The catering business is not an easy business to manage. It is an exciting and fast paced business and that is why it is growing with each passing day. They are also in demand because they help in managing the events of every size. The caterers make it easier to manage an event, no matter what the size of the event is. There are certain things that are necessary for starting a catering business. Whether you are planning on starting small in the catering business, the kitchen equipment is one thing that you will definitely need and require. The catering business is about good and tasty food. To become a successful caterers, it is important to understand the important things that the catering business is built upon. Before setting up your own …show more content…
It is a business which prepares and provides food for several types of events. The caterers are hired to manage the food section of the event by people who are not capable of or do not have enough time to arrange everything by themselves. The size of the catering business can vary. There are some catering businesses which only operate in a single venue, while there are others that also travel to different venues or locations. There are caterers which have a fixed menu to offer while there are other caterers which are flexible with the menu and can arrange the food according to the demands of the customer.
There are some catering companies which not just prepare the food but also provide the service for serving the food. These companies have a trained staff which prepares and presents the food at any event. They are also trained for setting the table properly.
The caterers are needed in almost any event of any size. There is no restriction on utilizing the services of the catering company based upon the size of the event. There are caterers which are equipped to handle different sized parties. There are even caterers which can handle serving a party of hundreds while there are others who have the ability to serve in small parties. The events in which the caterers are hired most commonly are the birthday parties, banquets, weddings
High quality ingredients, various things on menu, make the food right infront of you; handcrafted preparation
Our mission is to provide our customers with the best products and services that we have created a new market space for. We strive for 100% customer satisfaction and taking what used to be multiple purchases of software into one operation system. That can increase many aspects of the important sectors within the restaurant industry. I.e. decrease employee-training time, increase outputs, real-time record keeping ‘including inventory’, and more.
The food service is provided through the restaurant which works as an individual business and provides quality in all of its dishes. However, there have been issues with customers reporting complaints about cleaning and security, and this is something that the company will take care of in improving their room service and reception aspect. Outbound Logistics Travelodge focuses in getting customers from the travel agents that are looking for cheap budget
Ritzer: It’s the process by which the principles of the fast-food industry -- efficiency, predictability, calculability, and control through technology -- are being applied to more and more sectors of society in more and more parts of the world.
There is a Director of Food and Beverage that oversees the kitchen, catering, Banquets, restaurants, room service, minibars, lounges, bars and stewarding (Walker, 2013). There are several members of Management that report to the Director of Food and Beverage. The assistant Director of food and Beverage who assist the Director of Food and Beverage and helps to k...
The American diners exist for exactly that reason. Workers are there for making cups of hot coffee or short meals and brunches. They are always working hard to cater you with their meals when restaurants are closed (Source B). In most diners, neatness and comfort is a top priority as diners are prefabricated structures with a counter, and stools just like any other restaurant (Source B).
Company should provide the right price for food and service, and make sure the food is fresh.
Restaurant manager is a responsible position and career which has several opportunities to accomplish. The manager has to manage the whole restaurant staff, has to be flexible in approach and promote motivation and performance among them for better restaurant productivity and profits. Complete dedication is essential to reach highest position in management and for this the person has to settle certain goals and improve the skills, values and qualities with time and market demands (Brawer eta l., 2012).
All cooking and baking for the fast food will be done in the kitchen facility. This facility will be equipped with computerized deep fryers, commercial freezer and refrigerators, preparation tables, stoves, ovens, and other related equipment. One employee and one chef will be in charge in the kitchen.
To ensure that each guest receives prompt, professional, friendly and courteous service. To maintain a clean, comfortable and well maintained premises for our guests and staff. To provide at a fair price - nutritional, well-prepared meals - using only quality ingredients. To ensure that all guests and staff are treated with the respect and dignity they deserve. To thank each guest for the opportunity to serve them. By maintaining these objectives we shall be assured of a fair profit that will allow us to contribute to the community we serve.
2011). Caterers work as an assembly and transformation plant. They can receive products from food suppliers which are ready to use, such as snacks or light meals, in order to cut labor costs and save the kitchen space for meals that are made from scratch, usually reserved for business and first-class seats. Not all products can be outsourced through caterers; hence, caterers only charge handling and storage fees for these items. For instance, all liquor products must be purchased directly by the airline due to tax reasons. An important challenge that arises from storage and handling is that the ownership belongs to the airline, and while the products may be commodities they have specific owners and cannot be interchanged by the airlines (Jones
Restaurants provide homogeneous products, though service delivery may differ from one place to another depending on the caliber of regular customers registered over a period of time as well as the target market. This means in most cases, service delivery will remain the main factor behind success of any enterprise in the hospitality industry.
Running a restaurant can be one of the most stressful jobs as well as the most fun and rewarding jobs. If the manager is a good leader with excellent leadership skills and has great followers the restaurant will be rewarded. If not the restaurant will plummet in sales and no one will be pleased. While developing a business. staff is important to running a successful restaurant, it is also essential that management focus on its public relations as well as its sales and marketing strategies.
From business conferences to weddings, there are events going on all around us, and where there are events there are event planners constructing it, putting it all together, while making everything run effectively. Event planning is always unpredictable and you need to be always ready for any problematic situation that may occur. When starting out there is a great chance that problems will occur that one will not prepared to face, but this is all a part of the improvement process. These situations should be looked at as a learning experience and should give you some ideas of how to improve one’s event planning skills and one’s own business. Because of all the hospitality, craziness, and personal gratification, I have chosen to become an event planner.
Classic kitchen brigade refers to the way the kitchen in restaurants and hotels are set up, with a hierarchy of positions and responsibilities and duties to go along with each position. The kitchen brigade separates the kitchen into several departments and helps to organize these departments. Every department/station pays an integral role in the kitchen and a well-qualified staff must be presented to ensure efficiency. The individual at the top of the hierarchy is the Chef de cuisine (Executive Chef). This individual ensures that every station and operation in the kitchen is running effectively and efficiently. He is responsible for menu management, ordering, relaying suggestions to the owner of the restaurant or hotel (if he does not own it), supervising the kitchen operations and hiring the right personnel for the kitchen. This is the leader of the kitchen. Next, second in command to the Chef de Cuisine is the Sous-Chef. The Sous Chef’s responsibilities are: report to the Chef de Cuisine; schedule, replace and manage any open stations; assist station chefs if help is needed; relay the orders to the stations; examine plate presentation of ...