10 Holiday Party Tips From The Caterer

{10 Holiday Party Tips}

With the holidays just around the corner, I know many of you are starting to plan your get-togethers for the season. One of the most important aspects of a holiday party is a great spread of food. I know it can be overwhelming trying to find the best caterer for your party. So here are a few tips from someone in the business to help make the search a little easier!

10 Party Planning Insights From The Caterer

1. Before you pick a caterer, determine your roof-top price. What is the highest amount you are willing to spend per person, including tax? (and if its a full service event, including gratuity as well.) You need that answer in your arsenal when searching for the best caterer.

2. Choose a caterer based on their food, not because they are the hottest thing since sliced bread. A good caterer will offer you a tasting of their food so you can get an understanding of their style and flavor profile. That's the only way you'll know if the food is a good fit for your event.

3. Once you've chosen your top 3 caterers, start talking money. It is not rude to say, "Here is my budget per person and I have "x" amount of guests. What can you offer me?" Actually, I prefer a client who is straight forward and open to recommendations. The caterer will know the best menu for your budget.

4. Express your vision for the event. The caterer wants to know that you are planning a evening of mingling and there will be limited seating. Or that you are hosting an intimate dinner party. Details like this will help the caterer suggest an appropriate menu based on their selections.

5. Heavy appetizers DOES NOT mean cheaper prices. Its actually the opposite. The average price is $2-$4 per piece because you are paying for all of the time that is required to create those delicious bite-size apps. You try cooking and assembling 200 mini cheeseburgers topped with onion straws! If you are budget conscious, stick with a traditional buffet.

6. Talk about the amount of food. Does the caterer bring exact portions or do they bring a little extra for those "just in case" moments? That's important to know so that you order the right amount of food. Also, if you are having children attend your event, ask the caterer's recommendation for including them in your guest count. With our portions, we count 2 children (under 10) as 1 adult and all of our portions are based on adult servings.

7. Having a party over 50 guests? Do not skimp on ordering serving staff. Most caterers supply their own staff for large events and for good reason. Only the caterer knows how their food is supposed to look/taste, how the food was prepared (dietary questions) and food-safe procedures.

Plus, how can you be a good host when you are busy playing caterer as well? For a minimum of $100, you can relax and entertain your guests, knowing your party is being well managed.

8. Ask your caterer what size plates they recommend for the event. If you purchase a plate that is too large, you could run out of food before all of your guests get to eat. For my events, I recommend a 9" plate for dinners and a 6" plate for appetizers.

9. Its time to talk about money again. Make sure you know exactly when the final payment is due. Ask about taxes and gratuities. If you aren't sure what percentage of gratuity is customary or when it should be distributed, just ask. You also need to know if any deposits are due to reserve your date.

10. Important Dates: every caterer has a deadline to confirm guest counts and make changes to your menu. Make sure you know them. Put the dates in your phone an set reminders. If you can save a few dollars because Sally and John cannot attend your party, its worth it.

I hope these tips help with your upcoming holiday party and if you have any other questions, don't hesitate to ask.

Best Wishes & BBQ,
Marlowe Whittaker
Catering Sales Manager
(865) 414-9417

Meet The Team Series: David England

{Meet The Team}

      A George’s Blog Series

David England

Catering Manager - Dead End Maryville

Years Employed at Dead End: 3 Years

Where Are You From: Portland, Oregon

Tell us a little about yourself…

I’ve been in the barbecue business for nineteen years. When I moved to Tennessee, I joined the team at Damon’s Grill in Pigeon Forge. I worked for that company for 16 years managing, catering and building relationships in the community. After Damon’s, I came to Dead End BBQ Knoxville to work in their catering department.

Now I am the Catering Manager at Dead End Maryville, bringing our East Tennessee barbecue to Blount County and spending as much time with my beautiful daughter Amiah as I can.

When you are at work, what is your “go-to” meal?

Spicy BBQ Wings.

What is your favorite saying that has been posted on the Dead End Sign?

“Loading…”

Share a memorable experience you’ve had during your time at Dead End…

Last fall, I catered a wedding in Friendsville at the family’s farm. It was going to be a casual get together in the field with friends and family to celebrate the newlyweds. They had asked for me to bring the smoker to give a little ambiance at the reception. Little did I know they were providing their own kind of ambiance for the ceremony… Right as the preacher said,” You may now kiss the bride!” two people from the wedding party stood up, rifle in hand and fired shots in the air. Yee-hawww!

Meet The Team Series: Jennifer Smith

{Meet The Team}

      A George’s Blog Series

Jennifer Smith

Catering General Manager

Years Employed at Dead End: 4 Years

Where Are You From: Born at St. Mary’s in Knoxville, TN. Raised in St. Augustine, FL.

Tell us a little about yourself…

I am the proud mother of two beautiful children, Andrew and Naomi. My husband Richard and I met 16 years ago, starting our family right away. We are raising our children at our home in Seymour, TN.

My first job, at 15 years old, was a cashier at Winn Dixie. It was then I knew I had a passion for customer service. I couldn’t wait to go to work to see my “regulars”. 

My first job as a server was at Cracker Barrel.  It was probably the best place for me to begin my serving experience. The training is very strict and by the book. The support by the management and the staff prepared me for my future in the service industry.

I have worked in the food/ customer service industry ever since; 12 years for the same corporation. I have made lots of professional relationships and many friendships, including my best friend (and most importantly), my husband Richard.

In 2011, I was offered the opportunity to work for Dead End BBQ. The General Manager, Neal Kelly, was someone that I had previously worked many years for. He is the best in the business, so I knew this was the right decision. The position that was opening was in the catering department for sales. I had never worked in catering, but was excited to try something new.

During the first year, I focused on new customer relationships to grow our business. This was more exciting than I could have imagined! Not only did I help increase the profit of Dead End, but I found many new friends in the business while doing it.

I am now working my fourth year at Dead End BBQ. The catering department has grown and evolved tremendously. I am currently the General Manager of Catering for Dead End BBQ. I manage both of our locations in Knoxville and Maryville.  The best part of my job is that I have the best team EVER to work with.

When you are at work, what is your “go-to” meal?

This is a hard one!! I never have a hard time deciding on a meal at Dead End. I love everything. The Sliced Beef Brisket is the best I’ve ever had. The Smoked Wings are my favorite appetizer. And the Beans & Smoked Sausage is MY FAVORITE side. I definitely recommend having them on every plate you eat.

What is your favorite saying that has been posted on the Dead End Sign?

“Don’t make the same mistake TWICE… Let us CATER your Wedding!”

Share a memorable experience you’ve had during your time at Dead End…

One of my most memorable experiences involves catering at a UT Tailgate. I bet you can imagine the many stories that I could tell. 

It was a crazy day on UT Campus. We had several deliveries & events for the BIG GAME. We dropped off food to a local liquor distributor’s tailgate, set up on top of the parking garage next to Thompson Boling Arena. The wind was moderately blowing, but the drinking pace was much faster J So, I set the food up in heated stands and I told the client that I would return close to kickoff to pick up the equipment.

Boy, was I surprised when I got back!!!  The food table was drenched…and black…. and burnt!!!  

I asked what had happened.  The responses were all totally different?? Finally I got the answer. The wind had blown the tablecloth up and over the heated stands. And of course, no one had noticed due to the celebratory beverages being consumed. 

However, once the table was engulfed in flames, EVERYONE noticed. Unfortunately, there was no water to be found at the tailgate. So they started dumping airplane bottles of liquor on the fire. This wasn’t the smartest or quickest way to resolve the problem, but it eventually worked.

Fortunately, no one was hurt.  And fortunately they had eaten all of the food before the catastrophe!! No wonder no one was paying attention to the table. I guess all you can say is, “Go Vols!”

Calling All East Tennessee Brides!