Scribd
Upload
112 views

CAtering

The document provides an overview of starting a successful catering business. It discusses obtaining necessary licenses from the local health department, creating a business plan, initially renting equipment to reduce startup costs, managing time and space for events, marketing to target clients, hiring and training quality staff, managing the kitchen operations with an emphasis on food quality, and maintaining an organized kitchen.

Uploaded by

Irish Pauline L. Ereño
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
112 views

CAtering

The document provides an overview of starting a successful catering business. It discusses obtaining necessary licenses from the local health department, creating a business plan, initially renting equipment to reduce startup costs, managing time and space for events, marketing to target clients, hiring and training quality staff, managing the kitchen operations with an emphasis on food quality, and maintaining an organized kitchen.

Uploaded by

Irish Pauline L. Ereño
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as PPT, PDF, TXT or read online on Scribd
You are on page 1/ 25

CATERING

MANAGEMENT
Starting A Successful
Catering Business
 License

To acquire a
license, you must
apply to your local
Health Department.
License
Before issuing a license,
the Health Department
inspects your place of
business to see whether
you meet sanitation
requirements.
 Plan

A good business plan is a


must and will help guide
you in establishing the
business. Before planning
to start a catering
business, you must
assess your area of
specialty.
Initial Setup Costs

Initially, you may


start your catering
business by renting
equipment to
reduce start up
costs.
Initial Setup Costs
You can rent equipment such as
tables, chairs, utensils, tablecloths,
serving equipments and other items
 Time, Space and Continuity

 Banquets take place in real space and


time, with real people. You must take
into account how your guests and
your employees flow through the
space and time of the event if you are
to set up and service a functional
banquet.
.
Time, Space and
Continuity
 Various stages of a
banquet----from
selling, to planning,
to production, to
breakdown and
finally, financial
analysis
 Sales, Marketing, and Event Planning

 Sales in a catering operation is


much more than just being
bubbly and informed. In order to
formalize the process of
attracting and keeping clients,
caterers must qualify and
quantify their approach.
Sales, Marketing, and
Event Planning

 Having the best food and service in the


world means nothing, of course, if you
can’t get the customer to experience it
 The first step in any
marketing program is to
do a full and detailed
analysis of who your
potential clients are in the
local marketplace.
 Where are they
located?
 Are they business or
residential?
 Are they large or
small?
 Are they high budget
or lower end?
 Do you do weddings
or Bar Mitzvahs?
 It is appropriate to get as much
information as you can about who your
competition is and what they are doing
 The first order of business would be too
simply call every caterer in the phone
book and have them mail you a copy of
their menus.
 Ask about what types of events they
specialize in and what clients they
have hosted recently.
 Understanding your competition better
enables you to present your relative
strengths and to play down your
weaknesses.
 STAFF

 Successful
businesses never
lose focus on their
people; they are
far and away the
most important
assets of any
organization.
STAFF
 Without enough quality
employees, even the
best designed plans in
the world will never
come to fruition.
 The best managers are
always recruiting, hiring,
training, coaching,
developing, promoting,
and counseling.
 Managing the Kitchen

 It will be the quality of your food that


will distinguish your operation from the
competition.
Managing the Kitchen

 The quality of the food almost always


takes precedence. No amount of clever,
polished service can make up for lousy
food.
Focus on what it takes to put together a quality
kitchen operation and keep it performing at a
high level.

 Staffing and Training


 A quality kitchen operation,
like the rest of your operation,
requires competent and
motivated employees in order
to run properly.
.
 By establishing and
maintaining a professional
environment where
consistency in management
systems are practiced and
creativity is encouraged, you
will find that great chefs are
easier to attract and good
chefs can be developed into
great ones
 Listen To Your Chef
 Whether executive
chefs, kitchen
managers, or simply
experienced
cooks----should be
included in the sales
and planning
process.
Listen To Your Chef

 Your chefs know the most


about your principal
product, your food, and
they are invaluable when
you need to guide the
client toward menu items
that can be prepared
tastily and profitably.
 Keep Your Kitchen Organized
 The first step in controlling costs (both
food and labor), is to organize the
storage of your foods, beverages and
equipment.
Keep Your Kitchen
Organized
 Important is kitchen sanitation; it is a
reflection of your attitude toward your
product. At best a dirty kitchen creates a
negative image and poor morale.
 cleaning is an hourly, daily, continuous task

You might also like