First Catering Event; Success or Not?

I had a great day, yesterday. It was emotionally trying but overall, a good day. It started out with doing breakfast at the New Moon River Inn. My helper - my Aunt Lena - called to tell me she was experiencing problems with her arm and would not be able to assist me this weekend. I freaked out because I believed this would be a very busy weekend and I really needed the help. I was also aware that I had a catering event Saturday evening which required I be there at 4:30pm for set up! I counted on Lena to prep for the evening while I had her in my kitchen.

The day went as expected - very, very busy. I had assistance for about an hour from "Reggie" the onsite groundsman (who, coincidentally is also a cook). Turns out he was a excellent sous chef! But the day ran long, with folks coming up until late afternoon, which meant I would be late for my catering gig.

Once home, I called the client and explained I would be late... 30 mins. But I actually arrived about 2 hours late!! Bad, bad - I know. With the help of my daughter, Princess, and Charles I was able to prep and set up by 6:30.

I jumped right in at the client's home. I set up, plated the food and began making the appetizers which needed to be prepared onsite. The evening went as it should, in my opinion. The key speaker was also late, as were most of the guests. But the evening flowed very smoothly. By the time the speaker was done, the food was too! All the guests, including the ney-sayers, were very pleased with the food and presentation. Everyone was delighted except the hostess. Wouldn't you know it?

At the end of the evening, I offered to reduce the cost of the event as compensation for being late. Mind you, I had already lowered the cost of the event from my original proposal to fit the client's budgetary needs. Not only did she agree to the lowered cost, but she did not give me a single penny in gratuity. CAN YOU BELIEVE IT??! I made up for being late -- was she punishing me? The food was excellent, the presentation was beautiful (ok, maybe the linen could have been pressed a bit); I set-up, broke-down, washed dishes, retrieved dirty plates from her guests; supplied the plates and forks and purchased only fresh and premium ingredients -- and that's how she thanked me?!

Just as I was preparing to leave, the speaker/author suggested that since this was my first event I should list all of the things that went right and all of things that went wrong. WRONG? I underestimated what actually goes into catering. The hours, the care and the food costs. I should have built in gratuity in my fees instead of relying on the "fairness" of human beings to do the right thing. Up until now, I've always felt that 18% imposed gratuity was excessive. Now I know that if you don't put a price on your worth, no one else will. Also, when I originally discounted my fees, it was based on approx. 25 guests. I prepared for this, changing from a full-bodied menu, to appetizers. Guests were under the impression they would be served dinner; not only for them, but apparently for the host's family. I will gain a clearer understanding of expectations for future events.

I want to leave with satisfied clients; Clients that will use me exclusively and repeatedly. Yes, I learned alot from this event. I will hold my chin up and pat myself on the back, because I know I did a good job, served good food and delivered as I said I would. I spent more than I earned, but the experience was priceless!

I'm Still Standing

Jeeze. Seems forever since I last spoke. So much has happened since… worked a bit a Po Boyz, in Folsom.. we talked about that. I enjoyed working there, but it was a lot of work. The owner, Brenda Taylor is a jewel, but the menu was much too extensive to be managed by one person… bar food, and homemade Cajun dishes.. salads… kind of like Cheesecake Factory, only they have a back house staff of many – Po Boyz handled by 1. The take away is that I learned how to hustle the various stations… everything I’ve done to-date has been a learning experience and I have no regrets. I do miss it.
I was invited to participate as a host Chef at the unveiling ceremony of Cuisine Noir [magazine], held in Jack London Square in Oakland. That was simply lovely. Had an opportunity to work with Chef Pannell (which I always enjoy) and his brother, Chef Pennell (Booker T).. great event!
Still in school and struggling with staying focused. Failed a few classes last semester, trying to work and be a wife and Mother.. it’s really too much. I’ve said it before. Please learn from my mistakes… do one or the other. Everyone needs someone, but not everyone is cut out to be the wind beneath your wings. Not even the bird that flies alongside you. It’s hard for most people. Working and going to school is full-time. Some people just want to clip your wings to satisfy their own selfish desires. Not happening.
My latest endeavor is breakfasts at River’s Edge at Moon River Inn. Yes, it finally came to fruition. With the help and support of my family I am the proud lessee of the kitchen at this beautiful 8-room Inn. I serve breakfasts daily and so far it’s been very humbling. The first few days I had absolutely no guests, save for the proprietors of the Inn. I had done little advertising or marketing to speak of. Then, the signs I’d ordered online finally arrived! Charles and I put them up, along Highway 160 (Freeport Blvd.) and within minutes, folks where trickling in! I Yelped, I Face-booked, but nothing brought the folks in like old-fashioned signage. Everyone who stopped in had nothing but good things to say.
My first guests where, of course, Kim & Travis. I love them. They support me in whatever I do. Those are friends. My friend Damica helps out too. She actually did the interviewing for wait staff and has made a commitment to come in and eat once a week. Love her, too! The most endearing experience came when a customer popped in and read the menu. She asked, “are these sweet potato waffles really good? I’ve never heard of that before.” I convinced her that they were probably the best thing she’s ever eaten. She left and came back with her husband; ordered the chicken and sweet potato waffles and absolutely loved them. She left a generous tip for my waitress and gave me $5. She said – “this is for you. The meal was excellent and this is meant to help keep you motivated!” That made my day and was exactly what I needed after having had 3 days with virtually no guests. Today was a good day.