Catering, Banquets and Events by Chef Peter Ayson

Chef Peter Ayson of the Red Crab Group, candidly revealed his experiential realizations on banquet and catering operations; while at the same time informed participants of the fundamental business areas that should be considered in such a service.

1. CATERING, BANQUETS AND
EVENTS

2. FACTS…..
•Catering is not glamorous!


•It’s hard work and long hours


•When others play, YOU work


•Your stress management and patience will be
tested


•Learn to meet deadlines


•You should constantly educate yourself

3. •Purchasing
•Preparation
•Storage
•Transportation
•Service

4. Start early
Make a list
Delegate
Create a timeline
Budget
Location

5. Staff

6. •Age Bracket
•Ethnic and Religious Background
•Dietary Restrictions
•Other Special Needs and Requests

Create your Guest Profile

7. Menu Design
•Select a menu that
fits the event schedule
•Theme
•Client Requests
•Make your dishes
presentable
•Buffet Lay Out
•Incorporate
delicacies/specials/in-
season
•Beverage

8. HOW MUCH DO YOU SERVE?
•Head Count
•Budget
•Portioning
•Food Buffer

9. Food
Cost
Profit
Operational
Cost
and

10. •Approved Caterer
•Networking
•Promote Yourself
•Catering
Association