Why would a client use a catering consultant?

Companies who use consultants effectively have learned that a good consultant will save them time and money and provide them with a better run department than if they managed it themselves. Good consultants will be able to save on operational costs well enough to justify their own cost and elevate the existing service.

Q: What makes a good consultant?

A: Good ones really know their brief well and always take into account the unique circumstances of each client's operation. They should know how to purchase effectively, including specifications on portions, pieces and positioning. They should know food costs better than the chef from whom you're buying. They should also be able to interact with the caterer's front-of-the-house employees to lift the service level.

Great ones will also have affiliations within the industry. They will have fostered good relations with the best suppliers, recruitment agencies and training companies.

Finally, they should raise the standards of the industry, leaving caterers with menu designs and service methods that they will adopt as their own.

Q: Who needs a catering consultant?

A: The glib answer is anyone who has a lot at stake. Customers nowadays expect healthier and more sophisticated cuisine. They also expect a certain level of service. There is a raft of legislation to adhere to which can easily overwhelm someone from a non catering background. Sometimes a catering consultant is brought in for one quick specific need e.g. to reduce costs, hire a chef or to act on a poor Enviormental Health Officer's report.