WHAT IS CATERING?

PROVISION OF FOOD AND BEVERAGE

FOR A SCHEDULED EVENT OR TIME
• USUALLY A PRE-ARRANGED CONTRACT
• LIMITED MENU
• SPECIFIC COST
• SPECIFIC AUDIENCE
• FOOD IS EXTENSIVELY PREPPED/MEP
 CATERING SERVICES
• FOOD • VENUES
• BEVERAGES • MENU
• SETTINGS PLANNING
• SERVICE • SEATING
STAFF • LINENS
SERVICES
CATEGORIES OF CATERING
• INSTITUTIONAL • SOCIAL
– NOT FOR PROFIT – PROFIT-DRIVEN

HOSPITALS CHARITIES
UNIVERSITIES CORPORATIONS
AIRLINES INDIVIDUALS
HOTELS
 CLIENTS
• HOSPITALS • MUSICIANS
• UNIVERSITIES • BRIDAL PARTIES
• BUSINESSES • ATHLETES
• COMMUNITY • ACTORS
GROUPS
• INDIVIDUALS
• INDUSTRIES
 CAREER OUTLOOK
• SALARY • REASONING
– CONTRACTED $35-50K – KEEPS COSTS DOWN
– INDEPENDENT/OWNER – LARGER HOME KITCHENS
$100-200K
– CULINARY PROGRAMS
– FOOD KNOWLEDGE
INSTITUTIONAL CATERING
IS ON AN UPWARD
TREND
SOCIAL CATERING IS THE
FASTEST GROWING
SEGMENT
 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
• CULINARY TALENT
• BUSINESS SENSE
• DESIGN SKILLS/SENSE OF STYLE
• INTERPERSONAL SKILLS
• HEALTH & FOOD SAFETY TRAINING
• NETWORKING ABILITY
 CATERING IDENTITY
• 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 COUNTRY CLUBS
– RESTAURANTS RELIGIOUS GROUPS
– BANQUET HALLS PRIVATE CLUB
– HOTELS RESORTS
 OFF-PREMISE CATERING
•HAS PRODUCTION FACILITY BUT
EVENTS ARE HELD ELSEWHERE
• CATERER OFTEN • REQUIRES PHYSICAL
TRANSPORTS FOOD TO STRENGTH
CHOSEN LOCATION
• TIME COMMITMENT
• REQUIRES LESS FOR TRANSPORT
CAPITAL/OVERHEAD
• EQUIPMENT RENTALS
• LESS VISIBLE LOCATION
• LESS CONTROLS
IS ACCEPTABLE
• LESS LIMITATIONS EXIST
 INSTITUTIONAL CATERING
CONTRACTED FOOD SERVICE
“CONTRACT FEEDER” • RESPONSIBILITIES
-LESS CREATIVE -ALL FOOD IS
OPERATION ORDERED AND
EXAMPLES:
PREPARED
COLLEGES -STAFFING
HOSPITALS -MAINTENANCE
NURSING HOMES -EFFICIENT
 MOBILE CATERING
TAKING FOOD TO WHERE THE MARKET IS
• LOW-END • HIGH-END
– FOOD TRUCKS – TRAILERS
*REQUIRE PERMIT *REQUIRE FLEXIBILITY
*INSURANCES *ATTENTION TO DETAIL
*KEEN PLANNING *DIVERSE PERSONALITIES
*LIMITED MENU ITEMS *TIME CONSTRAINTS
*STATE OF THE ART
EQUIPMENT
*STRESSFUL
 NECESSITIES
TANGIBLES INTANGIBLES
• KITCHEN EDUCATION
• SUPPLIES CULINARY TALENT
• DISPLAY PIECES SKILLS
• RECIPES MARKETING EFFORTS
• STAFF
• UNIFORMS
• ????