Posted by Sam Sears, CEC on August 29, 19100 at 20:08:44 :
In Reply to: Re: menu proposal problems posted by Martin on August 29, 19100 at 10:08:30 :
: This is a common problem when dealing with the public. Most people want something for nothing and the closer they can come to nothing the better they feel. Most are willing to sacrifice quality for quanity. You give them a menu item of $12.00 a person and they come back and say..."That 's a little more than we planned to spend"...(you say) Well, "How much had you planned on spending"? (they say) Oh, 5 or 6 dollars a person...(you say) Oh, I must have misunderstood your request...Let me give you our "Blue Light Special" menu..(if you don't have one make up one fast) This way you have one last chance at winning them over and very little effort on your part. If they come back (or not) at least you tried and if they don't they were probably just feeling the waters to begin with.
: I have found that most people don't have a clue when they call a caterer of the cost associated with service to others.
: I always have the standby "lowball" menu for the folks like you described above. Usually prepared and delivered, pick-up check (always leave plenty of business cards)and leave. Business is business. In most cases a referal will be gained from one of the "lowballs" guest. Just my opinion.
Both of these response are correct in my opnion, We personnaly do not ask clients for budget figures, I don't beleive they will tell you the truth anyway, but the method of several menus at different price points makes a lot of sense, with the ones in the middle being the ones we want to sell w/ the most profit built in. In all our proposals we state " if these menus & arrangements do not fit your tastes or budget, we will be happy to explore other options with you"....but in the end, my credo, is do nothing for free, charge for everything & if I cannot make a reasonable profit I would rather stay home & watch a good movie.........just my thoughts......sam