How to Manage a Catering Business
Food services come in all shapes and sizes. As a food business, it is important for owners to check the status of their resources. Since food is a valued commodity, certain ingredients have specific shelf lives before and after cooking. For food businesses like catering, it becomes a challenge to maintain fresh hot meals daily.
Managing a catering business is a challenging task. You go through inventory, accounting, and food safety measures to ensure everything goes according to plan. If one step in the food preparation process gets affected, it will affect the overall distribution of cooked meals.
Here’s how you can manage a catering business in its best shape possible.
Train Your Staff
The staff is responsible for all meals prepared in the catering business. They prepare, cook, and distribute the food to the intended guests. If the food is ready, it goes to a dedicated serving area with the available utensils. The staff should also check the serving area is ready for guests. If guests need cutlery, they can go to a utensil dispenser and get their cutleries without waiting for staff. That way, the staff will have more time to prepare other dishes and clean the used plates and tables.
Consider Food Costs and Expenses
As owners, you check for the food and beverages costs. Since raw materials have varying prices, providing a competitive price for your customers can take time and effort. Check all the ingredients and see if selling the meals is possible in your catering business. Remember that costs fluctuate, and it should follow the trends to avoid being in the red.
Improve Customer Service
Customer service is the first thing guest will experience before eating. It will determine their feedback to see if your catering business is worth returning to. The better the customer service, the more likely you will have loyal customers. All staff in the restaurant should know how to interact with guests, so they will know what to expect. It gives guests an idea of what are the protocols in the restaurant.
After every meal, the catering business should clean up any leftovers. These come after every meal, leaving behind crumbs and trash. If guests leave a table, staff should clean up so another set of guests can sit down. Cleanliness applies to both the dining area and the kitchen. In a catering business, cleanliness is an important practice for food safety. It protects staff and guests from potential germs.
Serve Food Fresh
This is the most important part of every catering business. All cooked food must be served fresh and hot. This is because cooked meals have a time limit when served. If the food becomes cold, guests will not be able to enjoy the taste. Cooked food should be consumed immediately, so there will be more space for serving other meals.
Handling a catering business is one of the most challenging food services to manage. It covers food preparation, training, and accounting for the ingredients used. When preparing meals, it is necessary to serve meals fresh so guests will enjoy them. After serving, staff should maintain cleanliness so the restaurant can still accommodate more guests. Ultimately, managing catering combines food safety practices with the skills of a business manager.
Rosette is known for advocating a sustainable lifestyle. That’s why on her free days, she spends her time writing about sustainability efforts and other ways to help the environment thrive and heal at a time of drastic climate change.