Meeting and Hiring Staff Businesses in the food service and hospitality industry have notoriously high staff turnover rates.
Catering off premise is very similar to a sports team playing all of its games away from home, in unfamiliar surroundings, with none of the comforts of home to ease the way. Caterers provide single event food service, but not at all caterers are created equal.
When catering a special affair at your own facility, you have the advantage and luxury of knowing how best your facility runs and operates. Rules about service on the premises.
While profit is one side of the coin and an interesting part of the catering industry, the multitude of activities throwing a challenge to the caterers forms the other difficult side of the coin. For example, while the smaller vehicle like a Van might suffice for your current customer base, adding a bigger vehicle than a van gives you the flexibility to add customers without adding drivers, again making your business more efficient and profitable.
It can achieve a high degree of efficiency and has the following features: Maximum specialisation, Strict job definition stating duties, privileges and boundaries, Vertical line of authority, Decision taken on expert's judgement based on technical knowledge, Disciplinary compliance under a supervisor's orders, Separation of policy and administration, Central authority, and Continuity of people in top jobs.
Never place a buffet adjacent to the dance floor or music.
Things like opera and playhouses, where more cultured things are taking place. You can either go to their homes and prepare the meals there or cook at your own facility and deliver the food ready to be served. An Entrepreneurial Nature The desire to be an entrepreneur is a trait that is highly desirable for off premise caterers.
If you push more on the services you provide and disregard their wants and the benefits they can get, you will lose your customers in no time.