On-premise catering is overall a lot easier, the events take place at a hotels, convention centers, and restaurants are considered to be on- premsie. On-premise catering has the convenience of having everything close in any time of situation. At a home event you get to work out of your own kitchen, you know the cooks, and you know the location of everything you may need. A major difference between on and off premise catering is the size of group you are able to serve. With an on-premise catering area you are only able to host a certain mount of people due to your capacity. With off-premise catering you may end up going to an event that holds more people than your home conference center. The events that tend to be the biggest events are those that take place outside where you can have unlimited numbers of guests. Although that is something off-premise catering has on on-premise catering, on-premise catering has a lot of other things to offer for an event.
Off-premise catering is anything where the caterer has to leave the restaurant and travel to the location of the event. "Off-premise catering is potentially more profitable than in-house catering because the caterer does not own, pay rent/ tax, and maintain the space in which the function is held (Schmidt)." Most of the times the business will charger a fee for the event to be off-site. With off- premise catering “several problems must be anticipated regarding the off-premise facilities in which the final production and service for functions takes place (Scanlon).” It is not as convenient when leaving the home base that you typically cater from. Lastly as the one preparing for the away event, you need to remember “a caterer planning any outdoor event must be mindful of the variety of special problems, strategies, and equipment requirements that go into executing such a function (Lieberman).” Pre-planning is very important for any event to be successful, anything can happen from being short a table cloth to having not enough food. When planning correctly you should always have a certain sheet you use for gathering items. Then you should use that sheet with the number of guest for the event and be able to figure out your quantities needed. It is always better to over pack an extra cloth or basket to always be sure and sometimes those extra things can help out in other situations that may occur. Every catering company needs to have a range in which they will travel to. Every time there is an event away from the restaurant the food is prepared there and then is transported to the location. Lots of times caterers will have two vehicles, the first van is usually loaded up with things that need to be set up such as table clothes, center pieces, silverware, napkins, and the items for the buffet. The first van will then leave with most of the catering staff to the location and begin to set up for the event. The second van (usually has a warmer and cooler inside) will then load up the food once it is ready & closer to the time of the event and will then head out with the food. Caterers do this to keep the food hot and fresh for the guests. Overall this system works very well!
When a client or customer calls and requests an on-campus event they are less focused on the food. They are looking for a good conference center to hold their event while enjoying the food. When a client/ customer requests for an event off- premise they already have the perfect location and are looking for food to go along with the event. Next I want to focus on some of the logistics behind the catering business. When it comes down to which event brings in more money for the restaurant or conference center no one can actually say with a positive answer. Off-premise catering has multiple little fees they charge for, while on-premise caterers have gazebos, dance floors, brides rooms, photo ops, and much more! Although off-premise catering takes much more planning into a event compared to on-premise catering; people respect those and appreciate those they are working with better at an on-premise site. Many times off-premise caterers have to deal with clients who are rude and can't follow up with the caterer. The does not make sense to me, if only they knew the hard work that was being put into their event. If you reference over to my photo album you will be able to see a variety of different table set ups, inside and outside events, and different room design set ups, at the end of the photo album you will find an area where I explain the pictures in the photo album for you,
Off-premise catering is anything where the caterer has to leave the restaurant and travel to the location of the event. "Off-premise catering is potentially more profitable than in-house catering because the caterer does not own, pay rent/ tax, and maintain the space in which the function is held (Schmidt)." Most of the times the business will charger a fee for the event to be off-site. With off- premise catering “several problems must be anticipated regarding the off-premise facilities in which the final production and service for functions takes place (Scanlon).” It is not as convenient when leaving the home base that you typically cater from. Lastly as the one preparing for the away event, you need to remember “a caterer planning any outdoor event must be mindful of the variety of special problems, strategies, and equipment requirements that go into executing such a function (Lieberman).” Pre-planning is very important for any event to be successful, anything can happen from being short a table cloth to having not enough food. When planning correctly you should always have a certain sheet you use for gathering items. Then you should use that sheet with the number of guest for the event and be able to figure out your quantities needed. It is always better to over pack an extra cloth or basket to always be sure and sometimes those extra things can help out in other situations that may occur. Every catering company needs to have a range in which they will travel to. Every time there is an event away from the restaurant the food is prepared there and then is transported to the location. Lots of times caterers will have two vehicles, the first van is usually loaded up with things that need to be set up such as table clothes, center pieces, silverware, napkins, and the items for the buffet. The first van will then leave with most of the catering staff to the location and begin to set up for the event. The second van (usually has a warmer and cooler inside) will then load up the food once it is ready & closer to the time of the event and will then head out with the food. Caterers do this to keep the food hot and fresh for the guests. Overall this system works very well!
When a client or customer calls and requests an on-campus event they are less focused on the food. They are looking for a good conference center to hold their event while enjoying the food. When a client/ customer requests for an event off- premise they already have the perfect location and are looking for food to go along with the event. Next I want to focus on some of the logistics behind the catering business. When it comes down to which event brings in more money for the restaurant or conference center no one can actually say with a positive answer. Off-premise catering has multiple little fees they charge for, while on-premise caterers have gazebos, dance floors, brides rooms, photo ops, and much more! Although off-premise catering takes much more planning into a event compared to on-premise catering; people respect those and appreciate those they are working with better at an on-premise site. Many times off-premise caterers have to deal with clients who are rude and can't follow up with the caterer. The does not make sense to me, if only they knew the hard work that was being put into their event. If you reference over to my photo album you will be able to see a variety of different table set ups, inside and outside events, and different room design set ups, at the end of the photo album you will find an area where I explain the pictures in the photo album for you,
Here is a short 3 minute video I found that starts from an empty room and shows you set up to serving the food.
Sources:
Hansen, Bill, and Chris Thomas. Off-Premise Catering Management. 2nd ed. Hoboken: Van Nostrand Reinhold, 2005. Print.
https://www.youtube.com/watch?v=jX8yktF-LHE
Lieberman, Judy. The Complete Off- Premise Caterer. New York: Van Nostrand Reinhold, 1991. Print.
Schmidt, Arno. The Banquet Business. 2nd ed. New York: Van Nostrand Reinhold, 1990. Print.
Hansen, Bill, and Chris Thomas. Off-Premise Catering Management. 2nd ed. Hoboken: Van Nostrand Reinhold, 2005. Print.
https://www.youtube.com/watch?v=jX8yktF-LHE
Lieberman, Judy. The Complete Off- Premise Caterer. New York: Van Nostrand Reinhold, 1991. Print.
Schmidt, Arno. The Banquet Business. 2nd ed. New York: Van Nostrand Reinhold, 1990. Print.