Expert Advice: Lindybel Catering Services CEO Shares Key Insights on Menu Planning for Caterers
The CEO of Lindybel Catering Services Linda Agyapongmaa shared valuable advice for caterers nationwide on the importance of menu planning in growing a successful food business.
According to her, understanding the target audience is crucial in determining the type of menu to offer.
“One needs to know the kind of people he/she is catering for,” she emphasized.
“The kind of people coming in determines the kind of menu needed.”
She also highlighted the significance of pricing, noting that caterers should research price ranges to ensure their customers are comfortable with the costs.
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Additionally, she stressed the importance of considering the availability of ingredients, particularly seasonal produce, to make food more affordable.
“Preparing fufu is expensive now compared to rice because plantain and cassava are not in season,” she illustrated.
The CEO also pointed out that the location of the place of sales plays a vital role in menu planning, citing the example of not selling pork in a Muslim community.
Finally, she advised caterers to be aware of their production capabilities and the equipment needed for service, ensuring they don’t overpromise and underdeliver.
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By following these expert tips, caterers can create menus that meet their customers’ needs, stay competitive, and ultimately grow their businesses.
