Off Premises Catering
OFF PREMISES CATERING:- Off-premises catering has always been a specialized business. It is the service of meals in offices, clubs, canteens and also in individual homes. In this reference, premises means the area where food is planned and prepared. Its growth has been tremendous and there is a vast improvement of the equipment used. It covers everything from take-home meals to the most elaborate meals at weddings.
QUALITY OF A GOOD PARTY CATERER:- The success of any catering service depends upon the person behind the venture. He must have good contact with the people who will be most likely to make use of his services. He must be able to perform these services satisfactorily and must employ suitable, efficient and capable staff. Most important he must be able to serve tasty, eye-appealing food deliver it to its destination on time at the right temperature.
COMPLEXITIES OF PARTY CATERING :- Party catering like other skilled technical jobs is highly specialised job. While profit is an interesting part of the catering industry, the multitude of activities throwing a challenge to the caterer, is the difficult side of the coin. If careful consideration is given to certain small details and the people concerned take active participation. It will increase turnover, improve profits and generally enhance the reputation of the caterer. There are no get standard procedures and formula for a successful caterer. Procedures and techniques vary from job to job to place and according to the requirement of the occasion. The facilities available and the cost factor also plays an important role.
PLANNING OF THE MENU
The arrangement of a suitable menu, perfect from all points of view necessary for any successful party catering. The caterer must be an individualist full of novel ideas and must be able to pressure them profitable for the company and attractively for the client. The dishes chosen should be fruitless in quality rasry in and attractive in appearance. Equally important is the cost of the dishes.
Nothing could be more disappointing and irritating to the guest as being served a dish smaller in portion size than he was tole at the time of booking the party. This could be avoided if the price of an item is given along with its portion size. Every party, whether for 20 or for 2000 must be special and different from anything that has gone before. Clients seldom come to the caterer and ask him to arrange a party like the one they have had before, usually, suggestions are wanted to make the party different, something that is unique and will be talked about. The following points will help in the thoughtful planning of the menu.
- Planning well in advance will ensure a minimum amount of repetition of the dishes.
- Planning a menu for a definite cycle of time have been found to be different.
- The variation must be produced by serving different vegetables and meats having a color contrast.
- Seasonal availability is very important as parties are booked in advance.
- The nutritional balance must be ensured.
- It must fit within the budget of the customer and to his satisfaction.
- Equipment and personal must be adequate for the party.
- The menu must adhere to the established standards of service and must ensure quality and variety of food.
- It helps to procure stores in advance.
- The occasion for which the catering is done is an important factor and so the pattern of food will change accordingly.
To be successful, the menu must reflect the eating habits and expectations of the restaurant market. The tastes of customers are complex and varied and change from day to day and time to time.
