I'm bidding on a post-wedding brunch for 30 people in July and the client has a $450 budget and wants somewhat fancy items. He's been very difficult to please. I've suggested sesame salmon mousse on cuke rounds, ceviche in mini tostadas, individual assorted frittatas, quiche and the list goes on. I can't seem to get a rise out of him. What I am getting is that he wants eater- friendly, finger-type foods that his guests can pick up and eat.

Help Any suggestions?!!

By debord on Thursday, June 14, 2001 - 11:02 pm: Edit

Possibly his idea of fancy isn't really as gourmet as your idea of fancy. Could he just be looking for up-scale bagel trays and "fancy" mini sandwiches?

Back in my catering days omelet parties were the way to go and make a nice profit for brunch. It's great for after wedding events because the guests could wander in at different times and their entree would be fresh and cooked to order. Round out the buffet with breads, fruits, mini pastries etc...

I can think of some brunch ideas but "finger type foods" makes me think hors d' oeures not brunch. But the things you mentioned were right on brunch and finger foods...so why isn't he going for your ideas??

If he knows what he doesn't want hasen't he given you any clues as an example of what he does want??

Martha' breakfast buffet: tartlet shells filled with scrambled eggs, beignets, french toast triangles, crepe stuffed with pears, corn muffins with smoked turkey, orange muffins with smoked duck..........there's tons of ideas but you have to talk more to him, he has to give you some feed back as to what he's thinking about.

By Meghan Campbell on Friday, June 15, 2001 - 01:21 am: Edit

Chio,

Sounds like a difficult client. On a "non-food" note, be careful that all the hemming and hawing doesn't push you into a bad situation money wise. 450 for 30 is fifteen dollars per, and you have to count your food and labor into that. My advice is to come up with three menu plans, if he can not accept one, or a combination of one, perhaps you are not a good match. Believe me, losing a client who might not have been a good match can actually be a blessing!

By fodigger on Friday, June 15, 2001 - 03:06 am: Edit

Chio,

I think Meghan has the right idea. You either need alot more imput from him or give him the three menu idea. Seems like alot of work for what a couple of hundred dollars in pre-tax profit. Hard to justify the hard work necesary for that. Good luck I hope it works out for you.

By Chefmanny (Chefmanny) on Friday, June 15, 2001 - 12:40 pm: Edit

That was too much you were offering for the $$$, Chio, you are better off blowing off clients like this, they try to get everything for nothing then they bit-- and don't want to pay. Any caterer can do without clients like this. After a while you just learn to pick them out.......now I always get paid up front for the whole thing if they don't like paying up front, too bad. I would rather pass that up (a difficult client) because in the end they will cost you in peace of mind and suffering, by listening to their c---.
Come to think of it, I just got a call now 12:43PM, a party of 12 on a boat wants apps. and a Chef for $10-12 per person, TONIGHT! I told them to try Publix...(a local grocery store)!
Some people just have cojones but no brains!!!
Turn this loser loose!

By Catergreat (Catergreat) on Friday, June 15, 2001 - 04:53 pm: Edit

Good point manny... my suggestion is to suggest he use an illegal home based caterer :)

By Chio69 (Chio69) on Friday, June 15, 2001 - 06:07 pm: Edit

Thanks for all the input. I was basically thinking all these same things. As a matter of fact, I told my partner this morning that if this guy doesn't stop the BS and make a decision by the end of the day, he can find someone else. I've already put more hours than it's worth into this and I haven't even got a final menu yet.

Thanks for the validation. I know I probably doing the right thing then.