Is Professionalism Going Down The Tubes?

I have 22 years experience in catering and 33 years cooking.

I see the start up caterers as well. But I long ago realized the people that hire them could not afford my services. The start up caterers do serve a purpose for me, I have received some very nice equipment (most have one or two good pieces) at the bankruptcy auctions that are held when they go under.

I never worried about the "utility caterer" they are not in my segment of the market.

 

You are right,but unfortunatly good equip cost a lot of money. We purchased more and more as we got bigger. The beginning was unreal , but with a simple ''The customer is right, and would I like that for myself'' we got bigger and better. We became the largest on premise caterer in the US. We started out in 1969 and by the 1980 were grossing 11 million dollars per year. We took a building that no one new what to do with and transformed it into a catering palace. That was a long time ago and things change, sometimes for better sometime for worse. Been dong this over 50. years and would do it all over again.

 

A Great caterer is a person with the knowledge to serve a 7 course French dinner out of the back of a van. A great caterer doesn't need all the bells and Whistles to be great. A great caterer takes a difficult situation and turns it into something easy. If all it took was good equipment to make a good caterer then we would have 90 day wonders all over the place. Knowledge and experience is the only equipment needed for a great catering. I have catered everything from Luaus on remote beaches in Hawaii to 7 course French dinners with very little equipment...........Chef Bill

 

off site catering success relies on breadth of knowledge.

Most of us would LOVE to have top of the line shtuff loaded out.....but don't.....that's what rental companies are for. Menus designed around what you do have.
Gotta go will post later.

 

Country Club Food? that's not always a positive description.....only a handful of CC here prepare decent food.

 

IMO they are losing membership because they are among the cheapest people in the world when it comes to paying for food. I have not done a meal for any of these groups since leaving Utility Catering behind years ago. They want it cheap and they always complain because an eight dollar meal is less money then they spend at McDonalds, but expect prime rib for it because they are a service club.

We did not lose our professionalism behind, we left the clients behind that did not appreciate our efforts.

 

I think I agree with you. A little.

On one hand, you are correct that it takes quality equipment to open and maintain a catering business. On the other hand, what exactly do you mean by "quality" equipment? Apparently you decide that based on the name brand or where it was manufactured, which is kind of funny. I don't have a Robot Coupe and I don't own a Hobart mixer. Then again, why should I spend the extra money for a brand name? And I really haven't had the need for that type of equipment anyway.

Methinks you are pretty set in your ways and have a narrow depth of field for the world of catering. The playing field is changing daily and not every caterer is a banquet caterer. And not every caterer is a low priced caterer. My business is growing because we offer great food at a reasonable price. We're not serving Kobe beef and lobster, primarily because the market I go for is not interested. On the flipside, we don't serve chicken cordon bleu, because that is not the market I go for. Fortunately I am able use our unique food as a business building proposition.

FWIW, we did several events this past week and we pulled up in a rental van. Why? Because we don't own any vehicles. Two of the events required only a small van, while three of them required a 15 foot box truck. We would have to own and maintain at least three different trucks in order to fit the needs that I fill using a rental company. If you think I wanted to start up a catering company by buying a fleet of vehicles to maintain, you're out of your mind. I am in the catering biz, not the truck fleet biz. And I am a businessman, not an idealist.

-Kevin

 

Utility caterer is a group that relies on price only to sell its product. Usually very inexpensive, usually the foot in the door to the wide array of target vertical markets that is catering. Usually one in 15 makes it to the next level where they figure out how not to work for nothing.

I guess that is good, but only if that equipment is making money for you. I gave up having equipment in storage years ago, much more import to have the cash for the business, not tied up in a storage room full of cook appliances.

Never have, I have eaten it, but found for the price my purchasing of local cattle directly offers a much better product for much much less. And thanks to the herd purchases, much more profitable. But I would but it if someone asked as was will to pay the price.

I use 3.3 X food costs plus the add ons. Backward integrated most linens and decorations to capture that money on the work as well. Also adjust the prices based on head count. I adjust that price based on RONA and ROI goals I have for the business.

One thing about Catering, change is a sure constant.

 

Also adjust the price based on head count.

less is more?

 

I think there is an acceptable middle ground.
You are referring to extremes, bottom of the barrel to uhigh end.
It sounds like you have some great tools, tools I would be envious of.
But I think a person can do just as fine a job with more medium grade equipment, assuming all knowledge is equal.
I agree, transporting in old tomato boxes, etc. doesn't portray the profession in the best light, but I don't think 200 year old silver is an absolute necessity either, just really nice to have, more important for a high scale function.

BTW, thanks for the kind words about my Luau, it was a blast.

 

Very interesting idea on your pricing structure. That is why I adjust on head count. At some point I cross the threshhold for gas and electric being covered and everything on top is gravy so I can lower the price a little.

I use copper and Silver as well. But only when the client will pay at the level I need to make it worth risking damage to those items and can make a return on their value.

I feel the same way about my equipment, I have five portable full kitchens fully stocked. Though mine are set up for remote area sustained cooking. (We feed oil rig crews and forest fire fighting units. And whole towns for PR for the oil firms.) We also do a lot of wine dinners in support of our local wineries. That is always Copper and Silver.

 

I just registered but have been reading this forum and this thread for a week now and really wanted to make a comment.. No, that is not why I registered...

I can see why some want to use cheaper containers to serve as some of the equipment today is WAY over priced.. But I will not elaborate on that...

I DO see your point though. Plastic trash cans and anything plastic, over time develops groves in the sides that just cannot get cleaned out and that becomes a sanitation issue.. And plastic also develops stains that is very unappealing...I think..I mean, here you have some kind of white sauce, (any kind, take your pick) and the inside of the container has red "tomato" stains... Nope, I don't think I would use that...

Now if the container is clean and only used for transfering, say from the off site kitchen to the gig, and IMMEDIATELY put into warmers and other serving equipment, I think that would be ok. BUT only for transfering AND only if those containers were what I call "Dedicated Containers", i.e, NOT EVER used for trash or linens..only and soley for food.


Just my 2 cents...:roll:

ChefJas

 

Yes it was, and I think your methods are very professional.
I also think that there is still a professional middle ground, it doesn't have to be silver or garbage cans.
You are speaking of extremes.
You are not saying "my way is the best way", which is acceptably true, you are saying "my way is the only way".
Or at least that's how I read it, my apologies if I've misinterpretted you.