Being pivotal and nimble as a caterer in this unprecedented disruption of industry and livelihood is the key to long-term success and company identity. It is imperative that you don’t wait and see what happens but actively re-evaluate systems, processes, technology, organizational behavior and personal culture to be ready for the resurgence of the business.
But as we are in the now and are uncertain about the short-term, we are still open for business. The opportunities we currently have include providing at-home meals for delivery and pick-up or business, and event catering for 50 or less if still needed. There are many changes that can be done immediately with how you approach delivery, curbside and daily corporate or contract foodservice.
Here are the key areas to evaluate and make adjustments as necessary. Remember to make it easy and comfortable for the customer first.
Menu Design
For Home Meal Service or Limited Social Catering
- Simplify the menu, focusing on reduced inventory lists
- Write daily menus in coordination with your vendors who are also trying to stay open with fewer deliveries
- Utilize social media and your website to provide information about upcoming menus for client communication and ask for menu requests
- Focus on comforting foods and recipes that you enjoy preparing
- Make it kid-friendly and fun for the family while they are at home
- Focus on offerings that serve 4-6 controlled portions
- Minimize choices within menu items, such as number of side choices like dressings, proteins and breads
- Create multi-day menu packages and value options where service and convenience come first
- Offer do-it-yourself meal kits such as salads and side dishes that can be “cooked” or assembled at home similar to preparing for an off-site cooking event
For Corporate Catering
- Offer individual meals that can be taken back to the workspace to minimize cramped lunchrooms or meeting spaces
- Include diet-specific menu items such as gluten-free and vegan
- Offer individually wrapped desserts and snack options
- Eliminate self-serve or build-your-own menus
- Use the same offerings for the Home Meal service
Packaging
- Use disposables that are able to be placed in the oven if sending items cold for reheating
- Focus on function, not form/aesthetics of the packaging
- Seal all packaging with stickers or tape to ensure sanitation
- Use pre-packaged utensil packs and service utensils
- Include a sanitation card in all packages informing the customers on how you are addressing food-related safety
- Provide additional sanitizing wipes in all deliveries
- Package garnishes and other ingredients such as salad components individually to provide the opportunity for customization and accommodate individual tastes/diets
- Personalize individual meals with guests’ names for easy pick-up
Delivery/Service
- Ensure drivers are in clean and professional uniforms supplied with approved sanitizing spray/wipes and foodservice gloves
- Call prior to delivery at the door to confirm food is ready to be received
- Package complete orders in a sealed single box/bag or package that allows for non-contact delivery or curbside pick-up
- When delivering to an office space for delivery, wipe down and sanitize the surface prior to placing individual items
- Set up or use dedicated counters in open areas to allow for personal distancing for those picking up their meals
- Coordinate group chats and IMs with the host/those placing the order to communicate to the guest service times and recommend staggered pick-ups
- Post reheating and service instructions on the website
If you have more specific questions, please feel to email us directly at [email protected]. We are here to support our entire catering community. This is a time for togetherness.
