A mobile caterer serves food directly from a vehicle or cart that is designed for the purpose. Mobile catering is common at outdoor events (such as concerts), workplaces, and downtown business districts.
Event ranges 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 are 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 elements:
* 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.
Merchant ships often carry Catering Officers - especially ferries, cruise liners and large cargo ships. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business. The "Careers Scotland" website gives the following definition of a Catering Officer's duties:
Merchant Navy catering officers oversee the purchase, preparation and serving of food and drink to crew members and passengers. They are also responsible for accommodation services, including the provision of linen, bedding and laundry. They may be in overall charge of administration, organising record keeping, wage payment, and the interpretation of customs and immigration records that apply while the ship is in port.
On larger ships, responsibilities may be shared with the purser, who looks after passengers' comfort and facilities such as banking and shopping, while the catering officer concentrates on organising stores, overseeing the preparation of menus and meals and generally managing dining rooms and services. On a cruise liner, catering officers may be known as 'hotel services managers'.
Merchant Navy officers sometimes work in difficult and uncomfortable conditions. They spend long periods of time away from family and friends.
Catering prevails when funding fails: institutional catering gains sophistication to create functions that are profitable and elegant.
May 29, 1989; catering Prevails When Funding Fails Institutional catering gains sophistication to create functions that are...