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Managing the Big 3 Cost Categories of Catering & Events

Sebastien Centner  (Founder and Creative Director, Eatertainment Events & Catering)

Location: Ballroom E

Date: Tuesday, February 13

Time: 3:00 pm - 3:45 pm

Pass Type: All Access, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary Business & Operations

Vault Recording: TBD

Audience Level: All

Join Sebastien Centner, Founder & Creative Director of Toronto's Eatertainment, as he discusses managing the big three cost categories within the catering and events industry.

In the world of catering, managing three main cost categories holds the key to success or failure: food, liquor, and labor. These essential components can make or break a catering business, demanding careful attention and strategic management.

First and foremost, food costs play a pivotal role. Caterers must strike a delicate balance between sourcing quality ingredients and controlling expenses. Negotiating with suppliers, finding cost-effective alternatives, and minimizing waste are crucial steps to optimize food costs without compromising on taste or presentation.

Liquor expenses also require careful consideration. For businesses that serve alcohol, the cost of purchasing and stocking a diverse range of beverages can quickly add up. Managing inventory, monitoring consumption patterns, and negotiating favourable deals with suppliers can help control liquor costs and maximize profitability.

However, perhaps the most significant cost category is labor. Skilled and dedicated staff are vital to delivering exceptional catering services.

Ultimately, successfully managing these three cost categories requires a comprehensive approach. Regular monitoring, analyzing financial data, and adjusting strategies accordingly are essential for the long-term sustainability and profitability of a catering business.