nh catering

NH Catering Service

What to Know About Catering Budgets

When exploring catering you might come across wording that says… “We will work within your budget!”

What does this really mean?  The answer is not that simple.  It can actually mean a few things depending on who you are talking with. 

Ideally…  working within the possible client’s Catering Budget Info would mean the catering service has various options that can fit into different budgets.  It means the catering company has prices posted on their menus and other information out there that discloses how a budget is arrived at.

Working within a client’s catering budget can mean making recommendations on the quantity of food and which types of food and service level would be most appropriate. 

Letting them have a quote in advance if requested so the possible client can see where their budget will land before making the decision to move forward. 

The other answer to how a catering company will “work within your budget” is a little less honest and candid.

It typically starts with the catering company NOT having prices alongside menus. Possibly not much other information on how budgets are arrived at either.

In the less honest and candid approach it can mean the catering company “sizes up” who they are talking with and quotes a budget they think will be acceptable to the possible client. Because there are no prices posted these numbers might be different from client to client. 

This number might be more or less if the catering company determines what the client can or cannot afford.   This strategy is unfortunately used to overcharge possible clients that “seem” to have the ability to pay more.  Just be careful.

The best approach you can use when looking for catering services is to narrow your search to companies that post prices online.  Of course… quality and service are important too so you have to seek out a  New Hampshire Catering Service that fits your vibe.

The Catering Staffing Ratio Question

The answer to the question about the correct ratios of staff to guests is sometimes a little more nuanced than you might think.

What type of event is it?   Let’s say it is just a drop-off.  Even very large drop-off orders can be done with one staff member.  Sure…  at times because of the size of an order and challenging entry or terrain it makes sense to send two staff members.   For us… Most Catering Drop-Off orders are done with one staff member who has experience with drop-off catering.  

When catering events are contracted as staffed events such as weddings, corporate, social and many others the type of food and flow of the event will determine how many staff are assigned to it.  

A cocktail reception with some stationary and passed apps will probably get a one to thirty or thirty-five ratio.    A corporate dinner with light apps and a buffet will probably get the same.

A wedding catering contract using china/ flatwares and water/ wine service at tables with apps for cocktail hour and then a buffet dinner will probably end up with a one to twenty-five or so ratio.  

A plated meal will be somewhere in the one to twenty ratio.   

For bar services we usually never staff more than two bartenders for events under 200 guests.  The benefit of using the same catering service to staff your bar is that catering staff can jump in for a few minutes and help the bar team if needed.    

This is not an exact science.  A couple of variables explored…

It is very rare that our staff “call out” shifts.  But it can happen.   And if a call out occurs catering staff will be shifted around.  There is a good chance that an event that day might have less staff working it than originally planned for.

The other variable that most do not think about is the skill level of the catering staff.   Knowledge, training, experience and passion for excellence require less staff to pull off a seamless experience.    There is definitely no point in great team members  just standing around an event… By contrast…  more staff that lack knowledge, experience and passion will not make much of a difference.  

catering staffing information

 

Grazing Table by Twelve 31

Guaranteed Numbers for Catering Contracts

When researching New Hampshire Caterers for your wedding or important event you might run into a policy of “Guaranteed Numbers.”

This is when the catering service makes you guarantee a certain number of guests.

This policy will usually create a certain food spend too.

At times a guaranteed number on a catering contract makes sense.

For example… certain menus must be made in quantities for a minimum number of guests to make the order cost-effective.   

However… you should be careful if any sort of “Guaranteed” number seems unreasonable.   

Technically the only time a number should be permanent with no changes is after the “final-by date.” 

After the final-by date a catering contract should not be modified for a few reasons.

  1. When you get closer to your event too many changes on your catering order could increase the margin of error.  
  2. After a certain point products have been brought in for your event.
  3. Catering Prep may have started.

Another but…  The final-by date should be relatively close to your event date.   Depending on the type of event it is very reasonable to close it off at a certain point.  

For some events… our final date might be only a week prior.  For larger events such as wedding catering where more advanced planning has taken place, the closeout date will be a little further out.  Still reasonable.  

It is important that you’re comfortable with whatever the policy is.  And you will  want to clarify if a particular menu has been given a fair “minimum number” vs… having to commit to a  number of guests so far in advance before you have a firm idea on how large your event will be.   

At Twelve 31 we have a few  menus that require a minimum guest count but we do not stress about guaranteed numbers for catering services.

Grazing Tables and Charcuterie Boards

For the longest time our displayed apps like Artisan Cheese, Antipasto, Veggie Crudité, Mediterranean Trio and Fruit have been put out with the utmost attention to detail to be appealing to the eyes and taste buds.

 

A couple of years back we introduced our “Grazing Tables” that have a combination of meats, veggies, fruit, the best cheeses, etc. The colors, the contrast and the various elements that go into building them make it so enjoyable. To see the look on the face of the catering client and their guests is always the best part (for us anyway). Grazing Tables are our version of charcuterie boards.

 

Twelve 31 does not see this as any sort of “fad”. We plan to keep our grazing tables as an option for years to come.

 

It is fun to match the tables a little to the event when possible too.

 

Once we were able to hit St. Patrick’s Day and a Baby Shower all within 72 Hours of each other.

 

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