Posted by Gerard on May 27, 1997 at 17:00:42 :
In Reply to: Re: Catering posted by George on May 01, 1997 at 16:18:53 :
: : Does anyone have any information on protocol re providing china/dinnerware for a catering event. It is the norm for me as the caterer to provide it, or does the customer provide it?
: Unless the client has an above normal collection of china etc you have to use "rentals" for any upscale (non paper plate) parties. You will find that the cilent might say that they have enough but when you do actual count (ALLWAYS DO A COUNT) for plates, glassware, tablewares, salt and pepper shakers, creamers, serving dishes, et all they will be short. To keep the settings consistent rent em all. Remember that the guests at the party will evaluate your services by what they see, and if anythinhg is missing they will blame you, the caterer, for what ever is missing.
: : If I provide the china, do I add that into the cost of the job?
: ALWAYS sepertate the cost of rentals from the food. Establish a relationship with a Party Rental Company in your area.
: :Do I transfer my actual costs to rent it or is there a markup?
: Have the rental company generate a seperate bill for rentals. The standard arround here (LINY) is a 15% commision payed to you from the rental company.
: BTW for any type of a major party the cost of rentals can often be as high or higher than the cost of the food, especially if its a "tent party".
: Later
: George
I wish I'da known that when I was into catering, we did a couple of big parties and by the time we'd paid for the rentals there was nothing left for us.!
Its an easy business to lose money in when it looks like you're making it. In the end we stuck with smaller jobs and because we had a commercial retail spot we were able to pick the plums and stay away from the outside stuff (pick up only). That worked really well and we won "Best of Boston" for a catering Co.
Catering looks so simple dont it? (G) but its full of pitfalls for the unwary.