what is catering? usually a pre-arranged contract limited menu specific cost specific audience food...
TRANSCRIPT
WHAT IS CATERING?
• USUALLY A PRE-ARRANGED CONTRACT
• LIMITED MENU
• SPECIFIC COST
• SPECIFIC AUDIENCE
• FOOD IS EXTENSIVELY PREPPED/MEP
PROVISION OF FOOD AND BEVERAGE FOR A SCHEDULED EVENT OR TIME
CATERING SERVICES• FOOD
• BEVERAGES
• SETTINGS
• SERVICE STAFF
• VENUES
• MENU PLANNING
• SEATING
• LINENSSERVICES
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
– CONTRACTED $35-50K– 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
• 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
•HAS PRODUCTION FACILITY BUT EVENTS ARE HELD ELSEWHERE
INSTITUTIONAL CATERING
“CONTRACT FEEDER”
-LESS CREATIVE OPERATIONEXAMPLES:
COLLEGES
HOSPITALS
NURSING HOMES
• RESPONSIBILITIES
-ALL FOOD IS ORDERED AND PREPARED
-STAFFING
-MAINTENANCE
-EFFICIENT
CONTRACTED FOOD SERVICE
MOBILE CATERING
• LOW-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
TAKING FOOD TO WHERE THE MARKET IS
NECESSITIESTANGIBLES INTANGIBLES• KITCHEN EDUCATION• SUPPLIES CULINARY TALENT• DISPLAY PIECES SKILLS• RECIPES MARKETING EFFORTS• STAFF• UNIFORMS• ????