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Name help

post #1 of 23
Thread Starter 

Hi everyone! I am opening up a new catering company. I have already a small cafe and a store located adjacent to it, which I am Turing into a catering only office. I was wondering what "job title" someone would use for his or her name on the business card. I am the owner but I didn’t want to put that on the card, I was trying to think of something catering related, and cute but yet also professional. Does anybody have any suggestions? Thanks so much!

post #2 of 23

What kinds of foods/events will you be catering for? 

post #3 of 23
Thread Starter 

The menu is not an specific region or ethnic background, we base our selves on provided the customer with wholesome meals, and we also custom a clients need

post #4 of 23

What are your job descriptions? owner/chef/bottlewasher?

What type of cuisine?

 

cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 23

Chef...........People what to know the food is being cook by a professional, not a Bottle-washer......Chef BillyB

post #6 of 23
Thread Starter 

i am the operator, i do not do the cooking, i meet and greet the clients i travel to and from, i and the face of the company, but i do not cook the food. 

post #7 of 23
Quote:
Originally Posted by fulldishes View Post

i am the operator, i do not do the cooking, i meet and greet the clients i travel to and from, i and the face of the company, but i do not cook the food. 


Event Coordinator

 

Event Director

 

Event Manager

 

Operations Coordinator

 

Operations Director

 

Operations Manager

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #8 of 23
Thread Starter 

thank you Pete, I appreciate it!

post #9 of 23

Event Planner

 

All the best with your new adventure

 

Gypsy

My feet are firmly planted in mid air
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My feet are firmly planted in mid air
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post #10 of 23

Operations Director fits the bill, good suggestion by PeteMcCracken

 

Quote:
Originally Posted by fulldishes View Post

i am the operator, i do not do the cooking, i meet and greet the clients i travel to and from, i and the face of the company, but i do not cook the food. 

post #11 of 23

Event reads like a party, where operations reads like a big machine.

MTC

cooking with all your senses.....
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cooking with all your senses.....
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post #12 of 23

When I sell a catering, I guarantee 200% that the Food and every detail will be exactly what I say it is. How many people do you have working for you, that you can give that much responsibility and guarantee success. I would hire some one to meet and greet, I would be back in the kitchen guaranteeing my guarantee...................nothing wrong with being the owner, who better to ask a question........ChefBillyB

post #13 of 23
Thread Starter 

yes this is true thank you guys very  much, i also agree with you Chef Billy, Well right now i have a very good pro chef, but when it comes to the cooking, that is'nt my forte, i can over see and make sure it is 200 percent before it is given, or produced but when it comes down to it i will hire some one to meet and greet  thats the easy part thanks agian

post #14 of 23

 NEVER EVER GO INTO THE CATERING BUSINESS AND ADMIT COOKING IS NOT YOUR FORTE.  Knowing how to cook is not something to be ashamed of. Nor is the  not knowing how to cook something to be proud of. Be a little more diplomatic, like Henry Ford and say "I employ people that do it better than I can"

 I have heard  a lot of news reporters say "I can't  cook or I am a poor housekeeper" I wonder who they are trying to impress. How can you critic someone or supervise if you can't do it yourself, That's how your customer will see it. You could call yourself a CEO, We all know what they do.   RIGHT.

post #15 of 23

perception.....even if you sit at the computer, smooze with customers, go on site visits or manage events, the public likes thinking that the owner or CEO, is also the "chef".    Unless you hired a big name draw chef that with their name alone you'd get business......you will be thought of as the person in the kitchen. 

cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 23



 

Quote:
Originally Posted by caterchef View Post

 NEVER EVER GO INTO THE CATERING BUSINESS AND ADMIT COOKING IS NOT YOUR FORTE.  Knowing how to cook is not something to be ashamed of. Nor is the  not knowing how to cook something to be proud of. Be a little more diplomatic, like Henry Ford and say "I employ people that do it better than I can"

 I have heard  a lot of news reporters say "I can't  cook or I am a poor housekeeper" I wonder who they are trying to impress. How can you critic someone or supervise if you can't do it yourself, That's how your customer will see it. You could call yourself a CEO, We all know what they do.   RIGHT.

My General Manager told me years ago, if you want to fire your Chef, you better know how to cook. The next day I started my cooking career.

  One other thing, if your customer has a problem with the food, the buck stops with you, there is no way you can pass the buck and blame your Chef.IMHO I would have the Chef at the planning meeting so the client gets a good feeling that the food is prepared by a professional Chef, and all the other details are taken care of by you, and your staff. This way it shows your catering company is a group of professionals. In my company, I take total accountability for every part of the operation, it would take a well qualified person, to prove to me, they have a high amount of drive, attention to detail, passion, and detection to the success of the function........Chef BillyB



 

post #17 of 23

Hello

I am new on ChefTalk Forum.   I have read several comments and advice about starting a catering business.  I have learned and made notes.  I will be starting my catering service very soon. Working from a community center kitchen has help keep some of the cost down.  I didn't go out buy everything that is needed for my business.  I use what I have and if I don't have it, then I will buy.  My husband has done major changes in our family van.  I can transport food, drinks without spilling.  I can also keep foods hot and foods cold.  Keep me prayers as I continued to give excellent service as well as keeping cost down.  Within six months, I will be searching for a building of my own.   I will keep you posted. 

post #18 of 23

welcome Cathy....please let us know how your doing.

cooking with all your senses.....
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cooking with all your senses.....
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post #19 of 23

 

 

alright so i been thinking about getting into the catering business but not exactly a full-on catering thing. id like to do like a delivery lunch catering service and im really having issues with trying to think of a name. i dont like to stick to one type of cuisine, i love cooking all different types of food. i love cooking simple, comforting food that anyone can enjoy. i just dont know where to begin with a name that will fit what im trying to go for. anyone have any ideas?

 

thanks,

Melany

post #20 of 23

choosing a name is so personal....

there are discriptive names: Just Lunch, Brown Bag, Local Eats

there are companies that have owner's name or something special to them: Shannon's treats

 

If you are just starting out and don't have name recognition I would opt for the discriptive name.

 

Comfort, different, lunch delivery service.....I'd start out by making a list of what you are providing then come up with words that discribe them.

cooking with all your senses.....
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cooking with all your senses.....
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post #21 of 23

 

yea, id like to think of a desciprtive name more than having my name in it somehow... thanks for the help

post #22 of 23

lunch on demand...

 

at your service .. a lunch delivery business

 

ring and bring lunch delivery

 

need lunch? we deliver

 

we deliver good food

 

Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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Chef Tigerwoman

Stop Tofu Abuse...Eat Foie Gras...
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post #23 of 23

I have on my website Founder/ Principal Chef. That leaves for people to understand for themself if you do the actual cooking or not, and it also allows you to take credit when people complement you how delicious the food is... I must admit this is not necessarily a cute name but it does the job...

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