We all know things are a little tight these days when it comes to spending money but I had a conversation with a client today regarding the catering for her wedding later this year.
I’d prepared a quote based on providing a canapĂ© reception for 160 guests, the client opted to provide their own drinks which is fine by us. The canapĂ© reception was to be followed by a three course meal consisting of a chicken based main course.
We discussed the quote and in particular the charge for the main course, it appears another caterer had offered the same dish for pretty much half of the cost. This leaves me scratching my head as I’m thinking, they either use their own reared chicken which is highly unlikely or they plan to use a cheap imported chicken breast, full of water which after the cooking process will be half the size than when it went in!
I totally appreciate we all work too budgets but why spoil such a big day with an inferior piece of chicken? It sounds crazy I know but I imagine we all (caterers) have the same fixed costs associated with staging a wedding, therefore to provide the right level of staffing,
the equipment needed to cater in a tent and an acceptable raw ingredient then surely the costs are similar?
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