Articles in Career DevelopmentArticles in EntrepreneurshipArticles in Health & SafetyArticles in Job SearchArticles in Salary / BenefitsArticles in WorkplaceCatererA Day in the life of a Caterer Over 70 percent of all catering services are owner-run, so many caterers must also have sharp business acumen. Most people are drawn to the industry because of their love of cooking or preparing elegant meals for special events. In their first few years in catering many find that talent only gets you so far. “You can have dozens of clients, great reviews, and the best products--and you can still lose money hand over fist,” said one ten-year veteran. Management and organizational skills are critical for those who wish to keep their catering concerns solvent. Caterers spend considerable time developing menus, a unique style, and a business plan. “You have to oversee everything,” one caterer mentioned to us, “that’s why catering services never get too large.” While some catering services do employ hundreds of full- and part-time staff, the large majority have fewer than six full-time employees, and hire temporary staff for the rest. Business is driven by season. A caterer may have three to five meetings with prospective clients to work out details of the event. The caterer provides menus and the clients choose their favorite dishes and work with the caterer to assemble a meal where each dish compliments the others. Successful caterers are able to gently guide people to decisions that will benefit the event. Caterers have to be certified for sanitary cooking conditions and safe equipment, so contact the local board of health in your area. Most offer two- or three-day courses in health laws for prospective caterers and restaurants. |