Saw a stat that 60% of catering orders get placed within 48 hours of the event

Was going over last quarter's numbers at the Chicago kitchen and couldn't believe how many rush orders we actually get. Has anyone else noticed this pattern squeezing your prep schedule?

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1 Comment

hannahh5328d ago

Disagree completely. Actually think those last minute orders are the easiest ones to handle because we know exactly what they want and can just prep it without any back and forth. Catering clients who book weeks out tend to change their minds twice as often, which eats up way more prep time than a rush job. Plus the 48 hour orders usually come with smaller menus so we're not scrambling to stock a ton of different ingredients.