Stick to your prices. Labor is extra and begins when the crew arrives, so ask if they can afford servers. China is also an additional cost, as are flowers, silverware and ice. Sometime the cost of rentals exceeds the cost of food.
You might offer a less expensive menu if you see them go into shock. If the hostess tries to negotiate the price, ask her politely if she negotiates prices when dining out.
Offer the customer options. Trying to make each gig a financial killing will tarnish your reputation. Catering is a reputation only business. One week you're hot, the next week you're not.
You are only as good as your last job. Customers are fickle, and you're often a flash in the pan or an overnight continued success. Never be less than your best.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment