Holiday Catering Tips

From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry. With the right tips and the right tools, you'll be enjoying large profits soon!

1. Maintaining proper food temperature is important! See our assortment of Insulated Carriers and Reusable Ice Mats to keep your hot foods hot and cold foods cold before and during the event.


2. Create an hourly timeline to reduce the risk of serving undercooked foods, or making your guests wait for food. Use Thermometers and Timers to monitor foods and tasks in the kitchen.


3. Running out of serving supplies can be just as bad as running out of food! Be sure you have plenty of Scallop Tongs and Chafing Fuel so that you can properly serve your guests.


4. Offer a customized menu specifically designed for large events.


5. Your ability to market and promote catering services to your customers daily begins at the tables in your dining room. Each meal you deliver is an edible brochure for a catering event.


6. Table tents and check inserts are a perfect way to announce your catering services. Let everyone in your restaurant know that they can inquire for more information.


7. Add a page to your web site announcing catering. Make sure there is a form for a customer to fill out if they have a catering inquiry. Answer the inquiries within 24 hours.


8. Invite guests to join you as you unveil your new seasonal catering menu.


9. Strategically placed plants, food stations and lounge style seating arrangements can cozy up a cavernous space.


10. Going with butler service/passed drinks gives you better control over consumption. Having a drink or water passed when guests arrive also relieves presure on the bartenders to serve everyone at once.


11. If alcohol is going to be poured at an event, make sure everyone involved has the necessary lisenses, training and insurance. If aything happens (and it could) everyone is going to be held liable. Make sure bartenders know what the approved pour amount is and empower them to say no when someone asks for a double or has had too much to drink


12. It is critical to incorporate and notify your catering manager about any special requests and needs that your guests may have, including the following:
    • Food allergies
    • Religious requirements
    • Dietary restrictions


13. Know your guest profile and preferences
    • Professional level
    • Frequency your guest attends similar events
    • Age - older groups may prefer a milder menu


14. The presentation of the meal should make your guests want to eat it! This means linens and decorations that complement the theme of the meal. If it doesn't look good and smell good, your guests will not be happy.


15. Consider whether you are serving plated meals or buffet style - this will help make decisions about the length of the meal and prep time.

Sources:

• The Restaurant Blog
• Everything Guide to Starting and Running a Catering Business
• NACE - National Association of Catering Executives
• ICA - International Caterers Association
• Cater Source

According to a study conducted by the consulting firm Technomic, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.

Although the recession has taken a toll on catering to business customers for corporate lunches or meetings, catering to the growing number of consumers choosing to entertain at home is a largely undeserved sales opportunity for restaurants.

Chains that have invested resources in developing the catering side of their business have experienced double-digit sales growth, Technomic found.

Central can help you compete for a greater share of this business!

We have the tools and supplies you need for complete off-site food preparation - including induction ranges and cookware, serving trays and utensils, chafing dishes and fuel, pan carriers, food carts, ice bins and more!