The Caterers Corner
Outside Catering Using My Kitchen Caterers Corner: Outside Catering Using My Kitchen
By Bigfins (Bigfins) on Tuesday, July 24, 2001 - 09:49 pm: Edit

I own my own function facility and do the in-house catering. I have an up-coming wedding for 300 in Oct. However, the happy couple has to have an authentic Vietnamese dinner. The groom has asked that I let his caterer in to use my kitchen. Since, this type of cooking is out of my scope of expertise, my answer was "we will talk about it" My question is, What would be a fair price to charge for the use of my kitchen? I will be using my own staff, dishes, linens...etc. which I plan to add to the bill, but, as to the price of letting his caterer in, I am at a loss.

Any suggestions?

By mikesul on Tuesday, July 24, 2001 - 10:47 pm: Edit

Figure out your normal wedding prices. Let's say that you would charge $10,000 for this wedding and you would net $7,000. Figure your costs and make sure that you make more than that on the wedding. After all, are you not taking additional risks by letting someone else prepare this food? Are they following all the health codes? You still will be liable should something happen. Isn't your reputation on the line? Just cover your assets and make sure you make a little more on this event.

Just my thoughts.

By Panini (Panini) on Thursday, July 26, 2001 - 04:29 am: Edit

One of my contracts is negotiating that right now, I'll check on it for you. I'm thinking they backed out cogs, billed normally, and let the customer hire the caterer to release liabilities. This would require him to have liability to come on to your property, if he's bringing staff I would use the 5 mill number, that seems to be common pace now. Get back to you soon.

By Chefmanny (Chefmanny) on Thursday, July 26, 2001 - 09:30 am: Edit

Why don't you just ask them if you could use a couple of cooks from the co. they want to use and you hire them just for the event. This will save you many headaches and, you are still in charge of the event.

By sam on Saturday, July 28, 2001 - 07:48 pm: Edit

just my two cents worth,,,,make sure you have verified copies of the other vendors health dept license, insurance - listing your firm as an addtional insured & loss payee, and a hold harmless clause signed by the client & the other vendors....I personnaly would view this scenario w/ a grain of salt.......sam sears, cec

By Norma on Thursday, August 02, 2001 - 04:24 pm: Edit

I would make sure that the couple contracts everything with you and you subcontract the Vietnamese caterer. You can arrange 3-way meetings to ensure that the couple's requests are firmly understood by the subcontractor. However this way the subcontractor is working for you. He who pays the ticket gets listened to. I would be afraid of all of the unknown elements the bridal couple and outside caterer would arrange and then blindside you with. My opinion.

By Peachcreek (Peachcreek) on Thursday, August 02, 2001 - 05:37 pm: Edit

I would'nt do it. Things don't add up for me.

Why have your own catering facility and use

another caterer? The couple could have

rented a hall with kitchen and had the other

caterer staff it. Probably would have been

cheaper. When issues like this arise, I usually

decline the business. My thought is there is

something going on that hasn't been talked

about. My gut feeling is they are shopping

for a deal. Reminds me of the Gypsy

Wedding story on the other thread.

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