Outside Catering
Outside Catering
Catering is the business of providing food service at a private home or a venue like a hotel, public house (pub), and other various locations.
Personal catering
A personal chef is a chef who prepares meals for a client in the client's home kitchen, based on the client's needs and personal preferences. In some cases these meals are left packaged in containers and refrigerated or frozen for the client to enjoy later. Some personal chefs, however, instead focus on cooking for dinner parties and other special occasions in the client's home, which means they are responsible for shopping, preparing the meal, serving the guests and cleaning up afterward. The menu is pre-planned and discussed with the client, then prepared in their home. According to health-department guidelines, all food must either be prepared in the home of the client or in a kitchen that has passed an official health inspection.
Note that a personal chef is distinct from a private chef, which refers to a chef who is employed exclusively by one client, and in some cases lives in the client's home.
When hiring a personal chef to provide either a packaged meal service or to cook for a dinner party, a menu and a budget are submitted for the client's approval. Typically, the chef is given approval, a deposit, or (if familiar with the guest/frequent client) an expense account for the menu. The client pays for this in addition to the cost of the chef's services and gratuity.
Some personal chefs also provide meal planning and budget planning for homeowners and second homeowners who are busy with their own lives, but insist on nutritious and tasty meals for their families. Many personal chefs also offer personalized cooking instruction in the privacy of the client's home, either one-on-one or in groups.
In terms of experience, personal chefs tend to be chefs who have worked in restaurants, hotels, catering or all three. It is not uncommon for some personal chefs—particularly those who cook for dinner parties and special occasions—to be employed in a restaurant or catering job full time and work as a personal chef in their spare time for extra income. Potential clients can either research personal chefs in their area via online membership registries, or they may choose the services of a personal chef staffing agency to match them with a pre-screened professional chef.
Event catering
Events range from box-lunch drop-off to full-service catering. Caterers and their staff are part of the food service industry.
When most people refer to a "caterer", they are referring to an event caterer who serves food with waiting staff at dining tables or sets up a self-serve buffet. The food may be prepared on site, i.e., made completely at the event, or the caterer may choose to bring prepared food and put the finishing touches on once it arrives.
The event caterer staff is not responsible for preparing the food but often help set up the dining area. This service is typically provided at banquets, conventions, and weddings. Any event where all who attend are provided with food and drinks or sometimes only hors d'oeuvres is often called a catered event.
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, but the decorations and ambiance can 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 many others in the food service industry, caterers and their staff work long hours. It is not uncommon for them to work on holidays or 7 days a week during holiday event seasons.
A comprehensive, formal full-service catering proposal is likely to include the following time-line matters:
- Rental arrival time
- Staff arrival time
- Bar open time
- Meal serve time
- Bar close time
- Rental pickup
- Out-of-venue time
Each of these factors affects the catering price.
For example, a rental quote for an "anytime" weekday delivery is usually much more economical than an "exact-time" delivery.
General menu considerations: Clients may have specific dietary or religious needs to consider. These include Halal, Kosher, Vegetarian, Vegan and food allergy requests. Increasingly, clients are interested in food sustainability and food safety.
Hors d'oeuvres: it should be clear if these are passed or stationary. Most caterers agree that three or four passed items are appropriate for the one-hour period prior to a meal.
Meal Rentals: May include tables, chairs, dance floor, plants, tabletop (china, flatware, glassware, linens, chargers), bar glassware, serving equipment, salt/peppers, etc. It should be clear whether table and chair setup and take-down is included. Most rental companies do not automatically include setup and take-down in the rental charges.
Labor: varies from caterer to caterer, but generally speaking, an event will have a Lead/Captain/Event Manager, a Chef, perhaps a Sous Chef or 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. Simply put, there's a lot more to do. To do it properly requires roughly 10 to 50% more staff. On a large event, this can be substantial, especially if overtime or double time applies.
Service Charge: Sales Tax, Some quotes will include lighting, liquor permit, fire permits, draping, flowers, valet and coat check. Many venues discreetly get a "cut" of the catering bill. Caterers are contractually committed to not disclose this fee specifically in their contracts with the clients. Therefore, catering will sometimes cost substantially more at one venue versus another.