Are you a Restaurant owner looking to expand their revenue and profits? Or you have just stepped into your Catering career and do not know how and where to go about?
It is easy to start a restaurant and make it successful or to start a home-based catering service, but do you know how you can expand it? In a restaurant, you are just catering to different people with a one-person meal or for a group of 6 to 7 people at a table and that is easy to prepare. But nowadays, more and more restaurants are offering their catering services for different parties and events, but not everyone can succeed. At least not without the help of a proper catering business software.
Catering is different from restaurant serving. In catering, you have to make Food for a large number of people and serve them. The difficult part is that the same food should be appreciated by everyone. Also, additional cleanup, extra chefs and materials are also required and the food should also be served hot. There are 2 types of catering services:
· On-premises catering
· Off-premises catering
On-premises catering is in the restaurant itself where you can allow an event or party for 100 to 1450 people depending on the space.
Off-premises catering means that you take your food ready or make it at the place of the event; that is some other place.
Basics of Restaurant Catering
1. The menu of the catering event should be simple. In your restaurant, you may have many versatile items that you offer but for a catering, this is not feasible. Whether on premises or off premises keep a simple designed menu that is easy to create and serve. Make sure that you keep the most wanted and famous items of your menu in the catering so that it is liked and appreciated by all. Offering new things might not be appreciated by all the guests.
2. Design a complete meal that consists of starters, main course, desserts, and drinks so as to complete the course. It will be a hassle to prepare everything, so make sure half your work is done before the event. On-premises it is easy to heat and serve. But make sure to take half cooked food if you are catering off premises so that it is completed quickly.
3. Know the place where you are going to do catering. Visit beforehand and check the kitchen and sanitation conditions. Use the help of a caterer solution to keep a record of the orders. You want to serve your guests with clean dishes and cooked food. If the conditions are not satisfactory then design a menu which consists of ready to eat items and which only needs assembling.
4. It is easy to manage a buffet or a per plat plate serving method for catering an event.
5. The most difficult part of a catering menu is to decide how much to make. You will only be told the number of guests and you have to cook accordingly and make sure that the food does not become less. Make ample food considering how much an average person would eat.
6. The price is also very important. Do not keep very high prices as it might not do well for future events. Keep a nominal price which gives you profits as well as is affordable. It is up to you whether you want to keep the price per person or per dish.
This post first appeared on International Journal HUB | Place For Freelance Writers, please read the originial post: here
