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Catering: A Guide to Successful Business Planning

Discover the ins and outs of the catering industry, from business skills to culinary expertise. Learn how to manage shortcomings and elevate your catering identity to stand out. Explore the realms of on-premise and off-premise catering, and find your niche for success.

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Catering: A Guide to Successful Business Planning

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  1. CATERING

  2. 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

  3. FOOD BEVERAGES SETTINGS SERVICE STAFF VENUES MENU PLANNING SEATING LINENS CATERING SERVICES SERVICES

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

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

  6. 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 CAREER OUTLOOK

  7. 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?

  8. CATERER PROFILE • CULINARY TALENT • BUSINESS SENSE • DESIGN SKILLS/SENSE OF STYLE • INTERPERSONAL SKILLS • HEALTH & FOOD SAFETY TRAINING • NETWORKING ABILITY

  9. CATERING IDENTITY • FIND/CREATE YOUR NICHE • PLATTERS • DESSERTS • DIETARY CONCERNS • CULTURAL

  10. 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

  11. 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 OFF-PREMISE CATERING • HAS PRODUCTION FACILITY BUT EVENTS ARE HELD ELSEWHERE

  12. “CONTRACT FEEDER” -LESS CREATIVE OPERATION EXAMPLES: COLLEGES HOSPITALS NURSING HOMES RESPONSIBILITIES -ALL FOOD IS ORDERED AND PREPARED -STAFFING -MAINTENANCE -EFFICIENT INSTITUTIONAL CATERING CONTRACTED FOOD SERVICE

  13. 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 MOBILE CATERING TAKING FOOD TO WHERE THE MARKET IS

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

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