CATERING

WHAT IS CATERING? USUALLY A PRE-ARRANGED CONTRACT LIMITED MENU 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 BEVERAGES SETTINGS SERVICE STAFF VENUES MENU PLANNING SEATING LINENS SERVICES

CATEGORIES OF CATERING INSTITUTIONAL NOT FOR PROFIT HOSPITALS UNIVERSITIES AIRLINES HOTELS SOCIAL PROFIT-DRIVEN CHARITIES CORPORATIONS INDIVIDUALS

CLIENTS HOSPITALS UNIVERSITIES BUSINESSES COMMUNITY GROUPS INDIVIDUALS INDUSTRIES MUSICIANS BRIDAL PARTIES ATHLETES ACTORS

CAREER OUTLOOK SALARY REASONING CONTRACTED $35-50K KEEPS COSTS DOWN INDEPENDENT/OWNER $100-200K INSTITUTIONAL CATERING IS ON AN UPWARD TREND SOCIAL CATERING IS THE FASTEST GROWING SEGMENT REASONING 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 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 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 RESPONSIBILITIES -ALL FOOD IS ORDERED AND PREPARED -STAFFING -MAINTENANCE -EFFICIENT “CONTRACT FEEDER” -LESS CREATIVE OPERATION EXAMPLES: COLLEGES HOSPITALS NURSING HOMES

MOBILE CATERING TAKING FOOD TO WHERE THE MARKET IS LOW-END HIGH-END FOOD TRUCKS *REQUIRE PERMIT *INSURANCES *KEEN PLANNING *LIMITED MENU ITEMS HIGH-END TRAILERS *REQUIRE FLEXIBILITY *ATTENTION TO DETAIL *DIVERSE PERSONALITIES *TIME CONSTRAINTS *STATE OF THE ART EQUIPMENT *STRESSFUL

NECESSITIES TANGIBLES INTANGIBLES KITCHEN EDUCATION SUPPLIES CULINARY TALENT DISPLAY PIECES SKILLS RECIPES MARKETING EFFORTS STAFF UNIFORMS ????