Sunday, 12 February 2017

The Season of Love

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.

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