Summary In this conversation, Chef Matt shares his insights on starting a catering business, covering essential steps from legal foundations to operational strategies. He emphasizes the importance of understanding the responsibilities of business ownership, setting up an LLC, obtaining necessary licenses, and utilizing a commissary kitchen. Chef Matt also discusses the significance of using software for efficiency, managing staff, and marketing the business effectively. His practical advice aims to guide aspiring entrepreneurs through the complexities of launching and running a successful catering venture.   Chapters 00:00 Starting Your Business Journey03:08 Legal Foundations for Your Business06:04 Setting Up Your Catering Operations08:52 Navigating Licenses and Regulations11:55 Building Your Kitchen and Infrastructure14:53 Essential Software and Tools for Catering17:53 Managing Staff and Payroll21:00 Marketing Your Catering Business23:45 Final Thoughts and Future Plans Takeaways Running a business is more challenging than it seems.Understanding your responsibilities is crucial before starting.Setting up an LLC is the first step in Florida.A resale certificate allows you to buy wholesale.You need a professional license to operate legally.A commissary kitchen offers a low-cost entry point.Using catering software can save you time and effort.Setting up Google Maps can help attract customers.Good operating procedures are essential for success.Always be prepared to adapt and learn as you grow.  

Summary In this conversation, Chef Matt introduces an online catering software and takes the audience through the process of creating a proposal. He emphasizes the importance of engaging with the audience and invites them to reach out for more content related to catering and the food business.   Chapters 00:00 Introduction to Catering Software03:02 Choosing the Right Catering Software05:44 Building Proposals: The Basics08:37 Event Management and Proposal Details11:25 Menu Planning for Events14:21 Creating Package Pricing17:18 Individual Menu Items and Customization19:26 Ensuring Guest Satisfaction22:26 Beverage Options and Bar Setup25:10 Finalizing the Proposal33:38 Staffing Essentials for Successful Events36:50 Understanding Event Costs and Budgeting42:35 Tailoring Catering Proposals to Client Needs46:34 The Proposal Process Explained53:09 Finalizing Event Details and Contracts    

Summary In this conversation, Chef Matt discusses the evolution of his catering website, emphasizing its role as a comprehensive tool for wedding planners and event organizers. He shares insights on SEO strategies, the importance of diverse catering packages, and the customization options available to clients. The conversation also highlights the significance of building strong client relationships, community engagement through charity work, and the continuous improvement of services offered. Chef Matt expresses his commitment to providing a seamless planning experience and invites collaboration with others in the industry.     Chapters 00:00 Introduction to the Catering Website02:46 Website Evolution and SEO Strategies05:59 Understanding Catering Packages08:48 Diverse Menu Offerings and Customization11:31 Bar and Beverage Services14:18 Event Planning Tools and Resources17:08 Client Engagement and Communication20:11 Building Community and Partnerships22:59 Gallery and Showcasing Work25:56 Philosophy and Future Goals32:17 INTRO Savour F&B podcast .mp4

Send us a textIn this episode of the Savour F & B Podcast, Chef Matt shares valuable insights and practical tips for catering professionals. He discusses the importance of systematic approaches to client interactions, maximizing trade show effectiveness, and the essential tools needed for successful event planning. Chef Matt emphasizes the significance of training staff, organizing responsibilities, and having clear procedures to ensure smooth operations during events. He also highlights the importance of managing beverage services and packing efficiently for events. The conversation concludes with a call to action for listeners to reach out for further assistance and collaboration.

Send us a textIn this episode of the Savour F&B podcast, Chef Matt Geiger discusses the intricacies of catering contracts, emphasizing the importance of clear communication and policies for both clients and caterers. He shares insights on simplifying contract language, booking processes, pricing policies, refunds, disaster clauses, service charges, staffing responsibilities, and more. The conversation aims to equip new vendors with the knowledge to navigate the catering business effectively while ensuring a smooth experience for clients.Chapters00:00 Introduction to Catering Contracts03:04 Simplifying Contract Language06:22 Booking Process and Pricing Policies09:10 Refunds and Cancellations Explained11:57 Disaster and Pandemic Clauses14:41 Understanding Service Charges17:53 Venue Fees and Requirements20:34 Staffing and Setup Considerations23:47 Travel Time and Breakage Policies26:23 Leftovers and Food Safety29:07 Final Thoughts on Catering Contracts38:08 Managing Client Expectations40:57 Catering Logistics and Responsibilities43:19 Payment Policies and Client Communication49:25 Handling Third-Party Vendors55:10 Staff Etiquette and Professionalism01:00:16 Bar Services and Event Safety01:06:09 Contractual Obligations and Payment Terms01:16:04 New Chapter

Send us a textSummaryIn this episode of the Savour F&B podcast, Chef Matt addresses frequently asked questions about catering services, covering topics such as service charges, staffing needs, food tastings, payment policies, and more. He provides insights into the catering process, helping clients understand what to expect when planning their events.TakeawaysService charges cover planning and preparation time.Staffing levels are crucial for a smooth event.Food tastings provide a comprehensive experience.Children's meals are priced affordably at $15.Vendor meals ensure all event staff are fed.Final guest counts are due two weeks prior to the event.Catering licenses are necessary for alcohol service.Menu customization is encouraged for dietary needs.Dessert options include mini desserts and cake cutting services.Clear communication about responsibilities is essential.Chapters00:00 Introduction to Catering FAQs02:10 Understanding Service Charges06:22 Staffing Needs for Events08:49 Food Tastings Explained10:43 Food Packages vs. A La Carte12:35 Children's Meals and Vendor Meals14:54 Moving Chairs and Event Logistics19:52 Payment Policies and Tips23:35 Refund and Cancellation Policies28:31 Setup and Breakdown Times30:44 Overtime Fees and Final Guest Counts34:19 Catering Capacity and Experience36:20 Catering Venues and Licenses39:32 Custom Menus and Dietary Restrictions42:39 Dessert Options and Cake Cutting48:35 Linens, Glassware, and Rentals53:08 Cleanup and Leftover Food Policies58:01 Bartending Services and Alcohol Policies01:03:13 Coffee and Tea Services01:09:14 Staff Appearance and Professionalism01:11:55 Conclusion and Future Engagements01:13:25 New Chapter 2

Send us a textIn this conversation, Chef Matt discusses the implications of natural disasters, particularly hurricanes, on event planning. He emphasizes the importance of understanding vendor policies regarding cancellations and refunds, and offers insights into how his company handles such situations. The conversation highlights the need for clear communication between clients and vendors to ensure a smooth planning process, even in the face of unforeseen circumstances.takeawaysIt's crucial to ask vendors about their disaster policies before booking.Cancellation policies often vary and can impact your deposit.Postponing an event is often a better option than cancellation.Vendors may have to keep part of the deposit as events approach.Communication with vendors is key during emergencies.Understanding the local impact of disasters is important for planning.Flexibility in rescheduling can save money and stress.Many vendors aim to support clients during tough times.Planning for contingencies can help mitigate losses.Staying informed about weather events is essential for event planning.

Send us a textSep 20, 2024 003SummaryIn this episode, Chef Matt discusses the intricacies of catering, focusing on the different types of catering services available, how to choose the right caterer, and the importance of customizing menus. He emphasizes the need for early booking, understanding costs, and accommodating dietary restrictions. The conversation also covers the responsibilities of caterers, payment processes, and the significance of clear communication between clients and caterers.Chapters00:00 Introduction to Catering and Business Focus03:18 Types of Catering: Onsite vs Offsite06:05 Choosing the Right Catering Service08:50 Customizing Your Catering Menu12:09 Booking and Planning Ahead14:49 Understanding Catering Costs17:35 Catering Services and Accommodations20:27 Handling Dietary Restrictions and Cleanup23:35 Communication and Vision with Your Caterer26:22 Beverage Services and Final Thoughts36:05 New ChapterKeywordscatering, business, event planning, food service, menu customization, dietary restrictions, catering costs, booking caterers, tasting sessions, event management

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Send us a textTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

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Send us a textTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textChef Matt speaks with Chef justin johnson about his experiences in the kitchen and future plans for him to find work in new places.To learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textChef Matt speaks with Chef Steven Stempien about being the chef at a casino in illinois. they touch on being a part of a "union" what the the pros and cons for working as a union chef.To learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textChef matt talks with chef SCOTT JEFFRIES about his experiences cooking for the US COAST GUARD! kudos to scott for enlightening me on such a great opportunity for young chefs. To learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textADD DESCRIPTIONTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at - 239-351-5547

Send us a textADD DESCRIPTIONTo learn more about Savour First Choice Catering:savourfirstchoicecatering.com/Call us at:  239-351-5547