Originally Posted by shroomgirl
When you set a menu do you:
a) look at the site first to see what sort of kitchen/space is available?
b) have staff and equipment (or rental companies) that can fill in?
c) charge according to the deficulty you put yourself through?
d) talk the clients into more feasible menus?
This is a learning forum, if you have questions on a-d please ask....there's a whole bunch of people who have offsite catering experience that would be willing to share.
A: Definately. There is no way to plan appropriately without good information and I will neve again trust a client about the availability or quality of equipment in facility.
B. This reads a little unclear to me, but I do keep good relations with rental companies and temp agencies so they take my calls when I need them. Further, if a rental or temp employee does a good job, we treat them like royalty and always tell their offfices who did well for us. We don't use them a lot, put when we do call, we get the pick of the best people and great service.
C. P.I.A. (Pain In A--) charge should be an industry standard. But on the other hand, a lot of times I ask for it. I really try to be nearly an event co-ordinator when I can, just to avoid the head aches a coordinator brings. I have dealt with some real losers.
D. Our motto is we're easy, but we're not cheap. We will do anything a client wants, but I refuse to lose money on an event. So my answer is always, "Yes... but you know this is going to cost more."