2. Pre-Packing Preparations
◦ Labeling
◦ Testing
◦ Planning
◦ Communication
Packing and Shipping Tips
Improve Customer Satisfaction and Bottom
Line
3. Have been with the
company for 29 years
Currently Oversee
Day to Day
Operations
Strong Emphasis on
Culinary and
Operations
4. Founded in 1980 as a hot
dog stand
Catering spun off into
separate company in 1991
Peak revenue of $17 Million
90 FT & 130 PT Employees
45% Full Service / 35% On
Premise / 20% Delivery
5. Largest event $1.3 Million
Focused on food quality
above all else
Poor facility design
challenges efficiency
Non Chicago address is a
marketing struggle
11. Create Systems for Warehouse
◦ Pre-pack items by weight or count
◦ Organization
◦ Right tools for job
◦ Proper Loading
◦ Pulling and Packing of Food
◦ Accurate Packing/Pull Sheets
◦ Inventory
◦ Specialty items
12. What Information Needs to be on a Label
◦ Event Name/Number
◦ What the Item is
◦ Where it is to go
◦ Quantity
◦ Supervisor
◦ Day Dots
13. Additional Labeling Ideas
◦ Fragile
◦ This End Up
◦ Company Logo
◦ Toss Before Serving
◦ Hot Food Labels
◦ Proper Handling and Serving
Instructions for Clients
16. Drop-Off vs. Full Service
Materials Used for Safe Packing/Shipping
◦ Carts/Pallet Jacks
◦ Bun Racks/ Caves
◦ Bubble Wrap/Felt/Boxes/Totes
◦ Bread Trays/Milk Crates
◦ Ice and Dry Ice Bins and other Insulated Bins
◦ Boxes/Dividers/Cell Partitions/Cake Collars
◦ Overwrap
◦ Tie Downs/Support Bars
19. Loading Hot Food into Box
6- Half or 3-Full Size Foil or Stainless Pans fit inside these boxes and between each
layer are cardboard dividers in insure during transportation there is no leakage or
collapsing of pans into one another
21. Everything on Wheels
Labeled Properly with Contents and Location
Sanitation and Temperature Concerns
Checks and Balances
Presentation
Drivers Tracking
22. Timeliness
Reduction of Errors
Packaging and Branding
Food Safety
Breakage/Damage
23. To download a copy of this presentation, go to:
slideshare.net/CateringChicago
David Sandler
dsandler@cateringbymichaels.com | (847) 966-6555
Editor's Notes
Allow me Introduce myself – I am David Sandler, Executive Vice President of Catering by Michael’s Family of CompaniesWe are out of the Chicagoland Area and been in business for a little over 30 yearsI have been with the company for 29 – started as a server and have had the great pleasure of building this company to what it is todayin my time I have worked every position within the organization but my current primary function is the overseeing of the day to day with emphasis on our operations and culinary departments.Proud to be a longtime active member of Catersource and various other organizations
we specialize in all facets of the catering world from corporate and social drop off to full service fine dining, corporate picnics and also operate an on-premise facility and do some private label wholesale manufacturing.
COMMUNICATION: All departments must get the necessary info in order to plan effectively and efficiently to insure all products are procured in a timely manner Client details and expectations – from timing to event themes and colors, special requests proper communication with the client customer signing off on order – making sure all information for the event is correct and accurate day, date, time, food, beverages etc Preparing proper handling and serving instructions for client if drop off
KNOW THE EVENT AND SITE INFO: time – not only of the event but arrival time and depart times location directions load in and out info – stairs/elevator/dock etc are there height restrictions type of facilities facility laws and rules colors themes
LABELING: Everything must be labeled and labeled properly I will get into this in more detail shortly – but this is the key system you need to set in place
TESTING: You can’t just wing it all equipment is tested for cleanliness and working order AGAIN labeled and signed off on plated meals have been plated and pictured for event staff Buffets have been diagrammed and photographed if necessary New Buffet Stations are thoroughly tested and diagrammed before the event
If providing flatware, china or linen – have the warehouse pre-pack things in specific amounts Organization – props, platters, risers stands, china glassware etc must be organized labeled and ready to go easy for anyone in your organization to findSome things are better done by weight rather than count for speedRight tools for the job: carts, pallets, fork lifts, ice totes etc plywood Is often a necessity if we have to move our equipment through rough terrainProper Loading – make sure first thing off the truck are the first items needed at event etcPulling and Packing of Food – there are many schools of thought to this however we have found that with the use of proper labeling the warehouse staff is efficiently able to locate all food quickly as it all gets placed in the outgoing walk-in refrigerator, freezer or dry shelfThis makes packing quick and easily organized and labeledAccurate packing/pull sheets – having standardized forms for packing creates consistency for the packers as well as reducing forgotten itemsInventory of equipment in and out as well as liquor Specialty items: located in special colored locked totes that the Event Supervisor and on-site sales person are the only ones with the keys to
Clearly as I have already mentioned this a couple of times, we believe this is one of the keys to successful packing shipping and overall eventsWhat information needs to be on the label: event name/number what the items – the product itself Where it is to go – at the event – ie. HD kitchen/ Buffet 1/Bar 1 etc quantity: of pans 1 of 10 as well as piece count – specifically helpful for plated meals The Station Supervisor will sign off on the product with his/her initals Finally we add day dots to every product helping signify what date the order is forProcess:kitchen/operations create a unique code name for event which will be used for all food, equipment and supplies also create a code name control sheet that it located in the kitchen and warehouse which proves to be helpful when you find items with an unknown code name you can reference that and see what event this item might belong to each shelf in the out going coolers/freezers and dry shelves are label with a number and each event paperwork will be assigned shelves which the warehouse/drivers/ packers will use to find the necessary items warehouse/packers will pull the items and check at event it will be unloaded and delivered to location specified on the item if food or cooking equipment, the event chef’s will check in to verify nothing is missing all other fOH and rental items are checked in with event supervisor they call MOD at commissary to check-in and the MOD, Chef and drivers are on standby until all events are checked in
Here is an example of drop off catering tray with Branding – all drop off items get this sticker Great eye catching appeal – improves presentation and is used as advertising Box lunches get a similar smaller sticker but also have a space for a sticker to be placed with the type of sandwich in the boxAdditionally every item is over wrapped through a shrink tunnel packaging machineIt has greatly improved appearance, speed and reduced costs on film/bags etc
We have permanent labels that we adhere to all platters and equipment – “property of catering by michael’s”All larger pieces of equipment get stenciled with Company name and a unique number for inventory purposesOften will use high heat paint or engraversSome equipment gets asset tags which have company name, phone number and identification number
Drop off cateringvs Full service certainly have some different challenges but for the sake of time I will focus mostly on general packing and shipping that relate to both types of cateringDrop off – we offer clients choices of disposable catering trays, foil pans as a disposable method or wicker baskets and pyrex baking dishes – the later requires us to return and pick-up the equipment but often is desired especially in the social catering settingThat being said, drop off catering the majority of the items are already displayed and ready to be served so there are some different packaging and shipping concerns. However for the most part still require much of the same concerns as full service off premise cateringProbably the biggest difference is how to send wet or saucy products without experiencing the leakage that can often occur. One way we do this is underneath the lettuce liner we will put poultry pads which are absorbent foodservice safe liners. We often try to send sauces/dressings on the side and have the driver toss in at set-up keeping One of the best investments we have done in recent years was the purchase of a shrink tunnel – everything gets run through it Makes for a professional clean look and keeps everything protected – the cost of the material and speed offset many alternative wrapping methods like film and foilNot only do we over wrap all catering trays, foil, stainless and sheet pans but you can use for running china and glass racks through it keeping inventory clean and sealed for shipping. It is great on site as well especially when outdoors and the elements blow around – everything remains clean and safe
Custom Printed Boxes Full pan – 21x13x8½ pan – 14x11x6dividers
Packing and Shipping properly impacts everything Timeliness is key to our industry. Our vehicles are equipped with GPS which regularly is a great helpClients calling asking where the driver is. Diverting driver around traffic. Proving we were there at a specific time or date etcReducing errors: checks and balances are the best way to reduce errors getting the right food, equipment etc to the event will ultimately improve customer satisfactionPackaging and Branding: Using labels Providing easy to follow instructions neat and safe packaging the use of logo and branding on packaging also creates professional image and brand recognitionFood Safety: concern for time and temperature safety ultimately Breakage/damage: loss of equipment, food etc from damage in transport is key
