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In this episode of the Savour F & B Podcast, Chef Matt shares valuable insights and practical tips for catering professionals. He discusses the importance of systematic approaches to client interactions, maximizing trade show effectiveness, and the essential tools needed for successful event planning. Chef Matt emphasizes the significance of training staff, organizing responsibilities, and having clear procedures to ensure smooth operations during events. He also highlights the importance of managing beverage services and packing efficiently for events. The conversation concludes with a call to action for listeners to reach out for further assistance and collaboration.

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In this episode of the Savour F&B podcast, Chef Matt Geiger discusses the intricacies of catering contracts, emphasizing the importance of clear communication and policies for both clients and caterers. He shares insights on simplifying contract language, booking processes, pricing policies, refunds, disaster clauses, service charges, staffing responsibilities, and more. The conversation aims to equip new vendors with the knowledge to navigate the catering business effectively while ensuring a smooth experience for clients.

Chapters

00:00 Introduction to Catering Contracts
03:04 Simplifying Contract Language
06:22 Booking Process and Pricing Policies
09:10 Refunds and Cancellations Explained
11:57 Disaster and Pandemic Clauses
14:41 Understanding Service Charges
17:53 Venue Fees and Requirements
20:34 Staffing and Setup Considerations
23:47 Travel Time and Breakage Policies
26:23 Leftovers and Food Safety
29:07 Final Thoughts on Catering Contracts
38:08 Managing Client Expectations
40:57 Catering Logistics and Responsibilities
43:19 Payment Policies and Client Communication
49:25 Handling Third-Party Vendors
55:10 Staff Etiquette and Professionalism
01:00:16 Bar Services and Event Safety
01:06:09 Contractual Obligations and Payment Terms
01:16:04 New Chapter

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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

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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.

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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

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construction is done! we are now open! 

16520 S tamiami trail unit 138 fort myers FL 33908 

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To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

Send us a text

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To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

Send us a text

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

Send us a text

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

Send us a text

Chef Matt speaks with Chef justin johnson about his experiences in the kitchen and future plans for him to find work in new places.
To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

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Chef Matt speaks with Chef Steven Stempien about being the chef at a casino in illinois. they touch on being a part of a "union" what the the pros and cons for working as a union chef.

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

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Chef matt talks with chef SCOTT JEFFRIES about his experiences cooking for the US COAST GUARD! kudos to scott for enlightening me on such a great opportunity for young chefs.

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

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To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at - 239-351-5547

Send us a text

ADD DESCRIPTION

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at:  239-351-5547

Send us a text

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at:  239-351-5547

Send us a text

Discussed frequently asked questions with Chef Matt and get your questions answered before you reach out. There's a lot to know about catering and it's always good to be informed before you start the process.

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at:  239-351-5547

Send us a text

let's make an intro!

To learn more about Savour First Choice Catering:

savourfirstchoicecatering.com/

Call us at:  239-351-5547