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The Catering World: Types of Catering

Chapter 1

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Catering Management• Tasks working together

– Planning– Organizing– Leading – Controlling

• Influences the preparation and delivery of food services at a competitive price

• Goal is to meet and exceed customer’s perception of value

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Catering Segments• Commercial

– For profit– Includes: independent caterers, restaurants, hotels

• Noncommercial– Not-for-profit– Includes: university catering, health care, schools

• Military– Armed forces– Diplomatic events

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On-Premise Catering• Hospital catering• High school/elementary school catering• Private or nonprofit caterers• University/college caterers• Cultural institutions

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Advantages of On-Premise Catering• Provides food and service for less• Labor costs are built in• Exempt from certain taxes• No need to pay for liability insurance• Events can be held 24/7

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Catering in Cultural Institutions• Cultural institution 1st; place for catered events 2nd • Challenges:

– Design flaws and need for additional planning– Physical and time constraints

• Keys to success:– Innovation– Technology

• Food service management systems: – Internal self-operation– Invited external

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Off-Premise Catering• Examples

– Supermarket catering– Dual restaurant-catering operations

• Strategies– Distinct competence– Defining a target market

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On-Premise and Off-Premise Combinations• Private parties• Conventions and weddings• One-stop shop catering• Mobile catering• Seasonal niche• Summer outdoor events

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Questions Caterers Must Ask• Location• Space/size• Budget• Personalities of management and client(s)• Compatibility of staff• Background check

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Considerations for Home-based Caterers• Advantages

– Can handle small jobs at less cost– Less overhead compared to professional caterers

• Disadvantages– Usually not equipped for larger events– May not sell food in a public establishment– Separate kitchen is required by FDA– Less room for equipment or storage– Little margin for error