Hors d'oeuvres

[The Saucy Cajun]

Well first of all Danielle, I can tell you what "that is all about". The women is a @#$%^&* but they're more out there. First of all, NEVER believe price is not an issue! I don't care what they say. What they'll do is tell you that , call 5 other caterers, and THEN deciede what they want to pay. Know the going rate in your area, and if you're higher, be ready to justify it. I have three pretty much "pat" menus (change with the season) with different prices that I send first. (NO ONE has ever used one of these menus!) I always stress that these first menus are just a suggestion.I have a cover letter that I send with it that explains the you can pick different things from each, drop items ,or add other items not listed, and the price will reflect this. This way you don't paint yourself into a corner.I had a groom call a while back who told me price was no problem. When pressed "So, are you thinking about the $30 range?" ($25 is average for my area) he said yes. I sent him the 3 menus (priced high, med., and low for this area ALL UNDER $30) When I called him back he said exactly what I knew he would. "The other caterers want $18"." This was exactly where my "low" menu was. He saw that my prices where not "too high", but that I could offer a higher end alternative. I asked him his "dream menu" and then really got to work. I did a few small changes except for the chicken fingers he wanted. You'd be surprized how "do-able" most people's dream is! This is the grilled pizza station wedding I talked about before on this thread. I gave him more than he asked for , so he had no problem paying more. I guess the bottom line is, don't believe them! They don't know what they want to pay when they first call. Also, W. DeBord is really right about sales books. I think a lot of creative peolple have a problem with sales. We want our creations to be greeted with open arms and praised to the high heavens! This is especially true when we have done this type of work in the past only for family & friends. They can't believe that you made it look "just like in a magazine!!!". The public thinks it better look (& taste) like is in a magazine and you have to sell them on the fact that you can do this! I go to the library at least twice a year and get an armload of sales books. I climb in a bubblebath after everyone is asleep and read. (I'm a night person) I do this every night for at least a week until my brain just sort 'ta gets washed with the rest of me! I HATE SALES! This is the only way I morph myself into a salesperson! But, after one of my "brain washings" I find great things coming out of my mouth! I sometimes feel like "Who said that? It couldn't have been me!" Silly method, but it sure works for me!
The Saucy Cajun

[shroomgirl]

I love the ones that want YOU, but won't give you a menu or a price......so you come up with different menus priced out built to the number of people anticipated and they start taking items off or wanting the same price for 20 people when they initially said 75. Since I lump labor and food together it is a nightmare.
wanting Filet on a burger budget.

[chefteldanielle]

The thing is Iam a great salesperson.. but like you said they call others, compare and think about going to Costco and doing it themselves.
There is a reason why I pick and choose my clients.. And this is it..
I just got great news... I did a probono thing during school and I gave my services away for a raffle.. Well I offered my services again and the same woman bought me for $500. (dinner for 2 on me.. and the school will give me $100 to buy the food)
She is having me do a party at her home.. sit down dinner for as much at it takes for 25 doctors. my choice of food and she'll pay me whatever..
It's a dream come true..
Danielle

[shroomgirl]

Sounds like a great thread!!!! Can't wait to hear what you've got in store for them.

[Chef David Simpson]

$1000 for 70 people. OOUUCH!!!!!!! Sounds like a chicken finger cool aid time to me. You know what the bird says!!!!