Question

In short describe the sequence of activities and tasks in the planning and execution of an on premise catered event. What would you do first, what would come next, and how would you make sure that the event was successful?

Answer 1

Introduction -

Off-premise catering delivers food at a venue away from the food processing facilities of the caterer. An example of a food processing facility is a stand-alone commissioner, a kitchen facility used solely to produce food to be sold elsewhere. Many examples of production facilities include hotel, restaurant, and club kitchens but are not limited to them. There is in most cases no current kitchen facility at the place where the food is served. There's just one opportunity to get things right in off-premise catering. Many events occur only once in a lifetime, such as wedding ceremonies. Many activities are planned annually, periodically, or on a daily basis, and the caterer who fails to conduct any of the specifics of such an event to the client's satisfaction will never have another opportunity. Off-premise catering is somewhat similar to a sports team playing all of their games away from home, in new environments, with none of the home comforts to ease the way. There is no advantage on the home field but there is a downside on the minefield! As caterers plodge their way to a catered case, thousands of potential land mines exist

Plan and Activites -

Off-premise caterers need to arrange menus at the client's venue that can be prepared successfully. For instance, fried foods should not be cooked in unventilated spaces, such as small kitchens in high-rise office buildings. In this respect, on-site caterers are not as constrained, as they are usually supported by built-in equipment which can accommodate a broader variety of menus. The party services are more common to on-site party staff than to those who work in a number of distant locations. Off-premise catering typically has more seasonal and day-to-day fluctuations in staffing demands, which can pose a greater challenge for the off-premise caterer, who is continually hiring and training staff; turnover is normally high because such work is "as-needed." There is certainly a greater potential for off-premise catering oversights. Backup supplies, food and equipment, for example, can be miles away or even unavailable while catering on a yacht miles from the shore. Despite the challenges, off-premise catering provides a chance to operate in a broader variety of interesting locations.The work is more likely to be different each day, resulting in less boredom and more excitement. For those looking for unlimited challenges and rewards, off-premise catering may be the answer.