As a professional caterer, the bigger the job the better. This means more money and business for you, and it will further your reputation as a caterer who can serve quality food to their clients. If you need some help getting to grips with larger parties, here is some general advice:

• Practice makes perfect. Don’t go in cold. Make sure you have cooked the dishes numerous times and know them inside out.
• Plan. You could even go so far as to make a cooking timetable. Know exactly what you need to do, and by what time.
• Have a variety of dishes to hand. Give your clients a choice of what they would like to eat and make sure all your dishes are good quality.
• Don’t make it too complicated. A souffle may be a great showpiece but it’s not ideal to feed 300 hungry people at a large event. Cook appropriate food.