Catering

Catering is the provision of food service for events or organizations by a catering company or independent caterer. It encompasses menu planning, procurement, food preparation, presentation, delivery, and on-site service for clients and guests. Catering can be on-site at a venue or off-site, with meals served as plated, buffet, or family-style, and beverages offered through bar service.

Types include event catering for weddings, conferences, and parties; corporate catering for meetings and seminars; institutional catering for hospitals, schools, and government facilities; and social catering for private celebrations.

Service models range from drop-off and set-up only to full-service catering with staff, kitchen operations, equipment rental, and on-site dining and cleanup. Operations cover menu design, sourcing, transportation, food safety practices, staff management, and coordination with venue timelines.

Regulation and safety: caterers typically follow local health codes, hold appropriate licenses and insurance, and implement food-safety plans such as HACCP. Planning considerations include budget, guest count, dietary restrictions, cultural or religious requirements, and logistics such as timing and space for preparation, service, and cleanup.

Industry notes: caterers differ from restaurants in their emphasis on event-specific planning, customization, and extended service periods. Trends include sustainability and local sourcing, plant-based options, waste reduction, and the use of technology for menu design and event management.