A Unique Website Idea From Esprit Event Catering

Spoke this morning with Ellen Vaknine of Esprit Events Catering in New York City. After reviewing their website, I was happily struck by the page that contained the info below. Please review and decide if some similar concept might be good for your website.

CATERING DEMYSTIFIED - 
HOW TO TALK WITH A CATERER

Selecting a caterer should be fun, not stressful.  The more you know about how a caterer works, the easier it will be to interview caterers.  With that in mind, we're providing this "cheat sheet" for your reference.

WHAT YOU NEED TO KNOW FIRST:  

From a caterer's perspective every event is slightly different based on the venue, the guest count, the service style and the client's special requests.  Therefore, there are certain questions that any good caterer is going to ask you - and if you've already had a chance to think about these issues, it will save both of you time -

"What type of event are you envisioning?  A formal plated meal, family-style or buffet?  For a reception - do you want a combination of passed hors d'oeuvres and stationary items.  Do you want live stations where a chef prepares guests' selections to order?

"Have you already selected a venue?

"What kind of bar do you want - wine & beer, a full open bar, champagne?

"Are there are specific themes you want to incorporate into your event - whether they be ethnic cuisines, colors, flavors, or another special theme that you have

"Approximately how many guests do you expect?  If children are in attendance, do you want a separate menu for them?  Will they be seated intermingled with the adults or in their own section?

WHAT YOU NEED TO ASK THE CATERER 

* How many years have you been in the catering business?
* Do you have sample menus with pricing that I can see?
* Do you offer a kid's menu for the younger children?
* What's included in the catering price, and what do you price separately? (food, beverages, service, centerpieces, linens, china, chair covers, other rentals, etc.)
* How do you charge for liquor; straight per person, or per the bottle?
* What is the ratio of staff to guests?
* How do you price your staffing and gratuities?
* Can we make an appointment for a bar mitzvah food tasting? Is there a change for this?
* Will you provide us with a complete and signed catering price list that also includes your payment/cancellation policy?
* When do you require the final bar mitzvah head-count?
* Do you have liability insurance?
* May we speak to one of your recent Bar Mitzvah catering client?

Here is the link for this page on Esprit Events website: http://www.espritevents.com/CateringDemystified.html