Holiday Prep

1.

Look For Cost Savings

Watch Employee Labor Costs

> Eliminate labor where possible. Intimate events like boardroom meetings or executive dinners might not require servers. Prepare the food, arrange the space, and offer monitoring tips to save clients and operators money.

> Save time and labor with washed and cut salads, trimmed produce, ready-made sauces, pre-shredded cheeses, and pre-breaded, portioned proteins. Thaw-and-serve sheet cakes can be cut to any size and easy to plate at buffet-style events.

> We can’t say it enough: train and cross-train staff for flexibility and coverage.

2. ORDER SUPPLIES NOW

Equip yourself for success with equipment that will be in high demand, like insulated pan carriers, chafing dishes, and holding cabinets. Take inventory, make a list of items needed, and order 10 to 12 weeks ahead for production, shipping, and customization.

> Buffet or plated? This decision can determine the number of staff needed, so plan appropriately.

> Keep events short and sweet. Cocktail receptions last about three hours, while seated dinners with dessert can extend to five hours. Shorter events mean reduced labor requirements.

> Forgo the coffee service. Serve it at the bar to save on costs for items like sugar, creamers, cup rentals, and display urns.

The holiday season is the busiest time of year for the catering industry, so getting ahead of the game is essential to execute a successful season. Here are some helpful tips!

3.

Review Staffing

Plan ahead to secure seasonal hires in today’s competitive labor market. It’s more than just having enough help; it’s about having well-trained help. Allow at least six weeks for thorough training. Attract talent with accessible applications, reaching out to previous seasonal workers and students, and promoting jobs on social media. Consider partnering with a local staffing agency for additional support.

Control Portion Sizes

> Offer plated meals for cost-effectiveness and slower eating pace.

> Use small plates to achieve an exclusive presentation.

> Offer plenty of fillers like bread to satisfy guests.

> Serve buffet food in batches based on service speed.

> Present food properly, starting with vegetables, starches, and sides, then proteins.

Avoid Food Waste

> Get a firm head count and track and analyze waste. Donate extra to local charities to reduce waste, give back, and potentially receive tax benefits.