This is the menu I made for an 8 people lunch last week. There were 4 omnivores, 4 vegetarians and 1 gluten free person.
I made about a hundred bucks. Lessons? Either never cater for small groups or charge a lot more. Pretty simple. So why do I never learn? It’s just really hard to make carefully considered food and charge what it’s worth, because it’s worth a lot.
Well, one productive outcome was some photos, finally. These aren’t photos of the actual platings I served up (too hard), but some quick snaps along the way. Recipes to follow, I promise.
First though, I’ve got a 100 people party to cater for on Saturday, a baby with a head cold and miles to go before I sleep…
A platter of Warialda ‘Belted Galloway’ Salami and Dehesa de los Llanos Manchego to eat with
a fig, walnut and pomegranate relish.
Potato, Celery and Almond Soup with Gruyere Corn Muffins (Gluten free for all!)
and Avocado Butter (flavoured with marjoram and red onion)
and for a little dessert, Strawberry Eton Mess
Drinks, Sparkling Rosella Water
That sounds delicious, Ange! I’m SO looking forward to trying your food this weekend. Let me know if there’s anything I can do to help on Saturday afternoon.
Love, Annie
You know, Annie, I only just noticed that you offered to help. THANK YOU! Sometimes my wordpress cuts off the ends of messages from me. I would have loved some help
Dear Angela
Congratulations. Wonderful menu.
Wow it all looks beautiful! I’ve been there with that catering for small numbers and not even making any money at the end of it buzz. So heart-breaking right? I ended up putting a minimum 10 people and upped my prices. It’s hard to think outside of restaurant/cafe pricing if that’s what you are used to, but with catering they are paying for a lot more than just the food… the experience, the ease of being fed at a venue of their choice, the drinks etc… It was not uncommon for the catering companies I worked for in Sydney to charge well over $100-150 a head for small dinners.
Love that last photo
Wow, that’s so interesting, and comforting, emm. I had no idea that’s what caterers could (do) charge for small dinners. Probably because I’ve never worked for a caterer before. I would love to learn more about your experiences in this work. I’ve so much to learn.
feel free to email me Angela. It has been a few years since I’ve work professionally but I think most of the info is still up there somewhere
Lovely luncheon menu – love the cheese /salami relish combination and the soup is nice mellow offering to follow. GF muffins are def the way to go for a ‘bread’ offering! I’m wondering if you’ve found an excellent GF yeast bread …? I too have friends who are gluten intolerant and am always looking for that ‘holy grail of GF yeast breads’ …
Thanks for the hint about the lobna icing … I am going to give that a try on a date cake that I am playing with …
Feel your pain with the angst over fee structure in the catering business … so much effort and creativity plus all the extras … must be somehow built into the charges … good luck getting it to a comfortable level for all!
Hi Susan, on the GF yeast bread, NO! I would LOVE one. Somehow I’ve always assumed yeast and gluten are bound together so a GF yeast bread is an oxymoron. But maybe not… I think I will ask Emm from My Darling Lemon Thyme about it, she might know…
I’m just about to post a gf bread recipe today
It has yeast in it although my tummies not so keen on that fact.
Such a great menu…sorry about the small number, you should defiantly be charging more or change your minimum…
Best od luck with the next venture