Catering can add revenue without adding seats. It also changes how your kitchen works. Instead of cooking to order, you cook in large batches, hold food for longer, and move it safely to another location. That takes different equipment. Here is what most restaurants need to add, and in what order.
Start with Your Catering Model
Drop-off catering means you deliver food in disposable or reusable pans, and the client serves it. Full-service catering means your staff set up, serve and clean up. Drop-off needs transport and holding equipment. Full service adds buffet, serving and beverage equipment. Decide which you will offer first.
Batch Cooking Capacity
Catering orders come in large quantities, often on top of regular service. Look at whether your ovens and ranges can handle a big order without shutting down the line. Large roasting pans help you cook proteins in quantity, such as the Thunder Group ALRP9603 18″ x 24″ x 4-1/2″ double roaster. A large stock pot like the Thunder Group ALSKSP010 80 qt aluminum stock pot handles soups, pasta and sauces in volume.
If you plan to cater regularly, schedule production so catering does not collide with your busiest service. Early morning prep for lunch orders is common.
Holding Food Safely
Hot food must hold at 135F or above and cold food at 41F or below. For hot food waiting to leave, a heated holding cabinet or insulated heater proofer is the workhorse. The Prepline MPI1836 full size insulated heater proofer holds full size pans on racks. Load it with pans as they finish and pull them just before the van leaves.
For cold items, make sure you have enough reach-in or walk-in space to stage full catering orders without crowding daily inventory.
Transport
Insulated carriers keep food in range during the drive. A sturdy cart makes loading faster and safer. A PWTC-2030 20″ x 30″ utility trolley cart or a bus cart moves pans from kitchen to van. Plan how pans will be secured in the vehicle so they do not slide.
Check your local health department rules for transporting food and for temperature logs. Requirements vary.
Serving at the Event
Chafing dishes are the standard for buffet-style hot food. A full size chafer like the Thunder Group SLRCF001 8 qt full size chafer set holds a standard full size pan. For soups and chili, a marmite chafer such as the Thunder Group SLRCF8311 11 qt marmite chafer works well. Bring enough fuel for the full event plus extra.
Beverage service is often part of the order. A bowl-style beverage dispenser like the Coldline CBD-2 double 3-gallon bowl beverage dispenser suits office lunches and events where you serve iced tea or lemonade on-site.
Packaging and Labeling
Label every pan with the item, the time it left the kitchen and reheating or serving instructions. Include allergen information where you can. A consistent label system reduces errors at the event.
A Simple Startup List
- Roasting pans and hotel pans in quantity with lids.
- Insulated heater proofer or holding cabinet.
- Insulated carriers for transport.
- Cart for loading.
- Chafing dishes and fuel.
- Serving utensils.
- Beverage dispensers if you offer drinks.
- Thermometers and a temperature log.
Grow in Stages
Start with drop-off catering and a small number of menu items. Once you know your volume, add full-service equipment. Catering equipment stored poorly is catering equipment lost, so plan shelf space for chafers and carriers.
Next Steps
Pick your catering model, write a startup list and check your holding capacity. Browse catering and buffet and food warmer and proofer cabinets. Questions? Contact Express KitchQuip and we will help you pick the right size and configuration.