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* Pure Catering is an Australian company based on the Sunshine Coast of Queensland, Australia. With combined 35 years in the hospitality industry, in most environments, we are market leader in performance and professionalism. * Our mission is to provide quality catering at affordable prices, provide the best customer service and give our clients ONE ON ONE treatment. Nothing is too big or too small and no question will be left unanswered. |
Five Hidden Catering Costs
http://www.purecatering.com.au/hidden-catering-costs/
How much is your catering? Ten dollars per head? Twenty dollars per head? One of the most important things you must ask your catering company is “are there anyhidden catering costs?” This article contains a list of five things which could be additional to the cost per head.
Staff – As a general rule staff are rarely included in the price per head. Staff are usually charged out at an hourly rate, plus tax. Casual hospitality staff can be quite expensive and usually work a minimum of four hours per shift. So, if you have three staff members, for example a chef, a wait-person and a bar person, for four hours each, you could be looking at an extra three hundred dollars, or more. You must always find out if the staff are included or are extra before signing the contract. At Pure Catering we use only the best staff which are evenincluded in the price per head depending on the number of guests. Please feel free to check out our catering staff section or our helpful staff article.
Basic Equipment – One of the biggest costs associated with any off-site catering event is equipment. Catering clients don’t usually understand the costs associated with the hire of equipment. A marquee could cost two thousand dollars or more, then flooring, lighting, heating, electricity, water and more. After you have a marquee erected you might need to think about all of the service equipment. Do you need tables, chairs, cutlery, glassware, wine glasses, beer glasses, champagne flutes, cups and saucers? A good catering company will be able to go through this with you on a step by step basis to ascertain what you need together with what you can afford. The staff at Pure Catering are able and skilled enough to help you through the whole confusing process. Please feel free to browse ourcatering equipment hire page or please read our helpful article on hiring catering equipment
Extra Equipment – Once you have the basics of the equipment you should think about the kitchen equipment. Do the catering company charge extra for the oven, barbecue, trestle tables, serving equipment? If your catering company doesn’t own this equipment, do they need to hire from a catering equipment hire company and pass the cost on to you? You should ask if there are any extra charges for equipment or whether the equipment is included in the price per person. Like the staffing fees, Pure Catering offer an inclusive price on kitchen equipment based on guest numbers. Please contact us on 07 5435 0019 to speak to one of our sales staff.
Loss & Damages – Always check your contract for a loss and/or damages clause. There are many things that can happen when thirty, fifty, one hundred or even more people and put in a room together. Common damages include wax or burns in the linen tablecloths, broken chairs, broken tables and smashed glassware. Missing items include knives, forks, table settings, glassware and anything small enough to get lost. It is a general practice with catering companies to count all of the equipment before and then count all of the equipment after. Any discrepancies in numbers will be charged to the client.
Tax – Be sure to check your quote for the tax component of your bill. In Australia it is a legal requirement that ALL quotes or advertised prices either show the tax figure with a final price before and after tax, or make it clear that the quote is inclusive or exclusive of tax. You should make sure that you get full disclosure from your caterer as to exactly what the tax component of your bill is. In Australia this tax is called G.S.T and is 10% of the bill. In the UK it is called V.A.T and is 20% of the final bill. As you can see, it is possible that this tax component could be a very costly mistake if you do not get full disclosure from your catering company. Pure Catering are one of the only Sunshine Coast and Brisbane Catering companies to offer a G.S.T. INCLUSIVE price. We do not want to deceive our clients into thinking the cost is less expensive than it actually is.
Organising a catering event is a great experience and in professional hands can be an unforgettable day that will be remembered forever. Make sure you follow these simple rules to avoid any unforseen complications which might push you over budget.
How much is your catering? Ten dollars per head? Twenty dollars per head? One of the most important things you must ask your catering company is “are there anyhidden catering costs?” This article contains a list of five things which could be additional to the cost per head.
Staff – As a general rule staff are rarely included in the price per head. Staff are usually charged out at an hourly rate, plus tax. Casual hospitality staff can be quite expensive and usually work a minimum of four hours per shift. So, if you have three staff members, for example a chef, a wait-person and a bar person, for four hours each, you could be looking at an extra three hundred dollars, or more. You must always find out if the staff are included or are extra before signing the contract. At Pure Catering we use only the best staff which are evenincluded in the price per head depending on the number of guests. Please feel free to check out our catering staff section or our helpful staff article.
Basic Equipment – One of the biggest costs associated with any off-site catering event is equipment. Catering clients don’t usually understand the costs associated with the hire of equipment. A marquee could cost two thousand dollars or more, then flooring, lighting, heating, electricity, water and more. After you have a marquee erected you might need to think about all of the service equipment. Do you need tables, chairs, cutlery, glassware, wine glasses, beer glasses, champagne flutes, cups and saucers? A good catering company will be able to go through this with you on a step by step basis to ascertain what you need together with what you can afford. The staff at Pure Catering are able and skilled enough to help you through the whole confusing process. Please feel free to browse ourcatering equipment hire page or please read our helpful article on hiring catering equipment
Extra Equipment – Once you have the basics of the equipment you should think about the kitchen equipment. Do the catering company charge extra for the oven, barbecue, trestle tables, serving equipment? If your catering company doesn’t own this equipment, do they need to hire from a catering equipment hire company and pass the cost on to you? You should ask if there are any extra charges for equipment or whether the equipment is included in the price per person. Like the staffing fees, Pure Catering offer an inclusive price on kitchen equipment based on guest numbers. Please contact us on 07 5435 0019 to speak to one of our sales staff.
Loss & Damages – Always check your contract for a loss and/or damages clause. There are many things that can happen when thirty, fifty, one hundred or even more people and put in a room together. Common damages include wax or burns in the linen tablecloths, broken chairs, broken tables and smashed glassware. Missing items include knives, forks, table settings, glassware and anything small enough to get lost. It is a general practice with catering companies to count all of the equipment before and then count all of the equipment after. Any discrepancies in numbers will be charged to the client.
Tax – Be sure to check your quote for the tax component of your bill. In Australia it is a legal requirement that ALL quotes or advertised prices either show the tax figure with a final price before and after tax, or make it clear that the quote is inclusive or exclusive of tax. You should make sure that you get full disclosure from your caterer as to exactly what the tax component of your bill is. In Australia this tax is called G.S.T and is 10% of the bill. In the UK it is called V.A.T and is 20% of the final bill. As you can see, it is possible that this tax component could be a very costly mistake if you do not get full disclosure from your catering company. Pure Catering are one of the only Sunshine Coast and Brisbane Catering companies to offer a G.S.T. INCLUSIVE price. We do not want to deceive our clients into thinking the cost is less expensive than it actually is.
Organising a catering event is a great experience and in professional hands can be an unforgettable day that will be remembered forever. Make sure you follow these simple rules to avoid any unforseen complications which might push you over budget.
Special Dietary Requirements
When booking a catering function it is very important that you ascertain whether any of your guests have any special dietary requirements. I don’t mean to exaggerate this issue but it really could be the difference between life and death for some people.
Anaphylaxis is a reaction to the ingestion of a substance resulting from contact with a substance. It can cause the throat to swell and in extreme cases cause death. This is why it is extremely important that you make your guests fully aware that they need to disclose any special dietary requirements during the whole catering process.
According to the Health Department of Western Australia there are nine food products which cause 90% of all anaphylactic allergic reactions. These foods are: peanuts, tree nuts (such as hazelnuts, cashews, almonds), egg, cow’s milk, wheat, soybean, fish, shellfish and sesame.
A good catering company should have contingencies in place which will enable your guests with severe allergic reactions to be able to be included in the party catering. There are a lot of great products available for purchase if your caterer doesn’t feel confident enough to make them. The last thing you want is someone to have a bad reaction to your party food. It is bad for you as the host/ess of an otherwise great party, really bad for the unfortunate person who accidently consumed the food and also bad for the catering company who provided the food to the person.
As well as anaphylactic reactions there are also cultural and/or religious sensitivities to certain products. This is not as important as the potentially fatal prior example, but it is something that should be thought about when talking with your catering company.
Kosher
Kosher food for practicing Jews is difficult to navigate as a host/ess and as a catering company. There are various interpretations of what kosher means and different Jews have different needs. However, if there are people coming to your party who are observant Jews then there are a few common threads which seem to have consensus, these are; animals must have a cloven hoof and chew its’ cud – this is the reason for no pork. Fish must have fins and scales that can be removed without tearing the skin, no monkfish, shark, tuna, eels, shrimp, mussels, crabs, clams, lobster and so on. Jews can eat any bird except birds of prey and all fruit and vegetables are kosher. No meat and milk at same meal, for example steak and mashed potatoes made with butter or milk/cream or any meat with cheese like a spicy beef pizza.
Halal
Muslims have a similar menu selection to the aforementioned Jewish menu selection. Muslims are not allowed pork, meat from carnivorous animals (ie only vegetarian animals allowed), meat from an animal that has not been properly slaughtered in the name of God, and intoxicants, such as alcohol. There is a prohibition against the eating of dead animals. According to Islamic Jurisprudence, this includes animals that die by drowning, fire, electrocution, trauma, or by boiling while alive. Permitted animals must be killed by conscious slaughter or by hunting to allow (the most) blood to flow. The exceptions to these rules are generally creatures from the sea, which may die while in open air.
Your caterer should have procedures in place for all of the above special menu and dietary requirements and a good catering company would bring these to your attention as the host/ess of a great party function. There are some great products out there to buy which are governed by organisations to safeguard against cross contamination or negligence, so there really is no excuse why everyone should not be catered for.
Anaphylaxis is a reaction to the ingestion of a substance resulting from contact with a substance. It can cause the throat to swell and in extreme cases cause death. This is why it is extremely important that you make your guests fully aware that they need to disclose any special dietary requirements during the whole catering process.
According to the Health Department of Western Australia there are nine food products which cause 90% of all anaphylactic allergic reactions. These foods are: peanuts, tree nuts (such as hazelnuts, cashews, almonds), egg, cow’s milk, wheat, soybean, fish, shellfish and sesame.
A good catering company should have contingencies in place which will enable your guests with severe allergic reactions to be able to be included in the party catering. There are a lot of great products available for purchase if your caterer doesn’t feel confident enough to make them. The last thing you want is someone to have a bad reaction to your party food. It is bad for you as the host/ess of an otherwise great party, really bad for the unfortunate person who accidently consumed the food and also bad for the catering company who provided the food to the person.
As well as anaphylactic reactions there are also cultural and/or religious sensitivities to certain products. This is not as important as the potentially fatal prior example, but it is something that should be thought about when talking with your catering company.
Kosher
Kosher food for practicing Jews is difficult to navigate as a host/ess and as a catering company. There are various interpretations of what kosher means and different Jews have different needs. However, if there are people coming to your party who are observant Jews then there are a few common threads which seem to have consensus, these are; animals must have a cloven hoof and chew its’ cud – this is the reason for no pork. Fish must have fins and scales that can be removed without tearing the skin, no monkfish, shark, tuna, eels, shrimp, mussels, crabs, clams, lobster and so on. Jews can eat any bird except birds of prey and all fruit and vegetables are kosher. No meat and milk at same meal, for example steak and mashed potatoes made with butter or milk/cream or any meat with cheese like a spicy beef pizza.
Halal
Muslims have a similar menu selection to the aforementioned Jewish menu selection. Muslims are not allowed pork, meat from carnivorous animals (ie only vegetarian animals allowed), meat from an animal that has not been properly slaughtered in the name of God, and intoxicants, such as alcohol. There is a prohibition against the eating of dead animals. According to Islamic Jurisprudence, this includes animals that die by drowning, fire, electrocution, trauma, or by boiling while alive. Permitted animals must be killed by conscious slaughter or by hunting to allow (the most) blood to flow. The exceptions to these rules are generally creatures from the sea, which may die while in open air.
Your caterer should have procedures in place for all of the above special menu and dietary requirements and a good catering company would bring these to your attention as the host/ess of a great party function. There are some great products out there to buy which are governed by organisations to safeguard against cross contamination or negligence, so there really is no excuse why everyone should not be catered for.
A List of Five Hidden Catering Costs
How much is your catering? Ten dollars per head? Twenty dollars per head? One of the most important things you must ask your catering company is "are there any hidden fees and charges"? This article contains a list of five things which could be additional to the cost per head.
1. Staff - As a general rule staff are rarely included in the price per head. Staff are usually charged out at an hourly rate, plus tax. Casual hospitality staff can be quite expensive and usually work a minimum of four hours per shift. So, if you have three staff members, for example a chef, a wait-person and a bar person, for four hours each, you could be looking at an extra three hundred dollars, or more. You must always find out if the staff are included or are extra before signing the contract.
2. Basic Equipment - One of the biggest costs associated with any off-site catering event is equipment. Catering clients don't usually understand the costs associated with the hire of equipment. A marquee could cost two thousand dollars or more, then flooring, lighting, heating, electricity, water and more. After you have a marquee erected you might need to think about all of the service equipment. Do you need tables, chairs, cutlery, glassware, wine glasses, beer glasses, champagne flutes, cups and saucers? A good catering company will be able to go through this with you on a step by step basis to ascertain what you need together with what you can afford.
3. Extra Equipment - Once you have the basics of the equipment you should think about the kitchen equipment. Do the catering company charge extra for the oven, barbecue, trestle tables, serving equipment? If your catering company doesn't own this equipment, do they need to hire from a catering equipment hire company and pass the cost on to you? You should ask if there are any extra charges for equipment or whether the equipment is included in the price per person.
4. Loss & Damages - Always check your contract for a loss and/or damages clause. There are many things that can happen when thirty, fifty, one hundred or even more people and put in a room together. Common damages include wax or burns in the linen tablecloths, broken chairs, broken tables and smashed glassware. Missing items include knives, forks, table settings, glassware and anything small enough to get lost. It is a general practice with catering companies to count all of the equipment before and then count all of the equipment after. Any discrepancies in numbers will be charged to the client.
5. Tax - Be sure to check your quote for the tax component of your bill. In Australia it is a legal requirement that ALL quotes or advertised prices either show the tax figure with a final price before and after tax, or make it clear that the quote is inclusive or exclusive of tax. You should make sure that you get full disclosure from your caterer as to exactly what the tax component of your bill is. In Australia this tax is called G.S.T and is 10% of the bill. In the UK it is called V.A.T and is 20% of the final bill. As you can see, it is possible that this tax component could be a very costly mistake if you do not get full disclosure from your catering company.
Organising a catering event is a great experience and in professional hands can be an unforgettable day that will be remembered forever. Make sure you follow these simple rules to avoid any unforseen complications which might push you over budget.
Pure Catering was the first significant eco-caterer in South East Queensland to adopt these practices. Check out our website for more information of eco-friendly Brisbane catering for your function. http://www.purecatering.com.au
Pure Catering is an Australian company based on the Sunshine Coast of Queensland, Australia. With combined 35 years in the hospitality industry, in most environments, we are market leader in performance and professionalism. Brisbane Catering
Article Source: http://EzineArticles.com/?expert=Noah_P_Davis
Article Source: http://EzineArticles.com/6844195
1. Staff - As a general rule staff are rarely included in the price per head. Staff are usually charged out at an hourly rate, plus tax. Casual hospitality staff can be quite expensive and usually work a minimum of four hours per shift. So, if you have three staff members, for example a chef, a wait-person and a bar person, for four hours each, you could be looking at an extra three hundred dollars, or more. You must always find out if the staff are included or are extra before signing the contract.
2. Basic Equipment - One of the biggest costs associated with any off-site catering event is equipment. Catering clients don't usually understand the costs associated with the hire of equipment. A marquee could cost two thousand dollars or more, then flooring, lighting, heating, electricity, water and more. After you have a marquee erected you might need to think about all of the service equipment. Do you need tables, chairs, cutlery, glassware, wine glasses, beer glasses, champagne flutes, cups and saucers? A good catering company will be able to go through this with you on a step by step basis to ascertain what you need together with what you can afford.
3. Extra Equipment - Once you have the basics of the equipment you should think about the kitchen equipment. Do the catering company charge extra for the oven, barbecue, trestle tables, serving equipment? If your catering company doesn't own this equipment, do they need to hire from a catering equipment hire company and pass the cost on to you? You should ask if there are any extra charges for equipment or whether the equipment is included in the price per person.
4. Loss & Damages - Always check your contract for a loss and/or damages clause. There are many things that can happen when thirty, fifty, one hundred or even more people and put in a room together. Common damages include wax or burns in the linen tablecloths, broken chairs, broken tables and smashed glassware. Missing items include knives, forks, table settings, glassware and anything small enough to get lost. It is a general practice with catering companies to count all of the equipment before and then count all of the equipment after. Any discrepancies in numbers will be charged to the client.
5. Tax - Be sure to check your quote for the tax component of your bill. In Australia it is a legal requirement that ALL quotes or advertised prices either show the tax figure with a final price before and after tax, or make it clear that the quote is inclusive or exclusive of tax. You should make sure that you get full disclosure from your caterer as to exactly what the tax component of your bill is. In Australia this tax is called G.S.T and is 10% of the bill. In the UK it is called V.A.T and is 20% of the final bill. As you can see, it is possible that this tax component could be a very costly mistake if you do not get full disclosure from your catering company.
Organising a catering event is a great experience and in professional hands can be an unforgettable day that will be remembered forever. Make sure you follow these simple rules to avoid any unforseen complications which might push you over budget.
Pure Catering was the first significant eco-caterer in South East Queensland to adopt these practices. Check out our website for more information of eco-friendly Brisbane catering for your function. http://www.purecatering.com.au
Pure Catering is an Australian company based on the Sunshine Coast of Queensland, Australia. With combined 35 years in the hospitality industry, in most environments, we are market leader in performance and professionalism. Brisbane Catering
Article Source: http://EzineArticles.com/?expert=Noah_P_Davis
Article Source: http://EzineArticles.com/6844195
Canapé Catering Brisbane
When it comes to finger food, hosts always try to make it extremely complicated. Yet, the best finger foods for an amazing party, have always been, and will always be canapes. They're easy to make and quick to stuff, making them the perfect birthday party food to entertain your guests with. These canapes are simple to make and chefs absolutely love them! Make a impression on your guests with these absolutely delicious birthday party canapes.
Salami, Rocket & Parmesan
This is a very simple canape that doesn't even need the base. You can take a slice of salami (or alternatively you can also use bresaola) and roll it up in a few pieces of rocket with a slice or two of Parmesan. Use a toothpick to keep the shape of the canape in place.
Chicken Salad Canapes
Create the normal base for canapes and then make your favourite chicken salad. It can be a very simple chicken salad or a very complicated one. A favourite is chunky chicken, mayonnaise, tomato and lettuce. Place a little chicken salad in each canape, roll and serve accordingly. This type of canape can be made with an assortment of different salads as well. If you're tried of serving the same salad over and over again, fill them into a canape and they'll make the world of difference.
Sausages in Thick Honey
This is an absolutely delicious, meaty canape. You need a teaspoon of honey, one teaspoon of English mustard, one teaspoon of sunflower oil and about twenty to twenty-five cocktail sausages. Mix the honey and the mustard for a glaze. Cook the sausages and then once they're properly cooked, cover them in the glaze until they're nice and thick.
Endive with Gorgonzola
Toast pine nuts in an oven for a couple of minutes. Make sure that you don't burn them - they should just have slightly browned. Cut the outside trimmings of an endive leaf and then crumble Gorgonzola cheese all over it. Also trickle some slightly roasted pine nuts on the leaf. Drizzle them slightly with olive oil and honey and garnish a bit of black pepper. Roll it into the shape of the canape and it's done.
Stuffed Medjool Dates
Find the best Medjool dates that you can buy., They need to be succulent and soft. Remove the stones from the medjool dates, without damaging them. Once the stones are out you can stuff them with a creamy goat's cheese. Cut strips of parma ham wide enough so that you can wrap the dates at least twice in the ham. This is a favourite treat with many guests.
The fantastic thing about canapes is that you can really work outside of the box in terms of the traditional canape. No longer do you need boring canapes that are filled with dull ingredients. Take it upon yourself to try out all of the different ingredients and combinations. Remember to never make your first attempt at food right before the dinner party. You might end up ruining the recipe and then being left with very unhappy guests.