By Request

By Request Rise To The Test

One of our bespoke canapes

We were contacted recently by the head office of a global finance company who were launching a large office in Manchester. They were looking for a catering company to provide the new office with catering, not just ANY catering but VERY distinct and up market fayre to wow visitors and match their image and place in the market. I was told it had taken them years to find just the right company in London “so they knew it was going to be difficult in Manchester!!!”. So they asked if we could do some exciting samples of breakfast food, some unusual but interesting offerings for a lunchtime meeting and something dashing in the way of a canape selection for cocktail events in the evening. They were going to “invite” several of the great and the good catering companies in Manchester to offer their wares and they would taste, photograph, discuss and decide who would get to become a supplier.

We weren’t able to do the samples on the allocated day at the allocated time because we were already committed to some of our current customers, so we said we appreciated the offer and it was with some regret but would have to decline on this occasion.

We thought that was that, a few weeks later we got another phone call from the same office in London saying they still hadn’t found anybody that matched their expectations and would we be able to do some samples at our convenience. We agreed on a date. We took in some items which we hoped they would like and left them to digest and cogitate. The result was the global financial company with a huge head office in London who took forever to find a caterer in London found one in Manchester with just two phone calls, we start mid January.

Canape

Interesting Feedback Over Christmas

Gingerly making my way up a snow and ice covered drive on Christmas Eve lunchtime, carrying a huge stack of crates full of freshly prepared food I was re thinking my choice in career!! Making my way eventually to the front door I pressed the bell to be greeted by the beaming smile of a middle aged gentlemen I had been communicating with via email – culminating in this meetings He was so pleased to see me, he didn’t think we would be bothered to struggle in to work in the bad weather to do his small function, he then thought if we made it to work we wouldn’t be able to deliver it, (and then the bit which prompted this post) – he couldn’t believe we didn’t charge a premium at Christmas. In fact we have no charges which penalise the time of day, the time of year or the size of the function. His smile made the function worth while.

It reminds me of the functions we have done in the past for famous sports people and TV personalities ………I know it sounds like name dropping, thats not why I mention it. It is just they too where shocked (isn’t overstating it) they we didn’t change our prices when we realised who we were catering for. We have one price list, it is designed so we make enough profit to stay in business and the customer excellent value for money …….no matter who they are!!

Crain’s Manchester Business Interview

12:00 am, November 9, 2009
Recession pressure hits wedding industry

Photographers, caterers and venues are being given a tough time by wedding couples looking to save money on their big day.

Gone are the days when customers booked well in advance and were happy to pay the asking price. Now they leave it until the last minute in the hope of getting a bucket shop-style bargain, and the trend is forcing wedding car firms, photographers and caterers to slash prices.

Tony Marsh, whose Carrington-based wedding car hire firm Broadoak runs a fleet of 43 vehicles including Rolls-Royces and Bentleys, estimates that he has agreed more late deals in the last two months than he has since starting up in business in 1974. He said some competitors had offered to sell him their cars after pressure on margins persuaded them to throw in the towel.

He said: “The whole of the wedding industry is suffering. People aren’t stopping getting married, but they’re putting it off. Normally we’d be taking bookings on average six months in advance, but a lot of those bookings are now three to six weeks in advance. Everyone is booking late.”

Weddings and private functions account for around a third of the work carried out by Carl Nicholls’ Stockport-based outside catering firm By Request Ltd. He has seen a marked increase in late bookings and one couple asked him to throw in waiting staff free of charge. He refused.

Nicholls said: “When it began happening we started thinking they’d been let down by other caterers or it was a shotgun wedding, but it seems they’re leaving it to the last minute, like holidays, trying to get a better deal. Some people are quite shrewd. They come on the phone and they’re a bit dramatic, and then when they know you’ve got availability they’ll get the idea you’re desperate and will do anything.”

Increase efficiency

Kevin Barker, managing director at Mere Golf and Country Club near Knutsford, said numbers were down, with 70 weddings during 2009 compared to 90 in 2008.

He said: “The busier months have stayed the same as last year. I think people have cut back on the frivolous things in terms of what they want on the day. Chocolate fountains were very popular but demand has fallen there. Quite a lot of people have switched from champagne to sparkling wine, put it that way.”

From this month, Stockport Metropolitan Borough Council will organise all weddings at council-owned properties centrally, including ceremonies at Bramall Hall, a Tudor manor set in 70 acres of land in Stockport. The aim is to increase efficiency and boost bookings.

Caroline Egan, manager of Bramall Hall, said the venue has hosted a lot more ceremonies without receptions in 2009 and believes people are shopping around and looking at a lot more venues than before.

“a calm presence to make your event a special one”

….. a disappearing species

…..caterering is so exciting and glamourous!!!!

I wish I had a pound for everytime I had somebody tell me that when they asked what I did for a living!!!! I wish they could follow me round for a few days or a few weeks. I wish they were there when we had to work through the night to make sure evrything was done properly and made fresh, working in buildings with no light, no heat ……and nobody thought to tell you!! We turn up on locations and we have to work in unusal areas or in cupboards. I am reminded of this by a recent prestigous vip event for a local council. The only place we could work to set up, arrange and decorate our canapes was balanced on a desk with our oven perched on a hand basin – we don’t take excessive equipment but it was for 100 and it was a little ….snug!!

"A Canape your honour??!!" Not enough room for us and a cat let alone room for any swinging!!

But at the end of the day, we did our job, the guests were well fed and our client was delighted. AND when is that is how a job concludes all the hassles melt from the mind and the warm glow of satisfaction warm you!!

Thank you

“Dear Carl

Here is settlement for the super buffet you provided last Saturday at such very short notice. My family gave full justice it of course, as I knew they would, andit certainly helped keep the party going til 3 o’clock the next morning………

Anyway a friend at the office is now hell bent on requesting a buffet from you next time SHE throws a party so be warned!”

Best Wishes

Margaret Hughes – Moss Nook

GUIDE TO CHOOSING CATERER

A small selection of our canapes

In order to reduce the chances of problems there are a few areas that need to be considered before a final choice is made.

Established

This in itself will not guarantee quality but it suggests that they must be doing something right to survive in a competitive sector.

References

Rather than the “close your eyes and stick a pin in the yellow pages approach, you should ask all prospective suppliers for a list of their clients, either within your locality or within your sector so you know they have some knowledge of your sector.

Recognised by any national trade bodies, they will have probably done some work to ensure they are reputable.

Premises

Do they operate from a domestic location?  This would question professionalism, and ability to cope with more than one job at a time or limit the amount of work they can handle, this may mean they will let you down if other work has been booked prior to your order.  Are you happy they’re scrutinised by the relevant authorities?

Are they operating from a shop, is their main business sandwich/snack trade, if so does this mean your business is just a side line, when push comes to shove where will their interests lie? If you have time why not visit their premises, especially if you maybe putting a lot of business their way, you can get a feel for the company better than from a glossy brochure.

Ask to see copies of their public liability insurance documents, its important you are the public that needs to be covered, you should insist they are as professional at their job as you are at yours.

Staff

Are their staff qualified and if so as what? By law those working with food should at the very minimum hold a “Food Handlers Certificate”. Qualifications may not be vital, but do their staff have the suitable experience to look after you and your clients?  If the caterer’s staff needs to be on your premises and deal with your clients will their manner and image reflect positively on you? Do they wear uniforms, are they reliable and courteous?

Delivery

How will your food be delivered to your premises?  Will somebody walk through the streets with it, will it be delivered out of the back of the family car or will it arrived in a purpose built refrigerated van. Is delivery included in the cost?  Are there any other “hidden cost:?’ such as crockery, cutlery, napkins, tablecloths, collection and washing up?  You need to know the total cost to ensure you are comparing like with like and also to avoid any unpleasant shocks when the bill arrives. Will the company invoice you after the event are do they insist on COD, this might not be convenient to have somebody running around the offices trying to find cash.  What are there payment terms, who do they suit you?

Homemade V Factory Produced

Is the food homemade on the premises fresh each day or simply defrosted when required?  Is this important to you, do you feel that homemade dishes have more taste; also they can be altered to suit your taste or requirements if homemade?

Flexibility

This is linked to being made fresh on site, are the menus you caterer provides a guide or are they ridged, can you swap items from different menus, can you ask for some ingredients to be left out or some to be included?  Hours, can they cover a breakfast meeting as we as something for the evening?

Range of Products

What range can they offer you, if you choose them and use them regularly what will stop you getting bored and having to go through this process again.  Can they do other services such as hot food, fork buffets, just sandwiches, soft drinks?  Do they have knowledge and experience in ethnic food; vegetarian menus are requirements for special diets?  If they do this will mean you don’t have to trying to find somebody else when these needs arise, you will already have a supplier with who you are happy and familiar.

Do they have a minimum number they will cater for or a minimum spend, both have reasonable economic reasons for both but if you have a couple of important clients visiting you want them to help you, they hopefully will look at the big picture i.e. helping you with the small functions you will remember them when you have something bigger.

Last Minute Requests

Most of us have been in the situation where visitors have had a meeting in the morning, which has over run. You want to put on some refreshment to help grease the wheels of industry; can these caterers help with last minute requests? Yes such jobs are a nuisance but you want to build a relationship where the company you choose are going to help you at every possible opportunity, they are going to be an important part of your team.

Ease of Contact

The year is 2009, ensure they can be contacted when you need them, the very minimum should be telephone (with 24hour answer phone backup) and fax for written confirmation.  Nowadays it isn’t unreasonable to expect email and mobile phones.

Many areas to consider, some will be more important to you than others.  To some, food and catering is just about keeping you alive so talk of quality and added value is wasted.  To others food and catering can help break up a busy meeting help smooth troubled waters, help promote your company or your product.  If this is the case a little care and attention to the choice of who will help you is worth the investment.