Catering

A professionally catered event

Catering is the business of providing foodservice at a remote site or a site such as a hotel, public house (pub), or other location.
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1 Mobile catering 2 Event catering 3 Boxed lunch catering 4 Catering Officers on ships 5 See also 6 References

edit]Mobile catering

Main article: Mobile catering A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtownbusiness districts.

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edit]Event catering

Events range from box-lunch drop-off to full-service catering. Caterers and their staff are part of the foodservice industry. When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives. The event caterer staff are not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d'oeuvres is often called a catered event. Many events require working with an entire theme or color scheme. A catering company or specialist is expected to know how to prepare food and to make it attractive. As such, certain catering companies have moved toward a full-service business model commonly associated with event planners. They take charge of not only food preparation but also decorations, such as table settings and lighting. The trend is towards satisfying all the clients senses with food as a focal point. With the correct atmosphere, professional event caterers with experience can make an event special and memorable. Beautifully prepared food alone can appeal to the senses of taste, smell, and sight - perhaps even touch, but the decorations and ambiance can play a significant part in a successfully catered event. Catering is often sold on a per-person basis, meaning that there is a flat price for each additional person. However, things like lighting and fire permits are not scaled with the guest count, so per-person pricing is not always appropriate. It is necessary to keep the cost of the food and supplies below a price margin in order to make a profit on the catering. As many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons. A comprehensive, formal full-service catering proposal is likely to include the following time-line matters: Rental arrival time Staff arrival time Bar open time Meal serve time Bar close time Rental pickup Out-of-venue time

Each of these factors affects the catering price.

For example, a rental quote for an "anytime" weekday delivery is usually much more economical than an "exact-time" delivery.

General menu considerations: Clients may have specific dietary or religious needs to consider. these include Halal, Kosher, Vegetarian, Vegan and food allergy requests. Increasingly, clients are interested in food sustainability and food safety.

Hors d'oeuvres: it should be clear if these are passed or stationary. Most caterers agree that three or four passed items are appropriate for the onehour period prior to a meal.

Meal Rentals: May include tables, chairs, dance floor, plants, tabletop (china, flatware, glassware, linens, chargers), bar glassware, serving equipment, salt/peppers, etc. It should be clear whether table and chair setup and takedown is included. Most rental companies do not automatically include setup and take-down in the rental charges.

Labor: varies from caterer to caterer, but generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a Sous Chef or Kitchen Assistant, Wait staff and Bartenders. The labor on a plated dinner is generally much higher than the labor on a buffet, because a plated dinner involves double the china, and usually a minimum of three served courses, plus served coffee. Simply put, there's a lot more to do. To do it properly requires roughly 10 to 50% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies.

Service Charge: Sales Tax, Some quotes will include lighting,liquor permit, fire permits, draping, florals, valet and coat check. Many venues discreetly get a "cut" of the catering bill. Caterers are contractually committed to not disclose this fee specifically in their contracts with the clients. Therefore, catering will sometimes cost substantially more at one venue versus another. Also, caterers must compete with illegal operators. A legitimate caterer will have a business license and a health permit both showing the address of the place from which they do business.

edit]Boxed lunch catering

A box lunch is a lunch consisting of a sandwich, chips, fruit and a dessert. A box lunch is typically prepared by a caterer and dropped off to a location for a clients dining needs. Box lunches are used primarily in the

corporate arena for working lunches when they do not have time to take a break from their meeting yet still need to eat. A box lunch order is placed with a caterer a couple of days before the delivery date and is a cheaper way to go instead of a full sit-down lunch. The box lunch option is strictly a drop-off service and does not offer any type of wait staff or cleanup. The caterers only job is to prepare and deliver the food. In some cases, the caterer can set up the food, which means placing the individual cartons on a table or another area that is easily accessible to the clients. A box lunch is prepared for each person, so that they have all of their food in one container. This makes for very quick efficient service. Caterers can offer a variety of sandwiches such as: Roast beef Turkey Ham Egg Tuna salad Chicken Chicken Salad Vegetarian

The box lunch will also include an individual pack of chips/crisps, a piece of fruit and a dessert such as a cookie or a brownie. Drinks such as sodas, waters and juices will also be dropped off by the caterer in individual containers but may or may not be included in the box lunch itself. The idea is for the clients to be able to grab their box and a drink and go. The boxes or bags should be visibly marked with the type of sandwich included or grouped together for easy identification. The individual bags and boxes allow guests to dispose of their trash at their leisure and keep everything neat and clean. For example, if a company is holding their lunch meeting in a conference room, it is necessary that they can clean up easily. Every individual can simply place all of their trash back into the box or bag to clean up.

edit]Catering Officers on ships

Merchant ships often carry Catering Officers - especially ferries, cruise liners and large cargo ships. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a landbound business. The "Careers Scotland" website [1] gives the following definition of a Catering Officer's duties: Merchant Navy catering officers oversee the purchase, preparation and serving of food and drink to crew members and passengers. They are also responsible for accommodation services, including the provision of linen, bedding and laundry. They may be in overall charge of administration, organising record keeping, wage payment, and the interpretation of customs and immigration records that apply while the ship is in port.

On larger ships, responsibilities may be shared with the purser, who looks after passengers' comfort and facilities such as banking and shopping, while the catering officer concentrates on organising stores, overseeing the preparation of menus and meals and generally managing dining rooms and services. On a cruise liner, catering officers may be known as 'hotel services managers'. Merchant Navy officers sometimes work in difficult and uncomfortable conditions. They spend long periods of time away from family and friends.

edit]See also
Look up catering in Wiktionary, the free dictionary.

Airline catering Gastronorm sizes

edit]References
1. ^ "Careers Scotland" website

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Catering
For a printer-friendly version of the Cooking for a Crowd chart, click on the icon to download. Note: Must have Acrobat Reader. Catering is food prepared by professionals to be served to a group of people at a designated place for a designated time and fee. Although catering has been considered a service for the wealthy, it is now in demand for many occasions. Types of Catering There are two main types of catering: on-premise, and off-premise. On-premise catering refers to food prepared and served in the same location to a group of people. Off-premise catering is food that is prepared in a kitchen and transported to the location where it will be served to a group of people. Both on-premise and off-premise catering have much in common. Obviously, transportation by vehicle is a main difference. It complicates food safety issues such as packing safely to keep hot foods hot and cold foods cold, and to avoid spillage. This is accomplished by using: insulated coolers, refrigerated vehicles, and portable warming units.

A caterers reputation for high-quality food that is safely prepared can take years to develop. Any outbreak of a food borne illness could result in lawsuits, death, and the closing of the business. Safe food handling procedures are a must; there are no shortcuts. Planning Considerations For successful events, the caterer must anticipate and plan every step in the serving and eating process. Other arrangements, such as entertainment, flowers, tables, chairs, tents, and special equipment need to be considered. Thinking through the details of each event is what makes catering challenging. Of all the details, the most important is the menu. Not only is the type of food important, but also other presentations must be carefully considered: the style of serving, how the portions will appear as they are served on plates, plate garnishes, room arrangements, and design and traffic flow of the food buffet. Buffet Set-Up To help plan a buffet set-up, use the following tips: Make guests as comfortable as possible while eating. Provide small tables or a tray if the food plate will be held on a persons lap. To avoid congestion in a small room, start the line so guests finish at the door and can easily leave the room. Unless the dining room is very large, it may be best to remove all the chairs and push the serving table near the wall. If it is not convenient to move the table, the dishes may be arranged so they are accessible from both sides of the table. Include a centerpiece that emphasizes the occasion for the buffet. If a hot beverage is being served, place the equipment on a tray at one end of the table or on a side table. Heavier foods, such as soup or a casserole, should be placed at the other end of the table. The diagrams below show typical buffet set-ups. One illustrates a reception type buffet; the other a dinner buffet. Common sense and convenience are the best guides to setting up buffet tables. Begin at one end with plates, then move on in order (from hot to cold) to the main dish, vegetables, salads, condiments.

 Flatware and napkins are last to allow guests free hands to serve themselves. Allow space for a guest to put their plate down if two hands are needed to serve themselves a food, such as a salad. If space is a premium, beverages and/or desserts can be served away from the main buffet tables.

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