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Making a switch from nightly dinner service to Catering

post #1 of 2
Thread Starter 

We are a public golf course restaurant and banquet facility. We are seeing a large growth in our weddings and private events. We would like to make the switch from nightly dinner service to just doing private events. We have a full-time chef as well as a full staff now. If we make this switch we are not sure on how to keep our staff. Has anyone ever made this move? How should staff be compensated? With a declining dinner service, we are looking to make a switch at the end of the year. We are located in PA so our wedding season is from March until October.

post #2 of 2

It would seem that you are making the decision based on limited revenues from the restaurant, especially with the slow months coming.

 

The Golf business does lend itself to seasonal hiring.   Do you have a dining room only or do you also have a snack bar?  In order to keep the Chef you would need to have some revenue source. How many other staff are you trying to retain?

 

Generally with banquet staff you have them on a on call basis and they are paid an hourly rate/ minimum. i.e.,  14.00- 18.00  per hour, 5 hour minimum.   These costs plus gratuities need to be factored into how you are selling the weddings and other events.

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