By Christa Kowalczyk
One of the extremely vital equipments for a caterer is their capital equipment that includes ovens, fryers, grills, and microwaves. These come along with the finest chafing dishes and warmers. Catering establishments serve drinks and meals of two general types of catering, on premises and off premises.
The food serving industry also known as the catering industry consists of establishments largely involved in delivering food assistance for single events. Catering firms commonly service events from small, intimate gatherings to more prestigious ones such as birthday parties, wedding receptions, housewarmings, product launchings, graduation bashes, corporate luncheons, and gala awards.
This industry has over 10,000 firms with joint yearly returns of 5 billion dollars. Abigail Kirsch, Along Came Mary, Catering by Michael’s Family of Companies, and Jackson and Co., (Jenna Bush’s wedding caterer) are among the catering companies of today that provide food service to big events. Caterers typically have catering equipment and supplies as well as automobiles to carry food and beverages to the venue.
One of the most important tools for catering establishments are their capital equipment that includes convention ovens, fryers, grills, microwaves, pasta boilers, coffee machines, as well as food making equipments such as mixers and juicers.
Caterers also have to invest in the finest chafing dishes and warmers such as chafer and accessories - oval flats, platters, soup tureens & ladles, relish servers, sauce boats, shakers and pourers, condiments and grinders, as well as cake stands and plates.
Beverage Service and barware equipments like tumblers and pitchers, juice dispensers, wine buckets and stands, are a must-have too for caterers serving for large celebrations. They also have to provide for utensils, trays, serving trolleys and table runners.
Catering establishments supply drinks and meals for clients for on premises and off premises catering. On premises catering involves preparing meals and beverages at the same event setting while off-premises catering means preparing meals and beverages away from the venue where it’s being dished up. Food for on premises services are usually provided in the buffet style. Off premises may comprise of fingered food, packed meals, seated food, and buffets. Some caterers supply food and beverages only whereas others supply assorted blends of waiter services, seating space, and supplementary facilities like entertainment.
A moveable kitchen complete with equipments is normally needed for big off premises events. Depending on the services rendered or occasion types, kitchen amenities may be small or big. And for bulk amount of food, caterers generally buy food from the wholesalers. They may also obtain specialty food such as cakes and desserts from other sources. Caterers also offer ready to serve (or pre-prepared food) of good quality.
Catering for an occasion would generally begin with a discussion with a client to evaluate details such as how many guests, site, and particular meals request. Some clients may normally require caterers to not only provide food but manage venue rentals, entertainment, and decorations as well. The catering firms create a proposal and price quote for the menu, rental, and the like. And they would typically make every effort to provide for the wishes of the clients.
Catering chefs and cooks play an extremely significant role for the success of an event. Their job involves preparation, cooking, and transferring meals. They also help serve food at chef stations.
Waiters or waitresses are important for a catering occasion to do well. They are the ones that generally arrange the event setting, dish up meals, and clean up everything from tables to equipment as soon as the affair is concluded. Ideally, the ratio of waiting crew to guests is one for every 10 to 15 guests to ensure best possible service.
Special time of the year such as spring and Christmas days are considered the peak seasons for the caterers. Catering establishments have the standard policy of preparing for approximately ten percent food spare to ensure that every guest goes home contented and full.
Caterers can leave their clients delighted by combining sophisticated service with great food.
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