Catering, Banquets and Events by Chef Peter Ayson
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Catering involves long hours of hard work with tight deadlines and stress, requiring patience and stress management skills. Successful catering requires planning early with lists, timelines, and budgets while considering guests' ages, diets, needs, and requests. Menus must fit the event theme and schedule while making dishes visually appealing and incorporating seasonal specials and beverages within budget and portion guidelines. Caterers must obtain proper approval, network, promote themselves, and continue self-education as they balance food costs, profits, and operational expenses.
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- 1. CATERING, BANQUETS AND EVENTS
- 2. FACTS….. •Catering is not glamorous! •It’s hard work and long hours •When others play, YOU work •Your stress management and patience will be tested •Learn to meet deadlines •You should constantly educate yourself
- 3. •Purchasing •Preparation •Storage •Transportation •Service
- 4. Start early Make a list Delegate Create a timeline Budget Location
- 5. Staff
- 6. •Age Bracket •Ethnic and Religious Background •Dietary Restrictions •Other Special Needs and Requests Create your Guest Profile
- 7. Menu Design •Select a menu that fits the event schedule •Theme •Client Requests •Make your dishes presentable •Buffet Lay Out •Incorporate delicacies/specials/in- season •Beverage
- 8. HOW MUCH DO YOU SERVE? •Head Count •Budget •Portioning •Food Buffer
- 9. Food Cost Profit Operational Cost and
- 10. •Approved Caterer •Networking •Promote Yourself •Catering Association