Who Uses Catering Services? catering corporation to handle its Labor Management in Catering & Banquet 5.

ndle its Labor Management in Catering & Banquet 5. Industry Organizations and Websites
Bound by a pre-arranged contract to provide food and foodservice needs 6. Area Colleges
beverage services to guests at a certain cost with a You can learn some great lessons in food HR Important Task 7. Culinary Schools
specific number of people in a limited time. safety management, organization, 1. Hiring
Menu is limited compared to a restaurant. efficient service, and cost management 2. Training Prohibited Questions During Interview
from a contract feeder or institutional 3. Retaining
Categories caterer 80% Part-time/On-Call Do you work out? Have you been to prison?
Institutional Services are constant in an Mobile It means taking food to where the market 20% Regular (Exec. Chef, Marketing, Are you really a man? What part of the world are
institution Catering is Captain Waiter) your parents from
Social services at a selected location Small Low end, carry breakfast Are you committed to a
Trucks and lunch items to patrons 12 Characteristics of Model Employee relationship right now?
Caterer at construction sites or
Organize, entertain and prepare. office parks Punctual Even-tempered Specific questions you may ask during an interview
Stressful = very rewarding Mobile High end, film caterer – Clean/Hygienic Flexible
Manager (time, people, cost and crisis) Catering mobile caterers hired by Proactive Communicative What are your strengths? How would your current boss
film production Trustworthy Ambitious describe you?
They Should Have Knowledge In: companies Organized Compassionate Why do you want to leave Why should we hire you
Customer Service Kitchen operations Kosher Specialize in designing and executing Innovative Creative your current employer? among others?
Service operations Basic Accounting Catering events for observant Jews who keep Tell about your
Basic Marketing Human Resources Kosher Large Scale Catering Org Chart accomplishments?
Kashrut – It is a Jewish dietary law that
prohibits consumption of certain foods Job Offer
completely while also prohibiting eating Salary Starting pay, expected growth rate, 1st day
some foods in combination with others of payroll, company benefits, VL/SL,
insurance
Where to Start? Job Duties and responsibilities, hours,
1. Choose your name Description expectations
2. Develop your mission statement Small Scale Catering Organizational Chart First Day Time, date and whom to report to
3. Define your industry Particulars
Types of Catering 4. Conduct feasibility study
5. Build a network Personnel File
On-Premise Linked production area and service area 6. Know the current trends Application/Curriculum SSS Number
More tedious in terms of maintenance 7. Know your competition Vitae
and permits 8. Learn legal aspects of the venture Emergency Contact Number Employment Date
5 KEYS a. Sole Job Title & Pay Rate Performance Evaluation
b. Partnership Back of the House Signed Contract Signed Receipt of
Know your niche Streamline
Provide ease Be connected c. Corporation Employee Handbook
Head/Executive Chef Sous Chef
Examples of many levels and styles of Prep cooks Pot Washers & Dish Washers
Business Name 2.2 Staff Attitudes & Competencies
on-premise catering: Purchasing/Receiving Steward
Serves as your identity Each member of the catering team needs to have the
Restaurants Hotels & Resorts Agent
o Experiment – catchy, descriptive, or following traits and skills
Cruise Lines Country Clubs Pastry Chef/Baker
personal Knowledge Awareness of one’s responsibilities and roles,
Private Clubs Banquet Halls
o Let it sell your service appropriate knowledge of food items, food and
Religious Groups Front of the House
o Has an impact beverage pairing, etiquettes, and service styles is
Off-Premise Food and services is brought to the o Consider alphabetical order a great way to build confidence while serving the
facility provided by the organizer or Event-planning Personnel Banquet Manager guests
client Catering Sales Representative Maître d’hôtel Appearance It creates the first impression on the guests. The
5 KEYS Captain Wait Staff F&B staff members must maintain personal
Be ready Think ahead hygiene, cleanliness, and professional
Buspersons Bartenders appearance while being on duty
Do site visits or Be involved Valet Parking Attendants Coat Checkers Attentiveness Paying sincere attention to details, memorizing
oculars
the guests; needs and fulfilling them timely with
Diplomacy is key Recruitment Sources as much perfection as one can put in
Institutional An institution such as a hospital, nursing 1. Promotion from within Body Language F&B Services staff needs to conduct themselves
Catering / home, college or office building or 2. Employee Referrals with very positive, energetic, and friendly
On-Site complex hires a contract feeder or 3. Open-House gestures
Catering 4. Off-site Recruiting – tradeshows
Effective It is very vital when it comes to talking with co- 3. Inform – include them in decision-making Catering Marketing Plan Event Planner’s Role in Client’s Decision-Making
Communication workers and guests. Clear and correct manner of process Visualize The event based on the initial conversation
communication using right language and tone 4. Provide benefits Marketing with the client (themes, designs)
can make the service workflow smooth. It can 5. Praise – tap in the back, acknowledgement Showcasing your catering company and all that it has Suggest Practical and seasonal foods and beverages
bring truly enhanced experience to the guests (public or private) and create “Team Spirit” to offer in an appealing way in order to catch the eye (cuisine and spread)
Punctuality F&B Services staff needs to know the value of
time while serving the guests. Sincere time-
of your potential client Recommend Sources for a variety of services such as bands,
keeping and sense of urgency helps to keep the DJs, photographers, limousines, decorators,
service workflow smooth Marketing Mix / 4Ps of Marketing by Neil Borden and other ancillary providers
Honesty and These two core values in any well-brought-up
Integrity person are important for serving the guests in Product Refers to both specific products and Continuation
hospitality sector services. Marketing decisions on Accommodate clients’ budgetary restrictions without
products should be based on quality, requiring them to forgo quality
How To Get The Best From Your Staff? style, safety, functionality, and Staff an event properly to ensure it runs smoothly
Provide monetary incentives, commissions, or uniqueness
bonuses for extra effort and seniority Price Decisions in this area can be affected by Event-Planning Manual
Offer health insurance benefits seasonality, availability, volume Calendar/Planner – for recording client contact info
Create some flexible shifts during slower times of the discounts, wholesale versus retail and the times and dates of all bookings made by
year pricing, and the pricing strategy of anyone at the company
Increase salaries periodically competitors Catering Menus for Food & Beverages – complete
Lead by example – get into trenches with your staff Place Involves how products or services get to with photos of a large sampling of menu items
during crunch times the right place (to the customer). Initial Contact Forms – it include notes about
Develop multiple management styles – one Marketing decisions about distribution preliminary conversations with the client
approach may be good for some and bad for others can be affected by transportation Proposal Forms
Implement a strict anti-harassment policy considerations, perishability, packaging, Contacts and receipts for deposits
Research establishments that provide the type of food inventory management, and order Porfolio of Ancillary Service Providers – bands,
and service that you expect from your employees and processing photographers, and florists
pay for your employees to visit them Promotion It is the communication of information Banquet event orders
Feed employees well, especially before or after about the business to customers with a Final Billing forms
catering events; a good family meal shows concern positive end result. Decisions in this area Follow-up correspondence, thank-you cards
for your staff’s health and emotional well-being are affected by marketing budget, the
Treat all employees with respect and do not get caught availability of advertising vehicles, sales Stage 1
up in your own ego personnel, and publicity
Essential Questions in a Phone Inquiry
1. Who am I speaking with?
Policy Manual Building your reputation
2. Do you have a date in mind for the event?
Explaining and documenting company policy to your A caterer should meet or exceed the client’s 3. How did you hear about us?
employees has been proven to increase productivity, expectation all the time. “Cornerstone of Catering 4. Have you selected a location for the event?
compliance and retention Success” 5. How many guests are you inviting
Lack of communication along with inadequate In order to do that, you must identify hat the catering Stage 2
policies and guidelines have been cited as major client wants Initial Consultation
factors in workplace legal disputes 1. What is the occasion
Common Catering Client Wants
2. Is the affair planned for daytime/evening
What to Do? Great food, beverages, and service for their guests 3. What is your budget
Formally write down policies that could keep you out The appropriate entertainment 4. Ocular of the venue
of court An event their guests will enjoy and remember 5. Menu Selection (Satisfy everyone)
Prevent problems and misunderstandings A virtually mistake-free, stress-free event Stage 3
Save time spent answering common questions An event that appears lavish – never cheap Getting the account
Help you look more professional to your employees Great Weather 1. Writing of proposal with ancillaries
2. Down payment and contract signing
Work Performance Event Planner 3. Menu sampling
People are motivated to work hard for employers who Aka Function Manager / Banquet Manager 4. Event execution
care about them They can help coordinate events with many extras, 5. After Sales (thank you card, fact sheets for
1. Take and use employee suggestion such as gift bags and detailed table settings, sub future reference and survey/evaluation)
2. Act – take action if someone is not performing contracts
well
 Catering Marketing Management o Pertinent Info – name, address, phone,
cell, fax, and email, social media
Catering Artwork/Collaterals accounts
Depends on your type of clientele
Should have a clear overview of what you have to Communicating Tools/Platforms
offer (services and contact details, etc.)
Should contain clear and high resolution photos for ADS in Print Newspapers, magazine
better visual representation ADS in Television, radio
Should make use of different color schemes in Electronic
harmony Media
Websites Most commonly used business marketing
Design Factors tool
Social Media Present many affordable opportunities
Alignment Design should have a natural flow in terms for caterers to promote their businesses.
of layout. Not too crowded or not too loose These networks allow for the use of many
Try to find the balance in your design, in marketing tools, such as the ff:
order to create your point of interest o Testimonies of past and current
Contrast Needs to be obvious otherwise might look clients
like a mistake o Uploaded photos and video in real
Know what you would like to highlight or be time
in focus o Contact information with links to
Two colors is advisable; 3 or more is maps
expensive o Client lists and résumés
Repetition Having the same font, or adding the same o FAQs
photo or logo in every page o Upcoming events and promotions
o Awards and accolades
Proximity Clarity of the design no matter the distance
o Opportunities for people to “like” or
Brochures/Posters – do the “squint test”, “follow”
hold it in arm’s length, to see if its readable o Communication and reinforcement
of the business identity through other
Collaterals affiliations
Direct Mail Great way to target corporate accounts
Brochures Tri-fold, letter fold, or 6 panels and demographic within your area
Show & Tell Providing discounts for a nonprofit or
charitable organizations. In exchange of
getting the info of guest and being
included in all correspondence for the
event. Host/media mentions the catering
company’s name
Business Small representation of you Trade Shows Attendees are there to gather information
Card o Do not crowd with information and usually make contact with a caterer
o Eye catching at a later date
o Less is more – simplicity is best Piggybacking Caterers piggyback on another business’
o Find a focal point – business logo or
marketing campaign
catering name
WOM Best form of advertising
o Pertinent Info – name, address, phone,
“Word-of- Result of referrals and recommendations
cell, fax, and email, social media ccounts
Mouth” from satisfied clients or from a guest of
o Size: 3.5 x 2 inches
Flyers one of your events
Miniature of your posters
o Sizes: 8.5” x 11”, 4” x 9”, or 8.5” x 5.5”
o Eye catching – promo, low prices, or
endorsers
o Less is more – simplicity is best
o Find a focal point – business logo or
catering name