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If you have ever attended a gallery opening, bridal shower, book signing, rehearsal dinner or even a bar mitzvah, you have probably had a catering experience. When you attend an elegantly appointed wedding reception or a plated fund-raiser with food as tasty, if not tastier than the local dining hot spots, you almost definitely have a catering team to thank. Catering seems pretty straightforward and simple: You cook some food and serve it, right? That is the basic idea, but there is more to it. There is a whole lot more to this form of catering. This article we will take you behind the scenes to see what commercial catering is all about. From the initial client-caterer meeting to the big event, catering involves a lot of planning and preparation, teamwork, creativity and some cool equipment. Let us begin with the definition of catering: Food is definitely the star in the catering world, but it is only one part of the equation. However, most chefs and owners of commercial catering will state that it includes full event planning. As catering companies have moved toward the full-service, event-planning model, the focus has morphed. It is not that food is no longer a focal point, but rather that it is part of a broader mission. Catering is about satisfying all the senses: Sight, hearing, touch, smell and taste. With the right atmosphere, you can appeal to all of these senses in a way that makes an event special and memorable. Of course, beautifully prepared food can appeal to your sense of taste, smell and sight - perhaps even touch, but it shouldn't outshine the rest of the event. Caterers today generally want every piece of the puzzle, from the decor to the glassware, to have that same kind of impact. From the use of flatware to flowers, lighting to linens and tables to tunes, everything should complement the food to create a unified overall experience. The key here is continuity. You want every aspect to be coordinated with each other. For example, the chosen should fit the occasion, climate and group size. No matter how lovely the surrounding gardens, you probably would not want to have formally attired guests dining outside in 98-degree weather. The menu chosen should fit the occasion and taste of the group. For a retirement celebration, where the retiree is getting ready to embark on a 6-month sabbatical in Spain with her spouse, tappas stations would be an inspired idea. Lastly, the décor should synchronize with the venue and event. White linen, china and crystal stemware might not be the most appropriate table setting for a casual, poolside barbecue reception. Festive prints, such as blue and white checked tablecloths and matching napkins with plain glass plates and mason jars might be a better fit. Whatever be the type of party be it a corporate event or a cocktail party for 50 friends, the objective of commercial catering remains the same to satisfy the guests. How does a caterer accomplish this grand task? A popular mantra in the catering business is "How can I make it happen for you?" For most, this is not an empty statement. A caterer worth his or her salt (and all the other spices in the spice rack) stands firmly behind this phrase. After you make contact with a catering firm, the caterer's first job is to figure out what you want and decide how the company can create it for you. This process usually begins with a client-caterer meeting -- sort of like a first date. Whether it happens during the initial phone call or a scheduled appointment, the client services representative wants to get as much information as they can to help them prepare a proposal for you. As a client, you should be ready to answer these questions: • What is the proposed date and time of the event? • Is this a social or professional function? • Do you have a general budget in mind? • How many guests will attend? • Have you selected a venue or setting? Of course, depending on the type of function, other questions can (and should) come into conversation. Keep in mind that this initial discussion is critical because it will be the backbone of the caterer's proposal. So, if you have certain ideas in mind, you need to be as explicit as possible. One of the biggest mistakes a client can make is to only think about the budget. You cannot expect to say to a caterer "I have "x" amount to spend; what can I get for that?" and get a reasonable answer. You also need to explain what you hope to get for that budget. When the caterer understands your budget and your expectations, he or she can figure out if they match-up. It just means that it is time for more questions. Remember you are dealing with professionals and they are equipped to help you. Author Bio: The author thinks that it is best to explicitly explain to the commercial catering crew to get the best results for the event. To know more about the various services, visit firstdegree.com.au
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