Skip to content
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate
Search
Cuisine Noir Magazine
Support Our Work - Donate
Support Our Work - Donate
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • Events
  • More
    • The Culinary Scoop (blog)
    • Black Wineries
    • Videos
    • Donate
Cuisine Noir Magazine
  • Food & Drink
  • Travel
  • Lifestyle
  • Recipes
  • Book Grub
  • CN Review
  • Marketplace
  • Print
  • The Culinary Scoop (blog)
  • Events
  • Black Wineries
  • Videos
Support Our Work - Donate
Support Our Work - Donate

Cost-Cutting Ideas for Your Catering Business Menu

Cost-Cutting Ideas
May 3, 2022
CN Staff
Share this article
       

Save money where you can with these cost-cutting ideas for your catering business. Make the most out of your ingredients and keep some cash in your pockets!

Learning cost-cutting ideas for your catering business menu is crucial in saving money and making the most out of your ingredients. When creating a catering menu, keep our following tips in mind for the most cost-effective foods and items. Anywhere you can save extra cash in your business will open more doors of opportunity for you to dabble in.

Offer Seasonal Dishes

When certain ingredients are in season, they become cheaper. For example, buying seasonal summer fruits like cherries, watermelon, or berries can be challenging and expensive during the winter. Change up the menu depending on the season you are in for better dishes and more savings. This also gives your clients seasonal delicacies they cannot find anywhere else and sets you apart from the competitors.

Be Mindful of Customer Food Waste

After your first couple of catering events, you’ll soon get a handle on the amount of food your clients are consuming. Cut down on large portion sizes for foods and dishes that are not as popular to minimize food waste after events. Avoid tossing your money in the trash and crack down on food waste by using up older ingredients, serving smaller dishes, and pre-portioning the food before beginning the cooking process.

 RELATED: How To Come Up With a New Idea for a Restaurant Business

Avoid Serving Food During Happy Hour

If your client also hosts a happy hour at their event, chances are the guests will gravitate towards the drinks over appetizers. Instead, you are given more time to prepare lavish dishes and save money in the pockets of your business and the client’s bill for the end of the night. This also minimizes the dishes and ingredients you’ll need for that event and allows you to focus on more cultural, savory main course meals.

Optimize Your Supply Chain

Go through the supply chain where you buy your ingredients and find any gaps in service. A smart decision is to order all your foods from the same supplier to get everything on time and save shipping money. All your ingredients will come together, and you won’t have the impossible task of tracking where everything is in the shipment process.

Small changes can make a world of difference when trying to save money in your business. All of the above cost-cutting ideas for your catering business menu will gradually save you cash and optimize your menu tenfold. Guests won’t notice these little changes, and saving money can help you take your catering business to the next level.

logo
Food Advertisements by

  • Fairbanks, Alaska chef Jeffrey Brooks
    under Black Chefs, Food & DrinkCooking in the Last Frontier: Chef Jeffery Brooks Serves Fairbanks
  • under Food & DrinkRhonda McCullough-Gilmore: Memories of Bernie Mac & Cooking with Love
  • Vassell Foods Founder Lloyd Vassell
    under Food & DrinkArawak Heritage Inspires Gourmet Line of Spicy Condiments
  • under Food & DrinkBaking Champion Vallery Lomas Rises to the Challenge
logo
Food Advertisements by
Share this article
Share on facebook
Share on twitter
Share on linkedin
CN Staff

A diverse group of global journalists who love to write and talk about all things food, wine and travel.

Related Articles

Loading...
Specialty food Association
Food & Drink

(included) to Amplify Black-Owned Brands at Specialty Food Association’s Summer Fancy Food Show

Salamander - Pete Smith
Black Chefs Food & Drink

Chef Pete Smith Celebrates Local Ingredients at Middleburg’s Market Salamander

Whiskey and Rosemary_I.W. Harper_Harper House
Food & Drink

Creatives Gather in San Francisco for Release of I.W. Harper Cabernet Cask Reserve

Be the first to know about the latest online, industry updates, world news, events and promotions that connect the African diaspora through food, drink and travel.

    • About Us
    • Contact Us
    • Advertising
    Menu
    • About Us
    • Contact Us
    • Advertising
    Facebook Twitter Instagram

    #IAmCuisineNoir

    This site participates in affiliate programs. See our full disclosure for more information.

    © 2022 The Global Food and Drink Initiative d/b/a Cuisine Noir Magazine. Privacy
    Site by ACS Digital

    Any unauthorized duplication, download or reprint of images or content from this website for promotional or commercial use is strictly prohibited without written permission from The Global Food and Drink Initiative. Violators will be prosecuted to the full extent of the law. Trademark pending.

    YES!  We’re excited you are signing up too!  

    Get ready to receive our weekly newsletter about:

    • New articles online
    • World news and industry happenings throughout the African Diaspora
    • Mouthwatering recipes
    • Promotions and giveaways

    Right in your inbox!