By Trevor Stone
Since people love food, a restaurant is a good business to venture. But, would that be enough to survive the industry? The food industry is a large and competitive business. A restaurant owner must be creative in his approach in order to gain more profit. And one of the best ways to earn extra is catering. But, catering demands more skills and a lot of hard work. If done correctly, it will not only improve business but also a good method to market.
Rules in Restaurant Catering
Organisation: This is the main key point in any catering service. A restaurant should be well organised and coordinated to be able to hold a large crowd of people. A system is necessary to control the overall flow of the event. An orderly service attracts more clients and redefines your reputation.
Head Count: This refers to the number of guests the customer foresees to attend. This is very vital because it will provide a figure on how much food the restaurant will prepare. The customer should also know that even if the number of guests is less than expected, he or she still pays for the given head count. This is in fact fair since you cooked that much food even if only few attended.
Time Limit: Since some parties tend to last longer than usual mainly if restaurant serves alcoholic drinks, a time limit should be set. Four to six hours is enough to host a party inclusive of the dining and program. Setting a time limit helps the business further. Restaurants can charge extra fees when events exceed time, earning more income.
Minimum Number of Guests: A restaurant should have a fix minimum number of guests. Because it is a business, it should be profitable. Why cater a party of four to six when you can handle triple the amount. You should make enough out of the events to make it worth doing.
The Essentials of a Successful Restaurant Catering
Type of Catering Service: There two types of catering service: On-premise and Off-premise catering. Off-premise catering is taking the food to the client’s place outside the restaurant. On-premise service caters food to customers within the restaurant grounds like inside function halls and private rooms. Restaurants with special built-in function rooms and well-decorated dining rooms will boost sales and attract extra business. You can charge more fees when catering in-house since you provide extra service.
Catering Menu: The menu is the most crucial part in restaurant catering. It should be flexible enough to match the needs of the customers. It is different from the dining menu offered in restaurants. Some foods do not last longer than usual, which is at times not ideal for catering. So, do not offer anything and everything. Carefully select and pick the best food suitable for every event.
Catering Fees: Restaurant fees should cover all expenses in the catering service plus the profit. These may include: transportation fee, room fee, clean up fee, etc. However, avoid adding unnecessary extra costs. Or else, potential consumers may think you cheated. Avoid issues of overpricing since it can destroy reputation. Fees should always be reasonable and affordable.
Catering is indeed the best way to boost a restaurant business. It will not only increase your sales but also widen your client base. In addition, it is also a creative way to prop up your business with ease. You do not only boost sales but also gain more clients through word-of-the-mouth promotion. As long as you provide the best service and satisfy your customer, it is a sure win for your restaurant business.
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