CATERING BASICS
                     
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 • VENUES
• BEVERAGES • MENU 
• SETTINGS PLANNING
• SERVICE • SEATING
STAFF • LINENS
SERVICES 
CATEGORIES OF 
CATERING
• INSTITUTIONAL • SOCIAL
– NOT FOR PROFIT – PROFIT-DRIVEN
HOSPITALS CHARITIES
UNIVERSITIES CORPORATIONS
AIRLINES INDIVIDUALS
HOTELS
CLIENTS
• HOSPITALS • MUSICIANS
• UNIVERSITIES • BRIDAL PARTIES
• BUSINESSES • ATHLETES
• COMMUNITY • ACTORS
GROUPS
• INDIVIDUALS
• INDUSTRIES
CAREER OUTLOOK
• SALARY • REASONING
– CONTRACTED  $35-50K – KEEPS COSTS DOWN
– INDEPENDENT/OWNER  – LARGER HOME KITCHENS
$100-200K – CULINARY PROGRAMS
– FOOD KNOWLEDGE
INSTITUTIONAL CATERING 
IS ON AN UPWARD 
TREND
SOCIAL CATERING IS THE 
FASTEST GROWING 
SEGMENT
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
•HAS PRODUCTION FACILITY BUT 
EVENTS ARE HELD ELSEWHERE
• CATERER OFTEN • REQUIRES PHYSICAL 
TRANSPORTS FOOD TO STRENGTH
CHOSEN LOCATION
• TIME COMMITMENT 
• REQUIRES LESS FOR TRANSPORT
CAPITAL/OVERHEAD
• EQUIPMENT RENTALS
• LESS VISIBLE LOCATION 
•
IS ACCEPTABLE LESS CONTROLS
• LESS LIMITATIONS EXIST
INSTITUTIONAL 
CATERING
CONTRACTED FOOD SERVICE
“CONTRACT FEEDER” • RESPONSIBILITIES
-LESS CREATIVE -ALL FOOD IS   
OPERATION ORDERED AND 
PREPARED
EXAMPLES:
COLLEGES    -STAFFING
HOSPITALS    -MAINTENANCE
NURSING HOMES    -EFFICIENT
MOBILE CATERING
TAKING FOOD TO WHERE THE MARKET IS
• LOW-END • HIGH-END
– FOOD TRUCKS – TRAILERS
*REQUIRE PERMIT *REQUIRE FLEXIBILITY
*INSURANCES *ATTENTION TO DETAIL
*KEEN PLANNING *DIVERSE PERSONALITIES
*LIMITED MENU ITEMS *TIME CONSTRAINTS
*STATE OF THE ART 
EQUIPMENT
*STRESSFUL
NECESSITIES
TANGIBLES                     INTANGIBLES
• KITCHEN EDUCATION
• SUPPLIES CULINARY TALENT
• DISPLAY PIECES SKILLS
• RECIPES MARKETING EFFORTS
• STAFF
• UNIFORMS
• ????