Skip to main content

We use cookies to make interactions with our website and services easy and meaningful, to better understand how they are used and to tailor advertising. By using our website or clicking “accept”, you are agreeing to our Privacy Policy.

Field Kitchens – Catering Tips For Off-Premise Efficiency and Profitability

Field kitchens can sometimes be literal, but they also include unlikely places such as department stores, tents or pool side or at the beach.

Off premise catering can present some seemingly insurmountable challenges. It’s not often you will have a low key, surprise-free event but there are some things you can do to prepare a feast in the middle of a field without electricity or water.

As a caterer, you know the value of having the right tools to do the job. Setting up portable convection ovens, the use of coolers, portable hand sinks and other tools of the trade can make an event appear more seamless.Keeping food at proper temperature while on site can also be a challenge. Proper equipment is essential not just for quality for also for food safety.

You may find yourself in a situation where your trucks aren’t able to drive in to unload. Hand carrying everything to the kitchen or field kitchen may require extra equipment.

Here are a few tips to keep in mind.

Be prepared

Imagine the worse case scenario for off premise catering and have a plan to circumvent the issues that arise with that scenario. Often something as simple as having extra fuel on hand or a plan if the grill won’t light can divert a disaster.

Like with anything, communication is key. Preparing for off site catering means detailed paperwork for everyone involved. Often utilizing radios for staff on site for large events can ensure the message is clear.

Don’t Panic

You have to be detailed oriented and creative at the same time. At some point, something will go wrong. Ensure that either yourself or the kitchen manager is able to take it in stride and take the pressure from the employees and engineer the problem backwards so they can go about their duties.

Being resourceful and calm will keep your staff calm and, in turn, not expose the problems to your client. Let them find out about the challenges you overcame after the event and they will certainly remember your ability to handle things.

Plan and Re-plan – Check and Re-check

A special event venue may not have a full kitchen to work with. Create a detailed checklist of all your materials and supplies. Itemize groups to checklist such as sterilization, proper food heating or maintaining temperature, cleaning, cutlery, extra fuel, glassware etc and have them bundled and ready to go at a moment’s notice. Bring them to the event even if they are not needed. You never know when you need a backup plan and that way you will have the items to take care of things immediately.

Check your shopping list 2 or 3 times. There is always one item we forget and if you’re at an event away from convenience like grocery stores, you’ll need what your menu dictates you are serving. Go over the list item by item and esnure it has a spot in the overall planogram layout of packing items to go.

Your People

Train your staff to be versatile and be able to work either in the kitchen or on the floor. Know their character, their background and their ability to handle stress. Background checks are a must – especially if you are bringing staff into a private residence. Your clients trust that you have hired the people that can be trusted in their homes.

If you’re a small catering company, you likely don’t have corporate support for training your staff. That can be a challenge because you are working with food and safety is always a concern.

Your staff should not only know how to do certain tasks but they should also know and understand the reasons why you are having them perform the task. Teach them how to apply their skills to get the job done as best as possible.

Dress your staff for the part. Make them as much a part of your success as you want to be successful. A properly attired staff looks impressive. Clean uniforms mean respect. Whether you rent or have purchase their own clothing, make sure they are proud to wear the uniform and be sure to pay them well so if they do purchase clothing they can afford to still take on the job necessary and make some money. Someone who feels appreciated and is compensated monetarily for their time and efforts will continue to work hard for you and become a trusted, reliable employee. People need to feel they make a difference and if you make them feel that way, they will.

Off premise catering can be fulfilling with all of its challenges. Enjoy the excitement of new planning, new venues and new opportunities with each event but remember the key to success is to give yourself lots of time and to prepare and your catering business will be on the road to becoming efficient and profitable.