Whether you work in a kitchen that is professional or a have handful of experience in catering, catering requires a sharp skill set. A business like gobble catering is challenging. Firstly, you have to take food from the point of preparation to the destination where it is to be served. In addition to it, you need to keep the food safe during the day.
- Find your own niche
Remember there are many categories of catering; from barbeque and beans to pheasant under glass.
Establish your own area of excellence and interest. Something you enjoy, something that makes your product different.
If successful, you’ll be making lots of it!
- Listen to your client
Naturally your thoughts and suggestions are what they are looking for, but most clients have some preconceived ideas regards their event. Prize these out. They’ll provide you with guidance and insights. It’s the client you’re trying to please.
- Choose hot and cold foods
For a catering chef, the demands of keeping all food hot can be astronomical, especially if you’re cooking in a venue kitchen and are unsure of the number of ovens beforehand. If you’re cooking in advance of the event too, it’s much more stressful to worry about how you’ll heat everything in time. Pro caterers often choose, say, cold hors d’oeuvres, and a warm dinner – or even a dinner with foods that can be served at room temperature. Grilled steak, roasted veg, and chicken can all be served at less than piping hot, but fish is delicate and has to be served hot. Vary ideas with a taco bar, family style at the table with hot and cold sides.
- Slice meat thinly
To save money, slice all big joints of meat thinly. Guests often take three slices of meat whether the meat is thick or thin. Hungry guests can always go back for more, but they’ll often find that the protein they’ve taken is enough. Choose cheaper cuts of meat too and marinate and tenderize to maximize flavour.
- Organize the environment
The first we bring to you are creating an environment for diners that prompts them to choose specific food and drinks.
If you happen to arrange the environment, you can increase the appetite of the guests as researchers reveal that classical music and certain decor affect the mood of guests.
Try not to go overboard. Use artwork, furnishings, and ornaments to build the color scheme.
- Prepare for the tasks ahead
Mentally prepare or plan the tasks days before the start of the event. A chef needs to get the food on the table, and the manager has to take the necessary steps that can pull off the event. And for the staff, they need to make sure all the preparations like tablecloths, setting up of chairs, cutlery, napkins, etc. are set up ahead of the time. The staff will want to prepare as many as food possible well before the time as this will lessen the forthcoming stress.
