1. CATERING

2. WHAT IS CATERING? USUALLY A PRE-ARRANGED CONTRACT LIMITED MENU
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. CATERING SERVICES FOOD BEVERAGES SETTINGS SERVICE STAFF VENUES
MENU PLANNING
SEATING
LINENS
SERVICES

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

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

6. CAREER OUTLOOK SALARY REASONING CONTRACTED $35-50K KEEPS COSTS DOWN
INDEPENDENT/OWNER $ 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

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. 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

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

13. MOBILE CATERING TAKING FOOD TO WHERE THE MARKET IS LOW-END HIGH-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

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