With the economy in an uproar it's getting more difficult for small businesses to thrive.  Essential services rarely seem to falter and or have a difficult time but the catering business always seems to be a luxury and rarely a necessity.  With the rise in transportation costs, ingredients, delivery, catering equipment and more, it's hard to find ways to make money and save money without increasing prices. Starting a Catering Business Keeping prices low is how you stay competitive, so cutting internal costs before going through price hikes is the safest way to stay in business.  Start by looking at ways to control your food cost more tightly.




Cross-Integration of Ingredients - The best use of ingredients is to create menu items where your ingredients are used in a variety of dishes. Catering Equipment-  The last thing you should do is create specialty dishes where an ingredient is used in only one way.  This greatly increases your risk for waste as well as how you spend, as specialty ingredients generally cost more.




Catering Supplies Wholesale-Look At Your Production Methods - Break down your menus and look at how you prepare those items. Fresh foods may make a dish look better, such as fresh herbs, but can you use a canned or dried version or perhaps a puree that doesn't change the taste?  In some cases, pre- prepared products look and taste the same but may actually cost less to stock.  Mushrooms are a good example.


Size Matters - Some caterers cook in large batches to save prep time and get the food done as quickly as possible.  It's better to cook in small batches because you'll be able to more accurately hit the right amount of food for the guest count.  Likewise you can quickly correct an error you find in the flavor or recipe without ruining large batches.  This method also offers greater food safety and HAACP management.Starting a Catering Business -


Exit Strategies - Have an exit strategy in place to help you market any ingredients that are nearing the end of their shelf life.  This will allow you to make reduced cost offering on some menu items to clients as they call for pricing.  With this method you can virtually eliminate food waste and lost profits.


Know Your Shelf Life - If you stay consistently busy and you have a regular menu then the chances are good that you keep some food items stocked.  Knowing their shelf life is extremely important.  When you're tuned into the shelf life then you can maintain your exit strategy, rotate food properly and improve your food orders.  Catering Equipment- The closer you can get to a 100% food turnover rate each shipment cycle, the better off you'll be in controlling food cost.


Plan Production Quantities - Your food calculations play a major role in how much you charge for your services, the staff needed, the amount you order, etc.  Revisit your calculations on a regular basis so you can alter your production quantities.  If the recipes shift, if equipment changes, if labor shifts, recheck your planned production quantities and methods to make sure you're producing properly.  If you can trim even 2% of the waste by altering your production then you're saving money.

 

 

CateringEquipment.com offers then highest quality supplies wholesale, so that when you're starting a catering business, you have everything you need to succeed.  Click to contact us today and learn more about how professional quality can change the way your business succeeds.