Found this on a blog today: Lastly, remember you get what you pay for, mostly.... In today’s economy, there are very few companies, (especially in the catering industry) that can afford to be exorbitant just because they think they’re rad. More than ever, clients are looking for perceived value. So—if you’re comparing bids and seeing drastically different numbers on the bottom line, do 2 things. a. Look what is built in the number. If one number includes staffing, and one doesn’t, that’s a big difference. But we know you probably get that already, so more importantly… b. Remember that there is a wide range of quality on every component of a catering proposal. A server that is paid $12 an hour is going to be a different caliber of server that is paid $20 an hour. A frozen fish is going to be substantially different product than fresh fish. A dinner that came out of a transit cabinet is a different dinner than one plated to order. All that to say, if the numbers are in a different universe, know that you’re not getting the same product for a giant chunk of money less. If budget is inflexible, but you’ve found the caterer you want to work with, our advice to clients is to adjust the vision, as opposed to compromise quality. Better to have mind blowing hors d’oeuvres, cheese service and beverages, then a mediocre plated dinner. After all, they’re not called “special” events for nothing. Happy inquiring!
Posted on: Tue, 12 Nov 2013 16:47:57 +0000
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