The time between Christmas & Valentine's Day is a very popular one for us to receive enquiries from Brides (& grooms of course but usually brides) to be, who have recently become engaged & are planning the big day. We specialise in bringing food to venues such as Marquees, Halls & Function Rooms so often have to advise as to what menus may work best.
Top three tips.
1. Check the paperwork. What does your venue allow & what will cost extra? Drinks, Outside Caterers? What time can you access the venue, for decoration etc? Insurance? Make sure everything is confirmed in writing - things like delivery times, menus etc.
2. Where does the food come from. Often the big venues just bulk order from a Cash & Carry. This doesn't matter to some. But as a small family business we know which butchers can source the best local meat or which pie-makers make the the best steak & kidney. We know that our bakers high on the moors above Bradford bake us the softest rolls & cakes.
3. Don't be afraid to ask. You're paying lots of money for your catering so make sure you let your caterers know exactly what you want. If you need a dish extra spicy, or a gluten free meal, it should be no problem to provide it. But be sure to give plenty of notice. Asking for a wheat-free, dairy-free meal just as the guests are arriving is maybe beyond even us!
Good luck with the planning.
Sunday 12 February 2017
Wednesday 21 December 2016
Christmas Wishes
Christmas is finally upon us & the last buffet has been prepared. The kitchens have been scoured & all the staff are departing for a well earned rest. Even as we were washing up & packing away from the final Wedding Buffet (ah a Winter Wedding, how romantic)
The Bride (let's call her Suzy) was a pleasure to work with. Clear ideas of what she wanted, but prepared to compromise on some of the more difficult requests. Everything confirmed in writing & checked beforehand. The day went smoothly & everyone was happy.
Compare this to some of the requests we've had over the last weeks. A call late on Monday afternoon from a new customer, wanting a full 'turkey dinner with all the trimmings' for 50 on Tuesday lunchtime. Did their caterers let them down? No just a spur of the moment decision.
Another new customer called wanting a cold buffet of sandwiches, savouries & dessert for 30. Budget £50 including Vat. That's just over £1.40 a head!
Finally a call at 11.15 asking for a buffet lunch for 10. Customer will collect it at 11.30. From time to time existing customers forget to book, or have a last minute emergency & we'll always try to help, often resulting in a last minute dash to suppliers, but given as we cook everything to order, this was beyond even us!
So my Christmas wish to customers old & new would be to spare a thought for your caterers. Give as much notice as possible & be realistic with budgets.
Happy Christmas Everyone
The Bride (let's call her Suzy) was a pleasure to work with. Clear ideas of what she wanted, but prepared to compromise on some of the more difficult requests. Everything confirmed in writing & checked beforehand. The day went smoothly & everyone was happy.
Compare this to some of the requests we've had over the last weeks. A call late on Monday afternoon from a new customer, wanting a full 'turkey dinner with all the trimmings' for 50 on Tuesday lunchtime. Did their caterers let them down? No just a spur of the moment decision.
Another new customer called wanting a cold buffet of sandwiches, savouries & dessert for 30. Budget £50 including Vat. That's just over £1.40 a head!
Finally a call at 11.15 asking for a buffet lunch for 10. Customer will collect it at 11.30. From time to time existing customers forget to book, or have a last minute emergency & we'll always try to help, often resulting in a last minute dash to suppliers, but given as we cook everything to order, this was beyond even us!
So my Christmas wish to customers old & new would be to spare a thought for your caterers. Give as much notice as possible & be realistic with budgets.
Happy Christmas Everyone
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