There are four basic rules every restaurant should follow when offering catering services. They include:
- • Organization
• Time limits
• Minimum number of guests
Day-to-day operations of any restaurant require a tremendous amount of organizational skill. So does catering. You prepare and serve a large number of meals at one time, and orchestrate other aspects of the function, such as pouring champagne toasts, cake cutting and serving and overseeing the bar. Requiring a final headcount, setting firm time limits and requiring a minimum number of guests will ensure that you are making a profit on each catering job.
The basics of restaurant catering include a breakdown of what equipment is needed to cater both large and small parties, how much staff is needed, the types of parties that restaurants typically cater as well as how to go about writing and planning catering menus. Both on-premise and off-premise catering has become increasingly common for many restaurants. Restaurants with private dining rooms and banquet facilities can increase sales by catering private parties and large functions such as weddings, holiday parties and business conferences. Off premise catering is another area of the restaurant industry that continues to grow.