In addition, they are ordered by catering. What is catering and what is it eaten with? In simple words, catering is

Catering - what is it? Catering services as a business idea. The article does not just answer the questions: catering - what is it? history of appearance, origin of the word, types of catering. In the article, we will consider catering as a new trend in the restaurant business, as an excellent and promising business idea.

Catering comes from English words catering - public catering, cater - to supply provisions. Catering is the provision of catering services on the go, both for companies and individuals.

In simple words, catering is:

• when corporate parties, banquets, receptions, birthdays, weddings are organized for you by a catering company in a place convenient for you,
• or when food is delivered to the offices for company employees,
• or as part of the new healthy eating trend, food is delivered to the home to feed the whole family or for those who are on a diet or go to the gym.

The catering industry (from the English industria - activity) is a trend in the restaurant business, which is associated with the provision of restaurant services at remote locations. The catering industry includes many services and enterprises that provide catering services to employees of companies and individuals in field service.

The following types of catering are very popular now:

• summer picnics,
• business events, receptions,
• corporate parties in rented old mansions, cottages, cottages (such parties can accommodate 300-1000 employees),
• weddings, banquets, birthdays, children's holidays,
• lunch delivery to office
• home delivery of ready-made healthy food,
• hookah catering (what is it? it is the delivery of hookah equipment for birthdays, weddings and a specialist who competently organizes an unforgettable ceremony).

History of catering

The catering industry emerged in the early 20th century in America to provide food for workers during the mass construction of skyscrapers. The idea quickly spread to catering office workers in large companies in the US and Europe in order to save employees' working time.

Now the leaders of the catering industry in the world are the British corporation "Compass Group" and the French international company "Sodexo". Compass Group provides VIP catering services around the world, and also provides catering at airports and social catering (in 23 armies of the world). Sodexo has approximately 380,000 employees in 34,000 locations in 80 countries serving industries, healthcare, education, remote facilities, correctional facilities and nursing homes.

Benefits of catering

The main advantage of catering – in quality food and service at the highest level. The times of amateurism, when employees themselves wrote scripts for a corporate holiday and prepared sandwiches themselves, are gradually disappearing. Making way for professionals. And it is right. It's time to learn to think not about saving money and not about organizing a holiday on your own, but about the holiday itself and about relaxing on it.

Another important advantage of catering is that the client can choose any place for the celebration. The advantage is in the absolute freedom to choose a place for an event, a scenario and a menu for an offsite buffet.

See in this video (1 min) how exquisite the food and how high the level of service is in the catering industry:

Catering as a promising business idea

Why catering as a business is promising:

• Employment and mobility of modern people is one of the brightest trends of our time. People have no time to cook and deliver food.
• The requirements for food in modern people are growing from year to year. They want to eat not only beautiful, but also healthy food.
• The food delivery niche is less than 20% filled and far from oversaturation.

How to start a catering business?

There are standard 2 options - start your own business own or franchised(). As you know, both options have pros and cons.

The main disadvantage of a franchise is higher costs. But an important plus is that franchised businesses are much less likely to go bankrupt than self-created businesses.

Features of working in the catering business

It should be noted right away that with external simplicity, catering is not at all a simple business. In fact, catering is not only the preparation of food and its delivery. This includes serving, decorating the hall, serving and other services. And since the service at the event must be impeccable, you need to think through everything, even the most insignificant details and trifles.

What is included in catering services:

• preliminary departure to the premises chosen by the client or assistance to the client in finding premises,
• it is possible to deliver banquet furniture, umbrellas, arches, tent structures, heat guns and curtains, street lamps for heating,
• delivery of textiles (covers for furniture, tablecloths, napkins),
• delivery of dishes, cutlery,
• delivery of thermal containers, food warmers and chafin dishes (food warmers), combi steamers (automatic cooking machines),
• delivery of walkie-talkies (for instant resolution of issues),
• delivery of sound, light and video equipment,
• interior design in a style corresponding to the idea of ​​the holiday,
• preparation of the menu taking into account the preferences of the invited guests,
• grocery shopping and cooking according to the menu,
• table service,
• service of the event by waiters and cooks,
• cleaning up after the event.

How to work with a customer?

It is important to clarify with the customer who contacted the catering company all the information about the event, idea, theme of the holiday, menu, estimated budget, venue, date, time, number of guests.

Then the catering company must develop a plan and agree it with the customer. The plan includes a menu, a detailed holiday schedule, a list of furniture, utensils and other equipment, the number of attendants, details of lighting and design of the room, table setting, etc.

From this video you will see from the inside how business catering works:

Types of catering

• On-premise catering - indoor catering. We are talking about large premises - banquet halls, cottages, villas, castles, which can accommodate from several hundred to several thousand people during events. The main advantage of this type of catering is that these premises have kitchens for cooking and storing food, refrigeration units, all necessary furniture, utensils and equipment. In this regard, money and time are saved for their delivery and installation.
• Off-premise catering - catering outside the restaurant. This type of catering provides off-site service. Meals are prepared in the restaurant and then delivered to the customer. Serving, service and cleaning are then carried out on site.
• Supply contract. Now many companies care about the nutrition of their employees. In this regard, they turn to catering companies. Such supply contracts are known: cooking meals on the territory of the customer company, supply of semi-finished products with further cooking and distribution, delivery of ready-made food in disposable dishes.
• social catering. This is catering for organizing family celebrations at the customer's premises and using the customer's equipment for cooking. Often the catering company delivers some items and equipment to the customer for the event.
• Sale of ready-made culinary products during sports and other events- is the sale of packaged sandwiches, confectionery, soft drinks during festivals, sports and other events.
• VIP catering. This is off-site service at the highest level by highly qualified chefs, waiters using modern catering technologies. Cooking is carried out on the territory of the customer and under his full supervision.
• Mobile bar (catering for cocktails and drinks) is a popular and active, independent type of catering. An exit bar is the presence of a bar counter with drinks at the event and the work of a bartender, assistant bartender, waiters.

Types of catering service

• buffet(translated from French - "fork").
• Buffet, or smorgasbord ("sandwich table").
• Coffee break- usually held at the beginning and during breaks at an official event.
• Cocktail in time lasts an hour in the middle of the event and 2 hours at the end. Waiters go around guests with drinks and snacks.
• Picnic or barbecue. Held outdoors in the summer. Dishes - fish, meat, grilled vegetables, fish soup, cold appetizers.
• Banquet. Guests must be seated at the tables, cold snacks are arranged in advance. Hot appetizers are served later. Then dessert is served.

Summary

I think that in the article you received not only the answer to the question "Catering services, catering - what is it?". But they also learned about catering as another with attachments. In the modern world, people who are busy at work from morning to evening have no time to cook food. Plus, many of them want not only to feed their beloved children at home, but to make sure that it is a healthy diet.

Using this trendy healthy eating trend, you can isolate yourself from competitors and make a catering company that offers such a unique selling proposition:

• food for those who is on a weight loss diet,
• food for those who goes to the gym,
• healthy food for the whole family,
• and the like healthy food offerings.

I wish you all prosperity in your business, I wish you new ideas and most importantly: let your business bring real joy to you and your customers every day!

Today, the restaurant business is very relevant and is rapidly developing forward. Catering is proof of this.

Catering (English cater - to supply provisions; catering - public catering) - this is the provision of contract services for catering for employees of enterprises and organizations; restaurant service outside stationary premises, arrangement of offsite catering events.

Catering industry(lat. industria - activity, diligence) - the public catering sector associated with the provision of services at remote points, including all enterprises and services that provide contract services for organizing meals for company employees and individuals in the premises and on-site service, as well as providing servicing events for various purposes and retail sales of finished culinary products.

Today, such services as: delivery of lunches to the office, corporate parties and various festive events in nature, in cottages, rented old mansions or other buildings with interesting historical background or large capacity, about 300-1000 people and more are very popular.

Such a service is called catering, the purpose of which is to organize high-quality food at the highest level.

– one of the most popular services in planning holidays, banquets, corporate events, business events, weddings, birthdays, summer barbecue picnics, offsite buffets, where offsite service is held in any room or space that the client chooses.

This is one of the main advantages of catering services - the absolute freedom to choose a venue for an event, a scenario for a holiday and an offsite buffet menu. is a difficult business.

In practice, catering means not only cooking and delivery, but also service, decoration and other similar services.

Therefore, the service of the event must be impeccable, and it is necessary to think through all the details to the smallest detail.

First of all, preparatory work is carried out: a suitable room is searched for, which should correspond to the theme of the planned event, an interior is designed that matches the idea of ​​\u200b\u200bthe future holiday, a menu is prepared taking into account the tastes of invited people, tables are served.

Add to list off-site restaurant services usually includes the development and preparation of the menu; depending on the direction of the event - furniture delivery - furniture for an exit restaurant, tables, chairs,; table textiles - napkins, chair covers; necessary utensils, cutlery, service by cooks and waiters, cleaning.

To the list equipment required for events of restaurant catering, includes dishes, tables, chairs, textiles, banquet furniture, umbrellas and awning structures; heat guns and curtains, street lamps for heating, thermal containers, food warmers and chafin-dishes (food warmers), a combi steamer (automatic cooking machine), a walkie-talkie (to quickly resolve all issues, including customer requests), light, sound and video equipment.

In aviation catering, food is transported using special containers made of non-combustible and non-deformable materials with high barrier properties.

The customer who applied to the catering company must give the company's employees all the necessary information about what kind of event it should be, specify the time, date and place of its holding, the number of guests, the menu.

In addition, it is imperative to clarify the environment in which the celebration should take place, and the estimated budget.

After receiving detailed information, the catering company develops a plan that is agreed with the customer.

The plan includes an updated menu, a list of equipment and furniture, the number of attendants who will prepare and conduct the event, the number of cutlery, lighting and design of the room, table setting, a detailed schedule of the event is being prepared, a detailed description of the actions of each of the attendants.

The company must prepare the planned event in the strictly allotted time.

Types of catering:

• indoor cooking;
• cooking outdoors (off-site catering);
• supply contract (delivery to the office);
• social catering; retail sale of finished culinary products;
• VIP-catering catering of drinks and cocktails (exit bar).

Indoor catering (on-premise catering)- one of the most popular types of catering, which has much in common with traditional restaurant service.

In addition to organizing the table, the client is offered an appropriately equipped room that can be used for various events.

Usually the halls are designed to receive from two hundred to several thousand people.

Premises for this type of catering are called banquet halls, and one of its advantages is that everything you need is located in the building where the receptions take place. There is a kitchen for preparing and preparing meals, a refrigeration room for food storage, as well as a place and equipment for sanitization.

Another advantage is the availability of storage facilities for drinks, crockery and cutlery, tablecloths and decorations. The ability to use the company's inventory allows you to save time for preparing an event related to the delivery, installation and configuration of the necessary equipment.

Catering outside the restaurant (off-premise catering) provides service at the customer's premises. The peculiarity of this type of catering is due to the fact that most restaurants have small halls and cannot serve a large number of guests.

Meals are prepared in the restaurant, after which the order is delivered to the venue of the event. The restaurant is responsible for the quality of preparation and delivery of dishes, serving, professional service, cleaning of the premises and full settlement with the customer at the end of the event.

Supply contract.

Many companies, taking care of the nutrition of their employees, turn to the services of catering companies. In this type of catering, three areas can also be distinguished: preparing meals at the client's office, delivering semi-finished products with subsequent bringing the dishes to readiness and distribution, and delivering ready-made meals in disposable dishes.

Social catering - this is the provision of services by a restaurant on the territory of the customer using its equipment for cooking.

The customer and the restaurant providing the social catering service agree in advance the date, menu, serving and service features. The responsibilities of the restaurant also include cleaning the premises after the event. The customer uses the services of social catering when organizing a family celebration. At the same time, the restaurant can provide the customer, according to the contract, with individual items for table setting and accessories.

Retail sale of finished culinary products- this is the trade in food products (sandwiches, flour confectionery products packed in cellophane film), as well as soft drinks during sports competitions, festivals, carnivals.

VIP catering- provides off-site restaurant service with the involvement of highly qualified chefs, waiters and the use of the most modern catering technologies. In the premises of the customer and under his supervision, food processing and cooking are carried out. These workers can accompany the customer on his long tours.

Catering drinks and cocktails (exit bar)- the mobile bar service is an active independent link in holding festive and other events or fully accompanies catering.

The concept of "cocktail catering" should be distinguished from such a type of catering as a "cocktail", although the roots are certainly common.

An exit bar is, first of all, the presence of a bar directly at the event, namely: a mobile, prefabricated structure that allows you to organize a full-fledged process of preparing cocktails anywhere.

It also implies the work of specialists (bartender, assistant bartender, waiters), availability of bar equipment, inventory, dishes, delivery to the venue of alcohol, juices, drinks, fruits, ice, etc., in general, the whole range of measures and means necessary for preparation in a separate place (regardless of the availability of premises) of cocktails and mix drinks.

FROMThere are several types of catering services.

Buffet (translated from French - "fork") best suited for informal communication. It is usually organized in cases where a large number of guests must be received in a relatively limited time (from 30 minutes to 1.5 hours).

The buffet is suitable for business, but not too formal meetings.

Guests, as a rule, eat standing up, and they are given a free choice of a place in the hall, dishes and drinks.

Several small tables are designed as mini-bars, where strong and soft drinks are displayed, as well as corresponding glasses. Buffet tables are set in the hall so that the distance between them and to the walls is sufficient for the guests to move freely.

The buffet menu consists mainly of a large number of cold appetizers. They are prepared in small portions, so that it is convenient to eat them standing up, with the help of one fork. Often hot appetizers are included in the buffet menu.

Buffet, or smorgasbord ("sandwich table"), is a variant of a buffet table with a separation of the "self-service line" and the restaurant hall. Cold and hot appetizers, hot dishes, desserts and fruits are displayed on special tables, usually lined up along the wall. Snack plates and cutlery are prepared on each table. Having filled the plate, a person sits down at a separate table and can no longer tear himself away from an interesting conversation or spectacle: the waiters will fill the glasses or bring another dish.

Coffee break usually held in between meetings and meetings in the morning or in the morning, before the start of the official event. Coffee breaks include desserts, pastries, canapés, soft drinks and of course tea and coffee.

This is a kind of mini-buffet, for which the customer company allocates no more than half an hour. The complexity of organizing this type of catering, according to representatives of the restaurant business, lies in the fact that its “speed” implies a limited range of dishes, which, however, must satisfy the needs of all those present.

Cocktail in time, it is calculated for about an hour if it is an intermission during the event, and for two hours “before the curtain”. The cocktail involves the obligatory service of guests by waiters who bypass the guests with drinks and snacks on trays. The cocktail menu consists of light snacks and desserts.

From drinks light alcohol, juices, mineral water, tea, coffee are offered. This form of catering can be used as an accompaniment to a cultural event, presentation or exhibition opening.

Picnic or BBQ, usually held in the warm season in the fresh air. Classic dishes - meat or fish cooked on coals, fish soup or okroshka, cold appetizers.

Picnic time, as a rule, is not limited to one hour, and this form of catering is good for a variety of corporate events, informal communication with business partners.

True, picnic organizers should be prepared for the vagaries of the weather: it is necessary to provide comfortable seating for guests, awnings and tents in case of rain, and special refrigeration equipment so that dishes in the heat do not lose their original look and taste.

Banquet provides for the mandatory placement of guests at the tables, excluding self-service, and is considered the most traditional and conservative form of celebrations.

According to the rules of a classic banquet, cold snacks and soft drinks are arranged in advance. Hot dishes are served sequentially at the choice of guests.

In fact, the banquet menu is a lunch: from appetizers to the first course or, bypassing it, to the hot second course, and finally to dessert.

At the same time, as experts note, it is very important that the number of invited guests correspond to the area where they will be seated at the table - at least 1.5 square meters. m per person. Tightness and stuffiness can spoil the impression of the most magnificent cuisine and an interesting program.

Lunch delivery consists in the delivery of meals, as a rule, in disposable dishes with cutlery or in containers for further serving at the buyer's premises. The order for delivery is carried out in advance via the Internet or by phone at least 18 hours before the expected delivery time.

Types of catering distinguished by place, method of rendering services and their cost:

• event catering,
• catering on transport (including aviation catering or in-flight meals),
• social catering (educational and medical institutions,
• corporate food,
• in correctional institutions
• armies, etc. .

Event catering- Drawing up the regulations of the event and the rules of work; development of the menu of the event and scheduling of serving dishes; planning of the working space and the trajectory of the movement of personnel flows; equipment delivery; organization of a buffet zone; organization of a banquet zone; organization of a technical room for serving dishes; arrangement and drapery of furniture; serving dishes; personnel briefing (general individual);

Meals on transport Drawing up and coordinating a schedule for serving dishes and menu structure; production of lunches and dry breakfasts in in-flight catering shops; checking the quality, completeness and compliance with hygienic standards; transportation of boxes to food places (airplanes, trains, ship boards); checking boxes with food by the transport security service; heating dishes; transportation of catering trolleys to the conveyors of food processing plants with subsequent automatic washing and garbage segregation;

There are the following methods and technologies for catering at outdoor events:

Testing.

Preliminary tasting of dishes to assess their taste and documentary approval of the menu. It is carried out within 2 hours, both at the customer's office and on the territory of catering companies by several representatives from both sides for joint adjustment and approval of the menu.

Meal volume calculations.

The total weight of all dishes per person at an event of any format (banquet / buffet / picnic) lasting 3-4 hours averages 1.1-1.3 kg (excluding canapés for meeting guests, sauces, bread and drinks ). The main share of the output falls on hot dishes - 250-400 grams per guest. An average of 70-100 grams per guest is laid on a cake.

Typical menu cost calculation Price=(SP+PM+OB+T+PR)*Cjoint venture- cost of products PM-expenses for cooks and washers , ABOUT-expenses for waiters and bartenders, T- transportation costs, ETC- other expenses (equipment rental), To-coefficient

Space planning.

Before the field event, a plan of the technical premises is prepared, as well as zoning of the entire territory to ensure convenient and quick access of personnel to all areas of the territory, including the work areas of cooks, areas for collecting dirty dishes, storing inventory and equipment.

When planning, "dead" zones are identified and excluded, and ways are being sought for effective control over "blind" areas of space.

For banquet services, the calculation of the minimum usable area of ​​the hall is based on 1.5 sq.m. for each guest, for buffet service the absolute minimum area is 1 sq.m. per person.

Training standard, information field.

In order to coordinate and ensure the effective work of all departments of the catering enterprise in the process of preparing for an outdoor event, a general information sheet, a list of expenses for the event, an event scenario, a scheme for the import and export of equipment to the halls, a list of issued equipment, a transport plan, a schedule of preparation stages, lists of personnel , briefings, forms for compiling working groups, a table layout in all areas indicating electric points, a menu, a general table of dishes indicating their quantity and readiness time, a list of drinks and textiles, re-purchase lists, equipment rental and washing lists.

Flow management.

In order to control the movement of personnel at the event, a schedule of meeting, arrival, time for changing into uniform, routes for its movement and meals are developed.

The routes for the movement of waiters are determined in advance, in which they enter the technical room only through a single entrance, and the rest of the employees move along a certain route through the banquet area.

To manage the flow of equipment movement, control is carried out at each stage of movement, including import, export, placement in the hall and in the technical room in accordance with the list for the issued equipment. Control over the consumption of drinks is carried out by accounting for the number of empty containers and is carried out by a responsible person at each stage of work.

Maintaining food temperature.

To serve hot positions, thermoboxes are used, in which dishes are placed after they are cooked and immediately delivered to the event.

To ensure the smooth operation of the event, dishes are heated using chafing dishes with replaceable gel burners, which are placed on the buffet lines or in the technical room when organizing a banquet. The heating of dishes starts two hours before the start of the event.

If necessary, the preparation of hot dishes is carried out in the technical room of the event using a combi steamer.

Transportation.

Before loading and transporting equipment, the sequence of unloading machines is determined. First of all, the most labor-intensive blocks are unloaded from the transport: furniture, textiles, food containers with products, kitchen utensils, serving utensils.

The movement of transport is carried out by convoys, in the cab of each car, together with the driver, there is a person accompanying the cargo. Several control points are provided for the final location of equipment and inventory. On the implementation of unloading and loading, an average of three hours is laid. For large-scale actions, the delivery of equipment and furniture takes place on the eve of the event.

Decoration and serving on site.

When designing the space of an outdoor event, the corporate colors of the customer company, the theme of the event and the design style of the site are taken into account.

Serving is decorated with drapery, fresh flowers, candles, various glassware, forged coasters and bright uniforms of waiters. The Russian banquet service format involves serving the table only with cutlery, followed by a phased serving of dishes.

To serve one guest at a banquet, the protocol norm is 60 cm of the table.

At buffet service, serving is carried out at the rate of 1 meter of the table for 10 guests.

A five-meter table is served to organize good nutrition for 50 guests.

Only about a third of the total amount of cooked food is served on the buffet tables, the rest of the dishes are gradually updated during the event.

Professions

office staff:

Manager of the sales department (drawing up proposals for customers, discussing the conditions for holding an event, concluding a contract), Employees of the purchasing department (purchasing products, equipment, consumables).

Involved employees for the event: cooks, kitchen workers, waiters, bartenders, movers .

Wstaff members supervising the event:

Supervisor (senior waiter, possibly a freelancer; advises guests on all issues, supervises waiters, reports to the event manager);

Assistant (staff member - assistant event manager, performing supervisory functions);

Technical specialist (responsible for organizing the import and export from the warehouse of all necessary equipment and its installation; financially responsible);

Event manager or banquet manager (subordinate to up to 100 staff members and above, including all supervisors, assistants, technical managers and chefs; is responsible for organizing the entire event and reports to the customer).

World market of the catering industry began to actively develop in the United States at the beginning of the 20th century, during the large-scale construction of skyscrapers, for catering workers. At the same time, the idea gained rapid currency as a way to provide meals to employees of large enterprises and office workers in business centers in the US and Europe in order to organize the working day more efficiently.

Leaders in the global catering industry are the Compass Group Corporation (Great Britain) - worldwide provides VIP catering services, organizes catering at airports and organizes social catering (serves 23 armies of various states). The second largest leader in the global catering industry - the international group "Sodexo" (France) has more than 380,000 employees working at 33,900 facilities in 80 countries. Sodexo provides catering services to a variety of business sectors, including industry, remote locations, medical and educational facilities, correctional facilities, and nursing homes.

Moscow catering market began to develop actively since the early 1990s, in St. Petersburg since the mid-1990s, in the largest cities of Russia only since the 2000s.

There are currently more than 80 catering companies operating in the Russian catering market, not counting the catering divisions of hotel operators, catering companies working in conjunction with restaurants and providing services for organizing outdoor events.

The largest and most developed sector of the Russian catering industry today is the lunch delivery segment, while the catering format is the most profitable.

The largest share in the market structure by city is occupied by the Moscow market, the second place is occupied by the catering market of St. Petersburg.

The metropolitan market share is gradually decreasing due to the development of regions.

The largest service in the history of Russian catering was carried out for Sberbank of Russia in the Crocus Expo pavilion by ChanteCler (11,500 people) in 2009.

The Russian market of the catering industry for the period 2008-2010 is characterized by competition within the industry and the blurring of price segments due to the effects of the global economic crisis, as well as the rapid improvement of catering technologies with a trend towards the development of the premium sector.

Today, you will not surprise anyone with the collective celebration of various celebrations outside the city, the delivery of hot meals to enterprises or holding corporate parties on yachts. Few people know that catering is behind all this. Consider what it is and what it has characteristic features.

What is catering?

Not so long ago, catering services appeared on the domestic consumer market. In simple words, this concept can be explained as an off-site restaurant service for events and celebrations, which is planned and organized by a public catering enterprise.

The main objectives of the catering company are to satisfy the gastronomic preferences of customers and to provide comfortable service to all participants in events held in nature, in various premises and other places (yachts, planes, city attractions) that customers choose. The peculiarity of catering is that not customers with guests visit a restaurant, but a catering company goes to a specified place and provides gourmet cuisine.

It should be noted that not every restaurant provides catering services. This is primarily due to the lack of special equipment necessary for preparing a variety of dishes on the go. In addition, the work of cooks, waiters and bartenders also has its own specifics. For example, the organizers need to correctly calculate the number of dishes, cutlery, dishes and drinks, seats, restaurant furniture for seating guests, etc. It also often happens that orders are urgent, and the speed of table setting and organization of banquets depends on the professionalism of the waiters.

Important conditions for the successful operation of a catering company are established partnerships with suppliers of various groups of food and beverages, as well as the availability of its own transport, which allows timely delivery of provisions and all kinds of equipment to the venue of the event.

Important: start-up catering companies should pay attention to those lines of business that are in high consumer demand. To begin with, it is worth considering the possibility of preparing and organizing the delivery of complex meals to city enterprises, and one should focus on low- and middle-income workers. As for the prices for services, they should be attractive to potential customers. For this reason, it is important to conduct a preliminary monitoring of the cost of similar services of competing firms and create your own commercial offer, which will be distinguished by an acceptable price and high quality of service.

Varieties of catering

Consider the existing types of catering.

In room

Indoor catering has a lot in common with restaurants. When ordering a service, the client is offered all kinds of equipment for holding an event, as well as places for organizing a celebration.

Such nuances as the size and equipment of banquet halls, the type of reception of guests, the availability of kitchen facilities where provisions will be stored and meals will be prepared are stipulated in advance. It is mandatory to allocate a room for the installation of refrigeration equipment, dishwashers, storage of alcoholic and non-alcoholic beverages, cutlery and crockery, linen and all kinds of accessories used to decorate banquet halls and tables.

Catering in the premises is in great demand among consumers, as it can significantly save time (as opposed to organizing an outdoor celebration). However, catering entrepreneurs should be aware of the inevitable costs associated with production costs and rental of premises.

Outdoors

Catering outside the premises is also called offsite. In the restaurant business industry, this direction is popular with customers who want to organize a celebration or holiday for a large number of guests (from a couple of hundred to several thousand).

As a rule, a catering company organizes an event on the territory of the customer, observing a certain list of requirements. Catering restaurants serve customers in country estates, in office premises of various enterprises, firms and other places. For the proper holding of the holiday, the catering company agrees with the client on a number of nuances:

• type of upcoming event;
• the number of invited guests;
• duration and start time of the celebration;
• ways of arranging tables and auxiliary equipment;
• menu;
• map of alcoholic beverages.

In the process of preparing the upcoming event, the customer acquaints the organizer with the utility rooms that are provided for the storage and preparation of dishes, as well as the needs of the staff. Depending on the number of guests, the amount of necessary utensils, table linen, cutlery and seats is calculated.

After the calculations have been made, the organizers pack the dishes and auxiliary equipment, after which they are delivered to the venue of the festive buffet. Semi-finished products, snacks, confectionery and dishes are also prepared according to the menu chosen by the customer.

Drinks and equipment necessary for table setting and decoration are delivered to the venue in advance. Both for the customer and the contractor, outdoor catering is beneficial, since there is no need to pay for the rent of banquet halls and utilities.

As a rule, if an event is to be organized for a large number of people, and there is very little time to prepare it, catering companies offer buffet receptions to customers. They have a number of undeniable advantages:

• lack of seating for guests;
• a large selection of dishes, as well as alcoholic and non-alcoholic drinks;
• the presence in the menu of a variety of snacks and a la carte dishes;
• the presence of a bar;
• the possibility of providing the required amount of dishes and equipment for serving.

Also, events are organized with the use of buffets, while guests choose their own drinks and dishes based on their gastronomic preferences.

Please note that, in addition to culinary delights, there must be disposable tableware on the tables. It would be useful to organize a number of small tables so that people can sit at them and chat in a small company.

Social

This type of catering is used for servicing small groups and holding family celebrations directly on the client's premises. The organizer coordinates with the customer the number of invited people, the place and time of the celebration.

When all the nuances are discussed and the menu is agreed upon, the organizer sends the chefs to the customer. All dishes are prepared from the client's products and using his equipment. In this case, the customer has the opportunity at any time to control the progress of the preparation of the event. The catering company also organizes cleaning of the territory after the banquet.

The client has the right to use the equipment of the organizer, which the parties agree on in advance. The advantages of a social type of catering are obvious - low overhead costs and the client's ability to rent the necessary equipment at the best price.

Office

With the proper organization of the outbound restaurant business, office catering can become a very profitable business on an ongoing basis. This type of service is not held as a festive event, but is a daily delivery of meals to all employees of the customer company.

In settlements with a large number of people and enterprises, office catering is a popular service. The menu and time of delivery of provisions are negotiated before the start of cooperation. Do not forget that dishes should be of high quality and low cost.

The advantages of office catering are obvious: daily orders, high income (due to the number of employees of the client company served) and moderate production costs. This type of service is also called place catering, which involves cooperation with a client on a contract basis.

hookah

Recently, hookah catering has become widespread, and this is not surprising, because this service is in great demand among visitors to various catering and entertainment establishments. Customers can place an order for the delivery of hookah and spirits to their homes or other places.

As a rule, equipment for steam cocktails and alcohol is delivered by a hookah specialist who prepares smoking mixtures and maintains the presence of smoke throughout the event.

In the arsenal of catering companies there is a variety of equipment and devices for organizing this type of service. The advantage of this direction is the demand for the service, as well as relatively low costs for the purchase of consumables and depreciation of equipment.

VIP catering

The catering company assumes obligations to serve VIPs, while highly qualified specialists are involved in the organization of restaurant services - professional chefs and waiters. As a rule, the preparation of gourmet dishes and the processing of the necessary products are carried out under the direct supervision of the customer's representatives.

Catering companies also provide qualified personnel if VIPs go on trips or long business trips to accompany them.

visiting bar

Mobile bars are a popular service for customers who want to organize parties and noisy holidays. Catering companies specializing in this type of service offer a large selection of alcoholic and non-alcoholic drinks, as well as bartender shows and original cocktails. An exit bar can be ordered to the office for a corporate party or outdoors. After the celebration, the performers clean the territory and take away the equipment within the time agreed with the customer.

Children's

In addition to the above varieties of off-site restaurant services, children's catering should be mentioned. Companies specializing in organizing holidays for kids provide a high level of service, which allows you to make the celebration bright and unforgettable. Specialists of catering companies undertake to decorate the premises, make festive table setting taking into account the needs of children, organize the work of animators and, of course, prepare a surprise for the heroes of the occasion.

How to open a catering company?

Consider the algorithm of actions.

Choice of direction

Before you open your own catering business, you need to decide on the direction of your business. Above, we talked about the most popular types of field service, which will allow future entrepreneurs to make a choice. It is also important to carefully study the catering market in the city or other locality where the provision of services is planned. You should stop in the niche where there is the least competition.

Drawing up a business plan

Like the organization of any type of entrepreneurial activity, the opening of a catering company should begin with the development of a business plan. You also need to understand the sequence of actions that will lead to a successful start. When calculating the cost part, the cost should be taken into account:

• lease of industrial premises;
• advertising campaign and materials;
• necessary for the operation of the equipment;
• opening an enterprise;
• transport and public services.

Catering business professionals recommend registering an enterprise in the form of an LLC with the Federal Tax Service, which will allow cooperation with organizations of various forms of ownership. In the expenditure part, when drawing up a business plan, you should also make the registration of your enterprise, which will cost 10 thousand rubles. This should also include the receipt of documents for the implementation of entrepreneurial activities in the sanitary service and fire inspection.

It is important to understand that catering is a business of providing catering services, so the service must be mobile. For this reason, production facilities and the office should be located near transport interchange nodes.

Room search

One of the most important stages in organizing the work of a catering enterprise is the search for production premises. Their area should be about 150-200 m², which will allow serving a celebration, which will be about 600-1000 guests.

Important: catering facilities are ideal for production. These can be old canteens, cafes, restaurants or other similar establishments. They were originally designed for a specific type of activity, so they will meet the requirements of regulatory authorities and various services as much as possible. In addition, it is recommended to choose premises with large production areas, which will make it possible to significantly increase the range of dishes produced and the number of services provided.

Since catering is one of the varieties of the restaurant business, when looking for premises, it is immediately necessary to allocate space for storing raw and semi-finished products, as well as finished products.

It is recommended to provide places for organizing meat and vegetable shops, for preparing cold and hot dishes, as well as a room for washing and drying dishes. Mandatory also include rooms for staff, a bathroom and installation of refrigeration equipment.

Recruitment

If the head of a catering organization knows the peculiarities of running a restaurant business, he can manage his enterprise on his own. Over time, as the volume of activity increases, a competent manager will be required who will help find customers and control the entire process of fulfilling the application.

Since it is difficult to imagine a restaurant business without a food technology specialist, such an employee must be found first. He is responsible for the quality of finished products, and also his duties include control over cooked dishes. In addition, one cook will be required for each workshop of the enterprise.

A catering organization cannot do without a staff of waiters. Their number directly depends on the scale of the activities. As practice shows, one person can serve about 15-20 customers at a celebration. If VIPs are to be served, each of them is assigned a personal waiter.

Finding good waiters is quite simple, for which you need to visit several restaurants and cafes, take a closer look at the work of the staff and make them a profitable offer. As a rule, they have a shift work schedule, so many use the weekend for part-time work. The same applies to the bartenders who will be needed to serve the exit bar.

It is known that most enterprises have their own accounting department. In order to save on the salary of such a specialist at the initial stages, you can resort to the services of outsourcing companies. Prices for the services of accountants vary in the range of 5-10 thousand rubles per month.

Menu development

Delicious and original dishes are an important part of running a catering business. When planning a menu in winter, it is recommended to focus on first courses and hot drinks, and in summer - on their cold counterparts.

Dishes should be varied - a monotonous menu is not allowed, as this will significantly reduce the number of potential customers. It is important to constantly improve our products, taking into account the gastronomic needs of customers.

You can find out what dishes people are interested in when visiting catering establishments, in offices when communicating with employees, as well as on specialized forums on the Internet.

Search for customers

The issue of finding customers is the main one for catering companies. Methods of direct attraction of potential customers have proved to be effective. You can communicate with them by phone or make appointments where you need to convey the benefits and benefits of the services provided.

Own websites and public pages in social networks deserve special attention. On the information resource, you need to place detailed information about the services provided and the menu, talk about the professionalism of the staff, and also leave contact information.

Holiday agencies will be able to provide a catering company with a continuous flow of customers. That is why, first of all, it is necessary to establish close contact with them and offer favorable conditions for cooperation. They are able to provide about 20-30% of all orders for various events and charge 10-15% for their services.

Nobody canceled the human factor, so the impeccable fulfillment of one's obligations to the client will quickly bear fruit - information about professionals diverges instantly, because everyone wants his holiday to be organized to the highest standard.

Catering service - nuances and pitfalls

Every entrepreneur who decides to take up catering needs to be aware of the nuances of catering and the mistakes of novice colleagues. First of all, you should remember that you need to avoid formalities in your work. It does not hurt to constantly improve the range of services and menus offered.

It is important to understand that beautiful and mouth-watering dishes can be prepared by most good chefs. After all, it is necessary to deliver the finished products to the venue of the event, maintain its presentable appearance and professionally serve the customer and guests.

Serving dishes should be carried out by experienced waiters who are fluent in the rules of customer service. If an employee allows himself to be rude to a client or make another mistake, this will quickly become known, which may negatively affect the name of the catering organization. You can not save on the quality of dishes and service, as this will forever turn potential customers away from you.

At the stages of development of a catering company, large orders should be abandoned if it is known in advance that it is not possible to fully satisfy the requirements of the customer. You should not chase after money and imitate eminent companies with great opportunities, because you can not cope with the tasks set and ruin your reputation.

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Competent organization of the provision of catering services is the key to the success of the enterprise and increasing profits from this business. It is important to do your job in such a way that the client's holiday becomes memorable and original.

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Types of catering

Kinds catering they are distinguished by place, method of providing services and their cost: event catering, catering on transport (including aviation catering or in-flight catering), social catering (educational and medical institutions, corporate catering, in correctional institutions, the army, etc.)

• indoor cooking;
• cooking outdoors (off-site catering);
• supply contract (delivery to the office);
• social catering;
• retail sale of finished culinary products;
• VIP catering
• catering drinks and cocktails (exit bar)

Types of catering service

There are several types of catering services:

• Cocktail
• Lunch delivery

Story

The global market for the catering industry began to develop actively in the United States at the beginning of the 20th century, during the large-scale construction of skyscrapers to cater for numerous workers. At the same time, the idea gained rapid currency as a way to provide meals to employees of large industrial enterprises and office workers in business centers in the United States and Europe in order to organize the working day more efficiently.

Seasonal features of catering

Seasonality is a characteristic feature of the industry. During the year, the format and themes of the events held change, and largely depend on the holidays celebrated during this period, as well as weather conditions. According to the Compass Group, seasonality in catering is characterized by projected profit numbers that remain nearly constant for each season year after year.

The first active season falls on December, in which the number of orders reaches a maximum in the second half of the month, and the very beginning of January. It is associated with the celebration of the New Year and the Nativity of Christ. The most demanded format of the season's events is banquets and buffets (buffets). In general, December - early January accounts for about 25-30% of orders from the total annual quantity.

The second season covers May, the summer months, especially June and partly September. Events related to proms, weddings, corporate holidays held in the open air predominate. Team building events are also popular during this period. Catering service format - picnic, barbecue, buffet (buffet). The second season accounts for about 50% of orders from the total annual quantity.

The third peak is characterized by business activity and falls in the second half of February, March, April, September and October. Basically, the services of catering companies are in demand at presentations, exhibitions, business trainings, seminars, press conferences. The main formats of events are coffee break, cocktail, buffet (buffet). This period brings the owners of catering companies about 20-25% of the total annual number of orders.

The most unproductive months for catering companies are January and November. This season, the demand is mainly for dinners, cocktails and private events. They account for less than 10 of the total number of orders /

Catering in Russia

As a type of restaurant business, it began to take shape in Moscow in the early 1990s, then it developed in St. Petersburg, and by 2000, the catering industry had developed in other cities of the Russian Federation and CIS countries. The Russian experience of catering technologies began with the development of event catering, and its initial characteristic, in addition to spontaneity, was the dubious quality of the services provided.

The Russian market of the catering industry for the period 2008-2010 is characterized by serious competition within the industry and the blurring of price segments due to the effects of the global economic crisis, as well as the rapid improvement of catering technologies with a trend towards the development of the premium sector.

There are currently more than 80 catering companies operating in the Russian event catering market, not counting the catering divisions of hotel operators, catering companies working in conjunction with restaurants and providing services for organizing outdoor events, as well as banquet halls and catering restaurants in the structure event- agencies.

According to AMIKO experts, the volume of the Russian catering market in 2009 amounted to about 440 million dollars, which is 17% more than in 2008. The potential capacity of the Moscow catering market is estimated by experts at about one billion dollars a year. By the end of 2009, the total turnover of Moscow catering companies amounted to about $267 million. In terms of the cost of the services provided, the market structure of the catering industry is represented in the premium, medium and low-price segments.

Notes

Links

Literature

• Francine Halvorsen Catering basics: how to organize catering. - M.: Restaurant News, 2005. ISBN 5-98176-025-7
• George Erdos Catering. How to start and run a successful catering business = Start & Run a Catering Business. - M .: "Alpina Publisher", 2006. - S. 238. - ISBN 5-9614-0385-8
• Pogodin K. S. Catering. A practical guide for owners and managers. - M.: Restaurant News, 2009. ISBN 978-5-98176-066-2.

Organization of meals
Subsequence	brunch Breakfast Continental breakfast Lunch Dinner afternoon tea Dinner Yamcha
The form	Banquet Coffee break Feast buffet
culture	Drinking songs Chinese tea culture Japanese tea ceremony
Serving	English Russian french Kuvert Buffet
Services	In-flight catering Catering Catering Forms of food in the hotel

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Synonyms:

See what "Catering" is in other dictionaries:

App., number of synonyms: 1 service (21) ASIS Synonym Dictionary. V.N. Trishin. 2013 ... Synonym dictionary

English catering offsite restaurant service Dictionary of business terms. Akademik.ru. 2001 ... Glossary of business terms

Catering- (Catering) a type of activity in which restaurant service is organized almost anywhere (off-site restaurant service, including in the office of the inviting company, technopark). It is carried out in the form of a banquet, buffet, buffet ... Explanatory dictionary "Innovative activity". Terms of innovation management and related fields

catering

catering- Catering (off-site service) ... Dictionary of foreign words edited by I. Mostitsky

Catering- (eng. catering public catering) the provision of food and drinks outside the premises of a cafe or restaurant ... Lexicon of a tourist

This term has other meanings, see Banquet (meanings) ... Wikipedia

- ... Wikipedia

Check neutrality. The talk page should have details. Wikipedia has articles about other people named Petrov, Konstantin ... Wikipedia

Content

In the modern world, catering is developing at an incredible speed! We have available food delivery to the office, on a visit, the supply of provisions, ordering buffets and much more. Restaurants and various holiday agencies are engaged in this, offering favorable prices for their services. What is the term for this branch of catering?

What is catering

Catering is one of the branches of public catering, the principle of which is the remote provision of services. Simply put, catering on the go. Translation into English Catering. Catering - what is it - the Russian-language concept of the word means "delivery". This service is known to Russia recently, so not everyone knows about it. Mobility is one of the main advantages of this service. Catering is perfect for a birthday, banquet, wedding or children's outdoor event. A varied menu of simple food and drinks will brighten up your celebration!

Types of catering

Catering services are difficult to break down into separate types. They differ from each other by the point of the event and the way the service is provided. Indoor Catering, Outdoor Catering, Social Catering, VIP Catering and more! The main ways of providing services are listed below. Dishes and decorations are developed depending on the wishes of the customer. Types of catering:

• cocktails;
• receptions;
• picnic/barbecue;
• coffee break;
• lunch delivery (lunch);
• banquet.

Catering services

Catering services are provided by many organizing companies. You can order desserts, lunches, drinks from the bar for any occasion. All kinds of serving are offered, from traditional marriage registration to air catering dishes. After providing a plan of their event, the specialists will prepare a catering restaurant for you. Indoors or outdoors, regardless of the place, cooking will meet all the conditions of the holiday. This type of service is becoming popular. And serious organizers don't care about the concept of the holiday. Every whim for your money!

Offsite catering

Whatever the celebration and the territory, professional companies will help organize it. The exit restaurant will provide magnificent desserts and refreshing lemonades for a summer wedding celebration, restaurant classic dishes for an official reception or a buffet table for a country anniversary. The organization of a buffet reception on the road will allow you to get rid of some of the tasks that accompany any event. Catering companies provide equipment, kitchen, reliable staff.

Hookah catering

In addition to culinary, hookah catering is actively developing. Hookah for home or away. This service allows you not only to enjoy steam cocktails, but also to surprise your friends! The specialist performing the "steam service" will prepare blends of quality tobaccos and maintain the smoke throughout the entire process. Companies supply a large arsenal of hookah accessories. A bachelorette party, corporate party or outdoor recreation will noticeably change by mixing lively conversations with fragrant smoke! The only restriction of such events is the age of majority.

Children's catering

If your child needs to throw a big party, you will find many companies happy to provide children's catering. Children's holidays are always very bright and sincere. This should be the food on the table. Delicious and healthy! Chefs in such companies break the stereotype that healthy food cannot be tasty. Along with the food, you will be provided with decoration of the table or area for the celebration. Children's catering companies are a lifesaver for parents! Free yourself from kitchen chores and entrust the matter to professionals.

Catering price

The most important part is the cost of field service. The organizers offer not only delicious food for customers, but also provide service, equipment and decorations. You can use both delivery and pickup. The cost will depend on many factors. Below is a table for different types of catering for some popular Moscow companies that offer inexpensive and high-quality organization of the gastronomic part of your event. The price is indicated from the minimum amount to the maximum and for different types of services.

Company	Service (per number of persons)	Price
	Sets of salads and sandwiches	From 400 to 700 rubles / set.
"Prestige Catering"	Banquet (for 1 person)	750 - 1600 rubles. 1600 - 2700 rubles. 1200 - 2300 rubles.
"Event Catering" megapoliscatering.ru	Cocktail (for 1 person)	From 2400 to 3700 rubles. Up to 700 rubles. From 1000 to 1900 rubles.
restaurant "Anshante"	Buffet for 50 persons (staff, cuisine, decorations)
	Coffee break for 50 persons (staff, kitchen, decorations)
	Barbecue for 50 persons (staff, kitchen, scenery)
company MINISTERSTVO	Cocktail (for 1 person)	From 2000 to 2700 tr
	Barbecue (for 1 person)	From 2000 to 4000 tr.
	Buffet (for 1 person)	From 2500 to 5000 tr.