It's not uncommon for a caterer to take the time to prep food ahead of time for a catering event, simply transporting it when it comes time to arrive. The food is then warmed and served on site. Starting a Catering Business - The problem is that not all foods can be precooked. Many don't hold their temperature well or lose consistency when transported while holding. That means some on site cooking is almost always required. Here are some tips and benefits to on site cooking and on-site menu prep.
Catering Supplies - Exhibition Cooking - Who knew food could be this fun? Guests like exhibition cooking because it's a form of entertainment and it keeps people engaged. They can watch the food be cooked so they're comfortable enjoying it as well. This type of on site cooking can include things like pizza tossing, flambé, sushi rolling and more.
On-site grilling or Smoking - When you're grilling outdoors for an event, the larger the grill is the better. Especially if you're serving a lot of guests. You don't want to run out of food. Keep in mind that with grilling and cooking over an open flame, timing is critical. Too early and you burn the meat, too late and people have to wait. Meats should be started about 30 minutes before it's time to serve the meal. For smoking or slow cooking meats, start hours before the event per the weight of the meat. Some may need to be started the night before.
Starting Catering Business - DIY Desserts - Having to prep and serve a lot of foods on site can push the limits on labor cost. Ojne of the ways you can save on labor during an event like this is to set up a DIY dessert station. Guests are able to access the dessert options and create something that suits their palate. One of the most popular types of DIY dessert is the chocolate fountain with a variety of items for dipping.
Storage and Transportation
With large off site events, it's not practical to cook everything on site. Some foods will be done on arrival while others will be transported. You should have a number of large carriers with some designated for hot and others for cold. Never mix hot and cold foods or room temperature foods onto the same food carriers, and add some cold or hot packs respectively to help keep food at the right temperature.
You may also need to transport beverages to the event site. This really depends on the type of event and the menu offering you have. Chafing Dish - Some mixed drinks will need to be moved in 5 gallon containers while others can remain in the prepackaged pouch or box until they are transferred to an appropriate container at the event site.
Outdoor Catering
If you're catering an outdoor event then you're in a unique situation that requires some specialty equipment. Not only do you everything to cook and manage your outdoor kitchen properly (as well as handle the food) but you also need to have every item necessary to meet codes and regulations. It might be an outdoor event but you're still technically a commercial kitchen - even if it's just a big grill. Catering Supplies - Likewise, make sure you have a portable ice caddy for food and prep product as well as a portable sink for sanitation reasons.