Catering Business Plan Pdf Guide To Writing A Research Paper
A traditional restaurant may be prepared to serve 150 people on any given night, even if only 30 walk through the door.
Since most small catering operations only need their equipment for a few days each week, it makes more sense to rent it for only the times they will be in use.
“It’s a very special area, it’s not like an office job, it’s more like art—you have to really love it.”Jean-Marc believes this passion is necessary because almost everyone who enters the foodservice industry greatly underestimates the amount of time, effort, and expense it requires to be successful.
This is a lesson he has learned personally.“Many years ago when I was in France, my brother (also a chef) and I opened a small restaurant together—30 seats so not a big operation.
They can be a large one size fits all operation that can be, in many ways, everything to everyone.“A couple of weeks ago I was planning a corporate lunch for executives for one day and the next day, it was a birthday party for a five-year-old girl,” he says.
“I know it sounds a little cliché, but you always have to keep a positive approach because there are so many factors that can be stressful,” he says. It could be accidental food poisoning or the delivery van could have an accident on the way to an event.
This expense is factored into the overall job quote.
That means, unlike the new restaurateur, the caterer does not have to deal with a staggering amount of overhead right out of the gate.
This means there’s room for everyone who has some skill and hustle.
Large companies can leverage their ability to scale to any size event and cover multiple events at the same time; smaller outfits can push their personal touch for a competitive edge.