Did You Know…
>>The catering industry in the U.S. is worth about $5 billion annually.
>>Friends and family are excellent sources for mouth-to-mouth advertising.
>>By adding just one tablespoon of bleach to a gallon of water, you can create your own effective surface sanitizer.
>>Personal chef services is one of the fastest growing businesses in the country!
>>You can keep foods hot or cold up to three hours by using by using disposable plastic insulated bags.
...now you know!
>>Consider offering vegetarian options on your menu.
>>Polish your interpersonal skills. Make your customers feel at ease when discussing their catering needs.
>>Use mini picture frames on the buffet for an elegant, yet inexpensive way to label food and beverages.
>>Consider liability insurance. One unsatisfied customer may end your catering career.
>>Successful catering businesses depend on their artistic and visually appealing foods to draw a crowd. Use the following tips when preparing your menu so your food will look like a work of art.
- Use at least four colorful foods on each display or menu to entice the crowd.
- Consider food texture balance; diverge crispy, flaky foods with soft, creamy delights.
- Marry strong flavors with milder ones.
- Balance light and heavy foods and use cuisines that complement each other.
- Create a portfolio or menu with images of your artful delights, along with pricing and other services you provide so customers will know what to expect.
>> Reheat potentially hazardous leftovers to 165 degrees.
>> Most leftovers should be discarded after three days in the refrigerator. Gravy should be discarded after two days. Consume foods stored in the freezer within four months.
>> Washing fresh fruits and vegetables with cold water preserves freshness.