Lorena - Caterer

Catering Department

Sales Dept.

Sales manager

Sales Team

Service order form

Floorplan with furniture

Data digitalization

Kitchen order and menu

Necessary documentation

Operations

Operational director

Maitres

Logistics

Rental material order

1. Catering that have their own materials

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

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...

Organization of waiters, kitchen and logistics

Organization of transport, delivery and pick up

Briefing waiters

Transport

Kitchen

Executive Chef

the most important person in the kitchen. leads the team

person that creates all the menus to serve

manager all quantities of food and transport of it

Kitchen staff

Ass. Kitchen Staff

+ Stewarding

Other dept.

RRHH

they make hotel communications, decide ppl who is going to work at the events

Marketing & Publicity

Importance of social media, taking care of it

Decoration

he doesn't work inside the company

The Day of the Event

Arrival of the whole team to the venue

Explanation of set up order

Trucks offloading and distribution of all material

Set up of main area with floor plan

Kitchen and back office set up

Coordination with all external providers

Decoration, music, shows between meals, speeches, etc

Control of all details: decoration, music, candles…

Waiters’ briefing and service protocol

Important to have good communication skills

Event flow (flow charts)

Break down and closure of the event

Place or Venue for Events

Type of places

Venues, public or private in Bcn and surroundings

Catalan Farmhouses, private houses, private companies

Special locations: the beach, mountains or other idyllic spots

Important: they don't operate in hotels because they have their own catering. It can happen but it's not normal.

Important aspects to take into account

Capacity

NEVER book a place that the maximum capacity is smaller than what you really need.

Technical requirements

Example: Kitchen needs more power, lights, sound

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)

Material offloading logistics of all providers

Venues with own material or rental obligations through
third parties

BONUS: have a PLAN B in case it rains or something happens

Examples

Oleum - MNAC

Futbol Club Bcn

Teatre del Liceu

Teatre Nacional de Catalunya

L'Auditori de Bcn

World Trade Center

Parks

Menu/Event Type

Coffee breaks

Can't be served at 9pm. A coffee normally comes with pastry

Cocktails

Buffets

Executive menus

Gala dinners

Starters, mains, dessert, wine cellar

Must be chosen in advanced

For special options it's better than the client requests it in advance!!!

Themed menus

Cost Calculation

Divided into:

Personnel

Gastronomy, food cost

Transport

Material

Amortization, rental and purchases: always calculate a little bit more because glasses break...

Cellar

Others

site inspection, decoration, waste disposal, etc

Other important aspects

Solidarity Actions during covid-19

Important the image given due to how important it is sustainability for that company

No show = when people don’t come to the event

Careful with wasting food

You can’t give the food that should go to waste to charity. Because if something happens, blame on you.