Savour F & B Podcast

Chef Matt Geiger
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SAVOUR F & B PODCAST wants to bridge the gap between customers and staff of the food and beverage industry. listen to Chef Matt Geiger share his input on his catering company in Southwest Florida , as well as share his, and others experiences in the industry. listen to perspectives from all points of view and come hang out with us on this casual listening podcast about business and the food and beverage industry!!

  1. 11/21/2024 · VIDEO

    Savour F&b Podcast EP:7 Starting a business catering the right way

    Summary In this conversation, Chef Matt shares his insights on starting a catering business, covering essential steps from legal foundations to operational strategies. He emphasizes the importance of understanding the responsibilities of business ownership, setting up an LLC, obtaining necessary licenses, and utilizing a commissary kitchen. Chef Matt also discusses the significance of using software for efficiency, managing staff, and marketing the business effectively. His practical advice aims to guide aspiring entrepreneurs through the complexities of launching and running a successful catering venture.   Chapters 00:00 Starting Your Business Journey 03:08 Legal Foundations for Your Business 06:04 Setting Up Your Catering Operations 08:52 Navigating Licenses and Regulations 11:55 Building Your Kitchen and Infrastructure 14:53 Essential Software and Tools for Catering 17:53 Managing Staff and Payroll 21:00 Marketing Your Catering Business 23:45 Final Thoughts and Future Plans Takeaways Running a business is more challenging than it seems. Understanding your responsibilities is crucial before starting. Setting up an LLC is the first step in Florida. A resale certificate allows you to buy wholesale. You need a professional license to operate legally. A commissary kitchen offers a low-cost entry point. Using catering software can save you time and effort. Setting up Google Maps can help attract customers. Good operating procedures are essential for success. Always be prepared to adapt and learn as you grow.

    34 min

  2. 11/13/2024 · VIDEO

    Savour F&B podcast EP:6 Catering Proposals- what to expect when asking to get a catering quote

    Summary In this conversation, Chef Matt introduces an online catering software and takes the audience through the process of creating a proposal. He emphasizes the importance of engaging with the audience and invites them to reach out for more content related to catering and the food business.   Chapters 00:00 Introduction to Catering Software 03:02 Choosing the Right Catering Software 05:44 Building Proposals: The Basics 08:37 Event Management and Proposal Details 11:25 Menu Planning for Events 14:21 Creating Package Pricing 17:18 Individual Menu Items and Customization 19:26 Ensuring Guest Satisfaction 22:26 Beverage Options and Bar Setup 25:10 Finalizing the Proposal 33:38 Staffing Essentials for Successful Events 36:50 Understanding Event Costs and Budgeting 42:35 Tailoring Catering Proposals to Client Needs 46:34 The Proposal Process Explained 53:09 Finalizing Event Details and Contracts

    1 hr

  3. 11/11/2024 · VIDEO

    Savour F&B podcast EP: 5 website walkthrough for Savour First Choice Catering

    Summary In this conversation, Chef Matt discusses the evolution of his catering website, emphasizing its role as a comprehensive tool for wedding planners and event organizers. He shares insights on SEO strategies, the importance of diverse catering packages, and the customization options available to clients. The conversation also highlights the significance of building strong client relationships, community engagement through charity work, and the continuous improvement of services offered. Chef Matt expresses his commitment to providing a seamless planning experience and invites collaboration with others in the industry.     Chapters 00:00 Introduction to the Catering Website 02:46 Website Evolution and SEO Strategies 05:59 Understanding Catering Packages 08:48 Diverse Menu Offerings and Customization 11:31 Bar and Beverage Services 14:18 Event Planning Tools and Resources 17:08 Client Engagement and Communication 20:11 Building Community and Partnerships 22:59 Gallery and Showcasing Work 25:56 Philosophy and Future Goals 32:17 INTRO Savour F&B podcast .mp4

    33 min

  4. 11/06/2024

    Savour F&B podcast EP: 4 Catering tips and tools to run a catering company

    Send us a text In this episode of the Savour F & B Podcast, Chef Matt shares valuable insights and practical tips for catering professionals. He discusses the importance of systematic approaches to client interactions, maximizing trade show effectiveness, and the essential tools needed for successful event planning. Chef Matt emphasizes the significance of training staff, organizing responsibilities, and having clear procedures to ensure smooth operations during events. He also highlights the importance of managing beverage services and packing efficiently for events. The conversation concludes with a call to action for listeners to reach out for further assistance and collaboration.

    38 min

  5. 10/18/2024

    Savour F&B podcast EP 3- Catering Contracts

    Send us a text In this episode of the Savour F&B podcast, Chef Matt Geiger discusses the intricacies of catering contracts, emphasizing the importance of clear communication and policies for both clients and caterers. He shares insights on simplifying contract language, booking processes, pricing policies, refunds, disaster clauses, service charges, staffing responsibilities, and more. The conversation aims to equip new vendors with the knowledge to navigate the catering business effectively while ensuring a smooth experience for clients. Chapters 00:00 Introduction to Catering Contracts 03:04 Simplifying Contract Language 06:22 Booking Process and Pricing Policies 09:10 Refunds and Cancellations Explained 11:57 Disaster and Pandemic Clauses 14:41 Understanding Service Charges 17:53 Venue Fees and Requirements 20:34 Staffing and Setup Considerations 23:47 Travel Time and Breakage Policies 26:23 Leftovers and Food Safety 29:07 Final Thoughts on Catering Contracts 38:08 Managing Client Expectations 40:57 Catering Logistics and Responsibilities 43:19 Payment Policies and Client Communication 49:25 Handling Third-Party Vendors 55:10 Staff Etiquette and Professionalism 01:00:16 Bar Services and Event Safety 01:06:09 Contractual Obligations and Payment Terms 01:16:04 New Chapter

    1h 16m

  6. 09/30/2024

    Savour F&B podcast Ep 2: CATERING: TOP FAQ's by prospective clients

    Send us a text Summary In this episode of the Savour F&B podcast, Chef Matt addresses frequently asked questions about catering services, covering topics such as service charges, staffing needs, food tastings, payment policies, and more. He provides insights into the catering process, helping clients understand what to expect when planning their events. Takeaways Service charges cover planning and preparation time. Staffing levels are crucial for a smooth event. Food tastings provide a comprehensive experience. Children's meals are priced affordably at $15. Vendor meals ensure all event staff are fed. Final guest counts are due two weeks prior to the event. Catering licenses are necessary for alcohol service. Menu customization is encouraged for dietary needs. Dessert options include mini desserts and cake cutting services. Clear communication about responsibilities is essential. Chapters 00:00 Introduction to Catering FAQs 02:10 Understanding Service Charges 06:22 Staffing Needs for Events 08:49 Food Tastings Explained 10:43 Food Packages vs. A La Carte 12:35 Children's Meals and Vendor Meals 14:54 Moving Chairs and Event Logistics 19:52 Payment Policies and Tips 23:35 Refund and Cancellation Policies 28:31 Setup and Breakdown Times 30:44 Overtime Fees and Final Guest Counts 34:19 Catering Capacity and Experience 36:20 Catering Venues and Licenses 39:32 Custom Menus and Dietary Restrictions 42:39 Dessert Options and Cake Cutting 48:35 Linens, Glassware, and Rentals 53:08 Cleanup and Leftover Food Policies 58:01 Bartending Services and Alcohol Policies 01:03:13 Coffee and Tea Services 01:09:14 Staff Appearance and Professionalism 01:11:55 Conclusion and Future Engagements 01:13:25 New Chapter 2

    1h 14m

  7. 09/25/2024

    announcment: CATERING: Hurricanes coming!

    Send us a text In this conversation, Chef Matt discusses the implications of natural disasters, particularly hurricanes, on event planning. He emphasizes the importance of understanding vendor policies regarding cancellations and refunds, and offers insights into how his company handles such situations. The conversation highlights the need for clear communication between clients and vendors to ensure a smooth planning process, even in the face of unforeseen circumstances. takeaways It's crucial to ask vendors about their disaster policies before booking.Cancellation policies often vary and can impact your deposit.Postponing an event is often a better option than cancellation.Vendors may have to keep part of the deposit as events approach.Communication with vendors is key during emergencies.Understanding the local impact of disasters is important for planning.Flexibility in rescheduling can save money and stress.Many vendors aim to support clients during tough times.Planning for contingencies can help mitigate losses.Staying informed about weather events is essential for event planning.

    7 min

  8. 09/22/2024

    Savour F&B Podcast #1

    Send us a text Sep 20, 2024 003 Summary In this episode, Chef Matt discusses the intricacies of catering, focusing on the different types of catering services available, how to choose the right caterer, and the importance of customizing menus. He emphasizes the need for early booking, understanding costs, and accommodating dietary restrictions. The conversation also covers the responsibilities of caterers, payment processes, and the significance of clear communication between clients and caterers. Chapters 00:00 Introduction to Catering and Business Focus 03:18 Types of Catering: Onsite vs Offsite 06:05 Choosing the Right Catering Service 08:50 Customizing Your Catering Menu 12:09 Booking and Planning Ahead 14:49 Understanding Catering Costs 17:35 Catering Services and Accommodations 20:27 Handling Dietary Restrictions and Cleanup 23:35 Communication and Vision with Your Caterer 26:22 Beverage Services and Final Thoughts 36:05 New Chapter Keywords catering, business, event planning, food service, menu customization, dietary restrictions, catering costs, booking caterers, tasting sessions, event management

    36 min
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About

SAVOUR F & B PODCAST wants to bridge the gap between customers and staff of the food and beverage industry. listen to Chef Matt Geiger share his input on his catering company in Southwest Florida , as well as share his, and others experiences in the industry. listen to perspectives from all points of view and come hang out with us on this casual listening podcast about business and the food and beverage industry!!

Information

  • Creator
    Chef Matt Geiger
  • Years Active
    2022 - 2024
  • Episodes
    23
  • Rating
    Explicit
  • Copyright
    © 2024 Savour F & B Podcast
  • Show Website
    Savour F & B Podcast