| Professional Catering Forum Professional caterers can share their experiences and ideas here. |  | | 
06-11-2009, 08:07 PM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Jun 2009 Location: Cambridge, MA
Posts: 11
| | How do you promote yourself? Well, basically, that's the question.
So far I've been getting all my gigs through word of mouth, and I'm definitely looking to expand 
Advice? Halp? Opinions? | 
06-12-2009, 02:57 AM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
| | Word of mouth is the accepted first choice for so many services and it worked reasonabley well for me. Up to a point.
My main client base was in the business sector and i needed secrataries and pr's to be ordering hospitality lunches from me. So itargeted our local technology park. Called round them all and left menus and a short cover letter. Made appointments to see them personally with samples and it payed dividends. Those i hadnt been able to see spoke to others on cigarette breaks, or while queing at the sandwich van and i was very busy there very quickly.
I also spoke to the managers of pubs that did food and had a function suite. My pitch was that if they used me for function work, it would leave their chefs free to concentrate on the menu. Worked like a charm and i ended up with some casual work and One that contracted me to do all their function work. I also offered to promote their place on my website. (below)
It's scary putting yourself out there. Facing the possibility of rejection. But if you have faith in your product, the doors do start opening.
I was terrified of doing the canvassing myself and put it off for months. My son nagged me to "JUST DO IT" one day and it got easier quite quickly.
I'd say, if you really dont have the confidence to deal with prospective clients in the begining, pay someone to do it for you.
Advice i was given but didnt take was "DONT ADVERTISE. IT MAKES YOU LOOK DESPERATE" I spent a fortune on local magazines etc and got nothing.
I did take out advertising with Yell.com tho with a link to my website that has been very successful.
best of luck to you
__________________ "If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Last edited by bughut; 06-12-2009 at 03:03 AM.
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06-22-2009, 08:24 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Jun 2009 Location: Cambridge, MA
Posts: 11
| | thank you so much for your answer! | 
06-24-2009, 07:32 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Sep 2003 Location: new hampshire
Posts: 811
| | I am in the same boat- trying to decide how to advertise and promote my new business. I recently closed my small, tiny really, cafe and take to open a 24 seat cafe in a downtown area. My catering remains the same. We opened last Wednesday and have done very well for not having advertised. We decided on a soft opening so we could get comfortable and not get in over our heads out of the gate. I want to put more into the marketing aspect after July 4th.
Being in the center of town right next to City Hall, the fire department, and police department is really helpful, as is being near law offices, courthouse, and numerous offices. How can I take the best advantage of my location? | 
06-25-2009, 03:04 AM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
| | Do you just want folk to come to you, or have you considered a delivery service?
Seems to me, you're in the ideal spot to offer a lunch service to the offices, police and fire brigade.
It may not be what you're looking to do, but i'd be contacting all department heads with a view to supplying a small delivery menu. Hopefully they will allow you to leave your details in all the departments. Orders are then emailed to you by 9.30 am and delivered at lunchtime.The woman i know that does this in Aberdeen uses paypal too so all orders are payed for up front.
Alternatively. The fire brigade and police here are always having small functions during the day. This puts a great strain on in house caterers. I know, cos i worked in a couple during my agency days.
Anyway, they may be interested in giving you the business
Best of luck with your new venture
__________________ "If we're not supposed to eat animals, why are they made of meat?" Jo Brand
Last edited by bughut; 06-25-2009 at 03:07 AM.
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06-25-2009, 11:52 AM
|  | Registered User Culinary Experience: Other | | Join Date: Aug 2007 Location: NYC
Posts: 466
| | keeping in theme with this thread, when a new prospect comes to you for service and requests references or proof of credentials, what do you do? i had a prospect recently request references but i was leary about giving out other ppl's info with out their permission, in the same vein i didnt want the prospect to feel that i was going to call up my references and coerce them into giving me rave reviews... | 
06-25-2009, 12:00 PM
|  | ChefTalk Moderator Culinary Experience: Professional Caterer | | Join Date: Aug 2000 Location: St. Louis Mo
Posts: 6,856
| | huh? is this as a catering business or personnel chef or private chef? | 
06-30-2009, 08:05 PM
| | Registered User Culinary Experience: Owner/Operator | | Join Date: Sep 2003 Location: new hampshire
Posts: 811
| | Quote:
Originally Posted by bughut Do you just want folk to come to you, or have you considered a delivery service?
Seems to me, you're in the ideal spot to offer a lunch service to the offices, police and fire brigade.
It may not be what you're looking to do, but i'd be contacting all department heads with a view to supplying a small delivery menu. Hopefully they will allow you to leave your details in all the departments. Orders are then emailed to you by 9.30 am and delivered at lunchtime.The woman i know that does this in Aberdeen uses paypal too so all orders are payed for up front.
Alternatively. The fire brigade and police here are always having small functions during the day. This puts a great strain on in house caterers. I know, cos i worked in a couple during my agency days.
Anyway, they may be interested in giving you the business
Best of luck with your new venture | Thanks,bughut. Good ideas! We're still so new on the block, that I am hesitant about deliveries. There's a hospital nearby and someone from the ER there has asked about it. Seems they can't leave during their shift. I'd consider delivering if it could be accomplished BEFORE our lunch rush- that way, I don't have to have on another person just now.
What do you know about paypal? I should check into that especially if the cost is less than my credit card fees.
What does everyone do for advertising? Newspapers? | 
07-01-2009, 02:46 AM
|  | ChefTalk Supporter Culinary Experience: Owner/Operator | | Join Date: Aug 2007 Location: Scotland
Posts: 1,166
| | I dont know enough about paypal to pass on to you. Except that its much cheaper than credit cards. Customers set up a free account which sends payments instantly. My brother uses it now on his websites as its much cheaper.
Best thing would be to google paypal its a very easy, global system.
__________________ "If we're not supposed to eat animals, why are they made of meat?" Jo Brand | 
07-01-2009, 06:06 AM
| | Registered User Culinary Experience: Cook At Home | | Join Date: Jul 2008 Location: Central PA
Posts: 672
| | >> if the cost is less than my credit card fees.
not likely to come true.
PayPal has branded credit cards and branded Debit Cards which process just like every other credit / debit card on the planet.
the "PayPal system" itself is impractical for point of sale. you send the buyer an electronic invoice, they authorize fund transfer from their account to your account. | 
07-01-2009, 06:49 AM
| | Registered User Culinary Experience: Professional Caterer | | Join Date: Sep 2006 Location: The Sunshine State
Posts: 19
| | Quote:
Originally Posted by Anna_Boston Well, basically, that's the question.
So far I've been getting all my gigs through word of mouth, and I'm definitely looking to expand 
Advice? Halp? Opinions? | My question to you: How do you find services when you are in need?
As soon as you can answer that question, you'll have the answer to YOUR question.
If you're still looking in the Yellow Pages, then I can't help. My guess is that you're probably going to Google.
-Kevin | 
07-02-2009, 08:56 AM
|  | Registered User Culinary Experience: Private Chef | | Join Date: Jun 2009 Location: Cambridge, MA
Posts: 11
| | Right - i feel like i find everything through either google or word of mouth!
re: references. I have several clients that got a "standing OK" from that I use as my references. This way I can give their contact info right away, and they're not surprised. | 
08-03-2009, 03:56 PM
| | Registered User Culinary Experience: I Just Like Food | | Join Date: Aug 2009
Posts: 1
| | Here is how one company decided to promote themselves from a Word-of-Mouth business to having a fully functional website: Razzle Catering. They are located in Spartanburg, SC and serve the upstate of SC with their excellent culinary expertise. Check them out!! | 
08-16-2009, 08:11 AM
|  | Registered User Culinary Experience: Professional Chef | | Join Date: Dec 2007 Location: Red Sox Nation
Posts: 166
| | When I was located in Boston, I use to use craigslist.com and facebook.com and got several great jobs from both.
__________________ Don't just learn the tricks of the trade. Learn the trade. | 
08-18-2009, 03:04 AM
| | Registered User Culinary Experience: Professional Chef | | Join Date: Aug 2009
Posts: 44
| | i was working at a very nice private club for a while, after i left, a lot of the rich members who wanted off premises catering just naturally contacted me so i was lucky. beyond that, strong word of mouth, nice memorable business cards and for a while i had a website going. good food is always your best advertising. |  | |
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