Catering
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| The menu at a catered event is usually more ____than a restaurant menu and is_________ | Limited; Chosen in advance by the client
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| The two main categories of catering | Institutional; Social
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| Caterers at hospitals, universities, airports, large hotels, retirement centers, which provide a wide variety of food an drink to a large number of people on an ongoing basis | Institutional Catering
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| Caterers which provide food & beverage services to civic groups, charities, corporations, businesses, and individuals on-premise at a catering or banquet hall or off-premise at a selected location | Social Catering
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| Who uses catering? | Convention Centers; Hospitals, universities, retirement centers, nursing homes; Entertainment Industry; Businesses; Community groups; Individuals
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| Institution catering is.... | on the up swing
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| The fastest growing segment | Social Catering
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| Allows institutions to keep costs down | Contract Catering
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| ____% of all catering services are ____ run | 70; Owner
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| Qualities of a Successful Caterer | Organization skills; Time-management skills; Ability to multitask; Friendly personality; Ability to manage stress; Knowledge of ingredients; Written & verbal communication skills; Leadership/motivational skills; Networking skills; Negotiating skills
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| Caterers who know how to customize their services to appeal to a specific group or type of event usually continue to _________ | grow their businesses
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| Sales reps find they can get more attention from a medical or editorial staff when they provide a free lunch | Party Platers
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| 3 examples of catering niches | Party platters; Five-star dinning at home; Special dietary catering
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| Benefits of being employed at a catering business vs starting ur own business | No financial risk of starting ur own business; Fewer job responsibilities; Gain valuable experience
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| The keys to that profit | Keeping expenses in line and factoring profit into ur pricing
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| Made up of a food production are [kitchen] and a connected area where ppl dine | On-premise Catering Operation
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| Examples of on-premise catering operations | Restaurants; Hotel banquet; Departments; Cruise Ships; Country clubs; Catering halls; and Religious Structures
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| Caterer that has a production facility but holds events somewhere else; Transports all required foods/beverages, personnel, and equipment for an event usually chosen by the client | Off-premise catering
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| Biggest benefit to an off-premise catering business | It usually requires significantly less capital to establish
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| The biggest challenge for off-premise catering | Transporting all food, equipment, and personnel
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| Off-premise catering has the potential for | Handling much larger events
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| Most off-premise caterers offer | Pickup or drop-off catering. example: Subway party plater
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| For the majority of their events, off-premise caterers also __________ | Rent Equipment
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| Hires a contract feeder or catering corp. to handle its food service needs | Institutional Catering (AKA On-Site Catering)
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| Taking food to where the market is | Mobile Catering
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| Bottom line in catering | Whether or not you can make money at it
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Created by:
tczeltwanger