With so many different options on the market, it’s hard to understand how to distinguish one caterer from another. It’s not just about the food—it’s about how they run their businesses and the customer experiences they create at events.

This week we sat down with our Executive Vice President David Sandler and he shared his 13 biggest do’s and don’ts when choosing a caterer:

Do: Have a Budget and Share That Information With Your Event Planner

Don’t: go into planning an event without a budget in mind unless the sky’s the limit.

Know what you want for your event before involving a caterer.

Do: Determine How Your Caterer is Different

If they claim to have the best food, they should follow it up with the awards they’ve won to act as proof (or reviews and references). You should expect your caterer to flush out their claims, otherwise, you shouldn’t take them at face value.

Do: Ask Questions

It’s important to build rapport and trust with your caterer so you can feel good about them handling your event. You also want to determine if they’re capable of understanding your vision.

Do: Determine if Your Caterer is Familiar with Your Venue

If you haven’t picked one yet, can they help you find/secure a location?

Ask about who else they work with — vendor partners. Are they reputable?

Do: Determine if They’re Flexible About Handling Everything You Want

Do they address food allergies ahead of time? Is their solution a legitimately good meal or something haphazard? Are they flexible about your preferred service style (like action stations vs sit down meals, etc.)? An inflexible caterer likely won’t be able to help you create the event of your dreams.

Do: Ask if You Get a Tasting

Every caterer is different. Whether or not you get a tasting depends on the nature of the event and how important it is. Don’t: lose sight of your budget if caterers try to upsell you during the tasting process. It shouldn’t feel like a bait and switch.

Know that some caterers offer a discount to not do a tasting—but don’t be tempted. Do the tasting.

Do: Get a Detailed Catering Proposal

This should include information about all the food, staff, and little details like utensils and linens that will be included.

Don’t: Assume things if the catering proposal is vague—ask. For example, a catering proposal that talks about a “premium bar” should include more detail about what brands of alcohol are included, and how many.

Also, do: take time to understand the payment structure and payment terms.

Don’t: Skimp on Service

Don’t assume you need a certain amount of servers—take the advice of your caterer. If the event has bad service, that’s what people will remember, not how great the food is.

DO: Ask about the math behind the servers, such as how many waiters they staff for how many guests. This will partially depend on the service style (buffet, sit-down meal, etc.). Catering by Michaels says who’s coming, when in our catering proposal.

Make sure to also ask questions like:

• Who’s staff are they?
• Are they employees or contractors?
• Are gratuities included?

Don’t: Work With an Unresponsive, Untimely Caterer

This is most certainly a reflection of how day-of will go at your event.

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Whether or not you have experience working with catering companies, it can be hard to choose the best service option for your specific event. What’s the difference between full service and delivery? Let’s break it down and take a look at each different service type and what they include. 

Here’s a quick visual summary via an infographic:

And now we’ll take a more in-depth look at each…

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With 4th of July landing on a Wednesday this year, festivities are taking place all week long. For some, 4th of July means packing the cooler with sandwiches and drinks and heading straight to the beach all day long. For others, it means gathering all your friends and family over for a BBQ at the house or in the park.  

If you are planning a BBQ, we know hosting can be a handful, especially when it comes to planning the menu. It’s your party! You should be able to mix and mingle freely and not feel trapped in the kitchen.

If you’re familiar with Catering by Michaels, you know seasonality is important to us. Our chefs work hard to put together dishes that not only taste great but plate great as well. Our summer menu offers small bites, side dishes, main dishes, and desserts. So, whether you are interested in a fully catered menu or just some additional side dishes, we will work with you to make sure everything is perfect.

Flavorful Side Dishes To Choose From

If a BBQ means taking out the grill and throwing on some meat and veggies, we can leave the mains to you while taking care of any additional side dishes and apps.

Our summer menu features a variety of fresh, crisp salad options. From our classic BBQ Chicken Salad to our Watermelon & Feta Salad, you’ll be able to satisfy both vegetarians and meat lovers, alike.

If you’re planning a long day of enjoyment, you’ll have no problem keeping everyone’s appetite at bay with our selection of starters. Our customers are loving our Sliced Domestic Cheese Basket, Summer Maki Roll Assortment, and Summer Jump Shrimp Sampler.

Main Dishes That Sparkle

We get it (and don’t blame you) if you don’t feel like cooking. We will happily cater your whole menu! A few recommendations from our staff: Bone-In BBQ Marinated Chicken, Pulled BBQ Pork, and Beef Tenderloin.  Or choose from one of our many other main dish options.

All of our items come already cooked and prepared. All you have to worry about is what to eat first!

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We’ve all heard the saying, “The way to a man’s heart is through his stomach”. With Father’s Day less just a few days away, we thought it would be fun to ask dads throughout the company about their favorite summer meals.

Here are some of the most common answers to this question, based on our own catering menu offerings:

• Mozzarella Tomato Salad
• Elote Corn
• Ceviche
• Shrimp Pico de Gallo, Guacamole, Salsa Verde with Chips
• Shrimp and Scallop Kabobs
• Pulled BBQ Pork Sliders
• Hot Dogs and Hamburgers
• Blueberry Cobbler

Sensing a theme of fresh, grilled, and seasonal, we picked two of our favorite recipes to cook up for Dad next weekend. Make them yourself or put in a catering order and we’ll take over it for you!

MOZZARELLA TOMATO SALAD

Yield: 3lb

1 ½ lb mozzarella balls
1 ½ lb cherry tomatoes, cut in half
2/3 cup fresh basil leaves
¼ cup baby spinach
½ tsp fresh peeled garlic, roughly chopped
¾ cup olive oil
½ cup white balsamic vinegar
¼ cup dark balsamic glaze
Salt and pepper to season

Combine the basil, spinach and garlic in a blender. Drizzle in the olive oil slowly while the blender is running to emulsify. Add salt and pepper to taste, then strain the mixture through cheesecloth if desired, or leave as is.  Reserve on the side.

Bring the white balsamic vinegar to a boil and reduce by half to thicken. Remove from the heat and cool completely. Reserve on the side.

Just before serving, toss the mozzarella, cherry tomatoes, basil, oil and reduced white balsamic.  Season with salt and pepper if needed, then drizzle with the dark balsamic glaze.

BLUEBERRY COBBLER

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The hamburger is an American staple and can be enjoyed at restaurants around the world. Many chefs have tried to master the ultimate burger but Au Cheval has the battle for best burger under wraps.

Chicago is a city known for exceptional cuisine and although Au Cheval has only been around since 2012, it has more than earned its reputation. Patrons will stand in line for hours just to taste what Bon Appetit and The Food Network call “America’s best burger”. The lines may be long but we promise, it’s worth the wait. Locals, tourists, foodies, and celebrities all agree that if you’re going to eat a burger in Chicago, this is the place to go.

The restaurant is set up like a diner with long countertops and an open kitchen concept, making guests feel right at home. The menu serves up classics—but with their own twist. Patron’s favorites include Au Cheval’s crispy potato hash with duck heart gravy, scrambled eggs with foie gras, and of course, the burger.

Photo Credit: Facebook/Au Cheval

The famed Au Cheval burger is simple: it’s the combination of and attention to detail with ingredients that make it so great. Each and every ingredient adds another layer of flavor, building it up to masterpiece status.

The patty is made with prime beef and is grilled to a perfect medium rare (don’t you dare ask for yours to be “well done”!). After the meat is sizzling hot, a layer of American cheese is melted between each patty. The cheesy burger is then placed onto a gently toasted bun, delivered fresh from Z Bakery and then toasted under the salamander-like broiler, on both sides.

Once you’ve got the basics covered, you can order your burger naked or dressed. If you opt for the “dressed” route, expect a final product that’s smothered in dijonnaise: a dangerously delicious sauce made of lemon juice, mayo, and dijon mustard.

If you are feeling fancy, you can even add on a fried egg (au cheval translates in French to “on horseback”, or in this case, refers to “a fried egg on top”), some thick-cut bacon, or three ounces of silky foie gras. You’ll also have the choice between a single (two patties) or a double (three patties). The burger sits high on its white throne, next to a crisp pickle. If you still have room left, give one of their thick, creamy floats a whirl.

Located at 800 W Randolph St., if the line doesn’t catch your eye, the smell certainly will. So, next time you find yourself in the windy city, add Au Cheval to your list of restaurants to visit.