catering class

What are three segments of catering
Low budget, upscale, midscale
What are catering personality traits
Work experience, passion, an entreneurail nature, basic business knowledge, ability to take a risk, sound body, mind, creativity, open mindedness, dependability, ability to meet clients’ needs, ability to project a client’s favorable image.
Licensing requirements
Zoning, occupational, sell food to the public, heath permit, fictitious name registration, state, local sales tax, workers compensation, other state local permits, taxes
What is employer I.D number
Employer Identification Number (EIN) using IRS form SS4, employ staff must obtain
Legal forms of operations?
Sole Proprietorship requires no legal incorporation papers to be filed, the business owner may need a city or state license for some types of businesses, a DBA or fictitious name filing.
Partnership or General Partnership, two or more people are co-owners in a business, no state filing of incorporation papers are required.
Limited Partnership are commonly used for real estate syndications, are used very infrequently for off-premise catering firms.
Limited Liability Company LLC, liability of each partner, member is limited to the amount of their investment, each one is personally liable for their own negligent acts.
C Corporations pays tax on its profits,owners pay individual taxes on their income.
S Subchapter form is recommended for most caterers , only the corporation pays tax on its profits.
Liability Companies SMLLCs, Personal Service PSCs each has its own unique tax laws, reporting requirements, and loopholes.
Forms required by government, time to keep them?
Income taxes withheld from employee wages, permanently
Employer/employee Social Security tax FICA, permanently
Employer/employee Medicare tax MICA, permanently
Federal unemployment tax FUTA, permanently.
Employer Identification Number EIN using IRS Form SS-4 permanently.
Immigration Requirement I-9 form
Rent should not exceed what % percentage of sales?
10% of projected annual sales
Workers Comp
Is paid by the employer, banked for any employee accidents insurance is state requirement for employ staff, part-time corporates officers.
Menu planning
The clients who have some general ideas about what they’d like to serve but are interested in their caterer’s opinions, additions’ suggestions.
Is the foundation upon which everything revolves.
Is a management tool from which the caterers can control operations
What to ask clients for menu planning?
Day, Date of event,
Number of guests
The location
The budget
The theme
Ethnic, religious, socioeconomic
Truth in Menu Guidelines?
Federal laws required caterers, other menu planners correctly describe, represent every item on their menus:
Brand names
Means of preservation
Merchandising terms
Point of origin
Product identification
Quantity/portion size
Verbal/Visual presentation
Leftovers food
Your liability issues
Determine policy on issues spell out in contact
Menu categories & Characteristics?
Seated, Served Meals – butler-passed, main course, cocktail receptions
Buffets- variety of foods may be selected, served directly at the dining tables. 1salad, 2 entree, 1 starch, 1 veggie, bread, desserts placed on table .
Food Station’s – stir-fry, meat carving, shrimp bar.
Stand-Up Dining servers walk around , serving horsdoeuvres, honey-coconut shrimp.
Barbecues/ Picnics -grilling outdoors, hot dogs, ribs, chicken, seafood.
Box lunches schools,
Combinations of the above
Cocktail receptions
Culinary Trends?
Local & Sustainable
Make It Yourself
Cheese Course
Gourmet Burgers
Street Foods
Serving & Holding Options?
Polished aluminum platters elevated on wrought iron stands.
Large granite slab raised on glass blocks with canned heat underneath.
Chilled ice small pieces display fruit, seafood to complete buffets carved out of ice.
Chafing dish innovation is a butane-fueled chafing dish that actually cooks.
Off-premise Catering Management
Are more than 53,000 off-permise caterers in United States.
Eight 8-10 work in U.S
They serve food at locations away from central food production facility
Might have a freestanding commissary,
A kitchen facility used exclusively for preparing foods to be served at other locations
Might use the kitchen of a hotel, restaurant, church, club
So cases, there is not a full-service, commercial kitchen facility at location where the food is served
Off-premise catering is both an art and science?
Art is creating foods, moods as a caterer, client work together to turn client’s vision into reality.
Science is the buiness of measuring money, manpower, material
Different types of catering operations?
Banquet hall
Off premise
Mobile units
Food truck
Overall Industry
Military segment – military functions, diplomatic functions
Commercial segment – independent caterers, hotel/model caterers, private clubs, home-based caterers is legal
Non-Commercial – business/industry, college university, health care facilities, recreational, social organization
Successful Caterers
Work experience, healtly
Enterpernurism, dependability
Business knowledge, creativity
Ability to plan, organize, execute, control
Communicate effectively client, staff
Willingness to take calculated risks
Open mindedness
Ability to meet needs of clients
To project a favorable image to clients
Sense of humor
Managing the operations
Hands on attention to detail
Customer focused management
Decision making
Professionalism, business courtesy
Managing catered events
Separating yourself from the competition
Personal Management
Managing stress
Time management
Getting, staying organized
Seven habits of highly Successful Caterers
Being willing to take calculated risks
Expressing sincere concern for others
Keeping up with current trends
Managing your time & setting priorities
Putting quality before quantity
Being detail-oriented
Setting high standards
Getting Started
Who is my partner?
Uncle Sam!!!
Get a good attorney
Get a good accountant
DBA is doing business as
Workers Compensation
What kind of Catering do you want to do?
What kind of food, service am I going to supply ?
What price range will I charge?
How much time days, hours will I work?
What are our culinary, services skills?
What kind of equipment do I have or need?
What kind of help do I need, where will I get it?
What kind of growth do I want?
Finding a Facility
Existing Operations -work from there
Operate Commissary
Find a facility’s- for a fee
A binding agreement between two or more parties.
“An agreement creating an obligation”
“An obligation by who”
The client
The cateriers
What should be on Contracts
Exact number of people
Exact menu to be served
Type of services to be provided at the event
Exact amount of time for each activity
Exact price
Payment policy
Deposit, refund policy
Cancellation, refund policy
Method for counting guests
The menu determines:
Foods to be purchased
Required staffing
Equipment needs
Theme requirements, timing
Beverage need
Off premise facility layout, space utilization
Decor for buffets, food stations
Food production, preparation requirements
Beverages, both alcoholic, nonalcoholic
Other menu considerations
How quickly must food be prepared & where?
What ability does the staff have to get food out?
How long does it take to prepare each item?
Who will do the prep work & finish work
Where will the food be held after it’s finished
What is the capacity of the equipment & batches
Can we precook some ? Store some? How, where, when?
How do I reheat?
Is there refrigeration?
Where is the event?
Do I have the necessary controls?
How much should we prepare?
What will be the age of guests?
Are they men/ladies, children, football players
What is the event for
What time of day is it
Where were they before the event? Or going after?
Are they from out of town, or local
What is the level of sophistication?
Basic Guidelines of menu planning
Regional preferences
Clients desires
Staff abilities
Use signature items
Popular items
Control-quality, consumption
Duplicated items
Staff identity
OK to Say No
Plan amount of courses
Don’t for get beverages
Special requests
When planning menu started with main entrees
Developing a Catering Contract :
Have a working knowledge of what constitutes a binding contract & how a court is likely to construe its terms.
Be specific – quantity, quality USA Grade A
Know the three general theories upon which caterers can be held liable – breach contract, third party liability, statutory violations
Components of an off premise catering contact :
Caterer’s name, street address, phone numbers, e-mail address.
Clients name, street address, e-mail address, pertinent phone numbers.
Date the contract was signed.
Date & day of this catered event.
Starting & Ending times for the event.
Minimum number of guests
Date for final”head count” guarantee
Location of the event
Menu specifics
Beverage arrangements
Floor plan & seating chart
Vendors & accessory services
Method for determining head count
Charges for additional guests above the guarantee
Deposit policy
Charges for extra hours
Special instructions
Setup & cleanup
Disposition of leftover food
Adherence to laws & ordinances
The service fee
Taxes & gratuities
Insurance requirements
Legal statements
Cancellation & refund policies
Detailed list of charges
Dated signatures of both caterer & clients
Deposits, cancellations, refunds
Deposit policies vary from caterers, but a typical & workable arrangement is to ask 50% of estimated cost of event at the time the contract is signed.
Cancellation should be handled like other contract modifications it must be made in writing & agreed to by both parties before it is valid.
Refunds are some questions can be asked to resolve the problem
Dual entrees
Called duets feature two main courses ,sliced tenderloin, of beef with a fish, chicken dish.
Managing an off-premise catering operations
Developing a strategic plan – a statement of core values:
Client satisfaction
Ethical business practices
Staff satisfaction
Community service
Operation of an environmentally conscious business
Mission statement – a succinct sentence that sum up the company’s mission.
Vision Statement – a concise summary of where you to be in the future.
SMART- to establish goals for the operation:
Time Bound
Business Write off Categories:
Cost of goods sold – cost of products & raw materials, including shipping
Storage costs
Labor costs
Factory overhead expenses
Capital expenses – from going into business, Acquiring assets, improvements
Business use of home
Business use of vehicle
Rental expense
Stationary & supplies
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