1 / 14

CATERING

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

millersusan
Download Presentation

CATERING

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related