Why are caterers important

For example are children or VIPs catered for differently? Consider special dietary needs — vegetarian or other food restrictions, allergies, religious requirements etc. Most caterers require that the menu is planned about 3 -4 weeks in advance of the event.

Make sure you have the guest numbers at this stage. Types of service. Food Preparation. Food and Beverage Management. Travelers Truck Drivers Nelson Bros. Nelson Bros. From decorations and invitations to food and beverages — there are a lot of things that go into making an event complete and memorable. A catering company can assist you in planning for one of the major to-dos: food. A lot of thought goes into what to serve at an event which can be stressful.

Catering companies can ease this worry and take care of the hard work. Figuring out what to cook, going to the grocery store, cooking for hours, setting up and serving the food… this takes a lot of time. Should I have a diverse catering menu? Provide your guests with options, and try to accommodate food allergies and restrictions whenever possible.

Get creative with seasonal flavors and elevated drink pairings to really impress. Get tickets today. Halloween Pop-Up Bar. Nightmare on 13th Street. For heavenly new flavors, try a signature coconut-themed cocktail at Tiki Tango. Tiki Luau and Pig Roast. How to Enjoy Alcohol and Prevent a Hangover. International Hangover Day is Aug. These are the fundamental catering management functions: 1 formulating the strategic plan for the event; 2 executing the operational tasks; 3 organizing resources; 4 matching equipment needs to the requirements of the food and service; 5 implementing the plan; 6 controlling the event by use of financial.

Caterers are responsible for cooking and serving meals at many different kinds of events. Their typical duties include: Preparing and storing food safety before and during events. Setting up all tables and food service areas with chairs, linens and dishes. Serving food to guests at events. An instant snapshot of a restaurant and the one piece of advertising every guest will read, having an appealing, clean menu is essential to communicating your brand.

There are a number of factors, e. The five types of menus most commonly used are a la carte menus, static menus, du jour menus, cycle menus, and fixed menus. Menu planning principles include balance, nutritional quality, aesthetics, and variety, including color, texture, flavors, shapes and sizes of food…. The five basic menu planning principles are.