|
| View previous topic :: View next topic |
| Author |
Message |
Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
|
 Posted: Sep 04 2007 Post subject: |
 |
|
| BBQMAN wrote: | | Harry Nutczak wrote: | We just got an OK for the suggested menu, they just need to choose which veggies, and which spuds they want and we are golden.
It surprised me that a wedding party accepted the first suggested menu without any tweaks. But the event is still 9 months away and anything can happen yet.
the last wedding we were tweaking things up until 6 days before the event when I said we are at the point we cannot delete anything, but we can still add.
If we can do it, and do it properly. I don't care what they order. I am still cooking with charcoal & wood while being out in the breeze. and making a little coin too! |
I don't allow menu changes 6 days before an event. Two weeks is the least amount of time I would even consider it. Guest count minimum is basically locked in after the deposit and a signed contract is given to me. The guest count can go up (with a reasonable notice), but not down.
No sense in getting jerked around for a deluxe meal menu by a bridezilla that can't make up her mind!  |
if we can acomplish something without great difficulty on our part, we'll do it. I also stated to them that additions (within reason) are possible, but deletions at this point cannot happen.
I kept kidding around that "This is obviously their first wedding" because of all the little tweaks that took place in those last few weeks leading up to the event. We pulled it off, bumped up the per-person average and had a great time doing it. If I did not find the challenges of outdoor cooking enjoyable, I would not be in this business. Maybe that is why we were able to book this party, becuase we did not offer a menu that is hard & fast and we were able to design it to their specifications.
For instance, 12 days out we added root-beer floats on to the menu, no biggy, we already had the root-beer plannned, we just needed to add vanilla ice cream, & straws. I had the cooler space and a place to get it from, so why not??
And yes we treat the Gauranteed count as law! once a contract is signed and a deposit is recieved I will not lower the count under any circumstances. they paid the deposit as a a way for us to gaurantee availabilty of that date with that distinct menu. and that goes both ways.
We try to go that extra mile if it is required. the way I see it a wedding should be a "once in a lifetime experience" We will do everything in our power to make it the best we can. when in the planning stages I like to offer several selections, then we nail it down from there. Originally the groom chose 5 different veggy dishes to satisfy the large amount of vegetarian guests. We kindly explained that we do not have that type of capacity to accomplish all of them onsite, and the quality may suffer because of it. So we were able to trim that down to items easily done onsite.
Did I mention the tip we recieved bordered on being obscenly generous??
I got a hug from the bride, and the groom. and I have a feeling many of the male guests wanted some of that too? (YUK!!)
Oh, we even had a transvestite wandering around, One of my cooks was checking (her?) out pretty heavily until I pointed out the subtle clues like the Adam's-apple, and the razor stubble visible on (it's?) very broad shoulders.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
|
| Back to top |
|
 |
BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
|
| Posted: Sep 04 2007 Post subject: |
|
|
Well, I hear tell that tansvestites love a Harry Nutczak!
Glad you bent over backwards for this client Harry! (another transvestite joke is lurking here!  ) And I BET that tip was HUGE as well! 
Yes we make changes and offer a custom menu as well. But no changes/tweaks 6 days out, sorry. (with some exceptions like a veggie burger for Aunt Betty that decided she could make the event at the last minute).
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
|
| Back to top |
|
|
mutha chicken bbq
BBQ Super Pro
Joined: 26 Jan 2007
Posts: 2225
Location: newark,de
|
| Posted: Sep 04 2007 Post subject: |
|
|
| BBQMAN wrote: | Well, I hear tell that tansvestites love a Harry Nutczak!
Glad you bent over backwards for this client Harry! (another transvestite joke is lurking here! ) And I BET that tip was HUGE as well!
|
That's funny! Damn Harry, I knew you were way up north......But damn!!! |
|
| Back to top |
|
|
Harry Nutczak
BBQ All Star
Joined: 01 Mar 2007
Posts: 8558
Location: The Northwoods
|
| Posted: Sep 04 2007 Post subject: |
|
|
Sick homo jokes aside, there was no bending over in any direction for this one. (we were kidding about keeping a frisbee in the back of our shorts during this cook for protecton)
if you are able to add a few things without any great distress or without it creating undue stress on you or the crew, Why not do it? especially if it bumps up the dollar amount without increasing your foodcost. (maybe even lowering your average cost)
it isn't like we went out of our way to accomodate them with something funky & exotic like water buffalo burgers with ostrich bacon.
but I am also not as busy as you are either, So I can understand your point of not accepting any changes within the final 14 days prior to the event. I made sure I crossed out the week leading up to this event so we could focus all our energy for that one event too.
The most we have ever done in 1 week is 2 parties less then 100, and a vending event. otherwise we only do 1 per week.
Since I am usually able to get a truck from Sysco any day of the week, and if I can't get a truck, my rep will either drop it off here, or at another location or even at the local (unattended) Depot for pick-up.
Now if I had to physically go get product, this wouldn't be happening.
Don't you need to drive to Palmetto from St. pete to get your product? (crossing that poorly engineered skyway that is currently suspected of tumbling down by some so-called experts)
And hope the bridge doesn't get swallowed up by the oversize sinkhole named "Tampa Bay" while you are crossing it.
Once we are into our restaurant building, I expect to be able to cater parties with little to no warning. Mainly pick up's, but hopefully some cooked onsite too.
heck, if the franchise sandwich shops can build 8-foot long sandwiches with a 24 hour notice, I don't see why we cant add to a party with less then 1 weeks notice. especially when we have the inventory in the coolers waiting to be used.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down! |
|
| Back to top |
|
|
BBQMAN
BBQ Super All Star
Joined: 13 Jun 2005
Posts: 15475
Location: Florida
|
| Posted: Sep 04 2007 Post subject: |
|
|
Well, if you are going to throw that part of your guest list into the mix, you should expect the jokes!
Now things are not nearly as bad down here as you seem to make them out to be!
Get back to me this winter when you are A$$ deep in snow!
And yes, I do travel to get my pigs and fresh cut quarter chickens. It is about 20 miles each way, and well worth the trip. I also have a Sam's Club 6 miles away, a GFS 2 miles away, and a myriad of other food providers to choose from.
That doesn't give me any more or less of a reason not to be saddled with last minute requests.
If you choose to do so, that's fine by me. It's kinda like the gratuity thing, if your clients expect that kind of service, that is the reputation you will surely develope. (same as bringing tons of food, but that's the other thread)
Now that's not to say I don't go the extra mile for my clients, because I do. But everyone has their limits.
If I crossed out an entire week to devote to one event, I would be treading water a great deal of the time. We had 80 today in Port Charlotte, and I got 900 next week for a corporate client. 4 days later I have a group of 100 tri-atletes to feed, the location of which I drove out to check on yesterday(my "day off").
Multi-tasking is the name of the game here, and last minute guest counts and menu changes don't fit into my game plan!
Since your milage evidently varies, do what works best for you! 
_________________
BBQMAN
"I Turned A Hobby Into A Business".
Providing "IMHO" Since 2005. |
|
| Back to top |
|
|
|
|
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum
|
|
|
|
FAQ 
Search 
Memberlist 
Usergroups
Register
Profile 
Log in to check your private messages 
Log in 
