Posted by sam sears, cec on May 22, 19101 at 20:47:50 :
In Reply to: Brochures posted by Rhonda on May 22, 19101 at 16:18:00 :
: I am in the process of creating brochures for my catering business. Most of my functions have been with a select group and the menu's were custom (but plain). Do most of you have a standard brochure or multiple brochures to give to clients? How often do you change it? How many items/menus do you include...ie. dinners, buffets, breakfasts? I have menus, I just don't want to put ALL of them down. How long should the brochure be? I have collected other menus from hotel caterers to independants and it is so varied. I would appreciate any suggestions.
: Thanks in advance!
: Rhonda
my firm is in the process of publishing a "slick" brouchure geared toward weddings (a large part of our business) and then we will do a more generic brouchure for other types of events. lots of caterers list menus &/or items, I do not plan to do that, but will focus on the entire event, with lots of color pics, verbage about how our firm will handle all aspects of your wedding, and make that day easy & rememberable for all, blah, blah......one point my loyal partner in crime here on the catering bbs's, "Carl" said " if you start pricing out entire packages, say "our weddings start from $15.00 per person & up", then you will spend all your time with clients wanting that 15 dollar package, so I try to convey that all events are unique, all couples (ie clients) are unique, all venues & guest lists are unique, therefore...the pricing will be unique....hope this helps some......sam sears, cec