Podcast
Questions and Answers
What is a key consideration when planning a meeting that involves catering?
What is a key consideration when planning a meeting that involves catering?
- Selecting food and beverages that are both tasty and abundant. (correct)
- Limiting the number of attendees to reduce costs.
- Ensuring the venue has adequate parking.
- Choosing decorations that match the company's colors.
Banquets and receptions serve primarily social functions, and their business aspect is negligible.
Banquets and receptions serve primarily social functions, and their business aspect is negligible.
False (B)
What is one of the most impactful elements of an event that leaves a lasting impression on attendees?
What is one of the most impactful elements of an event that leaves a lasting impression on attendees?
The combination of quality food, beverage, and service.
Groups often prefer professionally catered events because it allows the hosts to concentrate on their personal, social, and business activities, while also enjoying the events and leaving the ______ to someone else.
Groups often prefer professionally catered events because it allows the hosts to concentrate on their personal, social, and business activities, while also enjoying the events and leaving the ______ to someone else.
Match catering types with respective event examples:
Match catering types with respective event examples:
Which of the following is NOT an example of a business catering event?
Which of the following is NOT an example of a business catering event?
Caterers are limited to offering only a few standard cuisine types like American and Italian.
Caterers are limited to offering only a few standard cuisine types like American and Italian.
Name three types of catering venues.
Name three types of catering venues.
Public facilities are often more competitive regarding price due to lower overhead expenses and being ______.
Public facilities are often more competitive regarding price due to lower overhead expenses and being ______.
Match three diverse catering venues with associated events:
Match three diverse catering venues with associated events:
What are meeting planners essentially purchasing, according to the text?
What are meeting planners essentially purchasing, according to the text?
Since catered events are tangible products, clients can test or sample the entire experience before making a decision
Since catered events are tangible products, clients can test or sample the entire experience before making a decision
What is one critical element caterers must establish with their clients, given the intangible nature of their services?
What is one critical element caterers must establish with their clients, given the intangible nature of their services?
Catering is a ______ driven market, where value is ultimately determined by the buyer, and perceptions become the seller's realities.
Catering is a ______ driven market, where value is ultimately determined by the buyer, and perceptions become the seller's realities.
Match caterer's objectives with their descriptions:
Match caterer's objectives with their descriptions:
Why is comparison shopping a common practice among meeting planners when selecting a caterer?
Why is comparison shopping a common practice among meeting planners when selecting a caterer?
A caterer's primary role is strictly limited to providing food, without concern for the meeting planner's overall vision.
A caterer's primary role is strictly limited to providing food, without concern for the meeting planner's overall vision.
Name three positions that may be included in a catering staff.
Name three positions that may be included in a catering staff.
Besides taxes, a caterer will also add ______ to the quoted price, representing compensation for the service staff.
Besides taxes, a caterer will also add ______ to the quoted price, representing compensation for the service staff.
Match catering staff positions with their responsibilities:
Match catering staff positions with their responsibilities:
In the 'thirds method' of pricing, what three elements should the per-person price equally cover?
In the 'thirds method' of pricing, what three elements should the per-person price equally cover?
The 'thirds method' is most often used by large catering companies due to its accommodation for standardization.
The 'thirds method' is most often used by large catering companies due to its accommodation for standardization.
What distinguishes the 'contribution margin' method of pricing from others?
What distinguishes the 'contribution margin' method of pricing from others?
The 'contribution margin' method requires the caterer to know all expenses associated with 'opening the room' along with fixed expenses such as salaries, utilities, and ______.
The 'contribution margin' method requires the caterer to know all expenses associated with 'opening the room' along with fixed expenses such as salaries, utilities, and ______.
Match the key steps of the contribution margin method with their descriptions
Match the key steps of the contribution margin method with their descriptions
In the 'multiplier method' , what does the multiplier factor usually reflect?
In the 'multiplier method' , what does the multiplier factor usually reflect?
In the 'multiplier method', if catering is during high seaosn, caterers can command a higher price.
In the 'multiplier method', if catering is during high seaosn, caterers can command a higher price.
What are the external factors that can influence the factor when using the multiplier method of catering?
What are the external factors that can influence the factor when using the multiplier method of catering?
According to the material, for a caterer, there is no such thing as a price that is too ______.
According to the material, for a caterer, there is no such thing as a price that is too ______.
Relate the staff/personnel quality with the catering service level.
Relate the staff/personnel quality with the catering service level.
Flashcards
Importance of catered events
Importance of catered events
Banquets and receptions serve social and business purposes, enhancing networking and socialization among attendees.
Why prefer catering?
Why prefer catering?
Groups favor professionally prepared food and drinks for enjoyment and to allow hosts to focus on their guests and activities.
Diversity of caterers
Diversity of caterers
Caterers offer a diverse range of cuisines and services, including Japanese, Italian, and BBQ caterers.
Catering locations
Catering locations
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Value beyond food
Value beyond food
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Intangible catering
Intangible catering
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Consumer-driven catering
Consumer-driven catering
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Caterer's understanding
Caterer's understanding
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Catering roles
Catering roles
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Thirds method
Thirds method
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Contribution margin
Contribution margin
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Multiplier method
Multiplier method
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Caterer's objectives
Caterer's objectives
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Study Notes
- When planning a meeting, food and beverages should be tasty and abundant.
- Attendees should leave feeling pleased with the event.
- Banquets and receptions are social and business events.
- People enjoy socializing and networking.
- All aspects of a catered function are important.
- Food, beverage, and service quality leaves a lasting impression on attendees.
- Groups prefer professionally prepared and served food and beverages.
- Hosts can focus on personal, social, and business activities and can leave cleanup to someone else.
Business catering examples:
- Association conventions and meetings
- Civic meetings
- Recognition banquets
- Product launches
- Educational training sessions
- Service awards banquets
- Hospitality suites
- Caterers offer a variety of cuisines, including Japanese, Italian, French, Chinese, American, Southwest, and Seafood, as well as picnic, kosher, and barbecue options.
Types of Catering Venues
- Independent banquet halls
- Civic auditoriums
- Stadiums and arenas
- Ethnic social clubs
- Fraternal organizations
- Women's clubs
- Private city or country clubs and athletic clubs
- Hospitals
- Universities and libraries
- Executive dining rooms
- Houses of worship
- Recreation rooms
- Parks
- Museums and aquariums
- Restaurants with private dining rooms.
- Some facilities are more competitive than hotels or conference centers because of flexible price structures.
- Public facilities are tax-exempt.
- Some facilities provide in-house catering; others are leased to contract foodservice companies.
- Some rent their facilities to off-premise caterers.
- Meeting planners buy fantasy, fun, service, ambiance, entertainment, and memories in addition to food and beverages.
- Caterers sell something intangible that is yet to be produced and cannot ensure resale or restocking.
- The caterer must create a sense of trust with their clients.
- Catering is a consumer-driven market stimulated by clients who demand exceptional quality and value.
- Value is determined by the buyer.
- Buyers' perceptions become sellers' realities.
- Meeting planners comparison shop to find reliable, consistent, and creative services.
- Caterers must understand the meeting planner's vision and develop an effective event within budget.
Catering Staff
- Director of Catering (DOC)
- Assistant Catering Director
- Catering Manager
- Catering Sales Manager (CSM)
- Catering Sales Representative
- Convention/Conference Service Manager
- Banquet Manager
- Banquet Setup Manager
- Assistant Banquet Manager
- Scheduler
- Maitre d' Hotel
- Captain
- Server
- Busperson (Busser)
- Food Handler
- Bartender
- Barback
- Sommelier
- Houseman
- Attendant
- Clerical Person
- Engineer
- Cashier
- Ticket Taker
- Security
- Room Service Manager
Caterer Pricing Methods
- There are three types of pricing methods used by caterers:
- Thirds method
- Contribution margin (CM) method
- Multiplier method
- The thirds method calculates a per-person price covering the cost of food, beverage, supplies, payroll, overhead, and profit.
- With a $30 per-person price, the caterer covers $20 in expenses and earns $10 profit, taxes and gratuities will be added to the price.
- The contribution margin is the typical pricing method used by large caterers; everything must make a profit.
- It's necessary to standardize some aspects for large caterers.
- Caterers using the CM method need to know all expenses associated with opening the room.
- The total fixed expenses are divided by the number of attendees per year to estimate fixed expense per attendee.
- To the expense is added the per-person cost for the food, beverage, and variable costs.
- Once variable and fixed expenses are determined, the desired profit margin is added to each menu option.
- The multiplier method is derived from the contribution margin (CM) method.
- The caterer multiplies all the expenses by a factor that usually varies from about 3 to 7, but can go higher.
- The factor relates to type of services, ambience, etc..
- Larger factors are applied to more expensive events.
- The factor is be independent of these variables during high season.
- The price and the factor are influenced by competition.
Level Pricing example:
- Popular Chicken per-person $24.00
- Up-Scale Chicken per-person $32.00
- Value Based Chicken per-person $22.00
Range Pricing example:
- Prime rib dinner less than 235 guests=$29.75 per guest
- Prime rib dinner 236-265 guests=$27.45 per guest
- Prime rib dinner more than 266 guests=$24.25 per guest
The caterer objectives:
- Aim for a reasonable profit, based on the amount invested in the catering business.
- It is important to generate sufficient revenues, cover operating expenses, reinvest in the business, ensure customer satisfaction, provide consistent quality and service, convey a particular image, develop a reputation for dependability, flexibility, problem solving, and stay on budget.
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