Master Catering Services Hillsboro OR
Dilemmas from a caterer: three tips for responsible catering
Caterers face dilemmas and choices. The demand for organic and sustainable food is increasing, but complex dilemmas are involved. "And then we do not agree on the price. Because when we ask our customers if they want the more expensive organic food, they first say 'yes', but when they know the price difference, they often opt for traditional food.'
Plofkip vs free-range chicken
'To give an example of the dilemma: the flock chicken is a sustainable produced piece of meat, much more durable than free-range chicken. Because in order to grow a free-range chicken, much more time, space and grain is needed. So the free-range chicken pollutes the environment much more. And from animal welfare, we therefore still opt for the (not so sustainable) free-range chicken. Another example: a biological tenderloin. For a meeting of 200 people this is not such a sustainable choice, because a cow weighs about 350 kilos and the tenderloin weighs a maximum of 3 kilos ... That means that with beef tenderloin on the menu you need almost ten cows for a party of 200 people ! And the same thing you see happening with organic vegetables and fruit. Often from Africa or South America. Very organic, but not sustainable from the point of view of transport ... '
'There are numerous examples that make choices based on complex dilemmas. And then we are not even talking about the price. That is why we make it as simple as possible for our guests. We make well-considered choices between organic, sustainable and affordable and serve them responsible and tasty food. '
Finally, Master Catering Pros offers tips for responsible catering:
1. Seasonal products
Seasonal fruit and vegetables fresh from the country. Seasonal food is not only very tasty, but also cheaper and fresher! We therefore use ingredients from our own gardens and from small-scale, local producers. Picked in the morning, on the plate in the evening. Unsprayed, direct from the land and therefore fresher than fresh. You can taste that and it is very sustainable because it hardly needs to be transported.
2. Sustainable fish and responsible meat
Nobody gets happy with kilo-nets or pricked and water-injected meat. We therefore choose organically-kept pigs, chickens and dual-purpose cows. Then we use not only the fillets, steaks and tenderloins, but the whole animal, and slightly smaller portions than you might put on the table at home. Of course perfectly cooked, tasty with a bite. And there is a lot to choose from fish too. The pressure on popular cod, salmon and tuna is large. For example, mackerel, trout and crab are delicious and sustainable alternatives that our chef knows how to handle.
3. Ugly fruit and vegetables
Ugly carrots, crooked eyebrows. knobby tomatoes. Every year 40 million kilos of fruit and vegetables are thrown away because it has no perfect shape, color or size. For our soups, juices and dishes we use as much fruit and vegetables as possible that are normally rejected because of their 'looks'. Durable, cheaper and just as tasty.
4. Professional equipment
The DJ is taking his own technique? That is nice in many cases. The DJ knows his own equipment the best and because of this the chance of problems is smallest. What is important is that the DJ takes professional technology with him. Tip! You can always ask in advance which technique the DJ is taking.
5. A clear all-in price?
Make sure you agree on a price that includes all costs, or that you know what the build-up is. The costs of a DJ performance depend on the following items: the number of operating hours, technology, construction and dismantling, travel costs, redundancy pay and VAT.
6. Consultation with location
The DJ performs at your chosen location, at home or outdoors. If it is outdoors, it will be at a party or event location. Or in your garden, of course. The DJ must consult with the location to coordinate matters. The following points are important: where can the dj load and unload? Should the DJ step on or is the place difficult to reach? is there a noise limit? To make sure everything runs smoothly, it is recommended that the DJ coordinates the above with the party location.
7. Book on time
Simple, good DJs will be fully booked faster. That one nice DJ can only be in one place at the same time. The popular months for (all-round) DJs are May, June, August, September and December. Fast capture!
8. Let go and rely on choice
If you have applied all the above tips to find your perfect DJ, you can only do one thing. Let go and trust your choice!