Simple Secrets to Become a Successful Caterer

By: Ana Margarita Olar| Foodfindsasia.com

Every business shares a secret for success. It’s the same with catering. And to be a successful caterer, here are some simple secrets to keep in mind:

UNDERSTAND THAT FOOD IS AN ART

Being a caterer you must understand that food is not just for consumption. It has to satisfy the eyes of the client. Presenting food is like presenting a work of art.

Aside from the decorations and other stuff, the preparation of the food also carries the signature of your business. Be artistic and be creative when presenting the dishes.

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NEVER UNDERESTIMATE THE IMPORTANCE OF PLANNING

If you really want to succeed as a caterer, you must know that careful planning is a critical part of your business.

It takes a good planner to estimate the number of ingredients needed for a certain dish, the amount of food being served, how to ensure the freshness of the food, the materials needed for decorations and many other small details.

Planning is also needed for you to focus on your target and to measure if your business goals are being met.

GREAT NETWORKING AND MARKETING SKILLS

Aside from perfecting the dishes and being creative at decorations and set ups, you must also learn how to market your business and how to enlarge your network.

Marketing is the lifeline of your business. Even if you have a great catering and cooking skills, your business will not flourish if you don’t know how to market effectively.

THEY LEARN A LITTLE OF EVERYTHING

A successful caterer works hard to perfect his craft but learning doesn’t end there. They study different areas of the catering business. They train to learn other things which they think are related to their business such as organizing and coordinating events.

THEY INVEST IN STATE OF THE ART EQUIPMENT

The old kitchen tools and utensils that you are using may not do the trick anymore. Plan to buy new equipment, china wares, and utensils so that you catering business can withstand competition with other caterers. Clients don’t only look for fine menus and creative settings, they also pay attention to the equipment you are using.

THEY EMPOWER THEIR STAFF

One of the hardest aspects of being a manager is how to lead people.  Don’t just settle for: the staff works because you pay them and you pay them because they work for you.

Have a deep professional relationship with your staff so that they will have respect for you as the owner and they will be more concerned about the success of the business rather than their paycheck. Train them in all aspects of catering such as serving, planning, cooking, and marketing.

Remember In any business, those who have the guts, the bravado to do extraordinary things wins the completion.