Catering Marketing Plan PDF

CATERING MARKETING PLAN OBJECTIVES: 1. To identify a catering identity and integrate marketing strategies that contributes to the success of the business. 2. To understand the significance of creating a Marketing Mix and evaluate what platforms can be utilized to effectively build clientele. 3. To ana...

CATERING MARKETING PLAN OBJECTIVES: 1. To identify a catering identity and integrate marketing strategies that contributes to the success of the business. 2. To understand the significance of creating a Marketing Mix and evaluate what platforms can be utilized to effectively build clientele. 3. To analyze key areas that are important to capture the interest and confidence of potential clients. Marketing -Showcasing your catering company and all that it has to offer in an appealing way in order to catch the eye of your potential client. by Neil Borden Marketing Mix Place Product (distribution) Promotion Price 4 P’s of Marketing 1. PRODUCT - refers to both specific products and services. Marketing decisions on products should be based on quality, style, safety, functionality, and uniqueness. 2. PRICE - decisions in this area can be affected by seasonality, availability, volume discounts, wholesale versus retail pricing, and the pricing strategy of competitors. 4 P’s of Marketing 3. PLACE - involves how products or services get to the right place (to the customer.) Marketing decisions about distribution can be affected by transportation considerations, perishability, packaging, inventory management, and order processing. 4. PROMOTION - is the communication of information about the business to customers with a positive end result. Decisions in this area are affected by marketing budget, the availability of advertising vehicles, sales personnel, and publicity. Building your reputation - A caterer should meet or exceed the client’s expectation all the time. “Cornerstone of Catering Success” -In order to do that, you must identify what the catering client wants. Common Catering Client Wants - Great food, beverages, and service for their guests - The appropriate entertainment - An event their guests will enjoy and remember - A virtually mistake-free, stress-free event - An event that appears lavish—never cheap - Great weather Event Planner - a.k.a Function Manager or Banquet Manager. - They can help coordinate events with many extras, such as gift bags and detailed table settings, sub contracts. Event Planner’s Role in Client’s Decision-making 1. Visualize the event based on the initial conversation with the client. (Themes, designs). 2. Suggest practical and seasonal foods and beverages. (cuisine and spread). 3. Recommend sources for a variety of services, such as bands, DJs, photographers, limousines, decorators, and other ancillary providers. Event Planner’s Role in Client’s Decision-making 4. Accommodate clients’ budgetary restrictions without requiring them to forgo quality. 5. Staff an event properly to ensure it runs smoothly. Event-planning Manual - A calendar or planner for recording client contact information and the times and dates of all bookings made by anyone at the company. -Catering menus for food and beverages, complete with photos of a large sampling of menu items. - Initial contact forms that include notes about preliminary conversations with the client. Event-planning Manual - Proposal forms - Contracts and receipts for deposits - A portfolio of ancillary service providers, such as bands, photographers, and florists. - Banquet event orders - Final billing forms - Follow-up correspondence, thank-you cards Stage 1 Essential Questions in a Phone Inquiry 1. 2. 3. 4. 5. Who am I speaking with? Do you have a date in mind for the event? How did you hear about us? Have you selected a location for the event? How many guests are you inviting? Stage 2 Initial Consultation 1. What is the occasion? 2. Is the affair planned for the daytime or evening? 3. What is your budget? 4. Ocular of the venue 5. Menu selection. (satisfy everyone) Stage 3 Getting the account 1. 2. 3. 4. 5. Writing of proposal with ancillaries. Down payment and contract signing. Menu Sampling. Event Execution. After Sales (thank you card, fact sheets for future reference and survey/ evaluation)