Catering

Catering refers to the professional provision of food and beverages at various locations for specific occasions. Caterers cover a broad spectrum, from fine dining in temporary catering establishments to catering for large communities and events.

The word catering comes from the English word "to cater", which means "to feed" or "to entertain". It encompasses the establishment of temporary catering operations and requires comprehensive management, known as hospitality services.

The main tasks include:

• Logistics: planning and carrying out the transportation of food and equipment.

• Ambience: Designing the event venue.

• Staff and service: deployment and coordination of staff.

• Culinary: Selection and preparation of food.

• Program, purchasing and consulting: Comprehensive planning and customer consulting.

• Event catering: This popular form of catering focuses on private and corporate events. Full-service caterers offer comprehensive services from consultation to program planning. Event catering can range from receptions with finger food to multi-course menus or buffets.

• Public catering: Public catering is aimed at public events such as city festivals. It varies depending on the type and size of the event and often involves several caterers offering specialties.

• Community catering: This is a form of catering for institutions such as hospitals, educational establishments or large companies. It includes special diets and logistical requirements.

• Calculation of catering services: Catering services are calculated either on a time and material basis or as a lump sum. It takes into account fixed and variable costs as well as different VAT rates.

• Setting up a catering company: Important steps include drawing up a business plan, filling a niche, the availability of premises and logistics and compliance with hygiene regulations.

Catering on set is an important aspect of production logistics for film and television projects. It ensures that the entire crew and actors are provided with sufficient food to work efficiently during long filming days. Here are the key points:

Planning catering on set

• Needs analysis:

  • Number of people: The first step is to determine the exact number of people who need to be catered for. This includes the cast, crew and any guests.

• Dietary requirements: It is important to consider any special dietary needs, such as vegetarian, vegan, gluten-free or allergy-friendly options.

  Selection of caterer:

  • Experience and references: A caterer with experience in the film and television industry is preferred as they know the specific requirements of a set.

  • Menu planning: The caterer will suggest different menu options to suit the needs of the crew.

• Logistics:

  • Schedule: The caterer must adapt to the filming schedule to ensure that meals are ready on time. Typically there will be breakfast, lunch, dinner and snacks.

  • Location: The catering location must be easily accessible and large enough to cater for everyone. A special catering area is often set up on set.

  Implementation and support

  Catering on set:

  • Breakfast: often provided before filming starts to ensure everyone gets a good start to the day.

  • Lunch and dinner: Main meals are served at set break times.

  • Snacks and drinks: Snacks and drinks are provided continuously between main meals.

  Flexibility:

  • Adjustments: The caterer must be able to react flexibly to changes in the shooting schedule.

  • Feedback: Regular feedback from the crew helps to continuously improve the catering.

  Hygiene and safety:

  • Hygiene standards: adherence to strict hygiene standards is essential.

  • Covid-19: In the current time, additional safety measures are required to prevent the spread of disease.

  Background and importance

  • Motivation and morale: Good catering contributes significantly to crew motivation and satisfaction, which in turn increases productivity.

  • Networking: Meal breaks also provide an opportunity for informal conversation and networking.