SAVOUR F & B PODCAST wants to bridge the gap between customers and staff of the food and beverage industry. listen to Chef Matt Geiger share his input on his catering company in Southwest Florida , as well as share his, and others experiences in the industry. listen to perspectives from all points of view and come hang out with us on this casual listening podcast about business and the food and beverage industry!!
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SAVOUR F & B PODCAST wants to bridge the gap between customers and staff of the food and beverage industry. listen to Chef Matt Geiger share his input on his catering company in Southwest Florida , as well as share his, and others experiences in the industry. listen to perspectives from all points of view and come hang out with us on this casual listening podcast about business and the food and beverage industry!!
Savour F&B podcast Ep 2: CATERING: TOP FAQ's by prospective clients
Savour F & B Podcast
1 hour 13 minutes 35 seconds
1 year ago
Savour F&B podcast Ep 2: CATERING: TOP FAQ's by prospective clients
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
Savour F & B Podcast
SAVOUR F & B PODCAST wants to bridge the gap between customers and staff of the food and beverage industry. listen to Chef Matt Geiger share his input on his catering company in Southwest Florida , as well as share his, and others experiences in the industry. listen to perspectives from all points of view and come hang out with us on this casual listening podcast about business and the food and beverage industry!!
