Name help

Discussion in 'Professional Catering' started by fulldishes, Jun 30, 2010.

  1. fulldishes

    fulldishes

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    Hi everyone! I am opening up a new catering company. I have already a small cafe and a store located adjacent to it, which I am Turing into a catering only office. I was wondering what "job title" someone would use for his or her name on the business card. I am the owner but I didn’t want to put that on the card, I was trying to think of something catering related, and cute but yet also professional. Does anybody have any suggestions? Thanks so much!
     
  2. curiouscuisine

    curiouscuisine

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    What kinds of foods/events will you be catering for? 
     
  3. fulldishes

    fulldishes

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    The menu is not an specific region or ethnic background, we base our selves on provided the customer with wholesome meals, and we also custom a clients need
     
  4. shroomgirl

    shroomgirl

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    What are your job descriptions? owner/chef/bottlewasher?

    What type of cuisine?
     
  5. chefbillyb

    chefbillyb

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    Chef...........People what to know the food is being cook by a professional, not a Bottle-washer......Chef BillyB
     
  6. fulldishes

    fulldishes

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    i am the operator, i do not do the cooking, i meet and greet the clients i travel to and from, i and the face of the company, but i do not cook the food. 
     
  7. petemccracken

    petemccracken

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    Event Coordinator

    Event Director

    Event Manager

    Operations Coordinator

    Operations Director

    Operations Manager
     
  8. fulldishes

    fulldishes

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    thank you Pete, I appreciate it!
     
  9. gypsy2727

    gypsy2727

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    All the best with your new adventure

    Gypsy
     
  10. corechefs

    corechefs

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    Operations Director fits the bill, good suggestion by PeteMcCracken
     
  11. shroomgirl

    shroomgirl

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    Event reads like a party, where operations reads like a big machine.

    MTC
     
  12. chefbillyb

    chefbillyb

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    When I sell a catering, I guarantee 200% that the Food and every detail will be exactly what I say it is. How many people do you have working for you, that you can give that much responsibility and guarantee success. I would hire some one to meet and greet, I would be back in the kitchen guaranteeing my guarantee...................nothing wrong with being the owner, who better to ask a question........ChefBillyB
     
  13. fulldishes

    fulldishes

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    yes this is true thank you guys very  much, i also agree with you Chef Billy, Well right now i have a very good pro chef, but when it comes to the cooking, that is'nt my forte, i can over see and make sure it is 200 percent before it is given, or produced but when it comes down to it i will hire some one to meet and greet  thats the easy part thanks agian
     
  14. caterchef

    caterchef Banned

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    /img/vbsmilies/smilies/chef.gif  NEVER EVER GO INTO THE CATERING BUSINESS AND ADMIT COOKING IS NOT YOUR FORTE.  Knowing how to cook is not something to be ashamed of. Nor is the  not knowing how to cook something to be proud of. Be a little more diplomatic, like Henry Ford and say "I employ people that do it better than I can"

     I have heard  a lot of news reporters say "I can't  cook or I am a poor housekeeper" I wonder who they are trying to impress. How can you critic someone or supervise if you can't do it yourself, That's how your customer will see it. You could call yourself a CEO, We all know what they do.   RIGHT./img/vbsmilies/smilies/lol.gif
     
  15. shroomgirl

    shroomgirl

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    perception.....even if you sit at the computer, smooze with customers, go on site visits or manage events, the public likes thinking that the owner or CEO, is also the "chef".    Unless you hired a big name draw chef that with their name alone you'd get business......you will be thought of as the person in the kitchen. 
     
  16. chefbillyb

    chefbillyb

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    My General Manager told me years ago, if you want to fire your Chef, you better know how to cook. The next day I started my cooking career.

      One other thing, if your customer has a problem with the food, the buck stops with you, there is no way you can pass the buck and blame your Chef.IMHO I would have the Chef at the planning meeting so the client gets a good feeling that the food is prepared by a professional Chef, and all the other details are taken care of by you, and your staff. This way it shows your catering company is a group of professionals. In my company, I take total accountability for every part of the operation, it would take a well qualified person, to prove to me, they have a high amount of drive, attention to detail, passion, and detection to the success of the function........Chef BillyB
     
  17. Guest

    Guest Guest

    Hello

    I am new on ChefTalk Forum.   I have read several comments and advice about starting a catering business.  I have learned and made notes.  I will be starting my catering service very soon. Working from a community center kitchen has help keep some of the cost down.  I didn't go out buy everything that is needed for my business.  I use what I have and if I don't have it, then I will buy.  My husband has done major changes in our family van.  I can transport food, drinks without spilling.  I can also keep foods hot and foods cold.  Keep me prayers as I continued to give excellent service as well as keeping cost down.  Within six months, I will be searching for a building of my own.   I will keep you posted. 
     
  18. shroomgirl

    shroomgirl

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    welcome Cathy....please let us know how your doing.
     
  19. melany424

    melany424

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    alright so i been thinking about getting into the catering business but not exactly a full-on catering thing. id like to do like a delivery lunch catering service and im really having issues with trying to think of a name. i dont like to stick to one type of cuisine, i love cooking all different types of food. i love cooking simple, comforting food that anyone can enjoy. i just dont know where to begin with a name that will fit what im trying to go for. anyone have any ideas?

    thanks,

    Melany
     
  20. shroomgirl

    shroomgirl

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    choosing a name is so personal....

    there are discriptive names: Just Lunch, Brown Bag, Local Eats

    there are companies that have owner's name or something special to them: Shannon's treats

    If you are just starting out and don't have name recognition I would opt for the discriptive name.

    Comfort, different, lunch delivery service.....I'd start out by making a list of what you are providing then come up with words that discribe them.