1. A Close Look at Commercial Off-Site Caterers
16.1
O.H. 16.1

2. Off-Site Caterers and Mobile-Unit Caterers
Some of these businesses have no on-site dining facilities.
Others such as hotels/restaurants may do off-site catering in addition to on-site food services.
Many offer pre-written banquet menus.
They offer very customized services and utilize facilities that are often not ideal.
Mobile-Unit Caterers:
These businesses bring simple foods directly to customers.
They prepare (purchase) food and:
Hire route drivers who travel on scheduled routes.
Lease vehicles to independent contractors who sell to their own customers.
16.2
O.H. 16.2

3. A Close Look at Commercial Off-Site Catered Event
16.3
O.H. 16.3

4. Catering Activities: Day of Event
16.4
O.H. 16.4

5. Organizational Chart for a Large Off-Site Catered Event
16.5
O.H. 16.5

6. Questions About the Off-Site Location
Who is responsible for the site’s user fees, if any?
How/when will equipment/other items be delivered?
How will products be delivered?
What about guest/employee parking?
Where will dining/buffet tables be placed?
Are tables/chairs adequate/safe?
What about alcoholic beverages?
Who is responsible for upkeep/clean-up of the facility?
16.6
O.H. 16.6

7. Challenges! Challenges!
Potential for guest count attrition
Use of third-party companies (event planners)
Trend toward buffets
Potential for “crisis” situations
Safety and sanitation concerns
Technology
Focus on the market
16.7
O.H. 16.7