Image : http://www.flickr.com
One of the important steps in setting up your catering business is the creation of a menu plan. You should have a variety of options on your companies menus so that you are able to offer clients a wide selection and have something that suits every event.
The following are the top ten points to consider when making a menu:
1) Event- Menus for weddings differ from that of a sweet sixteen's or a product launching. You should always keep in mind the kind people who will be attending the event. The guests of a tea party may likely consume scones and other pastries while you have to serve up a large volume of hot dogs and burgers in a birthday party for a 5-year old. Dishes served during Christmas may not be appropriate to serve during Easter.
2) Time of the Event- Different menus should be created for the time of day that events will be held. A good caterer will have options for breakfasts, lunches and dinners as well as afternoon teas and suppers.
3) Budget- This will dictate the ingredients you can possibly buy and use and what dishes you can serve and also the volume.
4) Number of Guests- You have to coordinate with your client the number of guests who will be attending the event so you can work out the appropriate food quantities to prepare to ensure that all guests will be satisfied and no food will go to waste.
5) The Kitchen- The menu will depend on the kind of equipment that you have. You cannot prepare something that your kitchen is not capable of making. So if your kitchen has a shortage of steamers for example, obviously you'll have to cross dumplings off the menu.
6) Food Compatibility- Taste and visual appeal is also important in making a menu. One way of achieving this is by imagining if certain foods look good when served together on a tray. A menu should have the right balance of meats, dairy products, fruits, vegetables, and so on.
7) Special Dietary Requirements- Most people now are into special diets. You may have to come up with dishes that will satisfy vegans or you may have to consider coming up with a menu that is either fat-free to cater to clients who are trying to eliminate fat in their diet. Food allergies are another thing to consider. Be sure to inform your serving staff about the ingredients of your dishes so that they are ready to answer any questions that guests may have.
8) Current Trends- You may encounter clients or even guests who are adventurous eaters so in order to inspire them, come up with unique dishes and keep up to date with food trends.
9) Profitability- Encourage the client to upgrade to more expensive dishes using more expensive ingredients. Always have more expensive options available so that you can up-sell clients on more expensive dishes that improve your profit margin.
10) Courses per meal - The way that you cater to an event and the menu that you prepare will also be influenced by the number of courses that clients want.
Once your catering business has established its menu policy, you can make small revisions in your menu like removing unpopular dishes and trying out new things occasionally. Make your catering business a success by giving menu preparation the time and attention that it deserves.
Related : Easter Product Store
