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I'd cut out the buerre blanc on the asparagus....too much sauce....think of your plating to get all the components on your entree plate and keep um hot. pull in at least 2 more staff/3 better to get it out.... served and plates washed.

yep small poritons you've got rich food....
apps. shrooms!!!! make um simple you've got alot happening....
I don't know what you have fresh now....if you've got chanterelles, mix with boiled fingerlings,tarragon and rehydrated apricots and put in a fillo cup or make a triangle

cold....Spicy seafood on an artichoke leaf or on a baby artichoke with capers and dillweed.....
I'd do something seafoody.....
Hope you're getting paid well, this is a bang out party!!!

Whoa....maybe a pomagranite molasses drizzle on figgies and blue
 

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Yea!!! let us know how it goes....don't forget to heat the plates....
I do alot of dinner parties for 8-10, Staff is over and above food and I have one just washing dishes, one bartending and serving and one helping me get the food out. Just garnishing and the volume of fine china and crystal is huge.....most places I hand wash everything.
Home kitchens don't always have as much oven space as you'd like, heat rolls, plates, entrees....apps. There is alot that goes in to prior planning a menu.
Again congrats!!! make sure you have cards on you.
 

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Cool~ not too fast.....
Rentals you get mark ups for and eventually you will want to own your own equipment and rent it out. Bev is a big income maker....beer, wine and soda $8 pp and that is generic goes up from there. Kids I charge half price under 10.

Come up with a list for your 4 frozen food guys or give them no choice but what your cooking that week....
If your clients want food and aren't too picky, let them sign up for what your making....much easier to make alot of one thing than personalized meals. If you are stressing the catering<that's where your money is anyway> then have the go-food as a back up and don't personalize but offer frozen meals...don't forget to charge for delivery, offer desserts at additional charges and throw in info on your catering gigs.

***Upcharge, upcharge, upcharge and do it from the beginning.
Delivery is a cost, personalization, staff gets a portion of the labor charge, charge for you being there....Anytime I hook up florists I get 10% of the job. During the slow times or the growth times or the nights when your dead tired and have 3 more hours to go....the money will tide you through or make it more bearable.
 
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