Most caterers offer a combination of good food and good service and try to differentiate themselves in one way or another, but some caterers are able to make a name for themselves simply through great food or great service.
Cuisine and Service
New York caterer Liz Neumark, the founder of Great Performances Catering, has grown her business to become one of the largest off-premise caterers in the city. The company focuses on ingredient quality and has purchased its own farm. It is starting to grow its own vegetables so that it can offer the freshest produce to its clients.
Danny Meyer, a New York restaurateur who recently started a large catering business called Hudson Yards Catering, is known for training his servers and staff well and for gracious service in his eateries. People will want to use his catering not only for the great food and interesting location but for his reputation for friendly and professional staff.
Off-premise caterers develop relationships with the venues they use. These relationships vary from informal to formal. Some caterers will negotiate to have the exclusive right to cater at a club or museum and others will be a preferred vendor for a certain venue.
Abigail Kirsch Catering differentiates itself by the variety of locations it can offer clients. Each venue attracts a different type of client, so the company can offer the right venue for almost any event, explains Kimberly Sundt, the corporate director of marketing and sales.
As a new caterer, you may not be able to develop an exclusive relationship with a specific venue, but you can work with smaller venues to build a reputation.