Prepare beforehand
Complete as much preparation as you can the evening before or sooner in the day. A head start making the mini party set catering setup prevents you from rushing and interrupting your workflow later on when orders begin to accumulate.
To prepare beforehand, you can:
Initially, make cold recipes; prepare salads in advance and keep them covered on the kitchen counter or fridge. Later, prepare high-threat parts, such as Caesar dressing, which consists of raw eggs that can not be left out for too long.
Do small preparations for fruits and vegetables– peel off potatoes, sliced peppers and onions, and so on.
Polish and clean your tableware and dishes throughout downtime, and ensure you have many extras. Establish tables in advance and supply a few spares on tables reserved for big celebrations.
Cut meat thinly
To conserve money, cut all big joints of meat very finely. Guests commonly take three slices of meat, whether the meat is thick or thin. Of course, hungry guests can always return for more, but they’ll typically find that the protein they’ve taken is enough. Select less expensive cuts of meat, and marinade and tenderize to make the most of the flavor.
Understand food safety
As someone working with food, you wish to know food safety fundamentals. Your supervisor will likely train you on significant factors, yet here’s a fast run-down. Everybody from servers to chefs to catering managers must know about food safety temperature levels.
As you’re constantly dealing with food, utensils, and potential clients, it’s essential to wash and sterilize your hands regularly to avoid plausible cross-contamination.
If you’re entrusted with preparing food, make sure you utilize different chopping boards for raw meat and fresh veggies to avoid cross-contamination.
When cooking, storing, or maintaining food on warmers or ice, avoid the hazard zone (4 to 60 ° C) to ensure that no person is at threat of foodborne illness. Microorganisms multiply at an alarming rate when kept at these temperature levels for an extended period of time.
Listen to your guests.
Remarks and criticisms can improve your dishes and service. Rather than reacting defensively, utilize them constructively. You’ll gain the approval of return consumers and obtain fantastic reviews about the quality of your food catering service.
Place customer remark cards at the front desk and include a comments and complaints area on your website. Also, develop a social media page for individuals who intend to speak with you directly.
Have signature drinks
Having a few key drinks makes it less complicated for the servers (specifically those fresh) to keep up with the beverage requests and deliver them. Also, it makes it much faster for the bartenders—as one of the cocktails can be a pre-mixed drink, it’s more an instance of sprucing up the glass than making up a fresh drink.
