The Caterers Corner
websites Caterers Corner: websites
By Anna (Anna) on Saturday, November 13, 2004 - 04:53 pm: Edit

Hi everyone, I am doing some research, so I would appreciate any comments.
How many of you have a website?
Have you seen any real invoicing increase, because of the website?
Do you get new costumers through it?
Any other info will be very useful
thnals in advance!!!!

By Foodpump (Foodpump) on Saturday, November 13, 2004 - 07:10 pm: Edit

Had ours since 2000, and find it a real bonus. Most new customers will study it, but want to talk with a "real person" before they do any ordering. You can advertise all you want on the site, but avoid pricing other than the basic bread 'n butter items, as not only will potential customers read, but also your competition.

By Eddiez (Eddiez) on Monday, November 15, 2004 - 08:03 am: Edit

My website has been enormously successful. I specialize in pig roasts, which seems to be a rarity . People often run the keyword "Pig Roast", and my name pops up. This is my only form of advertising, besides "word of mouth". The web is responsible for about 2/3 of my business.

My site is extensive and cluttered though. Every time I try to shorten it, it grows longer! Some people appreciate the over-information, others can't be bothered. If I did only pigroasts, my site could be small. But I offer so many other options (outdoor events), that it became tedious to try to describe it all.

I can't speak for others, but in my case, I'm glad I placed pig roast pricing on my website. Before that, I got plenty of calls from people who were looking for very low cost jobs, to the tune of maybe 1/3 of what I charge. So in my case, the online pricing acts as a filter, and severely reduces wasted phone time to sometimes hostile idiots looking for a bargain. (My weekends all fill up anyway, so my tactic seems to be working). Your mileage may vary, of course.

With respect to pricing on all the other stuff I offer, I don't offer online pricing, except on a couple of basic packages. Too much goes into it. Each event is unique.

By Jonesg (Jonesg) on Saturday, October 22, 2005 - 12:02 pm: Edit

I bought FrontPage and designed my own website.
I must have saved myself $50 and it only took 4 months to learn the software.

"Do you get new costumers through it? "

Websites are for customers ?!!

By Chefjoannam (Chefjoannam) on Saturday, October 22, 2005 - 01:17 pm: Edit

LOL, Jonesg...

the old line rings true: I get 80% of new business from websites, and 20% from referrals from my current clients and from my staff.

it's indispensable, but you have to know how to use it.

You can spend thousands on a Gaggenau or a Viking, it doesn't automatically make you a chef. You can spends thousands on your website, it doesn't mean it's going to do you any good. You need to know how to OPERATE the Internet the same way you need to know how to work in the kitchen.'s *always* a work in progress, but I did it myself!

By Chefmanny (Chefmanny) on Saturday, October 22, 2005 - 07:33 pm: Edit

I bought a second hand Vulcan six burner for $350 once and thought I got screwed!!!!!!

By Jonesg (Jonesg) on Monday, November 14, 2005 - 05:16 pm: Edit

"I bought a second hand Vulcan six burner for $350 once and thought I got screwed!!!!!! "

You did, I'll give ya $60 for it.

By Snuffaluff (Snuffaluff) on Tuesday, November 15, 2005 - 12:00 pm: Edit

hey Jones... I hate to be critical, but you have pictures of you working w/ no hair covering. Seems kinda odd...

By Jonesg (Jonesg) on Sunday, November 20, 2005 - 04:55 am: Edit

...and TOUCHING food without gloves too!
not to mention the pack of smokes on the table.
..and no apron, who does this guy think he is?

By Snuffaluff (Snuffaluff) on Monday, November 21, 2005 - 11:48 am: Edit

hey, I'm just an "joe schmoe" that noticed it. I wasn't trying to be rude or anything, but if I was surfing a site for caterers and saw a pic like that, it might make me think a bit. Ease up man... who do I think I am? I'm the guy trying to help ya out a bit... maybe point out something that you didn't think of since I'm more of the customer and not the chef, these are things I'd see and walk away from, since I know a lil' about sanitation.

By Chefspike (Chefspike) on Tuesday, November 22, 2005 - 08:47 am: Edit

I love smoking in the kitchen.
Whats wrong with that ?

By Chefmanny (Chefmanny) on Tuesday, November 22, 2005 - 09:39 am: Edit

Usually I put the smoker outside, less fumes in the kitchen!

By Snuffaluff (Snuffaluff) on Wednesday, November 23, 2005 - 11:11 am: Edit

I agree Manny, the only danger of that is the rest of the neighborhood smelling and wanting.

By Chefmanny (Chefmanny) on Wednesday, November 23, 2005 - 11:31 am: Edit


By Chefmanny (Chefmanny) on Wednesday, November 23, 2005 - 11:32 am: Edit

Nobody wants Spike after they smell him!!!!!!

By Chefspike (Chefspike) on Thursday, November 24, 2005 - 12:33 am: Edit


By Jonesg (Jonesg) on Friday, November 25, 2005 - 03:20 am: Edit

You're defensive, "who does this guy think he is" was referring to me.
I don't give a rats ass if someone is offended by me not wearing a hat.

By Chefspike (Chefspike) on Friday, November 25, 2005 - 12:21 pm: Edit

I hate wearing hats in the kitchen.
But everyone with long hair should have it pulled back. If ya don't play with it the chances of hair in food is nill.
Smokes on the table?, right next to the ash tray.
I hate wearing an apron in the kitchen, save that for dates.

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