About Bev Jenkins

Having spent many years in Sales and Marketing I set up my own recruitment consultancy specialising in Executive roles including High end Chefs and catering staff. I met my husband and from there set up a restaurant. After 5 years in the restaurant we sold up and took a purpose built unit to enable us to evolve the business into an Event Catering Company and Bites to Banquets Wedding & Event Caterer was born. Now I also co-own Beed Virtual Assistants providing business, admin, sales and marketing support for small business who need a hand to stay on top of their day to day business.

A day in the life of a Wedding Caterer! – well, a few days at least! #weddingcaterer #5starhospitality

Whoever thought that wedding catering was all hearts and flowers was wrong! Wedding catering is stressful, frenetic, pressurised, BUT…… immensely rewarding. There isn’t a single wedding that I have catered that I haven’t looked at the bride when she arrived and shed a little tear of joy, the pleasure in knowing that 18 months of meetings, menu changes, budget negotiations, changes in numbers, the increased number of dietary requirements discussed has come to fruition and we, Bites to Banquets Wedding & Event Catering are going to be a part of something really special, and help to make someone’s day a magical one! And the best bit about it for us?  We are a small unit, one Chef, one ‘me’ and as many staff as is required, so it is a personal touch from start to finish, just how we like it to be. With the wedding season  upon us, wedding bookings for the next 2 years are filling up already and the preparations are already in full swing.

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Choosing your wedding caterer is not an easy decision so… choose wisely #weddingcaterer

We get asked to quote for a great many weddings and events,  and we don’t always get to provide the catering. Sometimes, the date is not available, sometimes our prices are too high, sometimes our menus don’t suit, but every enquiry we receive we respond with a few simple questions in order to ensure that we provide the correct menu, for the correct price to suit the couple who have enquired. When you enquire about menus, any professional caterer will always ask you a number of questions, if you want your catering to be exactly right and to a high standard make sure you consider the questions carefully and have the answers to hand, this could make the difference between your wedding breakfast being perfect or going disastrously wrong.

Continue reading

A day in the life of a Wedding Caterer! – well, a few days at least! #weddingcaterer #5starhospitality

Whoever thought that wedding catering was all hearts and flowers was wrong! Wedding catering is stressful, frenetic, pressurised, BUT…… immensely rewarding. There isn’t a single wedding that I have catered that I haven’t looked at the bride when she arrived and shed a little tear of joy, the pleasure in knowing that 18 months of meetings, menu changes, budget negotiations, changes in numbers, the increased number of dietary requirements discussed has come to fruition and we, Bites to Banquets Wedding & Event Catering are going to be a part of something really special, and help to make someone’s day a magical one! And the best bit about it for us?  We are a small unit, one Chef, one ‘me’ and as many staff as is required, so it is a personal touch from start to finish, just how we like it to be.

18 months earlier – The enquiry comes in often there is a list of what the ideal menu would be, this invariably changes, as do the numbers. So, with the venue booked, the date set, the menus are sent off, and the discussions start. 18 months worth of meetings begin. Do they want co-ordinating linen, will the bridal colours change? How many children will be present, is the menu suitable for children, are there specific dietary needs we need to be aware of, how do they want it served, timings, other service suppliers we need to consider….. so much to discuss, arrange and agree and then.. with all that sorted…. Continue reading

Are you getting ‘bums on seats’ during your quieter months – Is a different approach needed #generatingbusiness

Are you getting ‘bums on seats’ during the quiet months? – is a different approach needed? – January-March are notoriously quiet months in the hospitality industry, and a busy Friday and Saturday does not compensate for a slow mid week.  So… how do you get ‘bums on seats’ mid week??  This is one of the main issues we address with our clients, comments such as ‘ if it wasn’t for the weekend trade we wouldn’t survive’ ‘ I have had to let some of the mid week staff go as we just don’t have the covers’… all this can be improved with a few small changes. no customers Continue reading

Bad Front of House Service? Get it Right #goodcustomerservice

It is absolutely no use your chefs providing a fantastic plate of food if your Front of House staff cannot deliver good customer  service. Poor front of house service continues to affect restaurants and food service venuegood customer experiences across the country …..why?
Why do chefs, restaurant owners and managers continue to accept poor service from their front of house staff? Poor front of house service will put your business on ‘the skids’ it will lose you your reputation and your customers, and could ultimately lose you your business.

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Portion control – are you getting it right? #hospitalityconsultancy

How often do you have an issue with the portion size in a restaurant? Do you leave saying “the meal was great but there wasn’t an awful lot of it” or do you leave saying, “great meal but I couldn’t eat it all”?  Portion size is critical and one of the main reasons that franchised chain restaurants are so successful is because they have strict policies on portion control. Whether you go into a KFC or a Nando’s you will be served the same food in exactly the same portion size and the customers like that, they know they can go in there and be served the same food, in the same quantity every time. By streamlining their portion sizes the larger franchises secure regular customers and a healthy profit margin. If you own a smaller independent restaurant, portion control is even more important factor in your business Continue reading

Hospitality Consultancy – Is your Menu too big? #hospitalityconsultancy

We are often asked to look at and refine menu’s for our clients.  One of the biggest issues with extensive menu’s is that the chef often likes to showcase his skills and puts things on the menu which rarely sell, and which result in unnecessary wastage.  This is more often than not the case with smaller restaurants who are trying to offer as much as possible to compete with bigger rivals who can offer a cheap and extensive menu. Continue reading

Is the enquiry genuine? #leadqualification

Whenever we receive an enquiry we always make sure we ‘qualify’ the enquiry in.  We don’t want to waste prospective clients time and effort if our menu’s don’t suit, our costs don’t fit and we don’t have the date available.  To make sure of this we always ask a number of pertinent questions, lets face it when someone enquiries about menu’s whether it is for an event, a party or a wedding, they roughly know what they want and at what cost.  So beware the people who are deliberately vague.  We have experienced 2 examples of this recently.   Continue reading

Choose your wedding Caterer choose wisely… 8 simple rules to avoid disaster #weddingcaterer

We get asked to quote for a great many weddings and events, but we don’t always get to provide the catering. When you enquire about  menus, any professional caterer will always ask you a number of questions, if you want your catering to be exactly right and to a high standard make sure you consider the questions carefully and have the answers to hand, this could make the difference between your wedding breakfast being perfect or going disastrously wrong. Continue reading

Wedding Traditions & Fables… did you know? #weddingtraditions

Throwing Confetti – The throwing of Confetti over newlyweds pre-dates Christ.  It originates from the Pagan Ritual of showering the happy couple with grain to wish them a fruitful union. These days many couples choose to make their own confetti, cutting Heart Shapes from old Romantic Novels, or books relevant to a theme is a great way to save money

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Bridal Bouquet It is said that the origins of a Bridal Bouquet were because hundreds of years ago when people rarely washed or bathed, a Bouquet made the bride smell nice on her wedding day, however, it is also said to have originated from Brides wishing to carry strong smelling flowers and herbs to ward of evil spirits off. Of course these days, many brides choose to have a more personal wedding bouquet which they can keep as a memento of their day . anniebouquet