Posted by Meg Wittenmyer on October 20, 1999 at 13:13:46 :
Hi, Meg here... Kathleen's post bravened me up to also introduce myself. Not nearly as experienced as the rest of the group seems to be, so I promise to keep general questions nonexistent, as instructed. ;)
We have a catering business in Colorado and our favorite type of catering is the intimate fine dining dinner party for 2-16. Prices aren't competitive, but we don't try in this venue.
My question this time is...(well, actually I have two) :
1) Since we seldom do large functions, we don't own alot of equipment that many caterers might and have to rent when it comes time for the event. How much, if any, of the cost of the rental do you pass on to the client?
2) We are also preparing to market some speciality foods and have only been able to find one book. I know this isn't a Specialty Foods Forum, but that and catering seem to go hand in hand sometimes... Any suggestions on resources. Hope this question didn't violate a taboo.
Thanks for your anticipated time and I've very much enjoyed reading the posts. Very friendly, yet educational. Great resource for sharing info.
Meg Wittenmyer
Templar's Table
templars@att.net