We do not have "can" or "start" menus. The choice of meals is tailored to each event. This is because each event is different and has its own food needs.
Most of the food is prepared in advance. The exceptions would be if the food is to be really fresh, or if they are hosting an outdoor event that is more like a giant camp (then we cook in our fully furnished trailer)
The minimum number of guests is 2 and the maximum will be around 1000.
The client is usually responsible for setting up the event: tables, chairs, etc. If not, we work with a local company that rents these items.
Most foods are ordered from major suppliers; however, in the summer we try to use as much of the locally grown food as possible.
Our suppliers need at least 7 days notice for food, sometimes longer for special items.
Tasting (by the client) can be done before the event by preparing perhaps one or two of the menu choices for them.
Food is transported in a 30-foot trailer that has its own kitchen that includes stove, refrigerator, freezer. Heaters, heaters and refrigerators are used to keep food warm or cold. After arriving at the place, food is kept at the right temperature using casseroles or coolers.
Any leftover food is delivered to the customer in sealed containers.
If liquor is served at an event, we work with a local bar that brings alcohol and servers to the event.
Most clients have an idea of what they want, but sometimes it is necessary to "guide" a client. Most of them have a fixed food budget that we use to decide what type of meals to prepare.
Customers are asked to deposit a deposit when the contract is signed. 30 days before the event, the client must pay half the price. About 10 days before the event, the client provides a final number of guests. If there are fewer guests than this number, the customer is still charged for the agreed number of people.
We ask customers for any special food needs: allergies, vegans, religious. It depends on how many of these are what our answer will be: if many people have crazy needs, the menu could be changed to reflect that; If only one or two people have special nutritional needs, they will be considered and receive different meals than the rest.
We use real silverware, glasses, and silverware for almost every event; If an event is more informal, we use bamboo-based products. If the food portion of the event is over and there is still a drink to drink, we will swap plastic cups and glasses for the actual glasses so we can leave (we don't want to be there until all guests travel; we have a life).
We clean our own food waste at an event, but the client handles other waste. We put the food waste in our trailer and take it back to our base of operations for disposal there.
The staff is flexible depending on the size of the event. Staff will be notified a few months in advance if necessary. In general, a server is needed for every 20 guests.
We tried to advertise in the local newspaper, but it was not effective. We do not have brochures or flyers; At the moment we are not taking photos of the events, but we plan to do so. Our vehicles and personnel packages do not yet have the company logo. We have a website, but it needs updating. The best advertisement so far has been word of mouth.
The only time a catering near me job is rejected is if there is not enough lead time to do a good job or because of an experience that did not work well with a previous customer.
tips:
- Expect to do heavy work; foods come in bulk from suppliers, prepared foods must be loaded for transit to the event site and then unloaded there.
- anticipate long working hours, especially on weekends, which is when most events take place; It is not unusual to work from 14 to 18 hours every weekend day
