- time poor venue managers have the support of a dedicated supervisor, ready to open, close or turn-over the space to your exact preference.
- to share and teach the layout of the venue and operations to ensure all equipment is maintained and replaced exactly where it belongs.
- to stop answering the same questions day after day for casual front of house staff- "where is the...?" "where do these go?" "what needs to be done before we leave?", etc.
- to advertise a formal wait staff service as a value-add to clients, and instant revenue stream to the business. Most caterers charge around $45-50 p/hr for wait staff, invoicing over $500 for every 50 guests. Our client's average profit using this approach is 30% of generated revenue.
- access to a dedicated pool purely on demand- no events? no staff costs.
An investment in a better coffee, substituting any type of filter/plunger coffee. Less labour to set up than a coffee station, especially in larger numbers, and less to pack away. Quality remains consistent, where other vessels may drop in temperature and quality after a mere 10 minutes. Stock with Bio paper cups for an internal/less formal meeting/training session.
*Tip: leave your machine/s on trestle tables or permanent trolleys if you have the storage. Wheel wherever is required an keep fully stocked for instant set-ups.
2. Ice the iced water.
Not rocket science right? Too often still water in jugs is straight from the tap, where in Sydney especially is probably 6-10 degrees. Clients/guests notice a frosty glass when poured.
3. Stock up.
Bite the bullet, and have enough of everything! Cutlery/crockery/plates. If there are different sets for formal/internal/staff floors etc, have enough and keep them separated. Donate the remnants of old settings to staff kitchens or the Salvos.
4. Pay less for agency staff, and tell your full timers.
Why wouldn't senior permanent staff be frustrated by your company paying an agency twice their wage for a couple of stop-gap waiters, with half their experience? Ease the tension and balance up with the same quality, at a significantly lower rate.
Work on hand-over and briefing procedures. Something can always be improved. Inadvertently boost morale and break down kitchen/floor/AV/IT/shared services divides.
6. Keep improving the coffee.
Now that the plungers are history (thanks point #1), offer formal events, breakfasts, morning/afternoon teas and sandwich lunches espresso coffee. Many people will still refuse anyway, but importantly the one's that accept won't forget. More importantly, your table is free from pre-set tea and coffee cups, as every boardroom in 2013 should be.
For the budget-relaxed, a carbonated zip tap is a great labour saving tool. Reduces bottle waste, fridge space and weekly ordering of sparkling water. Just wish we invented it...
What's your tip to add a little polish or efficiency to your operations? Tell us by tweeting @TSRHospitality or email firstname.lastname@example.org and we'll add it to our list, with a full credit of course! Thanks for reading.
Sandwiches. Points of sandwiches. Can't go wrong with them, can't run a corporate catering business without them. But imagine hosting 4-5 lunches per week, even with rotating daily ingredients, isn't it time to step up the traditional sandwich lunch from 'default' to something better?
Below are a couple of ideas we've developed with corporate clients, aimed at showing people that a sandwich doesn't have to be the cheapest or easiest menu for their less formal internal or client lunches.
Taking inspiration from Australia's love of Asian street food, soups and sushi, we're now offering clients choices such as noodle boxes, pho and bento boxes, within the relative budget allowances of a typical sandwich lunch. Even a basic hokkien noodle with fresh greens and a simple sauce is being received with far more excitement than an Asian twist on a sandwich or wrap.
Though Winter is coming to a close, a hot serve of pho full of poached chicken, rice noodle, mint and coriander is a much better way to enjoy your lunch meeting- just remove the tie to be safe...
With a little more of a Western twist, why not try a buffet including a protein choice, with 2 or 3 varied salads? Lamb cutlets, Tasmanian Salmon fillets and roasted Chicken may feature as the hearty element of the buffet, with a combination of healthy and luxurious salads ranging from green beans with chili, beetroot and feta, to a creamy quail egg and baby potato featuring on our current menus.
So the next time your corporate catering needs require a change-up, give us a call!
As you're putting together your wedding, you've realised you need a professional presence to ensure important tasks such as serving guests beverages, serving and clearing tables, preparing and roving finger food, and most importantly, event cleanliness, are taken care of. You need to hire wait staff for wedding...
Every weekend across Melbourne, brides and wedding planners are assessing options to either create an extravagant gala, maybe in the bush, a hired venue, or even their backyard, or maybe a low-key wedding to which the service of wedding waiters for hire makes a perfect alternative to "auntie's help" in the kitchen. If it is the latter, auntie, sister-in-law, best friends and bridesmaids may say they're happy to cook and serve on the day, but we can assure you that when it comes to ensuring drinks are cold, people are fed, and glasses are topped up, they have been known to go missing! Not to mention when it comes time to cleaning up dinner!!
Hiring professional waiters for your wedding keeps catering costs down, with our wait staff trained in food prep and service. If it's a VIP event you're looking to bring together, again, the hire wait staff for your wedding are accustomed to corporate and private event life all over Melbourne, and bring years of experience to an event that perhaps will require the presence of someone in a supervisory role.
We have looked after backyard weddings, marquees, 'off-the-grid' special sites and VIP galas with our wedding wait staff. Phone us for a quote and more information specific to your plans.
After a little interest and a little research based on wait staff hire Sydney and the different roles wait staff play around the world, we've condensed our reading and research in to a glossary below. Much of our reading came from one source, which you can read about here. In Australia, you will certainly find a hierarchy within restaurants, particularly fine dining, but it's very refreshing to see the black and white career path of a professional waiter from this revered European dining culture.
Maitre d'hotel is the main man (or woman!). They are the manager of the restaurant, and responsible staffing the shift, training, greeting guests, and managing any issues. They are the main link between kitchen and floor, and ensure quality standards in food and service are met. Here in Australia, it is commonly known that the "Maitre 'd" may be the head waiter, or primarily responsible for greeting guests and managing bookings, however there will almost certainly be a restaurant manager on shift they report to.
The Maitre d'hotel will have up to 3 Assistant Managers on shift to support them. The AMs will look after important tasks such as greeting guests, managing tables and bookings, perhaps assisting wait staff at the pass, answering phones or preparing bills and accepting payments.
The Sommelier, also known in Australian fine dining restaurants, is responsible for the wine list. They will source and stock a selection of wines to compliment the restaurant and its menu, and whilst on shift, recommend, open, test and pour wines for guests. Not restricted to wines in Europe, they will also look after their range of apertifs and digestives.
Working with the AMs, 2-3 Station de tete waiters seat guests, explain the menu, and take food orders. Having only 2-3 staff responsible for taking food orders should allow the kitchen respite between tickets, and promote a smooth service period.
Next in the brigade is Chef du rang, 1-2 of whom are allocated to each Station de tete. Their role is table side dining on the Gueridon, and they do most of the serving. Each Chef du rang may have the support of a Demi Chef du rang who will assist with serving, setting perfect tables, and maintaining and stocking the Gueridon.
As with a kitchen brigade, a Commis will do the ground work. Allocated 1 to each station, it is their role to ensure the cutlery is polished, stations are stocked, tables are cleared and re set properly, and napkins are folded. They will clear plates from diners, but not serve.
Is there a restaurant or a market in Sydney for such a brigade? In the Aussie fashion, we may be too relaxed and not focused enough on service traditions/professionalism to carry out such specific roles. Our wait staff hire Sydney encompasses factors in all of these roles, but not so specifically broken down. If you would like to read any further info regarding wait staff hire in Sydney, please visit by following the link.
What does a waiter write on New Years Eve? Of course we want to wish all our readers, clients and potential business partners a very happy new year, and best wishes for 2013. We'd have to say that overall our corporate clients this year enjoyed more robust entertaining and business development (always cause for entertaining!) than 2011, and 2013 looks equally strong.
New Years Eve is traditionally a very busy night for our hire wait staff Melbourne crew, whilst in Sydney, our hire waiters are looking after guests with harbour view apartments or homes, or of course on one of the many yachts on the water this evening. You'd rather be working Sydney, yes.
With many staff on the go, and offices closed everywhere, it's pretty much an afternoon of wait staff confirmation and communicating last minute details with the guys getting ready for work. A relaxing afternoon lies ahead, before the madness starts to creep in, particularly as the sun goes down...
If you're attending a staffed catered event tonight, or have waiters of your own looking after you, remember to be courteous and polite (as always of course!!) and relax if the line at the bar seems a little long. Everyone else wants to enjoy themselves too! Happy New Year.
Catering staff hire, a bit different to wait staff hire, is usually a task requiring a food-savvy waiter or kitchen hand to assist with heating canapes, plating dishes, assisting a senior chef or cook with basic tasks, or serving guests from a buffet or station, such as a BBQ or breakfast buffet.
It requires a bit of a hospitality 'all-rounder'- someone capable of interacting with guests, but at the same time able to undertake most kitchen duties as required by a line cook or mid-level chef. No menu planning or serious techniques, but catering staff for hire may be required to prepare meat or vegetables, cook a BBQ or grill, plate canapes after heating, and probably assist with event tidiness and kitchen cleaning.
They will also be expected to handle normal wait staff hire duties, ensuring guests are enjoying themselves, and that food and beverages items are being circulated properly. But where to find them?! It is definitely a word of mouth position, and if your business is able to source such useful and versatile staff, they are worth paying well and treating well. They can get you out of many sticky situations, cover for a chef or a bartender, and probably have the experience or skills to supervise an event, or at the least, be a key link between front and back of house because of their varied experience.
Bar staff for hire, or bartenders for hire Melbourne, are sure to make any private event a success in terms of serving beverages, mixing cocktails, and operating a bar. Bar staff are able to ensure your guests receive a proper mixed drink, keep a well stocked bar and back of house area, and also hold the key to any successful event: the eyes on the grog! They can tell the host if they're running low on anything, and being hire bartenders, can drive to the bottle shop for any 'emergency' run.
The difference in our Melbourne bartenders for hire is that they are well rounded, mulit-skilled hospitality professionals. Bar staff that prepare a bar service area, manage cleaning and glass/bottle collection, as well as bang out the odd Mojito or crowd-pleasing Long Island Iced Tea.
Bar staff that will ensure your beverages are chilled properly, that the bar is clean, and that your guests are cared for. No point having all the bells and whistles when it takes 10 minutes to make one drink. Right? So many bar staff or bartender hire providers miss that key point: they're not working the bar they used to work in. You need bar staff with zero attitude, and 100% focus. Bartenders that respect your wishes, requests, and don't intimidate with their 'old habits' and ways of doing things 'properly'. Come on down... Melbourne bartender hire...
Home catering Melbourne isn't a typical occurrence for a lot of individuals, however it does have strong client base. When carried out correctly, the outcome is X-times various than a fancy restaurant or busy bistro. Not much better in any 1 region, like food, service, wine or ambiance (even though it might be), but various. The atmosphere is much more relaxed, and also the guests are nonetheless yours for the evening, but every thing else is as much as the house caterer. Guests nonetheless really feel as if you have been the 1 searching following them. Like you are the cause their evening has been so enjoyable (which it's because you are paying the bill), however the feeling for you personally as a host continues to be a bit various!
You are able to anticipate your chef to arrive about two hours prior to guest arrival, so within this situation, about 3pm. For this instance, let's also assume you are getting a seated dinner for 20 close buddies. 1 chef might suffice for all prepping, cooking and plating, or they might use the help of a Sous chef, or perhaps a senior waiter based on the menu. Unpacking the refrigerated van, the chef will go about their company utilizing their very own knives, boards and pots, and might contact in your reserve of trays, bowls and spoons. Obviously, the washing up is component of their job keep in mind!
Arriving shortly following, your waiter (or most likely two) will arrive to start setting your table and bar locations. It is most likely been discussed within the preparing phase, however they might be utilizing your plates and cutlery, or some thing that is been hired in your behalf. Either way, correct crockery, glasswear and back-up provide has been arranged by four.30pm, and also the Champagne is chilling as you place the final touches in your outfit.
As your guests are greeted using the cocktail or beverage they want, you most likely mingle for an hour so following 5pm, enjoying canapes within the garden, foyer, or ideally from the pool. Entree is almost complete and awaiting garnish and final seasoning, and is served promptly following your guests are seated and poured your wine out of your cellar. Wait employees will probably be all more than this- it is among the important elements in service. You are able to loosen up understanding that all the time, your guests will have lots of water or alcoholic options, and that their suitable wine glass will by no means go empty.
Entree will probably be discreetly cleared as soon as all guests are completed consuming, and primary program will adhere to. As you appreciate your subtly spiced Mediterranean rack of lamb with three various sides, your chef has restored your kitchen to brand new, which includes washing scrubbing all gear and bench tops. Hopefully, as component from the home catering expertise, it is cleaner than whenever you moved in.
And because the cheese flows, the cellar trips turn out to be much more frequent, as well as your coffee machine in full swing, take a minute to remind your self that the food is becoming served at your dinner table, the wines are courtesy of one's choice, the wait employees are polishing your cutlery, as well as your guests have just had among the most enjoyable experiences of their lives. Due to you.
You would have to say that 90% of private home events in Melbourne, Sydney, or probably anywhere in Australia, make use of some kind of bar or drink station. If you're considering setting up a bar for your upcoming event, below are some suggestions on how to make it most efficient.
Most important- glasses! Think about what you'll be serving from your bar. If you're serving beer, you can safely assume that 95% of the beer-drinking population will be happy drinking straight from the bottle. Skip the beer glasses. You'll need different glasses for sparkling wine, table wines, soft drinks, and cocktails (if you're serving them). If you have 60 guests expected, think around the following ratios:
- 45x sparkling glass
- 30x wine glass
- 100x soft drink/water glass (or 45 soft drink and paper cups for a water station)
- cocktail and/or short glasses for mixed drinks, 1x per style of cocktail you're serving
- sparkling wine
- 1-2 white wines
- 1-2 red wines (more if you prefer in Winter)
- 2 beers plus a lite beer- eg 1x local (Crown/VB/Little Creatures), 1x import (Corona/Peroni), 1x lite (Cascade/James Boags)
- sparkling and tap water
- coke, zero, one other alternative
- punch or 'bulk' cocktail
- mocktail or mineral water selection
- something for a toast (whiskey, Moet, novelty Cosmo)
- a quality selection of tequilas, vodkas or rums (variety essential)
- cocktail lessons
- Staffing Consistency Solution- Venues for Hire
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- Cutting to the Point
- Hire Wait Staff for Wedding
- Wait Staff Personnel of European Restaurants
- Happy New Year!
- Catering Staff Hire Melbourne- Lending a Hand
- Bar Staff | Bartenders Melbourne- Hire Bartenders & Bar Staff
- Dinner's at Your Place
- How to: Setting a Bar For Your Event