Catering Chronicles are educational and training books for the hospitality industry. Each Catering Chronicle can be used as a part of a series or a single volume for not only employees, owners and companies of all sizes, but also students and educators interested in learning best practices.
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Most caterers start their businesses because they have a passion for creating delicious food and designing beautiful events. As they continue to book larger and more frequent events, caterers need to expand their service team resources to accommodate this increased business. Quite often, this service piece is not strategically planned from the beginning but rather learned through necessity.
As off-premise caterers, the quality of our service teams, both front and back of house, is what truly differentiates us from our competition. Proactively developing your service team, including recruiting, training, providing ample work with timely paychecks, and retaining and retraining staff, may cost money, but is well worth the investment. This is so important for catering salespeople to understand and value.
This quick read offers guidance to all service industry professionals on how to encourage collaboration amongst your service and sales teams.
Available soon on Amazon
You can not run a successful catering business without a budget. Period. Market conditions during this new economic rebound will be unlike any others in the past. As the industry reopens and owners manage cash flow every day, recovery and budgeting needs to be a focus. Companies that run their business without a budget will not have the vision to react to revenue fluctuations. Now is the time to reset your company with an overall budget.
This quick read offers guidance to all small business owners on how to start writing an annual budget. Although the authors have 50+ years experience in running profitable companies in the catering industry, the practices presented in this book are relevant for all small businesses to start making more money.