Catering, Only The Best Will Do.

When it comes to event catering, nothing second grade will do. Caterers are food experts and this must show in the food presentation and taste. Full service caterers covering food, decorations, table settings and lighting is the preferred choice for hosts and hostesses, as this service type is greater value for money and peace of mind. The idea behind full service catering it to tie together great tasting and looking food and the total feel of the event taking into consideration event themes and colour schemes. However the food must remain the focus point.

Do a little research, even snooping on the catering company's reputation you are planning to use. How do their prices compare? How long have they been in business? What standard service do they provide and food safety standards? Is the company licensed? All catering company's must be licensed as they fall within the food service establishment industry and are subject to regular inspection, at least twice a year by Inspectors from local Health Department.

Food safety is a very important part of the caterers business' responsibilities. Non-compliance can totally destroy the business' reputation. Impeccable hygiene should reign supreme for the personnel preparing and handling the food. Temperature guides and prescriptions must be followed to the t. Hot foods-hot, cold foods-cold. No exceptions what so ever! Any and all measures must be employed to ensure no cross-contamination of foods. Find out if the caterer is in tune with the latest developments in terms of Government and Local Statutory Bodies prescriptions and regulations applicable to the food industry.

Catering can be done on premises or off premises and finishing touches added upon arrival at venue. The majority of time the chef and the catering staff are separate. The catering staff sets up the buffet self-service area or assist with serving of food at dining tables in terms of weddings, conventions and banquets, they do not prepare the food at all.

Catering fees are normally quoted on per person basis. However if full catering services are conducted other miscellaneous costs will have to be calculated into the quotation for example lighting. The event type is also considered when pricing is calculated and quotes given. The catering company draws up a strict budget they have to follow so that the food and other extra supplies fall within or below a specific margin to ensure that profits are made by them, while still being able to provide clients with top quality, beautiful food. Caterers use Material + Overheads+ Labour + Profit= Price, as the pricing formula. Gratuity and tax must also be considered as these fees may not be included and either be calculated as percentage of food total or entire bill. Entire bill gratuity will be very high if you hire items are included on bill.

Plan the event well ahead as you will be able to save cost on "anytime" delivery rather than the much more expensive alternative of "exact time" delivery. Costs can also be saved on settling for buffet service rather than plated dinners as less utensils, crockery and china is used than with conventional sit-down service. The courses are also fewer, being a minimum of three and coffee served after the last course. Ask the caterer who will be in charge of table set-up, tear down and table setting as this is often not included in the service and will attract extra fees.

Leftover food handling is a very important matter to be discussed with the caterer due to the large amounts of food normally left over after an event. Some company's will provide left over handling services for you by packaging or disposing the food at no extra charge while other may charge you a small extra fee. If you want to use the left over foods please remember to keep it refrigerated at prescribed temperature or in ice boxes. Use any refrigerated left over's within 2 days and make sure that you reheat the food properly. It's suggested that heated food exceeding 4 hours or more air exposure rather be discarded as the potential for food poisoning is greater.

Upon deciding on a caterer and the menu after proper shopping around, have the company draw up a contract stating clearly the service to be rendered (either full or semi), date and venue details, all costs and extra fees as well as hire items. Service guarantee statements are extremely important.

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