Don’t panic and accept that it happens a lot. Assess the changes with the senior team. It will likely put the team under slight pressure in terms of time and prep. The key is not to focus on speed alone but the quickest route that will not affect the quality of the food. Also motivate/excite the team so they don’t focus on the negative. Then divide and delegate effectively and get the job done. This may affect your GP slightly and usually not make you a loss, but it’s better to keep the client happy than losing them.

I believe most of us in this industry can with confidence say that last minute changes are part of the job and a skill. Being able to anticipate changes to number of guests or the menu (May it be additions, specific dietary requests or similar) is something to be planned for and should not cause any major disruption. Especially not to the quality of food. Constant Communication is key - internally with the teams and also the client - Have open / transparent conversations with the client and understand if there is a middle ground for any major changes that would potentially impact the rest of the menu / execution. Quality of food cannot and should not get affected by changes even if last minute.

La manera de como afrontar estos cambios de ultima hora transmitirán que tan profesional eres. Al fin y al cabo, responder ante las adversidades de forma asertiva, dando una respuesta y opción adecuada solo puede comportar buena imagen y buen feedback para el cliente.

First, see how you can accommodate. If certain dishes take longer time to cook you start them first. Or you propose alternative options. Don't disrupt what you are doing with these changes. Put somebody in charge of the change order/ last-minute order and continue. This will give you a better overview and communication without interrupting the whole team, and speak directly to the change-order team/individual. There is no need to panic it is just a last-minute order not the end of the world. In all of this, what is the most crucial is your communication with the client and your team. Everybody understands the basics of a last-minute order.

Es muy importante tener siempre en cuenta los tiempos de elaboración para dar un buen resultado y no alterar los procesos de producción

Follow the creed of Mise en Place. Set your goals or objectives. Assess what can realistically be accomplished, and in what time. Once you have an idea, prioritize goals in the order which yields the best service and quality for guests Delegate and create teams to tackle projects. And be honest. We have all had customers that wanted it their way, with short notice (sometimes no notice at all). It is important that you are honest with the client. Whether it is telling them certain things will be delayed because of last minute requests, or flat out saying something can't be done, communicate that. You'd be surprised how flexible people can be. We aren't magicians, and rational people would understand that. And make sure to charge extra.

Prioritizing Tasks: With a last-minute order, prioritizing becomes essential. I focus on tasks that will have the most significant impact on the quality of the food and service. For example, ensuring that the most time-consuming dishes are started first and that plating and presentation details are meticulously planned.

Prioritize Tasks: Identify the most critical components of the order and tackle those first. Delegate less critical tasks to trusted team members.

I believe transparency with both the team and the client are paramount to achieve this. Be honest with the client if the changes are possible ( alternatively, communicate what can be offered as the closest option) and set a realistic time frame for request delivery. Communicate with the team that last minute requests need their support and a united approach to achieve the task delivery. I firmly believe that being honest and transparency will be appreciated in the long run rather than overcommitment and under delivery.

Communication with the client and your team is crucial, for smooth sailing. Also, communicate with your linguistics team and notify them ifvtge changes and make sure you label things properly. Keep good clear overview.

Efficient Team Coordination: One of the first things I do is gather my team for a quick briefing. Communication is crucial. I ensure everyone understands their specific roles and responsibilities to avoid confusion and overlap. This approach streamlines our efforts and maximizes efficiency.

Ensure that all team members are aware of the changes and understand their roles. Clear communication prevents mistakes from accidents

Leveraging Experience and Skills: My extensive experience in the culinary arts and hospitality industry plays a vital role. I rely on tried-and-tested methods and the culinary skills of my team to execute tasks swiftly. Knowing how to make quick decisions and trusting my team's capabilities helps us maintain our standards under pressure.

Use high-quality pre-prepared ingredients where possible to save time without compromising on quality and standards of the organisation.

I find it most useful to first verify you can fulfill the request. After seeing what can realistically be changed and maintain the quality also meeting guest expectations you can verify that with the guests and move forward. Being upfront with the guest and letting them know it may take more time or whatever the situation maybe be is normally received well. When that communication isn’t done well I find the most issues arise.

Utilizing Preparedness and Flexibility: Over the years, I've learned the importance of being prepared for unexpected situations. Keeping a well-stocked pantry and having a list of quick-to-prepare yet high-quality dishes allows us to pivot and adapt to sudden orders without compromising on quality

Para poder adaptar el menú en respuesta a un cambio de ultima hora, hay que estar preparado y haber contemplado con anterioridad que pueda pasar. Una buena forma de estar preparado a estos cambios es magnificar con alguna ración más las dietas especiales, tales como, las intolerancias, alergias y restricciones alimenticias como vegetarianismo o veganismo. Este ejemplo te permitirá ser ágil y resolutivo en tu servicio

I don't believe you need to adapt your menus to last-minute orders. Just deal with the last-minute order the best way you can. In this scenario, it is crucial that you know your stock and what you have in your fridges so you can be swiftly to add to this a golden rule in catering is counting all the items you prepare and keeping track of that will help you make quicker decisions.

There may not be time to review and adjust the whole operation. Put a team member in charge and review and adjust with your team after all is done. So we can all get better at dealing with last-minute orders. Listen to your team share input and make notes of it or a standard document with steps to follow. Like any work or task list. Also, make sure your team feels good and comfortable after the review.

Keep the client informed about any significant changes or delays. Transparent communication can help manage expectations. Informed in advance

I’m going to review the needs and my team then I’m going to delegate out what can be done. But first I’m going to review, then once I know the objectives and what I’m working with I’ll set the plan and go. Full steam ahead to make it happen I’ve worked under many catering pressures from dealing with college sports to private organizations know your team and their strengths/weaknesses so you can delegate.