Nicola Leonard Caterer
Adapting To The Market
Once lockdown was introduced I have had to adapt and change the business for the current climate.
It started with VE day and offering afternoon tea boxes which include crustless sandwiches, (fillings chosen by customer), freshly baked scones with jam cream and strawberries and 2 cakes from the weekly cake choice, which had proven to be a massive hit.
Now it had shown to be a huge hit I decided to offer boxes for Father's day, i added a ploughman's box with home cooked meats, cheeses, pickle, pickled onions, coleslaw, crisps and freshly baked rolls. Upon customer request i have also added salad boxes, savoury food boxes and just cake boxes.
Normally i serve food on platters which are reusable and i supply china plates and crockery but am now only using new (one use) platters and offering disposable plates and cutlery.
It has been quite challenging sourcing ingredients and the correct boxes, along with avoiding the initial supermarket queues. The local wholesaler restored my faith and always had what i needed (sometimes in bulk - just finishing 16kilo bag of flour!)
My advice for shortages is never run out, once you start one bag, buy the next and when things are really short always have 2 spares!!! Also don't rely on one shop- mix it up and think outside the box.
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