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Catering Halls: Independent Caterers

Catering halls, independent caterers, and private clubs provide food services for social and business functions both on and off their premises. They must consider their facilities, customer profiles, and specialization when determining their concepts and menus. Contract feeding companies provide customized food programs for organizations like hospitals, schools, and corporations through lengthy contracts. Gourmet food shops and delicatessens offer takeout and prepared meals focusing on a specific cuisine. Their success depends on having a suitable location near customers and pricing that matches the upscale food offerings.

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399 views

Catering Halls: Independent Caterers

Catering halls, independent caterers, and private clubs provide food services for social and business functions both on and off their premises. They must consider their facilities, customer profiles, and specialization when determining their concepts and menus. Contract feeding companies provide customized food programs for organizations like hospitals, schools, and corporations through lengthy contracts. Gourmet food shops and delicatessens offer takeout and prepared meals focusing on a specific cuisine. Their success depends on having a suitable location near customers and pricing that matches the upscale food offerings.

Uploaded by

bshm third
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Catering Halls

These facilities can provide a wide range of food services, both on-site and off-site. The
following are the primary elements that influence the catering hall market:

1. Style or concept
2. Facilities
3. Customer profile

Catering halls provide customers with their own private function space, separate from a
hotel or restaurant. Many catering halls specialize in social functions like weddings, and
they even plan the landscaping and architecture to complement such occasions.
Depending on the location of the hall, the density, and cultural background, the design
is frequently directed at a certain portion of the client market. Catering halls may
specialize in large functions, providing space for groups that cannot normally be
accommodated in other facilities. Such halls are generally designed to host a wide
range of social and business functions and a variety of special-event themes.

Independent Caterers

Private enterprises that provide catering services to the public are known as
independent caterers. These enterprises operate both with and without their own
permanent buildings for holding functions. Caterers who do not have access to a formal
facility must decide for kitchen production and storage. Schools, churches, senior
centers, and other institutional facilities with commercial refrigeration and production
equipment can rent kitchen space. Self-storage warehouse leasing services that
combine short-term contracts with flexible storage space and 24-hour access can be
provided.

Other businesses, such as Tamayo's Catering in Metro Manila, have their own
manufacturing and warehouse facilities to handle big amounts of business. A local
rental company can provide chairs, tables, and the table arrangement required for such
an event.

Many independent caterers specialize on off-premises catering, with only a small


catering hall and limited storage space to accommodate their production and storage
demands. Within a broad geographic region, they concentrate on both commercial and
social functions. A catering firm must be exceedingly well structured to successfully
cater to as many gatherings as possible at the same time. Although equipment needs,
staffing, and transportation are major concerns, the primary product, food, is the most
important issue.

MENU DUPLICATION

Duplicating as many menu items as possible to simplify kitchen production is the key to
successfully supplying catering services to multiple functions at the same time. All the
surrounding products, as well as salads and desserts, can be standardized. On any
given day, the main course selection should be limited to three or four dishes, if
possible. Menu items should be chosen for their ability to be precooked for completion
in another location. Foods should have excellent holding properties and retain heat.

Two meats, one poultry, and one fish are available for the main dish. All four of these
goods meet the preproduction and holding property standards. There are two vegetable
options available, one for meat meals and the other for poultry and fish, but both are
suitable for any of the main-course options. Standardization procedures such as these
minimize the problems of serving multiple parties in off-premises settings and ensure
that food presentation is of the best possible quality.

SUNDAY MARCH 11, 2007


APPETIZER
Fresh Fruit Boat
.,
SALAD
Mixed Seasonal Greens
.,
BREADS
An Assortment of Fresh Baked Rolls
.,
MAIN-COURSE ITEMS
Filet of Beef
Lamb Chops
Breast of Capon
Rolled Filet of Fish
.,
VEGETABLES AND STARCHES
1. Vichy Carrots
Roasted Red Potatoes
2. Whole Green Beans
Wild Rice Pilaf
.,
1. Gâteau Chocolate
2. Chocolate Yogurt Dessert Shell
Figure 2.7 ,
OFF-PREMISEs MENU SELECTION FOR A BUSY SUNDAY
Private Clubs

Private clubs are self-contained establishments that offer full-service dining rooms as
well as private function space, as well as a selection of food and beverage options. For
both dining room and catering operations, such clubs are typically reliant on their
membership. Because clubs are nonprofit organizations, they are barred by law in many
places from taking or soliciting business from nonmembers. Private clubs may contract
out their foodservice operation to a contract foodservice operator.

Contract Feeding

Contract-feeding companies provide in-house food programs tailored to the needs of


organizations such as hospitals, schools, and corporations. Food production and
service are contracted for lengthy periods of time with certain budget constraints. Since
the late 1980s, the contract-feeding component of the foodservice industry has been
gradually rising. Major corporations, such as Marriott International, created large
contract-feeding companies to service a wide range of customers.
Institutions and corporations have turned to outside contractors to run foodservice
programs as food costs have risen and available labor has reduced. In most situations,
these programs provide as subsidized benefits to patients, clients, or employees, rather
than as profit-making enterprises. Businesses find that using a professional contract
foodservice operator to handle this area of operations significantly increases the quality
of service along with client and employee satisfaction.

The major factors influencing the success of catering services within a contract feeding
location are:

Facilities- Contract feeding is available in a variety of dining rooms and catering


establishments. The amount of in-house catering is determined by the type and number
of facilities that can be employed for event spaces within a business or institutional
context. Catering functions are normally tied to the business in these settings, however
open areas can be used for social activities by private parties.

Customer profile - In a corporate context, determining the customer profile for big and
diverse groups of people is done first at the job categorization level. The menu
selections for private dining rooms and business meetings are based on the
expectations connected with the career levels of the persons who attend these events.
The varieties of meals that are popular in a cafeteria are determined by the profile of the
patrons.

Gourmet Food Shops and Delicatessens


Along with gourmet food products, gourmet food businesses frequently offer takeout
foodservice. Many of the food items are used as ingredients in ready-to-eat takeout
meals. Eat-in clients may be granted a small seating space in some situations.
This type of operation benefits from the current trend in home-replacement food.
Customers looking for something more than fast food for a take-home dinner seek out
establishments that can give food that they can prepare themselves. Home-replacement
food is available in a variety of settings, including premium supermarkets. Food items
made available to individual customers often can also be ordered in advance for private
parties and handled as a catering function.

A regional or national cuisine is usually the focus of this sort of foodservice operation.
Salads and sandwiches are available, as well as fully prepared entrees. A gourmet food
shop's success is determined by two primary factors:

Location - Gourmet food stores should be positioned in areas where the client profile
matches the level of cuisine available.

Pricing This sort of foodservice enterprise requires a customer base willing to pay for
gourmet food goods, which is often pricier than delicatessens and supermarket-
prepared and packaged food items. Smaller independent caterers frequently operate
out of this type of retail location, which they use for manufacturing and storage as well
as advertising and promotion. Delicatessens are food stores that sell a wide range of
dishes and provide both eat-in and take-out options. The location should be reasonably
close to the targeted customer base. Menu offerings range from sandwiches, salads,
and pizzas to prepared meals to go. Takeout foodservice of prepared foods is a major
business segment for this type of foodservice operation.

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