Banquet and Catering Management

1. INGREDIENTS FOR
SUCCESS

2. INGREDIENTS FOR SUCCESS
Every customer served at the event is a possible referral
We cannot be all things to all people
Research every job
Build a relationship of trust
Everything must be 100%, 100% of the time
Never confuse being a nice person with being an astute business
person

3. INGREDIENTS FOR SUCCESS
Always exceed your customer expectation
Create a strategic growth plan
Build a positive reputation
Customer satisfaction grows your business
Understand why the customer has selected the caterer-what are
the expectations

4. INGREDIENTS FOR SUCCESS
To establish a long term relationship with a customer and work, as
frequently as possible, with each client one on one
Presentation are important- create special, unusual, personable and
impressive competitive proposal
The closer the caterer gets to the event, the more difficult the event
becomes.
Every observable action exhibited by the caterer emulates from the
public mission statement

5. INGREDIENTS FOR SUCCESS
Accurate forecasting of market trends and changes in food and
prices are keys to establishing correct pricing and meeting pre-established
financial objectives
Cost control procedures are created for the acquisition of timely
information to equip the caterer with the data to scrutinize
controllable costs and make appropriate operational decision
Strategies emerge as an outcome of planning

6. INGREDIENTS FOR SUCCESS
The longer the length of time between booking the events and its
implementation date, the better the opportunity a caterer has to
create a detailed plan
To satisfy customer need, the caterer must overproduce to exceed
customer expectations
Outside suppliers are as important as a caterer’s own key
personnel

7. INGREDIENTS FOR SUCCESS
The main outcome of the recipe is to produce a food that will
excite the consumer to become a repeat customer
A caterer must know the holding power of the food
When developing a recipes to complement the menu mix, create
them based on the preferred taste of the customer
The menu is management tool from which the caterer can
control operations

8. INGREDIENTS FOR SUCCESS
Structure is dependent on the mission of the organization
Every caterer should have at least two good suppliers, a principal
supplier and a backup supplier
The supplier is only as dependable and responsible as the sales
person and the truck driver who delivers the food.
Good receiving and planning provide the caterer with a major
economical advantage. Good receiving principles provide control

9. INGREDIENTS FOR SUCCESS
The menu is the single and most important tool used to determine
precise equipment needs based on the type o food being prepared
Minimize utility cost through manageable conservation of natural
resources by planning for the current and future selection of energy-efficient
equipment
Needless steps an unnecessary movement cause worker fatigue, which
leads to reduced productivity and increased labor costs, and contributes
to preventable accidents that escalate workman’s compensation claims

10. INGREDIENTS FOR SUCCESS
Insulated carriers will not only carry food but will also carry bacteria
Be sure that all hotel pans and small equipment units can be
transported properly
The end result of the job relies on the entire staff working together
Construct detailed diagrams of every buffet in advance
Consider every job a major production

11. INGREDIENTS FOR SUCCESS
The more service given, and the better care taken of the customer
through exceptional attention to detail, the happier the client will be
and the more repeat business will be generated from that event
A caterer’s performance is a reflection of the business
The creation and maintenance o the right insurance and legal
package, based on the mission of the organization, will protect the
caterer against any unpredictable crisis

12. INGREDIENTS FOR SUCCESS
A caterer business success depends on enforceable controls.
Creative acquisition, storage, preparation and service of food and
beverage will minimize labor requirements. Strong budgetary
objectives derived from accounting systems will provide analysis
of financial information.