Charleston Business Daily

Commercial catering means catering on a larger scale. But, what do you mean by catering on a larger scale?

Because I saw one that asked what is commercial catering and it means catering on a larger scale. But, I want a definition of commercial catering be specific so I can understand it. Thank you for those who can answer my question.

Public Comments

1. Larger scale, quite honestly, means more people and more customers. A caterer's job is to prepare food and provide it, and sometimes serve it, for a customer and that customer's guests. A person who's not a commercial caterer but just a caterer might just cater for a few customers or may have a limit as to how a large a party he or she would cater to (like if they catered for an office luncheon or exclusively for one company or person). As for commercial catering, you would use these people for things like wedding receptions and large birthday parties, they are often prepared to serve more food for a larger quantity of people, they may also have a large staff to cook and serve the food and they often are prepared to serve more clients. I think the simplest way to put it would be to compare a head chef at a restaurant with a caterer, the chef may only prepare food for customers at that restaurant whereas the caterer would prepare food for anyone who requests it and in larger quantities.
2. Commercial catering falls under "food service contractors" see 2007 NAICS Definitions http://www.census.gov/naics/2007/def/ND722310.HTM 722310 Food Service Contractors This industry comprises establishments primarily engaged in providing food services at institutional, governmental, commercial, or industrial locations of others based on contractual arrangements with these type of organizations for a specified period of time. The establishments of this industry provide food services for the convenience of the contracting organization or the contracting organization's customers. The contractual arrangement of these establishments with contracting organizations may vary from type of facility operated (e.g., cafeteria, restaurant, fast-food eating place), revenue sharing, cost structure, to providing personnel. Management staff is always provided by the food service contractors. Illustrative Examples: Airline food service contractors Food concession contractors (e.g., at sporting, entertainment, convention facilities) Cafeteria food service contractors (e.g., at schools, hospitals, government offices)