Lorena - Caterer
Firstly, make an inventory of the things you already have in your room.
Secondly, close your eyes and imagine your ideal room. Write down the changes you will make to create the room of your dreams.
Redecorating your room is easy and fun!
Other important aspects
Careful with wasting food
You can’t give the food that should go to waste to charity. Because if something happens, blame on you.
No show = when people don’t come to the event
Solidarity Actions during covid-19
Important the image given due to how important it is sustainability for that company
Cost Calculation
Divided into:
Others
site inspection, decoration, waste disposal, etc
Cellar
Material
Amortization, rental and purchases: always calculate a little bit more because glasses break...
Gastronomy, food cost
Personnel
Menu/Event Type
Themed menus
Gala dinners
For special options it's better than the client requests it in advance!!!
Must be chosen in advanced
Starters, mains, dessert, wine cellar
Executive menus
Buffets
Cocktails
Coffee breaks
Can't be served at 9pm. A coffee normally comes with pastry
Place or Venue for Events
Examples
Parks
World Trade Center
L'Auditori de Bcn
Teatre Nacional de Catalunya
Teatre del Liceu
Futbol Club Bcn
Oleum - MNAC
Important aspects to take into account
BONUS: have a PLAN B in case it rains or something happens
Venues with own material or rental obligations through
third parties
Material offloading logistics of all providers
Office and kitchen areas and possible lease/rental fees
It's important that the people at the office they
take care of the material because it is expensive
(like glasses for water, coffee, cava, etc)
Technical requirements
Example: Kitchen needs more power, lights, sound
Capacity
NEVER book a place that the maximum capacity is smaller than what you really need.
Type of places
Important: they don't operate in hotels because they have their own catering. It can happen but it's not normal.
Special locations: the beach, mountains or other idyllic spots
Catalan Farmhouses, private houses, private companies
Venues, public or private in Bcn and surroundings
The Day of the Event
Break down and closure of the event
Event flow (flow charts)
Waiters’ briefing and service protocol
Important to have good communication skills
Control of all details: decoration, music, candles…
Coordination with all external providers
Decoration, music, shows between meals, speeches, etc
Kitchen and back office set up
Set up of main area with floor plan
Trucks offloading and distribution of all material
Explanation of set up order
Arrival of the whole team to the venue
Catering Department
Other dept.
Decoration
he doesn't work inside the company
Marketing & Publicity
Importance of social media, taking care of it
RRHH
they make hotel communications, decide ppl who is going to work at the events
Kitchen
+ Stewarding
Ass. Kitchen Staff
Kitchen staff
Executive Chef
manager all quantities of food and transport of it
person that creates all the menus to serve
the most important person in the kitchen. leads the team
Operations
Transport
Logistics
Briefing waiters
Organization of transport, delivery and pick up
Organization of waiters, kitchen and logistics
Beverage order
Depending on where the client is from, they will ask more or less or one type or another. You must know your client! Example: Russia with Vodka. USA, Brasil...
Rental material order
2. You can rent it from another company. It's more expensive but you have way more options and make it personalized for the client
1. Catering that have their own materials
Maitres
Operational director
Sales Dept.
Sales Team
Necessary documentation
Kitchen order and menu
Data digitalization
Floorplan with furniture
Service order form
Sales manager
