The beginning of the fall season is one of the most event-filled moments out of all of the seasons. This is the time school graduations across all level generally happen and couples tend to plan their weddings during this time too. This is a time for enjoyment, even for business owners like you! This is a high revenue window for a lot of restaurants and even more so for caterers. There will be challenges along the way, especially on how busy you will be, but it will all be worth it. Here are some tips that will help you manage to keep up with all of your client's demands.

Thermometers

We can’t stress enough how useful having an on-hand thermometer at all times is, especially because there are certain important food safety precautions in the catering industry. The fact is most catering services tend to cook their food at a separate location, so there’s a lot of heavy leg work to be done especially when reheating the food before serving it. There will be food that needs to be cooked at a specific heat and you also need to avoid overheating it. This means that you have to make sure that each of your staff is equipped with a well-maintained and accurately calibrated thermometer at all times because it helps maintain the right temperature for your food.

LEARN MORE: 3 BASIC NEEDS FOR YOUR CATERING COMPANY

Hot Plates or Warmers

The challenge with catering really is portability and transportation. You want to deliver the best food you can without exhausting manpower and equipment costs. If you intent of reheating or even cooking your food to a different location, you’re going to need something that is light and portable. This is where hot plates and even warmers come in. They are a valuable tool for any competent caterer because it’s light, durable and burns consistently to make heating food a breeze.

Portion Control

This may sound counter-intuitive especially when you’re a buffet-type of catering but you also have to consider that you’re running a business. We know you want to serve the best food out there but you also need to remain profitable at the same time too. You need to set a limit as how much food you should be serving as a whole. There is no benefit in over exceeding the food portions as most customers will obviously not be able to eat everything when they’re already full. 

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