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• ????