How to stand out as a caterer ?

Offering tasty dishes is obvious, which distinguishes today is the overall experience proposed. And this experience begins well before the first bite. It is part of a strategic positioning, a strong brand image, an original and coherent presentation. Because yes, in the ultra-competitive universe of event gastronomy, stand out as a catering requires much more than a good menu: it requires a controlled staging, a visual speech, an assumed differentiation.

When we observe the content available online, the majority of tips revolve around digital marketing, creating a website or customer loyalty via promotional offers. These levers are useful, certainly, but they often spend a fundamental element: Immediate perception that customers have your culinary world. This is precisely where a still largely under-exploited opportunity lies. Whether you are treated high-end, organic, event or home, your presentation material, your staging and your ability to create a consistent visual signature can radically change the game.

Culinary design with brand consistency, through sensory experience, photographic impact and eco-friendly choices, each element becomes a strategic tool. If you aspire to get out of the lot, it's here that everything starts.

Culinary design: a lever of differentiation too underestimated

In such a visual sector as the event, the perceived quality begins well before the customer tastes anything. What strikes first is what we see: the shape of a plate, the texture of a tray, the height of a display, the contrast between the dishes and their support. Yet this dimension is still largely neglected by number of caterers. Too often, the presentation comes down to a functional dressage, without real staging.

Gold, Thinking culinary design as a differentiation tool is a redoutably effective strategy. Not only does he capture attention, but he also translates a clear positioning: refined, bold, minimalist, engaged ... What you show becomes a language in itself. A raw and craft dishes, for example, can evoke a return to the essential and emphasize an organic or local cuisine. On the contrary, transparent and clean support suggests precision, lightness, contemporary aesthetics. Each visual choice reinforces your brand image.

In this logic, the presentation of your dishes should not be left to chance. It deserves to be thought of as an extension of your concept, an extension of your know-how, a silent but powerful message.

Supports thought to sublimate, not just to serve

In many cases, the material used by the caterers is chosen for its practicality: stackable, easy to clean, passworm. But by acting so, we forget that the support is not neutral. It influences perception, directs emotion, values or not what it contains. A quality dish placed on a generic plastic tray loses instantly in impact, while a simple appetizer placed on a textured slate or a raw wooden base becomes an object of curiosity.

This is where some caterers take a step ahead: They think their presentation material as a communication tool in its own right. An asymmetrical edges plate, a modular pattern of natural lines, a blown glass bell: each element participates in Create a distinctive visual universe, consistent, recognizable. It's also a subtle way to anchor your single caterer concept In the customer mind, without even needing words.

At Kannens, we design our ranges with this accurate ambition: sublimate without stealing the star, supporting without weighing, affirmering an identity without forcing the line. Each piece is thought to tell a story yours.

Create a visual signature that follows you everywhere!

Each benefit you realize is an opportunity to leave an imprint. But for this imprint to become a recognizable signature, it is necessary that your presentation be consistent, identifiable and faithful to your style. Too often, caterers adapt their equipment according to the place or budget, to the detriment of their own image. Result: Fragmented visual communication or even invisible.

Conversely, strong brands grow a stable aesthetic, recognizable at first glance. This visual coherence is not reserved for large signs: it is at your fingertips if we choose the right tools. A master color palette, recurring materials, a graphic line applied to dishes and accessories are enough to create a marker in the minds of customers.

This is precisely what we are looking for to facilitate at Kannens. By proposing collections thoughts to operate in harmony, we allow caterers to build a clean, cross-cutting identity, declining from one event to another. Through the supports, It is your brand that settles, gently but durably.

Material thought for operational (and teams): pledge of efficiency and reputation in the field

In the heat of the action, a beautiful staging must never become a logistical obstacle. A successful presentation is also the one that installs quickly, is easily transported and remains stable for service to the service. Now, too many presentation media are beautiful ... but not adapted to the constraints of the ground. Too heavy, fragile, bulky, or even impossible to stack.

For teams, it's lost seconds, risky manipulations, unnecessary stress. For the customer, this can result in delayed installation, a lukewarm dish or a less fluid experiment. Conversely, a ergonomic material, well thought out, can become a real ally of everyday life. It releases time, reduces the margin of error, simplifies logistics and reinforces the consistency of rendering, even with renewed teams.

It is in this perspective that we, at Kannens, design our supports: Light without being fragile, stackable without losing elegance, even stable in service standing. We know that a good design must also serve those who use it. Aesthetics should never harm efficiency - it must amplify it.

Offer a sensory experience that makes you want to be shared

Instagram impact in the choices of your customers

Curious, everyone is drawn his smartphone as a successful buffet. The plate becomes a visual communication support, the table a decor to be broadcast. What your customers see and show becomes your showcase.

This reflex will change the codes deeply. It is not enough to cook well, we must seduce the goal. For this, the presentation must think "angle", "light", "texture". A mate plate avoids annoying reflections, a slightly elevated stand creates depth, a color contrast attracts the eye. By mastering these details, you influence not only the perception, but also the spontaneous diffusion of your brand.

We design these logic-sensitive collections in Kannens: non-brilliant natural materials, forms thoughts to rhythm a buffet, pieces that capture light without flying it. The goal? Help you create moments that photograph well and share better.

The culinary storytelling through the material

Any dish tells a story. That of a local product, a travel memory, a plant inspiration or a transmitted know-how. But this story does not stop at the plate it can also express itself through the plate itself, through the support that accompanies it.

The choice of subjects then becomes an extension of the culinary message. A gross ceramic evokes craftsmanship, an oiled wooden board speaks of terroir, a black metal base highlights modernity. Careing this aspect, you amplify the meaning of your kitchen. You create a coherent whole: taste to the gesture, the product to the object, the intention to the perception.

This work on the material is at the heart of our approach at Kannens. We select media that echo your culinary choices, whether inspired by nature, urban gastronomy or minimalist elegance. Because every detail counts when it comes to telling what makes you unique.

Align design, durability and commercial performance

If the elegance of your supports can captivate the eye, sustainable design and versatility can also strengthen your profitability. Here's how to marry intelligent design, responsible commitment and ground performance without compromise.

An eco-friendly commitment visible on the plate

More and more customers do not just eat well. They also want to better understand what they consume, and make sure their choices respect some values. For a caterer, this obviously passes by the products, but also and by the presentation media.

Offer local, organic or vegetable cuisine in a disposable plastic dishes creates a dissonance. Conversely, using recycled glass, bamboo, or sustainable materials creates visual and symbolic continuity. The customer sees the effort, understands it, and remembers it.

It is in this logic that we have built many of our ranges at Kannens. We favor responsible materials, European crafts, and objects designed to last. Aesthetics thus becomes a carrier of meaning, and your ethical commitments are concretely translating at the table without having to explain them.

buffet wood rail

Profitability, versatility and return on investment

When you think differentiation, we often imagine heavy investments, expensive materials, a little practical beauty choices. However, one of the best kept secrets in the treaty world is that a well-thought output can be profitable in the long run provided you opt for multipurpose and sustainable media.

A modular display, for example, can serve both for cocktail verrins, dessert sweets or mini-burgers in Street Food version. A design but neutral plate can cross several culinary universes depending on the dish it welcomes. By reducing the number of parts to buy, transport and store, you simplify your logistics while strengthening the visual consistency of your services.

At Kannens, we have made this aesthetic and functional versatility a design pillar. Less replacements, more possibilities, a longevity thought to withstand the intensity of the ground and especially, a tangible return on investment, from the first benefits.

Stand out as a caterer no longer depends on what you cook, but the way you reveal your creations. In a world where everyone speaks of flavors, you have the opportunity to talk about emotions, aesthetics, commitment. By caring for your presentation, thinking each support as an extension of your identity, you spend a simple provider with a full-fledged culinary brand.

Far from impersonal solutions, a differentiating approach can be anchored in simple but powerful choices: meaningful materials, strong visual coherence, complete sensory experience, and controlled logistics. It is this balance that we defend from Kannens: to offer caterers the tools to affirm their singularity, without sacrificing neither efficiency nor sustainability.

Because deep down, what your customers will retain, it's not just what they have eaten. That's what they will have seen, what they have felt, what they have shared. Make your table a manifest.

It depends heavily on the geographical area, positioning, and the volume of events. A caterer to his account can hope for a net monthly income ranging from € 2,000 to € 6,000, but this range varies depending on the charges, seasonality, and its ability to retain its customers.

The budget varies depending on the model (at home, shared lab, room dedicated). Average account between:

  • 5,000 to € 10,000 For mobile or home activity with light material.

  • 20,000 to 50 000 € For a professional laboratory (with cold room, mixed oven, vehicle ...).

To seduce new customers, bet on a multi-channel approach: a clear and engaging site, an active presence on social networks (with photos of your achievements), local partnerships (reception venues, Wedding Planners ...), and a strong local visibility via Google Maps, customer reviews and specialized directories. Tasting or "Open House" events remain also redoutably effective in creating link.

Originality is often born from hybridization: Franco-Japanese buffet, oriental brunch, vegetable cocktail, salty rooms revisited pastry ... but it can also come from a strong storytelling (childhood products, inspiration of a unknown terroir, ultra-court circuits). All is to associate culinary singularity and consistency with your image.

No, a diploma is not mandatory. However, it is necessary to be able to justify 3 years of experience in a food sector activity. If this is not your case, you will have to hire a qualified employee or follow a vocational training (such as Cap Kitchen or Catering).

The caterer develops often take away or delivered, consume outside of his place of production. It frequently intervenes on events (marriages, seminars, receptions). The restaurateur, him, welcomes his customers on site, in a space laid down for this purpose. The logistics, legal and tax model also differs.

On average, a caterer aims for a gross margin of 60 to 70%. But once the operating expenses deducted (personnel, logistics, raw materials, commercial expenses), the net margin often revolves around 15 to 25%. Profitability is a lot of specialization, cost management and ability to retain.

In France, it is considered that a profitable caterer revolves around 20% net margin. However, this figure depends on cost management, filling rate, and positioning (high-end event, wedding, business ...).

Offer a fluid and qualitative experience from beginning to end. This goes through careful follow-up, tailor-made offers, regular customer benefits (reductions, loyalty bonus, private invitations ...), and relational communication. Collect post-event returns is also an excellent lever for anchoring satisfaction.

Yes, to start, the micro-entrepreneur status is often chosen because it allows to test its activity with lightened steps. Be careful, however, to turnover ceilings (77,700 €) and the limitations in terms of investment or VAT. To grow, a type SASU or SARL structure quickly becomes more suitable.

  • Neglect the customer experience: of the quote to the final presentation.
  • Forget the visual impact of the scenography and material used.
  • Under-estimate logistical costs (transport, personal, storage).
  • Do not structure its offer (lack of readability for prospects).
  • Too much disperse instead of building a strong specialty.

It depends on your target, but overall:

  • For weddings and individuals: Instagram, word of mouth, marriage shows.
  • For businesses: LinkedIn, local Google Referencing, professional mouth.
  • For public procurement: B2B linking platforms and SEO on local markets.

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