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How Much You Should Spend for a Catering Service

January 13, 2010 in Catering by WebAdmin | No comments

How much you should spend for a catering service depends on these two necessary questions: 1) What do you want your catering service to provide for your event and 2) how much are you willing to spend for what you want.

How much should you spend for a catering service depends on how elaborate you want your party or the event to be. In other words, the extent of service you expect the caterer to do for you depends on how much budget you are willing to spend too.

Caterers usually have a set of packages for you to choose from. And high-end caterers are willing to cater on your specific needs from the little details like the colors of your desserts to the motif and theme of your occasion.

How much you should spend for a catering service is often the question many would like to know.

The answer is simply relative.

There are factors to consider though – and I think It would not need a long article to answer the question.

Now – how much do they usually charge for this set of packages. And what will you get from them. It really varies.

The price range you normally get these days is from P175 per head to P190 per head. And the high-end caterers, normally charge P200 per head and up.

You normally get four (4) to five (5) courses with a round of drinks. One or two desserts are inclusive usually cupcakes, pastries, sweets, salads, and fruits. Roasted calf and lechon are add-ons and are not inclusive of the package. However – many caterers offer one lechon if you book for a hundred of people or more. Other offer roasted calf when you book for 150 or more.

There are caterers that are willing to accept a minimum of 30 persons per catering service. But usually they expect you to book for at least 50 persons.

Inclusive are the utensils and plates, tables and chairs, linens and few decorations. The waiters are of course inclusive of the pay. This is one reason why people are getting caterers; for them to enjoy the party too knowing that their guests are well-served by a team of well-trained service provider.

Excellent catering service provider normally the cleaning before leaving. They see to it that they leave not a mess after the celebration. Hosts are usually too tired entertaining guests after the party. Thus for another reason why a caterer can come out handy until the end.

Tags: caterer, Catering Service, catering service provider

Wedderspoon Manuka Honey Works on Infection!

August 18, 2009 in Catering by WebAdmin | No comments

This product on Amazon had the best price by far.

TThis Manuka honey is great for small cuts and it really helps sore throats too!

Wedderspoon Raw Organic Organic Manuka Honey Active 12+, 8.8-Ounce Jar

A friend of mine developed an infection on her arm (probably due to a cat scratch) and the usual triple antibiotic ointment wasnt doing a thing. The infection was spreading up her arm. So I told her to apply the Wedderspoon Manuka Honey once a day with a band aid to cover. Two weeks later, the infection was healed. This is my first experience using the honey after reading studies about its effective use on staph infections.

Comvita Active Manuka Honey, 1.1 Pound Jars (Pack of 2)

August 18, 2009 in Catering by WebAdmin | No comments

Best honey for my money

Case of two 1-pound jars of New Zealand Manuka honey (total of two pounds)

Our commitment is to provide effective, proven products, enabling you to achieve a healthy life. Kee

Comvita Active Manuka Honey, 1.1 Pound Jars (Pack of 2)

The nature of New Zealand. Active 5+. U.S. fancy grade. GM free. Comvita Active 5+ Manuka Honey is sourced from the nectar of New Zealand s native Manuka Flower. New Zealand Manuka Honey is world renowned for its distinctive, rich flavor and unique aroma.

This is a fine product for eating, and tastes great as a spread. I think it could be the start of a terrific BBQ sauce as well. Amazon also provided excellent customer service with my purchase.

I question the freshness of this honey. I took it in an attempt to help my ibs and found that it was ineffectual. Moreover, it just taste bad.

My daughter has been suffering from eczema for years. She would go to the DR and they prescribed steriod cream. After researching online I heard about honey. We tried this product and it takes care of any flare ups quickly!! I feel much better applying honey to her skin rather than steriods!

Although this is of the more viscous kind, it smells good and has a nice sweet taste. I have been using it as a sugar substitute and it has worked very well. Its a bit pricey compared to all the other commercial, processed honey available, but well worth it. Buy the 2 pack, you wont regret it.

This honey doesnt have a UMF rating for some reason. New Zealand is strict about how manuka honey is labeled, and Comvita sells other honeys that do have a UMF rating, so Im uncertain why this one is labeled “certified” and “active” without having an actual UMF number or certification anywhere on it. That being said, this is probably the best testing honey Ive ever tasted. I love to spread it on toast, as several others here have mentioned, or mix it into hot tea (PG Tips, of course). Im not sure if this has helped with my mild GERD, but some of the GERD issues I have seem lessened since I started regularly consuming this honey. I also tried it as a mask for my face and I didnt notice any particular improvement, but maybe my skin was in better shape than I realized. YMMV, of course. Regardless of its purported magical properties, the taste is incredibly delicious and this could be a staple in many pantries. My husband at first said it tasted “mediciny” to him, but later grew to love it it. To me it tastes like a spoonful of heaven.

Barbeque Marinade

August 13, 2009 in Catering by WebAdmin | No comments

Chiavetta’s Barbeque Marinade

The #1 selling sauce from Buffalo to Erie, PA and Rochester, New York. It has been adored for over 50 years at church picnics and fairs. It is excellent with chicken, fish, beef and vegetables. Superior for tenderizing and flavoring.

Organic and Raw Food Expensive?

July 18, 2009 in Catering by WebAdmin | No comments

Eating organic and going raw can get expensive. Here are some tips.

When we change over to eating raw foods it can be quite expensive. The ultimate is to grow your own garden. If you have a back yard you can grow a pretty decent sized one. Otherwise, get a few planters and grow a couple of tomato plants along the patio wall, and put a couple of eggplants inside the porch door with one large circular planter. Make each vegetable plant its own design with surrounding works of art. I put a little garden here of one type of veggies and then another one on the south side of the yard. The sky is the limit what you can do.

If you can find someone who has an organic garden, offer to help them in exchange for food items. Most people need help, and the larger the garden the more help they will need. You could weed, take care of the greenhouse, monitor customers who need assistance, and prepare plants for reselling. Very few people refuse good honest labor; I know I wouldn’t! Working in a garden all spring, summer and fall is exhausting work; someone to help us would be a blessing.

If you can find sales on organic or fresh vegetables toward the end of the summer seasons, buy them at bulk and either freeze or can your favorite dishes. If you have a large deep freeze you can freeze quite a bit of items. Otherwise, get a dehydrator and dry your food items. These do not need special storage and can be added to soups and stews, casseroles, or just eat by the hands full in the middle of winter as it is snowing outside.

Look around and see what you have in your neighborhood or local city area. There are many, many opportunities that are waiting for your attention and skill, but they won’t come knocking on your door!

Good luck with your new raw food ways!

From FMC food caterer

Tags: caterer, raw food

Food at Christmas

July 16, 2009 in Catering by WebAdmin | No comments

Christmas is a time when we think of family get-togethers and abundance. It is memory lane for most of us, enjoying friends, memorable times and good comfort, traditional foods. But the weeks after the holidays are usually weight gains, health problems from too many sweets and food.

Today white sugar, white flour, dairy products, trans and saturated fats, refined cars and excess calories are on the “no-no” list … and with the holiday times it feels as if the cakes, cookies and candies will become obsolete. And we begin to feel deprived and panic stricken. After all, it is a long-time tradition.

One answer is to make some raw food desserts and take them to get-togethers and family meals. Use nuts, dried fruits, and avocadoes instead of white flour and white sugar. They have a lot of flavor, looks and are good for you. Oh yes … and they are easy to put together. Jenny Cornbleet has a book out called “Raw Food Made Easy for 1 or 2 People”. In it there are desserts – cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream recipes all raw – for holidays and all meals. Guess what? They taste better than their sugar laden counterparts.

One recipe is for a “Flourless Chocolate Cake with Raspberry Sauce” which calls for 1 ½ cups raw walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1 cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjooy dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.

You do not have to give up all your comfort foods, just find a healthier recipe for it. You will find the dessert to be much tastier. But should you choose to nibble on a few old foods, do so in moderation, do not go overboard, and remember to wait and let your stomach digest properly before the next meal.

FMC food caterer

Tags: caterer

Natural Alternative to Flavors

July 15, 2009 in Catering by WebAdmin | No comments

Alternative seasonings are becoming very familiar in the kitchens in today’s world. Rows after rows of organic or alternative spices now line the cupboards in our kitchens as compared to the few we grew up with. We had salt and pepper, and maybe some garlic or onion salt. Slowly this changed to garlic powers or onion powders. We learned that the corn cooking oil we used was bad for us, and moved to olive oil and canola oil. We learned to educate ourselves on a daily basis.

Organic kelp granules are a wonderful salt alternative with low sodium and have iodine in it. Low temperature dried and untoasted kelp granules spice up the kitchen dishes in a healthy way with a unique flavor. I like to boil spinach pasta and add it as a flavoring. There is only 45 mg of sodium per ½ tsp that is very good for me also. The main ingredient is organic raw kelp.

Butters are becoming a thing of the past we have all grown up with. High fat content, it possibly contains residues of pesticides along with environmental toxics which both tend to concentrate in the fat. When we walk down the dairy counters at the grocery store, we have many choices available to us. At one time it was a choice between butter and margarine; now neither is totally good for us. Peanut butter is now made from whole peanuts, as compared to the original peanut butter made from sugar and salt. This healthy peanut butter avoids hydrogenated fats, which will add years to our life and our heart can maintain its low blood pressures along with normal pulses.

Red wine vinegarette dressings on salads and honey as sugar are just a few of the changes in the alternatives we have today for our kitchens. The old fashioned meals we ate at our grandmother’s table are gone – what is available are meals with health in mind. Even pancakes made out of wheat is covered with pure maple syrup instead of the sweetened corn Karo syrup we grew up with.

From FMC catering

Tags: Catering

Food All Around Us and Our Health

July 14, 2009 in Catering by WebAdmin | No comments

With today’s massive cultures in our country, it is almost impossible not to see several ethnic restaurants in today’s towns. Block after block of one ethnic food group after another are choices we have the luxury of today with so many ethnic groups within our country. No matter where we go in our country, we have choices of restaurants, cafes and coffee shops to choose from with most of them ethnic. The immigration policy lately has been eruptive, but we are a wonderful example of being the melting pot of the world. We see this in the small “cities” within the big cities throughout the suburbs of where we live.

Food areas are clearly defined; many of them in the inner suburbs, and many are clearly ethnic, drawing from different cultures. Tables and chairs sit outside in patios as compared to the old world of being inside; we have outdoor food areas that are similar to those in other countries.

When an ethnic restaurant is found, try to avoid fried, high sodium/sugar foods and processed foods because of the high grease content that is high in animal fat, and preservatives. If you must eat flesh, stay with broiled or baked fish. Steamed or baked vegetables, along with tossed salads, are the chosen side items that are considered safe in most ethnic restaurants today. Bring your own dessert (raw chocolate treat), or wait until you get home.

Many large cities have combined sight-seeing tours with walking tours en masse that visit these ethnic food courts. People and tourists visit areas that allow them to enjoy different foods and surroundings. Normally, these tourists or visitors would never venture into some of these areas to eat different food types. But the walking tours have opened up avenues of experimentation and adventures of new countries within the old.

From FMC catering service

Tags: Catering Service

Healthy Alternative to Ice Cream

July 13, 2009 in Catering by WebAdmin | No comments

The next best alternative to ice cream? Easy to make homemade sorbet. (fresh fruits)

Probably one of the best desserts you can eat yet is tremendously good for you is Sorbet. It is a frozen dessert made from iced fruit puree and any other ingredient you would like to add for a light dessert. It is sort of a gelato that has no milk in it so is very good for lactose free individuals or milk allergies. Some sorbets contain alcohol that lowers the freezing temperature and makes it slightly softer. It is very dense and flavorful, matching ice cream for quality and taste. The Villa Dolce, makers of Italian gelato, are one of the best producers of sorbet on the web.

Sorbet has a history behind it that says the Roman Emperor, Nero, invented it during the first century AD. The story said Nero had runners along the Appian way, passing buckets of snow to the mountains to his banquet hall, where it was mixed with honey and wine. Other countries also laid claim to the original invention, but the mixture of snow, juice and fruit pulp is delicious. The French served it traditionally between the starter course and the main course, and is served as a non-fat and vegan alternative to ice cream.

Sorbet is made from water, and fruit puree. It is an excellent source of Calcium and Vitamin C, and is naturally fat free and low in calories. They make excellent fruit smoothies and are good for you in health aspects. They would be similar to fruit whips where you put ice, fruit, and some light flavoring in a blender to whip a light and airy, non dairy drink. Very tasty, natural, and healthy.

From FMC catering services

Tags: catering services, sorbet

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