Transcript catering basics

WHAT IS CATERING?
PROVISION OF FOOD AND BEVERAGE
FOR A SCHEDULED EVENT OR TIME
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USUALLY A PRE-ARRANGED CONTRACT
LIMITED MENU
SPECIFIC COST
SPECIFIC AUDIENCE
FOOD IS EXTENSIVELY PREPPED/MEP
CATERING SERVICES
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FOOD
BEVERAGES
SETTINGS
SERVICE
STAFF
SERVICES
• VENUES
• MENU
PLANNING
• SEATING
• LINENS
CATEGORIES OF CATERING
• INSTITUTIONAL
• SOCIAL
– NOT FOR PROFIT
– PROFIT-DRIVEN
HOSPITALS
UNIVERSITIES
AIRLINES
HOTELS
CHARITIES
CORPORATIONS
INDIVIDUALS
CLIENTS
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HOSPITALS
UNIVERSITIES
BUSINESSES
COMMUNITY
GROUPS
• INDIVIDUALS
• INDUSTRIES
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MUSICIANS
BRIDAL PARTIES
ATHLETES
ACTORS
CAREER OUTLOOK
• SALARY
– CONTRACTED $35-50K
– INDEPENDENT/OWNER
$100-200K
INSTITUTIONAL CATERING
IS ON AN UPWARD
TREND
SOCIAL CATERING IS THE
FASTEST GROWING
SEGMENT
• REASONING
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KEEPS COSTS DOWN
LARGER HOME KITCHENS
CULINARY PROGRAMS
FOOD KNOWLEDGE
CATERER PROFILE
• BRAINSTORM 3 SKILLS WHICH MAY BE
NECESSARY TO BECOME A
SUCCESSFUL CATERER……
• WHAT ASPECTS DOES CATERING
INVOLVE?
• HOW COULD YOU MANAGE
SHORTCOMINGS IF THEY EXIST?
CATERER PROFILE
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CULINARY TALENT
BUSINESS SENSE
DESIGN SKILLS/SENSE OF STYLE
INTERPERSONAL SKILLS
HEALTH & FOOD SAFETY TRAINING
NETWORKING ABILITY
CATERING IDENTITY
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FIND/CREATE YOUR NICHE
PLATTERS
DESSERTS
DIETARY CONCERNS
CULTURAL
ON-PREMISE CATERING
• KITCHEN IS ON-SITE WHERE
EVENT/DINING WILL TAKE PLACE
• EXAMPLES…..
– CRUISE SHIPS
– RESTAURANTS
– BANQUET HALLS
– HOTELS
COUNTRY CLUBS
RELIGIOUS GROUPS
PRIVATE CLUB
RESORTS
OFF-PREMISE CATERING
•HAS PRODUCTION FACILITY BUT
EVENTS ARE HELD ELSEWHERE
• CATERER OFTEN
TRANSPORTS FOOD TO
CHOSEN LOCATION
• REQUIRES LESS
CAPITAL/OVERHEAD
• LESS VISIBLE LOCATION
IS ACCEPTABLE
• LESS LIMITATIONS EXIST
• REQUIRES PHYSICAL
STRENGTH
• TIME COMMITMENT
FOR TRANSPORT
• EQUIPMENT RENTALS
• LESS CONTROLS
INSTITUTIONAL CATERING
CONTRACTED FOOD SERVICE
“CONTRACT FEEDER”
-LESS CREATIVE
OPERATION
EXAMPLES:
COLLEGES
HOSPITALS
NURSING HOMES
• RESPONSIBILITIES
-ALL FOOD IS
ORDERED AND
PREPARED
-STAFFING
-MAINTENANCE
-EFFICIENT
MOBILE CATERING
TAKING FOOD TO WHERE THE MARKET IS
• LOW-END
• HIGH-END
– FOOD TRUCKS
– TRAILERS
*REQUIRE PERMIT
*INSURANCES
*KEEN PLANNING
*LIMITED MENU ITEMS
*REQUIRE FLEXIBILITY
*ATTENTION TO DETAIL
*DIVERSE PERSONALITIES
*TIME CONSTRAINTS
*STATE OF THE ART
EQUIPMENT
*STRESSFUL
NECESSITIES
TANGIBLES
INTANGIBLES
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EDUCATION
CULINARY TALENT
SKILLS
MARKETING EFFORTS
KITCHEN
SUPPLIES
DISPLAY PIECES
RECIPES
STAFF
UNIFORMS
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