Catering Services in Events

Event Organizers can go gaga over catering. It is not an easy task because there are a lot of factors that need to be consider in planni...


Event Organizers can go gaga over catering. It is not an easy task because there are a lot of factors that need to be consider in planning what to serve during the event. There are 5Ws
  • Who must be fed - who are the attendees / special guests/ speakers? Where are they from? Are there any cultural dining habit we need to take note? Different cultures from all over the world have different preferences. For example, a muslim does not eat pork; or Indians do not eat beef; or Americans do not prefer to eat snake soup or something exotic; or that people from Thailand prefer to eat something that is fresh. How many people will there be? 
  • Why they must be fed - this refers to the objective of the event. Is this for an meeting, seminar or a conference where they can't have too much food or otherwise they can get sleepy after the meal? Or will it be for an evening anniversary dinner where we can serve the champagne or wine? 
  • What they must be fed - this is the meal type where we need to consider whether there must be special diets? Do we need variety? How many course shall there be for lunch? Or how many course for dinner? What is the budget range for the meal? What type of cuisine? Will it be buffet style or a la carte?
  • When they must be fed - Organizers must check the schedule on that day, how many hours or what time is allotted for the meal? How long will it take for staff to deliver the food? What is the waiting time? How is the interval in the meals' arrival?
  • Where they must be fed - Will this be at the hotel or off the premises? Will it be in the meeting room, in a restaurant, or by the park in picnic style? Will they eat sitting down or standing up? Is this in a stadium for a sports events?
Whether it is on or off the premises, there are logistics issues in catering an event. For example in a 200 people event serving buffet style, the questions you need to ask yourself are, whether how many food stations will be place to make sure that everyone has ample time to get their food; Will there be enough space for people to go from their seats to the food stations; How many staff is required? If there are 200 people, perhaps have 7 - 10 staff present to help serve the guest; Are there adequate supply of equipments such as utensils; Will there be enough food for everybody?; How is the disposal of waste?; Should alcohol be served?

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