The food business is a business built on personal relationships. Your guest are trusting you with what they put in their bodies. Clients become friends and friends become clients. Business is business regardless of who your client is. Therefore it is important to keep the business relationship professional. I am referring to all those handshake deals that are made everyday. I have learned the hard-way that the details of those deals sometimes get foggy. In order to keep your friends make sure you follow up that handshake deal with a proposal. Put the menu paper. Tell your client what products and services you will provide. Then state the price and terms you agreed upon. Have your client a receipt for the money they pay you. I was often hesitant about writing business proposals for a friends wedding or my mothers anniversary party but I found that it is a stress reliever. Many times it helps work out potential problems before they ever happen. Make sure and send a proposal as soon as possible after the conclusion of the conversation that it concerns. That is when the details are fresh to you and your client. This also gives both parties the ability to correct any misunderstandings. Revisit the proposal before the event in order to confirm the details and insure coordination. Below you will find a simple catering proposal. It is not fancy or full of legalities and it states exactly what I am going to do, for how many guest, and what I am charging for my services. Feel free to use it as a template or make your own.
Louisiana Catering Services of New Orleans agrees to provide the following menu on 26 December 2009 from 1-4 PM at _______________for the fixed price of $_______
Po-Boy’s-Smoked Ham &Turkey, Roast Beef and Gravy, Fixings' Bar on New Orleans French Bread
Creamy Creole Style Red Beans & Rice with Louisiana Smoked Sausage
Twice-Baked Potato Casserole
Green Bean Casserole
Triple Chocolate Layer Desert
Banana Pudding
Price includes all utensils, plates, napkins, customary condiments and will include everything needed to serve the above items. Price includes a serving time of 4 hours. Additional time will be $_____ per hour. Price is based on ____ guests. Customer must confirm change in number of guest 72 hours prior to event. Customer is responsible for paying for all confirmed guest regardless of their attendance. Customer is responsible for paying for all guests in attendance.
__________________________________
Michael Larey
Louisiana Catering Services
__________________________________
Representative
XXXXXXXXXX
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