Caterers spend a lot of money on staffing. How that money is spent or invested determines both the overall success of the operation and the profitability of the company. It is not by chance that leading catering companies have more passionate and dedicated staff than those that seem always to be struggling.
There isn’t a magic formula to finding the best staff possible. In catering, more often than not, it is a matter of letting the cream rise to the top. Management needs to recognize examples of shinning talent in their staffing ranks before they leave for other jobs.
Caterers tend to over-staff their company right from the start. Sometimes it’s not that the company has too many staff, but that they have too many staff in the wrong areas. The amount of office, kitchen and other full-time staff must reflect your company’s sales results because the company pays all its bills from the efforts of the sales team.
When possible, caterers need to move toward using more part-time staff and outside services. There is a growing industry of services that replace the need for a caterer to maintain as many full-time staff as they currently have. The plethora of labor-saving, ready-to-use menu items and recipe ingredients can save huge dollars. Outsourcing training and cleaning also can help your bottom line through dollars saved on payroll taxes and benefits.
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