Catering from A to Z / Cyrill Pogodin

Z /, Catering

Part 1: What is a catering company? -- Part 2: Performance and weaknesses of organizational forms -- Part 3: Support documentation for catering company activity: why are service standards important? -- Part 4: Development of a quality control system -- 5.Opportunities for promoting catering services and selling them to corporate customers -- Part 6: The requisite equipment for catering -- Part 7: Formats of off-premises catering events -- Part 8: The menu for festive occasions -- Part 9: Methods of organizing hourly personnel for catered events: adhering to corporate standards -- 10.Specifics of preparing and catering for large-scale events.

Catering can be a difficult and complicated industry to navigate. Often, there are no standardized procedures or documentation that give a business a strong foundation. Cyrill Pogodin, an internationally acclaimed catering consultant, noticed the same mistakes kept surfacing in different catering companies. He realized the source of the problem is often management being so focused on the next event that they lose sight of the bigger picture. Whether you are just starting out or are an experienced caterer, Pogodin’s guide will show you how to keep your long-term goals in mind and teach you how to do the following: understand the structure of traditional catering companies, identify your company’s strengths and weaknesses, create support documentation to promote service standards, develop a quality-control system, promote your company, organize testing events, plan a unique menu, purchase equipment, work with a personnel database to organize hourly employees and cater large-scale events. Pogodin’s advice will give you the tools to build a stable and successful business that your clients can consistently count on.