Caterers & Catering
Catering, Is It As Easy As It Seems?
By Jan Tincher
Copyright 2008, Jan Tincher, All Rights Reserved Worldwide
http://www.tameyourbrain.com/blogcatering/
Catering seems pretty straightforward: You cook some food and serve it, right? That is the basic idea, but there's more to it. A whole lot more . . .
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. In my opinion, however, the decorations and ambiance 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 is the nature of catering, caterers and their staff work long hours, many working holidays or 7 days a week during holiday event seasons is the norm.
Social Catering are sometimes the most challenging events to cater since many people for social events will not have used a caterer before. Much time is spent educating the customer about possibilities for food, pricing and arrangements. For this type of catering, caterers network with bridal shops, halls rented for events, churches, bakeries and more.
Generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a 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. To do it properly requires roughly 10 to 20% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies.
From flatware to flowers, lighting to linens and tables to tunes, everything should complement the food to create a unified overall experience. Continuity is key. You want every aspect to be in sync with each other.
For accurate scheduling, UVA Catering allows two hours as normal service time for meals or receptions. Occasions which extend beyond this time will be charged $20.00 per hour, per employee. When having both a reception and dinner, the service time is extended to three hours.
A legitimate caterer will have a business license and a health permit both showing the address of the place from which they do business.
The client must arrange for custodial services prior to the scheduled event delivery time. Items may include trash receptacles and recycling bins and the moving of furniture. If in the event the catering set up is to be moved a $10.00 labor charge will be added to the bill.
Whether it's a cocktail party for 50 friends or a corporate event for 500, the goal is the same: deeply satisfying the guests.
Thanks for reading,
Jan
Caterers & Catering http://www.tameyourbrain.com/blogcatering/
-~~~~~~~~~
Publishers, you are welcome to reprint this article in its entirety provided you retain the above resource box and include this notice.
By Jan Tincher
Copyright 2008, Jan Tincher, All Rights Reserved Worldwide
http://www.tameyourbrain.com/blogcatering/
Catering seems pretty straightforward: You cook some food and serve it, right? That is the basic idea, but there's more to it. A whole lot more . . .
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. In my opinion, however, the decorations and ambiance 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 is the nature of catering, caterers and their staff work long hours, many working holidays or 7 days a week during holiday event seasons is the norm.
Social Catering are sometimes the most challenging events to cater since many people for social events will not have used a caterer before. Much time is spent educating the customer about possibilities for food, pricing and arrangements. For this type of catering, caterers network with bridal shops, halls rented for events, churches, bakeries and more.
Generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a 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. To do it properly requires roughly 10 to 20% more staff. On a large event, this can be substantial, especially if overtime or doubletime applies.
From flatware to flowers, lighting to linens and tables to tunes, everything should complement the food to create a unified overall experience. Continuity is key. You want every aspect to be in sync with each other.
For accurate scheduling, UVA Catering allows two hours as normal service time for meals or receptions. Occasions which extend beyond this time will be charged $20.00 per hour, per employee. When having both a reception and dinner, the service time is extended to three hours.
A legitimate caterer will have a business license and a health permit both showing the address of the place from which they do business.
The client must arrange for custodial services prior to the scheduled event delivery time. Items may include trash receptacles and recycling bins and the moving of furniture. If in the event the catering set up is to be moved a $10.00 labor charge will be added to the bill.
Whether it's a cocktail party for 50 friends or a corporate event for 500, the goal is the same: deeply satisfying the guests.
Thanks for reading,
Jan
Caterers & Catering http://www.tameyourbrain.com/blogcatering/
-~~~~~~~~~
Publishers, you are welcome to reprint this article in its entirety provided you retain the above resource box and include this notice.
posted by Jan Tincher at 5:52 AM
