Catering and Banquet Mgmt

Instructor: W. Raleigh Whitehurst

Attendance –Just like baseball – 3 strikes (absences) and you are outTardy/Late – up to 6 minutes late – loss of ½ attendance points

Leave early same thing!Attendance points awarded daily

Participation – Active interest and participation in the topic,

Texting, Conversing with neighbors, sleeping, are not considered participation and could result in loss of points

Attendance and Participation are 20% of Final Grade

Grading

Quizzes – 10 Quizzes – no make up quizzes!Quiz given randomly during class!

30% of Final GradeProject –

Party Planning!!20% of Final Grade

Final Exam – 30% of Final Grade

Grading

Off Premise catering is generally considered serving food at a location away from the caterer’s food production facility

Examples of facilities include: Hotels Restaurants Commissaries Home kitchens (illegal in most if not all states, including Florida)

Generally are considered to fall into 3 categories: Party Food Caterers Hot Buffet Caterers Full Service Caterers

There is a Market niche for all levels of Off Premise Catering – from the backyard BBQ to the Oscar “After Awards” Parties

Introduction to Off Premise CateringChapter 1

The Art –Creating moods and transforming dreams and

visions into reality using Food, Props and People and satisfying the desires of the client.

The Science - You Have to make money!!! That means knowing your costs from People to Pasta!

An Art and A Science

A Successful Caterer – or any Professional, must be able to deal with Inevitable Crisises :

Catering truck stuck in traffic Facility problems – no permits, bad fire inspection,

equipment failures There are mistakes on the Event Order – wrong dates,

payment confusion, etc. Missing Equipment, Utensils

Crisis Manager

From the client’s perspective :Should be less expensive – (not necessarily so!)More Personal Unique

From the Caterers view:Facilities – unfamiliar and frequently lacking

equipment (But sometimes really fun!)

Greater seasonality – hard to keep people or get the good ones when everyone is busy

Differences between On Premise and Off Premise Catering

Advance Deposits- payments in advance Limited start up investments Controllable Inventory, costs Additional Revenues Business by Contract Direct payment Advance forecasting Exposure for the business – word of mouth Selective about the clients you work for

Advantages of Off Premise Catering

High Stress – no excuses – Delivery a must!

Cash management and flow can be erratic

80% of work/events are compressed into 20% of the time

Much of the work is during times others spend

with family ( Weekends & Holidays)

Of Course – Now the Disadvantages

Work Experience Passion Entrepreneurial – will to take risks Basic Business Knowledge Ability to Plan Organize, Execute and Control Ability to Communicate Effectively Willingness to take calculated risks

There’s even More…….

To Be Successful

Sound Mind and Body Creativity Dependability Open Mind Ability to meet the needs of the clients Ability to project a good image Sense of Humor

What it takes continued:

Develop your Strategic Plan – Know where you are want to go.

Start with a statement of core values Should include client satisfaction, ethical

practices, staff satisfaction, training, motivation and environmental awareness.

Managing the Operation

From the Core Values comes the Mission Statement:“XYZ catering is committed to providing outstanding events through excellence in food and service that results in repeat clients and company growth”

From the Mission Statement to the Vision Statement:

“In 5 years XYZ Catering will be the leading Off Premise Catering firm in the community with a strong record of service with sincerity”

Mission & Vision Statements

SPECIFICMEASURABLEATTAINABLERELEVANTTIME BOUND

Statements must be S.M.A.R.T.

Hands on Attention to the smallest details – you cannot run this type of business form behind a desk

Get feedback from clients and staff Oversee the staff during the function Jump in and help when needed Leaders are out front

Management & Leadership

Do what you say you will Give prices and commitments only after you have all the facts Treat all with respect Build relationships with clients Be on Time Be Honest Stand behind your work Be strong in the face of abuse and do not pass it on! Dress Professionally Enjoy your work – or you will burn out!

Professionalism and Courtesy

“A Good Reputation is more valuable than money”

Truth in menusMisleading advertising

Unjustified and last minute add onsGreed – taking more work than be handled

Bad Mouthing the CompetitionKick backs under the table

Under reporting income

Ethics- or the “Man in the Mirror”

Manage Stress

Time Management

Get Organized

Personal Management

Over 50,000 off premise caterers Competition is increasing Set yourself Apart –

“Different , Better, Special” Staffing is always a challenge High tech is great – but service is key

Service Based Economy to an Experience based Economy

Catering in the Future

Take Calculated Risks Have Concern for Others Keep up on Trends Prioritize well and have good Time

Management Skills Want Quality over Quantity Detail Oriented Set High standards and Live Them as an

Example

7 Habits of Highly Successful Caterers (with apologies to Steven Covey)

1. You are Happy2. Your Family is Happy3. Your Staff is Happy4. Your Clients are Happy5. Your bank is Happy

Everyone is Happy, Happy, Happy!

Measuring Success

Chapter 2 – Laws Locations and Contract

Quiz – Chapter 1

Next Week