Your first contact with a client maybe by phone so it’s important to collect some basic details. (For tips on first contact with a client by phone, go to website www.alacartetraining.com and read BLOG article dated 24/12/2020).
Your second contact is meeting the client face-to-face.
Meeting with the client
If the client is willing, it is a good idea to go to the client’s home to discuss the menu sugestions and other details. By going to the home (and/or the location where the party will take place), you offer the personal attention that is one of the hallmarks of a good caterer.
Discussing the various ideas face to face immediately estblishes a better rapport than you can achieve on the phone. Also, on that visit to the location of the party, you can find out what equipment and space you will have to work with. If I know I’ll need an electric mixer or other equipment, for example, I ask or look for them in the kitchen during the visit.
Before going to the meeting with ther client, here are some of the topics you may want to be prepared to cover:
- Have your suggested menu priced per head, with one or two alternatives for each dish?
- How many waitstaff/bartenders will be needed?
- What rental equipment will be needed for the food bar?
- Discuss the beverages. What will be served and who will buy what? When would the client like each served (eg champagne as the guests arrive, red wine only with the meal?
- What tables will be needed for the food and the bar and where will they be set up?
- How will the guests circulate around the rooms from the bar to the food and seating? Will some furniture need to be removed? Will any tables or chairs need to be rented?
- Would the client like you to move the furniture? Or will it already been done when you arrive on the day of the party? (you will need to arrive earlier if you have to move the furniture).
- Where will the guests leave their belongings (eg coats, bags)?
- What dishes and miscellaneous items will the client provide (eg paper napkins, serving dishes, serving utensils, etc) .
- Advise the client to have as much clear surface area as possible in the kitchen. The refrigerator should be as empty as possible.
- Are flower arrangements wanted? Who will see to them?
- Tell the client what time you will arrive before the party in order to set up.
Food Caterer & Client Relationship
Want to know more? For a very low investment, why not download a copy of
‘How to Organise Stress-Free Functions’ eGuide
and discover how to co-ordinate memorable functions.
