Introduction:
Your menu is the heart of your catering business. Crafting a well-balanced, appealing, and cost-effective menu can set you apart.
Key Points:
- Understanding Client Preferences: How to customize menus based on dietary restrictions and event themes.
- Cost Control & Pricing: Calculating food costs, portion sizes, and profitability.
- Seasonal & Local Ingredients: Using fresh, in-season produce for better taste and lower costs.
- Presentation & Service Style: Buffet vs. plated meals vs. food stations.
- Tasting Sessions: Offering tastings to help clients finalize their choices.
