Catering, but not really..please read...

[cheftracy40]

Ok, I'm expecting someone to throw a shoe at me for asking this, but here goes:
How do you guys feel about catering a very small event, and not having to provide flatware, plastic ware, or beverages? They come to me to pick up their dishes and they serve the food themselves? All I have to do is cook...

[shroomgirl]

whatever works for you. If it's a regular client I'm more apt to accomodate.
If it's someone who is flexible and would like what I've got on hand even better. I don't have a store front so there's no traffic. Small numbers, if you can make it work fiscally go for it. otherwise why would you bother?

[pgr555]

This is a take out service, and there are certainly caterers who do this. As Shroom said - it is a matter of whether can make it pay off.

[CeeJay]

I say go for it. Their could be someone in the crowd that might need you for a bigger and better event. Small partys are great for networking. Whats on the menu? Any particular cooking style, special requested dishes, up front food allergies, ect.

[shroomgirl]

CeeJay, tell us about your business.....you are new to Cheftalk and by "sous chef" I assume you are working in a catering business. Is it off site, onsite, do you have a store front, how large a business is it?

To take on small pick ups that are not from a selection you have on hand does not always pay in time/nor return. As to getting business from doing this type work, my experience says probably not. You are not on site to sell it, it's a pickup.

[cheftracy40]

Originally Posted by CeeJay

I say go for it. Their could be someone in the crowd that might need you for a bigger and better event. Small partys are great for networking. Whats on the menu? Any particular cooking style, special requested dishes, up front food allergies, ect.

Thanks CeeJay! I have around 132 items on my menu that varies from Southern cooking to Italian to whatever! Also, my foods are not "gourmet"..with all the all too fancy sauces, wines, etc. Its just good comfort food and a little more. Clients can request any dish whether it be diabetic meals, healthy meals, etc. I will go about it like a Personal Chef would, by asking about their needs and wants of the foods they pick out from m menus.

[CeeJay]

Chef Tracy40 Look like you have a pretty good handle on things, you'll do really well. I haveno doubt about that.
132 items that a lot, I suggest buying whole sale and get with your local venders, see what they can do for you, you know to cut some cost, that way at least you can keep the food cost low and turn a litte higher profit. Stay away for regular groceries stores. Produce is ridiculous, I dont know about there bit hawaii crazy. Let me know it goes.

[CeeJay]

Originally Posted by shroomgirl

CeeJay, tell us about your business.....you are new to Cheftalk and by "sous chef" I assume you are working in a catering business. Is it off site, onsite, do you have a store front, how large a business is it?

To take on small pick ups that are not from a selection you have on hand does not always pay in time/nor return. As to getting business from doing this type work, my experience says probably not. You are not on site to sell it, it's a pickup.

Shroomgirl, I work at a Hotel here on Maui not bad little place, not as big or glamorous as the Hyatt, but it will do. I've also done my share of catering, private dinners and a lot of wedding parties and I can say that if you can produce consistent product and give them great service. Small pick ups like this could lead to bigger and better ventures in the future. Pick ups are cool, if you can get them to keep picking up from you. Do some shopping get your food cost low, charge a decent amount for labor, then you have a client for life.

[cheftracy40]

Originally Posted by CeeJay

Shroomgirl, I’m a Hotel here on Maui not bad little place, not as big or glamorous as the Hyatt, but it will do. I've also done my share of catering, private dinners and a lot of wedding parties and I can say that if you can produce consistent product and give them great service. Small pick ups like this could lead to bigger and better ventures in the future. Pick ups are cool, if you can get them to keep picking up from you. Do some shopping get your food cost low, charge a decent amount for labor, then you have a client for life.

CeeJay:
I used to cater small weddings in Oahu! Beautiful place to live! I lived in Waipahu, Mililani and the North Shore. Maui is beautiful too--minus the geckos!

[CeeJay]

Get Out of here I lived in Waipahu To. Awsome. Well as for your catering thing, make sure to shop around, buy whole sale or talk to your local venders and produce company for deals. You got this.

[cheftracy40]

Originally Posted by CeeJay

Get Out of here I lived in Waipahu To. Awsome. Well as for your catering thing, make sure to shop around, buy whole sale or talk to your local venders and produce company for deals. You got this.

CeeJay:
Thank you so much for the encouragement! As of 2:30 PM today, I have been contacted by someone in my hometown who wants to assist me in this venture--she also has a catering business! I am blessed!

[shroomgirl]

how small is small?

[cheftracy40]

Originally Posted by shroomgirl

how small is small?

There were about 350 people for the wedding.

[shroomgirl]

"very small event" is 350?

[cheftracy40]

Originally Posted by shroomgirl

"very small event" is 350?

To me it is--I was a Food Service Supervisor in the military and was used to cooking for 1000's of soldiers a day, so that 350 is small to me.