Posted by Carl Jones on August 29, 1998 at 00:22:00 :
In Reply to: Re: Management Experience in what? posted by Fayanna on August 28, 1998 at 08:24:52 :
: Hello Gerald,
: As I stated earlier, I appreciate good, sound advice. And yes,
: I have no experience in this area of business. I have worked with
: caterers, hired caterers and I am now in the process of studying catering.
: You must understand that other professionals have given me advice
: contradictory to your's. I was told of how they started in their
: own kitchen, how there are many ways to make short cuts and more.
: There are some basic business management techniques that must be used
: in every business and this is what I was referring to in as far as
: my expertise stands. I am a very to-the-point person as well, but
: I have found that arrogance can alienate people unnecessarily.
: You and Carl should write a hard core "how to" or "do's and dont's"
: article, quarterly or book on this business. You both sound as
: though you are extremely knowledgeable, but please do not go into
: the business of making a person feel totally incapable of understanding
: this business simply because they are new to it. Instead, talk
: of levels of catering, sources to learn more on pricing, measuring,
: marketing, equipment etc.. Everyone must start somewhere.
: By the way, I am an event planner. A NEW event planner. I can do
: this and I will not be discouraged to the point of giving up.
: I suppose I will have to take my knocks and bruises like all of
: you experienced business people did. Thank you again for responding
: and being interested enough to converse with me.
I agree that some people can miss a point because they are looking at
how the advice is presented instead of asking "what is this person really
trying to say"
You said we make people "feel incapable of understanding this business because they are new....
First, we can't make anyone feel anything that is not already in them..
Second, when I was new, I WAS incapable of understanding at that time.... but I asked
questions, studied the business and planned well...
The first catering job I did was a great success, it was for 500 people, but I had been in
the restaurant business as an owner for 10 years... I planned very well, made a few mistakes
but pulled it off and got raves! Today, the job we do makes that first job look like
crap, but I had to start somewhere.
Most people start with 20 guests, I started with 500.... so I never feared the big ones..
If I had started with 20 guests, I never would have had the courage to take on real large events...
Gerald and I don't get our kicks out of smarting off to wannabes
or those who Don't know what they Don't know about this business.
I will say this, "Bluntness intimidates the weak, but engages the strong"
The weak look at the tone of the message, the strong look at the message
itself.... Now, I am not calling you weak, because there are many times
when I do the same thing, debate the tone, not the message... but i concede that
at those moments, I am weaker...
Many people have started out of their houses, illegally..... You can cater from your
home if you abide by stringent standard, but most bypass it and ignore the health
dept... until they are caught, or worse, make someone sick.... most dont bother to
get a license....
Is this the conflicting advice you are getting from others?
(I am NOT attacking you, I am trying to determine the creditability of
Before I would start a catering business out of my home (illegally)
I would get a job with a great caterer, learn all i could, save my money, then
do it right) Long term this will pay off... there are no short cuts...
Please feel free to ask specific questions and we will be glad to help