What is the difference between a restaurant and a catering establishment?

Answer 1

atering is defined as the business of providing food and drink, typically at social events and in a professional capacity either on-site or at a remote site. The term was originally coined by the Merchant Marines, who were among the first to employ catering officers for their vessels. These catering officers were responsible for purchasing goods, preparing food, and serving the meals and beverages to the other people on board the vessels. They also had to perform other ship-related tasks.

Airline catering is a massive industry, providing over a billion meals to passengers every year. At this scale, airline and caterers have tasks and sourcing, preparing, and delivering hundreds of meals for every flight. Here's the story of airline catering, all the way from the farm to your tray table!

To combat this, catering companies prepare food that tends to be saltier or spicier in order to keep food tasting the same as on the ground. This can backfire at times too, with passengers sometimes complaining of oversalted food. Working in-flight kitchens at airports, food prep workers cut and chop fresh ingredients, put meals together, and wrap them up for delivery. They make sure that these meals meet company and safety standards as well as keep tabs on food inventory. It can be a very fast-paced job, with shifts that can run all around the clock.

Restaurant catering can be defined as:

On-premise catering - Customers come to restaurant for a special party or meal

Off-premise catering - The restaurant brings the food to the customer, either in their home or at another location that doesn’t serve food.

Restaurant catering includes:

Weddings

Birthday Parties

Anniversary Parties

Business Meetings

Conferences

Luncheons

Holiday Gatherings

Some restaurants who cater even rent out their entire establishment for large functions.

Jacksons Catering Equipment Limited are Trusted Suppliers of Top-Quality Brands of Commercial Refrigeration and Catering Equipment throughout Northern Ireland and Ireland. We have one of the largest product ranges in Ireland and have the knowledge to ensure we recommend the right equipment you need for your job

Answer 2

In a restaurant, the paying customer will order their meal to be consumed either in or out of a dining establishing using a system that relays the desire food items to a kitchen. Typically, the kitchen will prepare, or in some cases, simply finish preparing the chosen menu items which will then be delivered to the guest for consumption. Consumption can take place in the restaurant as a dine-in customer or packaged to be taken out of the restaurant as a carryout customer.

A catering establishment typically works with customers that pre-order their menu choices, either for a group of guests, or for themselves. The main difference is the fact that restaurant typically handle production at the time of the order, while caterers handle production after the order.

On the business side, restaurants have to have a very good handle on the volume of business they will see on any particular day because they will have to predict the items that they will need to have in stock to produce the menu for the entire day. Since food products are often perishable, the costliest part of running a restaurant may be determining the proper amount of product (and staff) to have on hand to produce all the items without running out of stock, while at the same time not having an overage of unused stock (or staff) that will perish. Unused stock that perishes adds significantly the bottom line of any restaurant. It's something that must be factored into the overall menu costs.

From the business side, caterers often, but not in all cases, have a small advantage in terms of inventory costs due to the fact that clients will pre-order their meals first, giving the caterer an accurate total of what items (and staff) will be needed to prepare the entire menu for any order. In this way, caterers can more easily control costs by minimizing the amount of unused products (and staff), while also ensuring that they have enough on-hand to cover the volume of business needed.

Often restaurants that have a good handle on their costs will incorporate some type of catering menu into their business help utilize excess product, as well as allow utilize down-time in the kitchen to prepare orders ahead of time for catering guests.

To the guest, both types of establishments can utilize similar features such as music, decor, and service staff to create a similar experience. However, if a guest is ordering and paying for a meal on the at the time of consumption or take-out, that typically means they are in a restaurant establishment. If the guest is only consuming a meal that has been pre-ordered or partially pre-ordered (in the case of plated choices or buffet choices in catering), that would mean it is a catered event.

Although they both have a great deal in common, and often will fall under the same business heading, there are significant advantages and disadvantages that come with both types of operation. From a business perspective, it's therefore advantageous to combine a restaurant-catering dual approach when aiming for the best financial outcome.

Answer 3

e catering and restaurant catering

Answer 4

Catering is defined as the business of providing food and drink, typically at social events and in a professional capacity either on-site or at a remote site. The term was originally coined by the Merchant Marines, who were among the first to employ catering officers for their vessels. These catering officers were responsible for purchasing goods, preparing food, and serving the meals and beverages to the other people on board the vessels. They also had to perform other ship-related tasks.

Airline catering is a massive industry, providing over a billion meals to passengers every year. At this scale, airlines and caterers have the task and sourcing, preparing, and delivering hundreds of meals for every flight. Here's the story of airline catering, all the way from the farm to your tray table!

To combat this, catering companies prepare food that tends to be saltier or spicier in order to keep food tasting the same as on the ground. This can backfire at times too, with passengers sometimes complaining of oversalted food. Working in-flight kitchens at airports, food prep workers cut and chop fresh ingredients, put meals together, and wrap them up for delivery. They make sure that these meals meet company and safety standards as well as keep tabs on food inventory. It can be a very fast-paced job, with shifts that can run all around the clock.

Restaurant catering can be defined as:

On-premise catering - Customers come to the restaurant for a special party or meal

Off-premise catering - The restaurant brings the food to the customer, either in their home or at another location that doesn’t serve food.

Restaurant catering includes:

• Weddings
• Birthday Parties
• Anniversary Parties
• Business Meetings
• Conferences
• Luncheons
• Holiday Gatherings

Some restaurants who cater even rent out their entire establishment for large functions.

Jacksons Catering Equipment Limited are Trusted Suppliers of Top-Quality Brands of Commercial Refrigeration and Catering Equipment throughout Northern Ireland and Ireland. We have one of the largest product ranges in Ireland and have the knowledge to ensure we recommend the right equipment you need for your job.

Answer 5

Food Service is an industry; catering is a profession.

Food Service generally refers to any business involved in the manufacture/preparation of foods outside the home, or materials used for manufacturing/preparing foods. Catering refers to the business of preparing/cooking/serving food at a specified location. Caterers are members of the Food Service industry.

Restaurants are considered part of the food service industry, although not all of them provide Catering services.

Answer 6

A restaurant has sit down seating (usually not an option of taking food to go, but some do) they make their food when it is ordered unlike fast food. Fast food uses a lot of grease unlike restaurants, they make their food healthier.

A Restaurant is the serving and cooking of food upon request from the customer. Usually has to do with a la carte menu and table d'hot menu. Foods are prepared with time and resutrant waste more time and preparing certain dishes and also there are turnover of chairs while Fast Food establishment has to do with with fastness, they have menus of the day and these menus is being prepared down so it comes very quick as soon as a customer orders from the menu of the day. Limited seats is provide for customers.