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.
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. Continue reading
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 venues 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.
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
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
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