Guidelines for Beginning Caterers

I wish I had had a checklist when I catered my first few weddings. Luckily my early weddings were at our restaurant, so if something was missing we only had to run downstairs to the kitchen or prep room to get it. If you are just starting out as a mainly off-premise caterer (in other words you go to a different location for every event) then it is imperative that you do not forget ANYTHING. Chances are you will not have time to run to the store or back to your own kitchen to get it. And it only takes one small mistake to seriously mar the good impression you are trying to create.

Case in point: We had one meal where we served beef tenderloin as a part of sit-down dinner. As we brought out the first round of plates, a guest asked for a steak knife. I had completely forgotten to have steak knives ready. Luckily, we were working in-house, so after a quick scramble we had knives. If it had been an off site reception it would have had lasting impressions, of "Yeah the food was good, but they forgot the silverware."

Whenever I prepare for any event, large or small, I sit down and picture the whole event from start to finish in my head. Here is a sampling:
1. Are they having appetizers? Then we need appetizer plates, cocktail napkins and serving utensils.
2. Are hot appetizers on the menu? I need a chaffing dish, as well as fuel cell to keep it warm. Cold chaffing dishes are pretty useless, as I found out the hard way.
3. Are the wait staff going to pass appetizers around? Then I need several nice platters or trays, ready to be refilled as needed.
4.Is there going to be a coffee station? Don't forget the creamers, stirrers, sugars, sugar substitutes, ect You would be surprised at how many people get miffed because there are no creamers available.
5. Am I providing the liquor and drinks for the bar? That is entirely new list too long for this article.
6. Am I responsible for cutting the cake at a reception? If so, then I need my big knife and plenty of extra plates. (The ceremonial knife the bride and groom use is next to useless.)

If the main meal is to be served as a buffet, I always recommend having your staff serve the buffet line. There are a couple of reasons for this. When people self-serve they take too much of everything. I like to remind my clients that a buffet dinner is not an all-you-can-eat dinner. When your staff serves the food,

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