Summary

In this episode of the Savour F&B podcast, Chef Matt addresses frequently asked questions about catering services, covering topics such as service charges, staffing needs, food tastings, payment policies, and more. He provides insights into the catering process, helping clients understand what to expect when planning their events.

Takeaways

Service charges cover planning and preparation time.
Staffing levels are crucial for a smooth event.
Food tastings provide a comprehensive experience.
Children's meals are priced affordably at $15.
Vendor meals ensure all event staff are fed.
Final guest counts are due two weeks prior to the event.
Catering licenses are necessary for alcohol service.
Menu customization is encouraged for dietary needs.
Dessert options include mini desserts and cake cutting services.
Clear communication about responsibilities is essential.

Chapters

00:00 Introduction to Catering FAQs
02:10 Understanding Service Charges
06:22 Staffing Needs for Events
08:49 Food Tastings Explained
10:43 Food Packages vs. A La Carte
12:35 Children's Meals and Vendor Meals
14:54 Moving Chairs and Event Logistics
19:52 Payment Policies and Tips
23:35 Refund and Cancellation Policies
28:31 Setup and Breakdown Times
30:44 Overtime Fees and Final Guest Counts
34:19 Catering Capacity and Experience
36:20 Catering Venues and Licenses
39:32 Custom Menus and Dietary Restrictions
42:39 Dessert Options and Cake Cutting
48:35 Linens, Glassware, and Rentals
53:08 Cleanup and Leftover Food Policies
58:01 Bartending Services and Alcohol Policies
01:03:13 Coffee and Tea Services
01:09:14 Staff Appearance and Professionalism
01:11:55 Conclusion and Future Engagements
01:13:25 New Chapter 2

In this conversation, Chef Matt discusses the implications of natural disasters, particularly hurricanes, on event planning. He emphasizes the importance of understanding vendor policies regarding cancellations and refunds, and offers insights into how his company handles such situations. The conversation highlights the need for clear communication between clients and vendors to ensure a smooth planning process, even in the face of unforeseen circumstances.

takeaways

• It's crucial to ask vendors about their disaster policies before booking.
• Cancellation policies often vary and can impact your deposit.
• Postponing an event is often a better option than cancellation.
• Vendors may have to keep part of the deposit as events approach.
• Communication with vendors is key during emergencies.
• Understanding the local impact of disasters is important for planning.
• Flexibility in rescheduling can save money and stress.
• Many vendors aim to support clients during tough times.
• Planning for contingencies can help mitigate losses.
• Staying informed about weather events is essential for event planning.

Sep 20, 2024 003

Summary

In this episode, Chef Matt discusses the intricacies of catering, focusing on the different types of catering services available, how to choose the right caterer, and the importance of customizing menus. He emphasizes the need for early booking, understanding costs, and accommodating dietary restrictions. The conversation also covers the responsibilities of caterers, payment processes, and the significance of clear communication between clients and caterers.

Chapters

00:00 Introduction to Catering and Business Focus
03:18 Types of Catering: Onsite vs Offsite
06:05 Choosing the Right Catering Service
08:50 Customizing Your Catering Menu
12:09 Booking and Planning Ahead
14:49 Understanding Catering Costs
17:35 Catering Services and Accommodations
20:27 Handling Dietary Restrictions and Cleanup
23:35 Communication and Vision with Your Caterer
26:22 Beverage Services and Final Thoughts
36:05 New Chapter

Keywords

catering, business, event planning, food service, menu customization, dietary restrictions, catering costs, booking caterers, tasting sessions, event management