The Ultimate Guide To Planning Your Kid's 7th Birthday - Wedding Catering Services Philippines | Juan Carlo (2024)

FAQs

What questions to ask for a catering service? ›

Many catering services offer plate and flatware rental options or work standard plate and silverware into their pricing. Beyond the addition of your table centerpiece and décor touches, you should be able to arrive at your event and not have to lift a finger!

Being courteous, tactful, and diplomatic is necessary, as you may need to persuade a client to substitute an ingredient or change a dish. Good communication and people skills are also vital to building up a client repertoire and catering a successful event.

A catering menu is the most essential part of the catering business because it is the first thing potential customers will ask for when looking for a catering service. It is what you will present to your customers in their initial consultation, therefore making it your businesses' selling point.

Most receptions for 100 people cost between $6,000 - $12,000, with $8,000 being the average cost. Here's a general estimate of what you can expect to pay for food, service/staffing, alcohol, and rentals for a wedding of this size.

Caterers are known in the industry for serving large quantities of food, but hiring a small of team dishwashers. This usually leaves dishwashers with the task of having a huge quantity of dishes to wash.

Catering Service businesses offer different types of service, these are plated service (platting), gueridon service, full silver service, buffet service, and cafeteria service. These type of services are given depending on the preference of clients and the theme of the event.

Weakness–Catering: In catering, it is rare that we are working somewhere as well equipped as a restaurant kitchen. Likely, most of the prep and some of the pre-cooking is done in advance with finishing and plating done onsite.

Being adaptable to provide any menu at the best quality. Being able to perform the service in a timely manner. Being able to manage a large team to work as one. Being able to keep the client happy.

What are the 7 sequence of menu? ›

7 course meal: A 7 course dinner menu includes an hors d'oeuvre, soup, appetizer, salad, main course, dessert, and mignardise.

The five types of menus most commonly used are a la carte menus, static menus, du jour menus, cycle menus, and fixed menus.

The six most common modular kitchen layouts are the L-Shaped, Straight Line, U-Shaped, Parallel or Galley, Island and Peninsula – each of these has it's own advantages and makes use of the work triangle differently.

There are six basic types of kitchen layouts: Island, Parallel, Straight, L-Shape, U-Shape, Open, and Galley. The L-Shaped kitchen is most suited to homes that do not need too much worktop spaces while the galley shaped kitchen is suitable for small homes.

There are five basic kitchen layouts: L-Shape, G-Shape, U-Shape, One-Wall and Galley. The size and shape of the room will typically determine your layout.

Caterer duties and responsibilities

Preparing and storing food safety before and during events. Setting up all tables and food service areas with chairs, linens and dishes. Serving food to guests at events.

Both private catering services and restaurants provide quality food that is freshly prepared by qualified chefs. The difference is that catering services prepare and cook on-site at your event, delivering a level of freshness and quality that is second to none.

Traditionally, etiquette states that spending between $100 and $200 is appropriate for a wedding gift, but there are a few other factors to consider.

The total catering costs are calculated by multiplying the price of food per plate by the total number of guests you are expecting at your event. You can also determine the cost of food by calculating the amount of each type of dish you plan to serve your guests if the style you plan to use is buffet.

Wash "in order," starting with lightly soiled items. This usually includes glasses, cups, and flatware. Washing these items first followed by plates/bowls and serving dishes.

What dishes should be washed last? ›

Start with utensils, then move up to glassware, plates, bowls, and other medium-sized objects. The biggest dishes tend to be the dirtiest, so save them for last. Give them a good rinse before placing them in your dish rack to dry.

Event management has 7 key elements: event infrastructure, audience, attendees, organizers, venue, and media. Your event software should be able to manage all of these elements.

To help you do this, in this article we're going to cover the 5 C's of event management, which are a great starting point for putting your plan together. These are: Concept, Coordination, Control, Culmination, and Closeout.

Creating an event budget is critical. Not only will it help you avoid overspending, but it will give you a clearer picture of what you need to prove ROI. While the budget stage does not require deep planning, you'll need to map out an initial plan or checklist that lists all of your event components.

Establishing your event's budget is one of the most important parts of planning an event. Creating a solid budget enables you and your team to generate ideas within realistic parameters.