I get many questions on what makes off-premise catering different from on-premise. I wrote this article a few months ago, and I think it helps paint a picture of what we off-premise companies deal with on a day in/day out basis. Enjoy!
General thoughts on off-premise catering challenges and considerations:
As off-premise caterers we are often asked to cater in places that were not originally intended to hold events. This often makes the off-premise caterer flexible and inventive. We need to be flexible in order to accommodate less than perfect conditions that might wreak havoc with the timeline, floor plan, logistics, etc. We need to be inventive so that we can still accomplish the desired result in spite of these less than perfect conditions.
One example of this is when we are asked to cater an event where there is no event facility. I am referring specifically to tented events. When we are asked to cater tented event’s everything (and I mean everything) must be brought in. Electricity, water, tables for work surface, refrigeration, rest room facilities, equipment storage; all must be considered, and this is just the tip of the iceberg. When a caterer is juggling all of these event elements, it is best to be as organized as possible. Keeping the kitchen, bussing area and storage spaces clean and well organized will help immeasurably when the event is in full swing, especially if the weather turns less than perfect. Know where the low water marks are so that your chefs are not standing in a foot of water during plate-up. Also, keep in mind that when the tents are gone, the area should not be a disaster.
Another example is executing events in museums, especially older museums where events were not considered at the time of opening. In these cases, we consider ourselves guests in the facility and we try not to loose sight of the original purpose of the building (especially if we want to be asked back). Know what the rules of the facility are and follow them. And just as you would want someone to treat your home, leave it as clean, or cleaner, then when you arrived. This holds true for any off-premise catered event.
Vincent Early, CSEP
Thomas Caterers of Distinction
Indianapolis, Indiana
.gif)
