexpress Professional Catering Forum 1 01-25-2006 06:59 PM
new to catering please help mel&tam Professional Catering Forum 5 12-11-2004 03:35 PM
catering Doss Professional Catering Forum 4 06-19-2002 05:26 AM
catering blackwood Professional Catering Forum 1 04-03-2002 06:27 PM


All times are GMT -7. The time now is 12:05 PM.


Powered by vBulletin® Version 3.7.3
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119