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Originally Posted by Not2B
Venue food stinks.
But...
Imagine running a restaurant.
But you are only open 30 times a year. You have to pay for all the equipment by spreading the cost across 30 days instead of 365 days. You don't buy THAT much food, so no bulk discounts. If you make/order too much - you lose it, no carrying it over till tomorrow.
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catering business. You have a central location where the food is prepaired, and you bring it to the event, precooked and ready to serve.
You dont serve food at only one place, once a week - you also provide food for parties, weddings, promotional events... and you provide food to all the sporting events in your area, not just one facility.