Catering managers walk a fine line: too few staff, and you’re overwhelmed—too many, and labor costs eat into your profits. Finding the right balance is critical for efficiency, profitability, and service quality.
The key? A strategic approach to staffing that ensures reliability without unnecessary overhead. Here’s how to build a strong catering team without overstaffing or underdelivering.
- Cross-Train Staff for Multiple Roles
Problem:
Many catering teams struggle with inefficiency because staff are only trained for one role.
How to Fix It:
- Train kitchen staff to assist with catering prep during peak seasons.
- Ensure servers can handle setup and teardown for events, reducing the need for extra hires.
- Have a backup list of trained on-call staff for high-volume catering days.
Example in Action:
A restaurant that cross-trained line cooks to assist with catering prep reduced labor costs by 12% while improving turnaround times.
- Use Smart Scheduling to Avoid Overstaffing
Problem:
Overstaffing leads to higher labor costs, while understaffing creates operational bottlenecks.
How to Fix It:
- Use scheduling software to forecast staffing needs based on catering order volume.
- Create an “on-call” system for peak catering days to prevent unnecessary shifts.
- Rotate staff between catering and in-house service to maximize efficiency.
Pro Tip: Businesses that use data-driven scheduling tools often see a 15–20% reduction in unnecessary labor costs.
- Reduce Turnover by Offering Consistent Work
Problem:
High turnover leads to inconsistent service quality and constant retraining costs.
How to Fix It:
- Offer flexible scheduling that accommodates part-time staff and seasonal workers.
- Provide incentives for long-term catering staff, such as bonuses for peak-season availability.
- Create a culture of recognition, rewarding reliability and outstanding service.
Example in Action:
A catering company that introduced a seasonal bonus program for staff reduced turnover by 30% over two years.
- Optimize Kitchen Prep for Efficiency
Problem:
Slow kitchen prep creates bottlenecks and requires more staff than necessary.
How to Fix It:
- Use batch cooking for high-volume items to reduce prep time.
- Streamline portioning and packaging to minimize delays in assembling orders.
- Ensure a dedicated catering prep area to separate regular kitchen operations from large orders.
Pro Tip: Restaurants that optimize prep workflows often see a 20% increase in catering efficiency.
- Partner with a Dedicated Delivery Provider to Reduce Labor Costs
Problem:
Many catering businesses waste labor resources by assigning staff to handle deliveries instead of focusing on food preparation.
How to Fix It:
- Eliminate the need for in-house delivery drivers by using a dedicated logistics provider.
- Ensure deliveries are handled by professionals trained specifically for catering transport.
- Use real-time tracking so staff can focus on food, not delivery coordination.
How Weknock Helps:
- Reliable, professional catering drivers trained to handle large orders efficiently.
- Temperature-controlled transport to maintain food quality during transit.
- Real-time tracking & status updates to keep both staff and customers informed.
By outsourcing catering logistics to Weknock, businesses can focus on food preparation while reducing labor costs.
Final Thoughts: Smarter Staffing, Better Catering
A well-balanced catering team isn’t about hiring more staff—it’s about optimizing the team you have. By cross-training employees, refining scheduling, and leveraging dedicated logistics partners like Weknock, catering managers can run a more profitable, efficient operation.
Want to reduce staffing costs while improving catering efficiency? Let’s talk about how Weknock can help.
