Company Name: Chica Catering
Company Address: Shop 5/27 Morris Place Innaloo, Perth, Western Australia 6018
Phone: (08) 9204 4955
Fax: (08) 9204 4966
Mobile: 0407434575
Email: chica@chicacatering.com.au
Website: www.chicacatering.com.au
1) Can you tell us a little bit about you and your catering business? What’s the story behind your company?
Chica Catering is the product of two chefs that wanted to pass their passion for food and professional service on to the Perth public. Chica Catering aims to provide creative food that has flavor sensations to please the palate of the majority of clients. There are a small number of menu items that are unique and appreciated only by the minority. Chica’s food is flavorsome and complimented by the exceptional team that provides professional service. Chica Catering makes every effort to be as flexible as possible and provide unique catering services for every event. We are able to provide the complete package of a full service team with equipment hire and fine food or the simple requirement of a couple of platters delivered to your door. Every client, requiring either a large or small event, is treated ‘special’ and the fact that ‘Chica’ Catering was chosen to provide their catering is always appreciated. The team behind thecompany is what enables this all to happen. With a unique bond between the team and the common objective of providing the ‘best’ catering services is what makes this all happen.
2) How did you get started in the catering industry?
Chica Catering was created by Lee and Damian Hall in 2004. We had completed our apprenticeships in Perth, WA, in 1995. We then travelled to the UK on a 2 year working visa and experienced working with different cultures, cuisine and produce. After we completed our working visa we came home and worked in various Perth establishments before travelling to South Australia for myself (Lee) to attain a degree in Restaurant Business with Le Cordon Bleu. I was looking to extend my learning and took this opportunity as it complimented my current career path at the time.
After completing my degree (3 years later) we returned home with large questions as what to do next. Damian and I both felt we had a lot to offer the Perth hospitality industry and were looking at options to exercise our passion for food and experience gained over the past 11 years at that stage.
3) Who is your average customer, and what type of catering services do you offer?
Chica Catering provides catering for various clienteles. From regular corporate clients requiring simple lunches or formal board room lunches to private parties for cocktail parties or plated Wedding parties.
Chica has the privilege of providing numerous menus to their clients. This enables clients to remain with one caterer for all their catering needs and for Chica to ensure that their customers are looked after for all their events. It also gives the team the opportunity to be creating various menu items, encouraging creativity and enthusiasm.
• Buffet Menu
• Finger Food Menu
• Platter Menu
• Plated Menu
• Plated Board Room Lunch Menu
• High Tea
• BBQ Menu
• Breakfast Menu
4) What is the most challenging aspects of running a top catering business?
The most challenging aspect of running a top catering service is maintaining competitive prices whilst providing a high quality product. With rising expenses this is a difficult challenge as we are not prepared to compromise our product or service. We are proud of what we offer and want to maintain the standard without increasing prices beyond potential client’s budgets.
5) Where do you get your culinary inspiration?
Our culinary inspiration is drawn from various areas. The team, food magazines, clients, friends, TV shows, travelling, restaurants and the list goes on and on. We always have our eyes and ears open and palates ready!
6) Can you tell us about the philosophy behind the products and ingredients you use in your cooking and why?
Chica Catering has one simple rule with the products and ingredients. It has to be ‘fresh’. Processed products are not acceptable in our kitchen. There are minor selections of items, e.g. tinned tomatoes that we do use that are processed however this is a very limited list. If a product or ingredient is potentially going to compromise a product it is not used.
7) What is a normal day (a busy day) as a caterer?
A normal day as a caterer is ‘busy’!! Organization is imperative and high team morale. It starts early with breakfast orders and finishes late with dinner events. Logistically the team has to be on the ball all day ensuring menus for each event are being prepared with ample time, ensuring it is not prepared too early to compromise the quality. Throughout the day different orders are being completed for delivery, all the while preparation is going on for future orders.
New orders continually come in with the added challenge of current orders commonly changing. The team needs to be organized, patient and flexible. A sense of humor helps.
Orders vary dramatically. Nothing is set in stone. Packages and consistency is tried to be maintained but at the end of the day every client is different and every event is unique. Without accommodating these clients’ specific requirements we are not doing our job as a caterer by assisting the client in creating their ‘special day’. A constant
challenge. Then there are the various dietary requirements to accommodate. These guests need to be accommodated and in today’s society there is a rising number of people with dietary requirements. Another challenge.
8.) What is your advice to people looking for a good catering provider? What questions should be asked before hiring a catering company?
When looking for a caterer I recommend requesting a tasting. Price does not give an indication of what you are receiving. You need to compare ‘apples with apples’ so to speak. The formality of the event and the occasion is imperative to the choice of caterer and the menu that is ordered. If you are requiring catering with staff you should always find out if the staffs are in house team members or agency. Facebook is always good way of getting references for caterers too. Other people’s previous experience with a caterer is always a good indication of the standard of
food and service that can be expected.
9) What is the most challenging thing about being an entrepreneur in the catering industry?
The most challenging thing about being an entrepreneur in the catering industry is ‘staff’. As catering has a service element and is not the most well paid industry it is always a challenge to attract quality team members that work efficiently, in harmony as a team and at a high
standard.
10) What is your company’s signature dish? (and what makes it yummy!)
Signature dish – what a hard question, there are many dishes that our team are constantly complimented on and are always suggested to our clients when quoting. If I had to narrow it down to one menu item it would be our baby lamb pies. This menu item is on our platter menu and the response we receive is amazing. To the point that we are now suggesting them on finger food Weddings. For these occasions we usually suggest our more formal ‘finger food menu’ however we now suggesting to mix it up with a bit of platter food, specifically our Baby Lamb Pies!
11) Now time to tell us what makes your food and your catering services amazing? (time for self promotion!)
Why are we amazing? Because we have achieved the goal of an amazing team of employees that work together to achieve the common goal of providing a consistent quality product and professional friendly service. We are family! Systems are in place to ensure quality control and the team that we employee want to be the best. We don’t overbook so we can pay attention to the client’s orders that are in the system opposed to rushing to get the job done. Overbooking may look good on the current monthly figures but you can be sure that due to tired staff, sloppy food, and shabby product and service all round, customers will not be repeat customers and future sales will be affected. We look after the team too. We treat them with respect and listen to their requests. It has to be a two way street however we do find that if we scratch their back they scratch ours and customers benefit.
We also make every effort to communicate clearly with clients prior to their event to ensure we are aligning their expectations with ours. We also try and be as flexible as possible as we appreciate that event is unique and it is our product and service that compliments any event to support it to be a successful one.
WINNER 2010 AND 2011 Savour Australia Restaurant & Catering Awards for Excellence “WA’s Best Small Caterer” * Please note that all bookings are subject to availability. Receiving a quote does not confirm availability for a particular date. Bookings can only be confirmed by payment of a deposit.
