One Response to “what are the principles of menu planning in a catering business? what are their marketing strategies?”

1. lynnewithanE says:

   March 20, 2009 at 7:49 am

   principles…
   -are items to be cooked on or off-site(will items hold well,etc…)?
   -minimum and maximum number of guests per event?
   -servers or buffet event?
   -style? like formal or casual…
   -food cost, variable/fixed expenses.. considered in pricing menu..
   -menu? what type of cuisine…
   -flexibility?…

   hmmm… was that what you meant?

   marketing strategies? who do you want to serve? weddings with hundreds of guests? office luncheons? it just all depends on who you are serving and where you think that you will find them.