Catering Fundamentals: What Catering Operators Need To Know

Catering is an operation that is more complex than it seems. While guests and customers just see trays of food and drink spread out across many tables, there is actually a great deal of planning and forethought that goes into catering for large events. In this article, we'll be exploring just how effective catering operations are run.

According to Matt Camilleri, the managing director of RealFood Hospitality, Strategy, & Design, one of the foundational elements of organizing a catering service is figuring out which items are "being made from scratch" and which "will be preprepared." From there, Camilleri continues, it is up to the organizers to determine "specific equipment specifications," figure out "the level of finishing that needs to be provided in the space," specify "the menu goals and event sizes," and more. In short, organizing a catering service means being able to answer many different questions about the event, from the customer to the cooks to the owners themselves.

Any good catering service, like a restaurant, needs a strong back of the house. And in the catering world, a strong back of the house is well-equipped, well-stocked, and above all, flexible. Hot boxes and refrigeration are a must, as well as any other equipment that can be used for storage. The idea is to be ready and able to serve food to guests, with a hearty inventory in store in the event a resupply is needed in the catering space. Additionally, catering operators should know in advance the dimensions of their venue and what the catering staff can do to work within it effectively and in an expedient manner.

The best catering operations are conscientious of logistics and are adaptable to any situation. They are able to provide service in a quick, organized, and presentable manner.

Published by:
Christian Dantes

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