Tips, Trends and news for caterers, culinary pros & concessionaires
Developing an accurate prospective quote requires careful planning to ensure you are doing right by your client. Overcut your quote and you might lose them to a competitor; undercut it and you may find your client disappointed when the final invoice turns out to be higher than expected.
Let’s look at a few ways to ensure your proposals are crafted with detail and precision.
Read MoreCooking and eating in line with the seasons is a tradition that goes way back in human history. Seasonal dishes continue to be a popular choice for capturing the essence of a certain time of year. Light salads in summer, hearty stews in winter — there’s a reason some meals just feel “right” depending on the weather outside.
For many in the catering industry, seasonality is almost a subconscious effort. We stick to what makes sense. Unless specifically requested, there are no pumpkin-spice lattes for a wedding in May and we’re not grilling corn cobs for a holiday event.
Read MorePricing is a tricky game to navigate — not only does it dictate the value of your products and services, but it also plays a major role in a prospective client’s decision-making process. Charge too low and your bottom line will suffer; charge too high and you’ll drive away budget-minded clients.
In the catering world, pricing is especially touchy as you must factor in the costs of ingredients which fluctuate throughout the year. Here are a few ways to assess and adjust your pricing structure to ensure it’s up to par.
Read MoreWe’re thrilled to announce our six new ambassadors, all industry leaders that we’ll be collaborating with in the coming year to bring you the latest insight, news and best practices from the catering world.
Our ultimate hope is that this partnership will bring a new perspective to you, our readers, as we can take our content to the next level.
And with that, allow us to introduce you to those we’ll proudly be working alongside:
Read MoreWe know that food purchasing trends are usually determined by what’s in-season. While we usually tend to go for the freshest ingredients (even organic for some of us!), wouldn’t it be wise to say that summer can give us the most bang for our buck?
Think about your clients and what they typically request. More often than that, it’s fresh produce and locally sourced foods, right? Luckily, we did research on the current food purchasing trends in the industry to help you understand where you can save this season, as well as where you’ll get the most value.
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