Foodservice Department Catering

1.1 The Policy defines what catering services are offered outside of their routine production and meal service.

✓ Do catering services only include special events?
✓ Are catering services available outside of the building?
✓ Will servers and staff be available for the catering event?
✓ Does your catering department offer delivery?

1.2 The Policy gives ordering instructions and guidelines for both internal and external customers.

✓ Determine if the ordering system is verbal, written, electronic, etc.
✓ What is the ordering deadline?
✓ Will you confirm orders in written format?
✓ Do you have a catering contract?
✓ What are the terms of payment?
✓ Are there hours in which your catering department services are not available?

1.3 Packaging, labeling and delivery methods are clearly defined in the policy.

✓ Will you use disposables only?
✓ Will you brand or logo your service items?
✓ Do you offer paper products (plates, utensils, cups) for an additional fee?
✓ Are special carts, vehicles or equipment items needed?
✓ Do you have custom labeling with the food item name or will you use a sticker system? (Example: Veggie trays are 24” round disposable black plastic trays, covered in plastic wrap and labeled with a sticker indicating the date and location of the function.)

1.4 The Policy addresses food safety.

✓ Department has proper equipment to prepare and hold food at safe temperatures
✓ Delivery vehicles and carts are approved and maintained for safety

1.5 Disposal, storage and reheat instructions are clearly defined for the customer.

✓ Food safety standards and local/state regulations are followed.

1.6 Catering production team staffing needs are defined and have job descriptions.

✓ Job descriptions are updated regularly to reflect job functions of catering staff.

1.7 The catering department has necessary licenses & insurance and complies with local and state regulations.

✓ Consider insurance for staff transporting catering items.

1.8 A checklist for catering production and delivery is used and kept in the department.

✓ Staff uses the checklist for production and delivery
✓ The checklist documents payment records
✓ Temperatures are taken at delivery &/or service time of catered items. Temperature logs are kept in the department.

1.9 The catering department has necessary licenses & insurance and complies with local and state regulations.

1.10 Catering staff is trained and evaluated on production, safe food handling, service and customer relations.

Competence Training:
✓ CDM, CFPP trains staff on all catering job duties
✓ CDM, CFPP documents competence training/in-service attendance and competence skill testing evaluation
✓ CDM, CFPP keeps records in the department

2.1 The catering department has a catering menu with prices, including fees for delivery, set-up, and service.

✓ The menu capitalizes on current selections of food and beverage in the department
✓ The menu is reviewed regularly, and prices are updated

2.2 The catering menu generates revenue for the foodservice department

✓ Determine budget and income projections
✓ Consider wages, benefits, insurance, etc.

2.3 The CDM, CFPP coordinates and oversees marketing and public relations for the catering department.

✓ Catering menus look professional
✓ Online and social media advertising is accurate and appropriate

3.1 There is a system in place to invoice and receive transfer of funds from other departments within the facility.

✓ Collaborate with the finance department

3.2 Pricing strategies and discounts for internal customers are clearly defined by the policy.

Strategy Options:

Use Meal Equivalents

Catering example: Facility Meal Equivalent (ME): $3.34

Cost of coffee, juice, & muffins: $22.80
DIVIDE by ME ÷ 3.34
$6.83
MULTIPLY by # of people X20
$136.60

Discount Catering Menu for Internal Customers

✓ Determine Discount percentage or amount
Example: Breakfast meeting in administration

Catering Menu Choices: $136.60
Discount: 12% for internal customer

$136.60 X .12 = $16.39 discount
$136.60-$16.39 = $120.21

3.3 Pricing strategies for external customers are clearly defined by the policy.

Strategy Options:

Food Cost + Standard Mark-up

1. Determine mark-up (example: 75%) 2. Multiply Mark-up x Food cost

Example: A Morning Meeting with muffins, fruit and coffee.

Food Costs:
Muffins: $12.65/dozen
Coffee: $6.50 for a large pot
Fruit: $21.75 for a fruit salad

Mark-Ups
Muffins $12.65 x 1.75 = $22.14
Coffee: $6.50 x 1.75 = $11.38
Fruit: $21.75 X 1.75 = $38.06
$71.58
(round to $71.50 or $72.00)

Food Cost Percent
1. Food Cost ÷ Food Sales=Food Cost %
2. Menu Price ÷ Food Cost Percent=Price

Example: Using the same situation above and a facility food cost percent of 40% (Calculating Food Cost)
$12.65+6.50+21.75 = $40.90
÷ .40
$102.25

Also to consider:
✓ Delivery or service fees
✓ Taxes