WHAT IS CATERING PROVISION OF FOOD AND BEVERAGE

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

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

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

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

CAREER OUTLOOK • SALARY – CONTRACTED $35 -50 K – INDEPENDENT/OWNER $100 -200 K 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 – RESTAURANTS – BANQUET HALLS – HOTELS COUNTRY CLUBS RELIGIOUS GROUPS PRIVATE CLUB 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 “CONTRACT FEEDER” -LESS CREATIVE OPERATION EXAMPLES: COLLEGES HOSPITALS NURSING HOMES • RESPONSIBILITIES -ALL FOOD IS ORDERED AND PREPARED -STAFFING -MAINTENANCE -EFFICIENT

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

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