When marketing your catering, always explain or imply the results of what you offer. For example, if you have great staff that works your events, don’t just say “Our serving staff are great” without adding the benefit to the host for choosing a caterer that has great staff. For example: “Our staff is great, which means that your guests will want for nothing and you can be a guest at your own party.”
Don’t just write or say the word “buffet” without adding detail through descriptive words. For example: “We use 16-foot buffet stations with our uniformed chefs serving your guests.” The prospect now has more information to form a mental picture not just of what the buffet is but also of what it is doing.
In a bid, when you are describing a selection of passed hors d’oeuvre, don’t head the list with just the words “Passed Hors d’oeuvre.” Tell the reader what the hors d’oeuvre are actually doing: “A Variety of Hot and Cold Hors d’oeuvre Passed on Floral-Garnished Silver Trays by our Tuxedoed Servers.”
By giving this type of information, you cause the prospect to wonder about how the other caterers they have talked to serve their hors d’oeuvre. Do they use silver trays? What are their servers wearing? Verbs, adverbs and adjectives sell catering. Nouns sell very little.