10 Mistakes that make Catering & Bartending Specialists Lose Clients - And How to Avoid Them

Catering and bartending pros in New Zealand face unique challenges keeping clients happy and returning for more. From event logistics to customer service, small mistakes can cost you bookings. This guide shares friendly, practical tips to help you avoid common pitfalls and grow your business with Kiwi savvy.

Here are some tips that you might find interesting:

1. Poor Communication with Clients

Clear, timely communication is fundamental. Overlooking details like dietary needs or event timing can lead to unhappy clients.

Weirdly enough, following up with clients via Yada’s private chat before and after events helps clarify expectations and build loyalty.

A Wellington caterer credits consistent updates with doubling repeat bookings.

2. Underestimating Event Size and Needs

Misjudging guest numbers or service requirements can lead to running short on food or staff.

Confirm final headcounts and event specifics early and check again close to the day.

Christchurch bartenders who double-confirm guest lists avoid awkward shortages and client complaints.

3. Failing to Manage Dietary Restrictions

Ignoring allergies or special diets risks guests’ health and your reputation.

Ask about and accommodate dietary restrictions carefully, using clear labelling and separate preparation areas.

Auckland caterers who specialise in allergy-friendly menus often attract more diverse clientele.

4. Lack of Professional Presentation

Untidy attire, poor setup, or sloppy service leaves a bad impression.

Dress smartly, keep your station clean, and maintain friendly professionalism throughout the event.

Manawatu bartenders known for their polished appearance are regularly hired for upscale events.

5. Ignoring Licensing and Legal Requirements

Serving alcohol without proper licenses or ignoring health regulations can cause event shutdowns or fines.

Stay up-to-date on New Zealand laws and ensure all permits are in place.

Christchurch catering businesses that uphold compliance gain client trust and industry respect.

6. Unclear Pricing and Hidden Fees

Surprise charges confuse clients and harm your professionalism.

Be transparent with pricing, including service charges and extras, to keep clients happy.

Yada’s platform helps specialists offer clear, competitive pricing without lead fees.

7. Missing Post-Event Follow-Up

Not checking in after an event misses chances for feedback and repeat business.

Send thank-you notes or quick surveys via Yada or email.

Wellington caterers who follow up consistently enjoy higher client retention.

8. Poor Time Management

Late arrivals, slow service, or rushed breakdowns cause client dissatisfaction.

Use detailed event timelines and Yada’s scheduling tools for smooth operations.

Successful Auckland bartenders are praised for punctuality and efficiency.

9. Not Building Local Networks

Ignoring relationships with event venues, suppliers, and planners limits referrals and growth.

Cultivate local connections to create trusted vendor lists.

Yada connects catering professionals across NZ, assisting with networking and business development.

10. Neglecting Genuine Client Relationships

Clients appreciate warmth and authenticity more than just professional service.

Share your passion for food and drink, and personalise client interactions.

Many Kiwi caterers credit personal touch for sustaining loyal clientele.