Catering Industry
In my 30+ years as a chef, my priority has been improving operations, not documenting non-compliance.
A significant majority, approximately eighty percent—of catering companies in Northern Michigan operate without appropriate health department licensing or insurance. In the event that a guest or a member of the catering staff is injured, whether due to foodborne illness or an accident, the responsibility may fall on the host or property owner.
More than half of caterers on preferred vendor lists lack proper licensing and insurance, increasing the risk of lawsuits.
For events in Grand Traverse County or elsewhere, contact the local health department, they are helpful and an excellent resource.
I suggest requesting both their health department license and proof of insurance.
It’s wise to be cautious when considering caterers who request deposits greater than 25%. This is because many companies go out of business, leaving clients unable to recover their deposits. Often, customers only discover the company has closed when they try to contact them a few weeks or months before their event.
Each year, I gain five or more events from catering since those businesses have closed.
Online business reviews do not always provide an accurate reflection of the catering industry. Factors such as foodborne illness, supply shortages, unprofessional conduct among staff, billing discrepancies, theft, and the swift removal of negative feedback can all contribute to five-star ratings that do not fully represent actual service quality.
Reach out to your venues, photographers, DJs, rental companies, coordinators, and friends to get their suggestions.
Since emails can be legally binding, ask for a quote before hiring a caterer to prevent misunderstandings.
I make sure to offer a guaranteed quote and only take deposits after we’ve discussed the quote over the phone, so the client fully understands the service.
The caterer may not be able to make enough meals at the time you need. For example, if you want dinner at 5:30 pm but book a food truck that takes two hours to serve 100 people, or if your caterer is inexperienced with big events and doesn’t bring enough food, you could face delays.
Ask how long it will take to serve all guests to ensure your event stays on schedule.
Verify the caterer can handle your group size.
Operationally, my current equipment inventory enables production capacity exceeding 2,000 meals. I prioritize reinvestment in my operations, focusing on acquiring new equipment, ensuring regular maintenance, and securing backup resources.
Keeping all your emails on file can be helpful for future reference when planning an event. If your caterer fails to reply to your messages, take it as a potential red flag.
I send an updated confirmation letter with the new date to each client within one day of their contact.
I schedule only one event per day to provide each client with my undivided attention, ensuring a superior level of service. Every dish is prepared personally in my kitchen, and I oversee all aspects of service during your event. My staff consists of seasoned professionals, many of whom have worked alongside me for over twenty years. I prioritize collaboration with dedicated team members and am committed to fair and equitable compensation.
Nothing is more disappointing than businesses that overpromise and underdeliver, regardless of whether you hire me.
I hope this is helpful.
Larry Burdek
Chefs Pride Catering Inc.