Pink Pig – Developing your Catering Offer

Pink Pig – Developing your Catering Offer


this is a people industry and if you as an owner don’t like people you will
employ staff who don’t like people and that is just hopeless so who do you want to attract
to your establishment because that determines
what kind of food you’re going to offer so go have a good look around at all
the other establishments and see the kind of prices that they’re offering and the kind of offer that they’re offering then go back and sit down
and think of the kind of things that people would like there’s no point in
having good food local food if you don’t tell
the public what you’re actually doing so on your
menus one of the strongest things i think is
to say exactly where the food comes from so if it comes from mister smith your
local butcher say your sausages come from mr smith the local butcher if your veg is coming from a local farm or farm shop put that on it it’s
cross marketing and makes your supplier feel good but
also it’s telling your people where they come from maybe take your waiting staff out to some of your suppliers and show them how
the cheese is made or take them to visit where your beef comes
from so they can actually see the cows or do something just or get suppliers in to have a little chat with them about their various products I think it’s
really important as they need to spread the message to other people as well to your
customers about where your produce is coming from people judge your kitchen by your toilet so if your toilet is looking grubby empty no loo paper or there are dirty nappies in the bin they think
your kitchen is going to look something similar to
that a specials board is a great way of either using up produce that you need to
use or trying out a new product so we can trial it and just see
how it goes and some of the things that I think are absolutely lovely people don’t buy so I think blooming heck take that off and we won’t try that on our standard menus which go on the tables we have fairly standard they change a
little bit seasonally so we’ll take off soup and a sandwich in the summer but will put on a salad if
you’re losing money there are usually two things that can be going
wrong either what you’re producing on the menu is too
time-consuming for your chefs or your portion sizes are completely wrong and it’s really
really interesting because one person if you leave a piece of cake
out and the girls behind the counter are cutting pieces of cake one girl’s idea of a portion is
completely different from other person’s idea of a portion you can actually find that they could be
double the size so just make sure your portion control is
is really good so get your cake cutters that go on top of the cake and they
were imprint how many slices there on the cake that’s very simple make sure your chefs are using
one tablespoon of cole slaw not two the side salad is the right size and
is equal all the time you can even use it with photos put photos up on your wall if your chefs aren’t particularly brilliant and they can see what they’re meant to be
doing and what the plate is meant look like and it’s like an Idiot’s Guide
to producing food and it makes sure that everything is
consistent and your costing is consistent I share my reports with all my managers and we have a meeting every Tuesday
morning and share they bring me all the figures so they’ve got the
figures in their heads average sales are very important which you can monitor because it an average sale just doesn’t
matter whether your week is appalling or good you’re trying to get the money
out of that individual person and that’s a really good indicator as to
how you’re doing and you compare it year year-on-year as well we also compare
this week last year with this week this year and take account of the weather because we are quite as a business are quite weather dependent you’ve got to know which way
you’re going your staff have got to know which way you’re going I remember saying to them a while ago we set them a target I said I want this is
an average every week and they looked at me as though
I was from out of space and a year later we’re achieving that
target and one of the girls said to me we’ve got there haven’t we and I said yes we
have because we were aiming high and we’ve got high but you didn’t know
that if I hadn’t told you where we were aiming
you’d’ve just sallied along the same as we always were in terms of profit margin then your coffees and your teas are your biggest seller and if you can serve proper tea and coffee cappuccino is not
a push button then it makes all the difference
and the profit margin is huge our location is not brilliant it’s not on
a main road it’s a bit out of the way so we’ve got to
become a destination and make people stay here a little bit longer because the
longer they stay the more they pay

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