Start & Run a Catering Business by George Erdosh

Author:George Erdosh [George Erdosh]
Language: eng
Format: epub
Tags: BUSINESS & ECONOMICS / New Business Enterprises
ISBN: 9781770407244
Publisher: Self-Counsel Press
Published: 2012-02-24T00:00:00+00:00

(b) A contract that spells out the legal aspects and is signed by both you and the client, with original signature copies to each. In addition to the contract, a letter or a standard form spells out the details of the party.

During the main discussion with your client, you must resolve the following details:

(a) Menu. Agree on the menu in as much detail as possible, but leave some options open so you have enough flexibility. If the event is a reception, the food items should be decided exactly since you will be calculating the price per person or total price according to the agreed-upon menu. If the event is a main meal, decide on the entrée and a side dish, the first course, and the dessert. Where seasonal items are to be considered — salads, vegetables, fruits — you and your client can decide tentatively, but keep the freedom to change according to what is available on the market and what looks best (and for your own benefit, what is priced the lowest). Most clients will understand this and let your chef do the final selection. Some are very particular and insist on specific items: “I want cauliflower because my husband loves it, but I also want green beans because that is Aunt Mabel’s favorite and she will be the guest of honor.” Agree to special requests, particularly if they are easy to satisfy. If it is creamed and puréed spinach the client insists on, don’t agree. Explain that the honored guest will simply love your chef’s creamed spinach but it is a questionable choice for the rest of the guests. Suggest a vegetable acceptable to more palates.

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