Catering services: what not to do

Caterers have a tough job having to prepare food for hundreds of people in one night. This requires planning and strategizing to ensure the event runs according to schedule. There are many great food purveyors you could learn from and it may be worth taking the time to learn. It’s also a good idea to get feedback from guests to determine which parts of their food and service they enjoyed and which areas need improvement. With that being said, here are some things you shouldn’t do at an event.

· Do not be late. Serve starters, main course and dessert on time. The timeliness of the entrees is imperative because the guests are hungry when they arrive at the reception and need to eat something when they sit down before the speeches begin. Serve the main meal immediately after the speeches are over. The guests will be irritated if the main meal is delayed because they will be hungry at this time of night.

· No small portions. Do not give guests small portions of food unless they request it. Guests will feel like you’re skimping on food and being selfish with portion size. They will see this as the supplier pocketing more money and spending as little as possible on ingredients. If a customer pays you for a service, he expects standard or large portions, then you deliver the correct size portions. If not, you need to manage your expectations before the event.

· Don’t run out of food. If you are serving 80 people, make sure you have enough food for 100 people. It is always a good idea to overcompensate. You can work with the standard serving size per person. But keep in mind that when it comes to weddings and parties, guests tend to overeat and serve more than a standard serving. The last thing you want is to run out of food before everyone has been served.

· Avoid dirty catering equipment. Don’t let a single dirty item of catering equipment leave your kitchen. Whether it’s a knife, plate or glass, make sure each piece is spotless and hygienically clean. Guests will remember dirty catering equipment and will not use your services again.

· Don’t be disorganized. Have a team of servers ready to clear tables when guests have finished their entrees and then their main meals. Don’t leave guest tables littered with dirty dishes while you set up the dessert and coffee station. Let your team know what is expected of them and when, so they are aware of their responsibilities without you having to monitor them all the time.