Styles of Catering Operations

Contents
1.1. Learning Objectives
1.2. Introduction
1.3. Full-Service Restaurants
1.4. Hotel Food and Beverages Facilities
1.5. Catering Halls
1.6. Independent Caterers
1.7. Private Clubs
1.8. Contract Feeding
1.9. Charcuteries and Delicatessens

Learning Objectives

Upon successful completion of this course, the students will be able to demonstrate and
practice:

1. Identify a full-service restaurant that offer wide variety of local and international
cuisines.
2. Identify and describe the amenities and equipment of catering halls.
3. Distinguish different styles of catering operations.
4. Enumerate and explain the characteristics of charcuteries and delicatessens.

INTRODUCTION

Catering businesses can be found in a variety of settings and business models. This
module compares small independent catering enterprises that serve a limited number of
visitors to major corporate catering services. This subject examines how catering
services are integrated into the operating methods of full-service restaurants, country
clubs, and high-end gourmet food stores and delicatessens. The catering operations'
services are also evaluated. Each operational catering style is examined in terms of its
location, consumer profile, style or idea, staffing, physical layout, and other factors. The
chapter also includes an off-premises catering organizational guideline that outlines the
numerous needs, questions, and nuances that must be addressed for off-premises
events to be successful.

Catering operations come in a range of formats and types, including stand-alone

operations and those that are part of a broader hospitality company. Those that are
easily identified are the most common: private rooms in restaurant businesses, hotel
facilities, and independent catering operations. The catering section of the foodservice
sector of the hospitality industry has been a leader in the growth of both facilities and
income due to rising demand from the international public for private function space
outside of homes and companies.
This module describes how catering services have been integrated into foodservice
operational styles, offering operators ideas and methods for increasing their enterprises'
profit potential. The following are the types of foodservice operations that provide
catering services that are discussed in this chapter:

1. Full-service restaurants
2. Hotel food-and-beverage facilities
3. Catering halls
4. Independent caterers
5. Country clubs
6. Contract feeding
7. Gourmet food shops and delicatessens

In a foodservice operation, services are the options that management provides to

customers for purchasing food, beverages, entertainment, and supplementary services.

Services include:
 1. Table food services
2. Packaged-takeout food services
3. Beverage services
4. Entertainment services
5. Business-meeting services
6. Conference and convention services
7. Contract-feeding services
8. Off-premises foodservice
9. Home-replacement foodservice

Full-service Customers can choose from several catering options at restaurants. Six
crucial factors should be examined before making the decision to offer these services:

Location - The restaurant's proximity to office complexes and main business regions
aids in the catering service's focus on business or social marketing activities. In the
twenty-first century, businesses are dispersed from urban areas to suburban office
parks. Both office delivery and takeout have a concentrated market in central urban
areas. The fact that service is often required during the business week, leaving
weekend periods free to service social activities, has been a crucial element in the
growth of the market for business catering. In addition, locations such as museums,
concert halls, and historic sites offer interesting venues for catered functions for both
local businesses and conventions.

Restaurants in both the city and the suburbs can successfully grow social catering
enterprises. Private houses, clubs, churches, and other places in the suburbs are often
more ideal for social catering. Delivery to metropolitan areas can cause security and
logistical issues, as well as higher transportation and labor costs.
The volume of projected catering business is also influenced by population density.
Restaurants in rural areas with low population densities can't expect a lot of catering
business right away. Catering prospects abound in high-density areas, which continually
grow in volume because of referrals and reputation. The location of the restaurant
building plays a role in determining the type of catering services it offers. Storage
facilities, expansion possibilities, and access to major transportation routes are factors
important to catering-service production.

Customer profile - Restaurants benefit from a pre-existing customer base to sell in-
house and off-premises catering services. Furthermore, being associated with a
restaurant's reputation broadens the potential market to include new business and
social clients. The market profile should classify customers as business or social
catering clients, designated by income bracket. In addition, the range of activities for
which each customer pool needs catering services should be researched as thoroughly
as possible. This information supports the development of package programs along with
potential menus and accompanying pricing concepts.

Restaurant style or concept - When considering potential catering services, consider

the restaurant's aesthetic, idea, or theme. Off-premises catering services do not have to
match the restaurant's amenities. On-premises catering services, on the other hand,
should be tailored to work inside the confines of the restaurant.

Staffing capabilities - A restaurant's capacity to deliver on-premises catering is mostly

determined by its facilities. The size and flexibility of the physical plant determine the
ratio of catering functions to restaurant services that can be performed at any given
time. Small private events are frequently accommodated within the dining room's overall
setting. Large parties must, however, be given facilities separate from the public. The
restaurant floor plan should outline flexible catering space for a full-service restaurant
operation. This restaurant has a private dining room and bar facility with a dance floor
that can also be used for additional restaurant seating during busy periods and holidays.
Flexible facilities such as these allow a restaurant to maximize revenues. Many
restaurants offering on-premises catering schedule large parties such as weddings,
anniversaries, luncheons, and dinners on days and at times when the restaurant is not
otherwise open. Often, catering business must be refused because sufficient on-
premises facilities are not available. When management is continually turning away
catering business, a decision must be made about how the restaurant can balance the
development of catering with full-service dining. Kitchen facilities play a major part in
determining when and how catering service demands can be met. Kitchen equipment
must be flexible, allowing for volume production to take place simultaneously with à la
carte restaurant service. The kitchen cooking load and holding capacity of ovens and
auxiliary equipment is important in determining whether a kitchen is used to capacity
during busy times.

The number of food goods available at any given time is determined by storage and
refrigeration facilities. The cost of food spoiling because of a lack of refrigeration and
freezer space might dilute the earnings from more catering work.
Cuisine and menu offerings - One of the most significant aspects for on-premises
catering is a restaurant's major cuisine and menu selections. As previously stated, off-
premises catering services do not have to be identical to those provided at a full-service
restaurant. Purchasing and production requirements are crucial to the successful
development of catering services. On-premises catering should offer menu items that
duplicate the established menu as closely as possible to enhance production
capabilities. Surrounding items, such as vegetables and starches, are the most effective
areas to duplicate. Kitchen production is more efficient when the number of surrounding
menu items is limited. Profitable and effective purchasing for catering functions requires
that the ingredients for menu items be the same as, or like, those on the restaurant
menu. This allows the purchasing agent to place orders for maximum volume pricing
and quality.

OFF-PREMISEs CATERING

A thorough examination of a restaurant's resources is required before deciding to

participate in off-premises catering. After a successful in-house catering program,
management may believe that taking on the challenge of off-premises catering will not
be tough. Several problems must be anticipated regarding the off-premises facilities in
which the final production and service for functions takes place. During on premise
catering functions, service staff can often work between private parties and the dining
room, filling in where needed, while the kitchen staff functions as usual, having prepared
for the increased production load. To service off premise functions, however, a separate
waitstaff needs to be scheduled. In addition, at least one member of the kitchen
production staff must be assigned to the function and unavailable to the restaurant
kitchen for the time of the off-premises function.

Both to and from the off-premises function location, equipment and food must be
transported. To avoid deterioration, hot and cold foods must be maintained at precise
temperatures. At certain seasons of the year, a refrigeration truck may be required. The
time of deliveries must take into account transportation routes and traffic congestion
issues. Subcontractors may be necessary for equipment such as tables, chairs, dishes,
glassware, linens, dance floors, and tents. The extent to which a restaurant commits to
a full-service catering business determines the amount of extra effort required to handle
the increased business. Planning for off-premises catering requires attention to detail.
Contingency plans for bad weather, delays in food transportation, and the failure of on-
site equipment to function properly should be established in advance so problems can
be dealt with expediently as they arise. Additional costs are incurred when solutions to
these situations are not planned for. Contract prices must include these contingencies,
or management will find that overall costs are higher than the fees charged to the
customer for food and services.

TAKEOUT

Restaurants and catering services can increase income without raising expenditures by
offering takeout service. Because takeout service does not necessitate additional
seating, implementing it usually does not necessitate an expansion of an operation's
facilities beyond providing a pickup and waiting area for takeout customers. Kitchen
production can plan and schedule to handle large increases in volume for short time
periods. In addition, takeout does not require the additional expenses incurred by table
service for glassware, linens, flowers, menus, and entertainment. Disposable dishes,
plastic flatware, and a carrying container are the basic requirements for takeout service.
Successful takeout service does, however, require planning to assure that customers
receive menu items in satisfactory condition. As with the catering menu, the selection of
takeout menu items should be drawn from the restaurant menu to maximize purchasing
and production efforts.

Hotel Food-and-Beverage Facilities

The food-and-beverage department of a hotel, conference center, or resort provides

food-related guest services throughout the property. The following are examples of
food-and-beverage outlets:

1. Full-service restaurant
2. Coffee shop
3. Catering facilities
4. Room service
5. Recreational areas
6. Lobby area bars
7. Food market or delicatessen

Except in major hotel facilities, where satellite kitchens provide auxiliary production and
service spaces, food items for these combined foodservice areas are provided from a
central kitchen. An executive chef oversees production for all areas and consults with
each foodservice manager. Of the seven foodservice areas, catering affords the
opportunity for the greatest profit, in addition to yielding much-needed cash flow during
periods when room sales are slow. Hotel catering services are usually classified as:

1. Business
2. Convention or conference
3. Social

The size and quantity of facilities that can be used for private gatherings, as well as the
availability of production and service workers and accompanying equipment, determine
the amount of catering service a hotel can provide. Three elements determine a hotel's
primary catering market:

1. Location
2. Hotel facilities
3. Customer profile