I've fielded a couple of e-mails and phone calls this past week, most have to do with more guest showing up than paid....a couple had to do with how to work the numbers to make your business work.
Now, this is just my opinion. I've gone to a few Roman Catering Conferences throughout the years and have been on cheftalk for 7 years now......so it's also got some other professional's input too.....
If you have volume discounts (many of us will charge less pp for 300, than 50 count) put that in your agreement with the incremental charges
Menu changes usually cost you money.......many of us book similar food for parties that are close together so we don't have waste, can save on labor, can volume buy.....when the menu is changed later in the game YOU are the one that suffers. It costs money to do menu changes......why leave the door open until the last possible minute, it's time consuming too.
Serving the entree.......have the proteins on the end of the buffet and staff it so there won't be huge amounts of waste. This is portion control....
If you are serving 50-100% more than paid you are out that money, why in heavens name would you even think that's good for business. Would you ever knowingly walk into that? Portion the entrees, let the bride know you'll be serving the protein and final count is 2 weeks prior to the reception.
You are in control of your business.
After final count, the count may go up but not down. If it goes up there is an additional fee....
For any last minute guests have a stipulation in the contract that says the balance will be charged to their acct or the final balance is due within x working days.
Do a head count.
You are professionals, providing a serve that includes your expertise....why would you ever let someone be in charge of equipment that you have to have to do your job?
OK....let the discussion begin.
Now, this is just my opinion. I've gone to a few Roman Catering Conferences throughout the years and have been on cheftalk for 7 years now......so it's also got some other professional's input too.....
If you have volume discounts (many of us will charge less pp for 300, than 50 count) put that in your agreement with the incremental charges
Menu changes usually cost you money.......many of us book similar food for parties that are close together so we don't have waste, can save on labor, can volume buy.....when the menu is changed later in the game YOU are the one that suffers. It costs money to do menu changes......why leave the door open until the last possible minute, it's time consuming too.
Serving the entree.......have the proteins on the end of the buffet and staff it so there won't be huge amounts of waste. This is portion control....
If you are serving 50-100% more than paid you are out that money, why in heavens name would you even think that's good for business. Would you ever knowingly walk into that? Portion the entrees, let the bride know you'll be serving the protein and final count is 2 weeks prior to the reception.
You are in control of your business.
After final count, the count may go up but not down. If it goes up there is an additional fee....
For any last minute guests have a stipulation in the contract that says the balance will be charged to their acct or the final balance is due within x working days.
Do a head count.
You are professionals, providing a serve that includes your expertise....why would you ever let someone be in charge of equipment that you have to have to do your job?
OK....let the discussion begin.
