Foodservice Equipment & Supplies

AUG 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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84 • FOODSERVICE EQUIPMENT & SUPPLIES • AUGUST 2017 e&s segment spotlight ON-PREMISE OPPORTUNITIES On-premise catering programs continue to evolve through partnerships with nontraditional venues, incorporating local and seasonal ingredients and utilizing more versatile equipment. By Lisa White O n-premise catering can take on many forms, from corporate events at commercial banquet halls to celebrations at private facilities. Yet, the majority of revenue for this foodservice segment comes from weddings. "There are more weddings than any other events that bring in the most revenue, and most facilities are built to ac- commodate these celebrations," says Carl Sacks, senior con- sultant at Certified Catering Consultants, headquartered in Woodland Park, N.J. "There also are lofts in cities or vanilla box facilities that are blank slates for affairs." Catering is a $12 billion industry, according to Los Angeles-based market research firm IBISWorld, with the catering industry expected to reach all-time highs [in revenue] over the next five years. Regional Sites and Themes Popular Most banquet facilities have an in-house foodservice program, although some event centers do not. "In some cases, like in historic homes or museums, the catering may be contracted out by a third party," says Sacks. Looking at the trends in on-premise catering, regional sites and themes are both popular. In the Northeast, barns are in vogue and easily tie into farm-to-table menus with local fare, according to Sacks. Themes tend to be popular for corporate events. "We were part of an industry event in Portland, Ore., where the host caterer did a Portlandia Party after the popular televi- sion show," says Sacks. Standard on-site equipment in this segment includes at least two six-burner ranges, two convection ovens, deep fryers, tilting skillets and steam kettles. "More advanced technology, like combi ovens, are great for plated meals," says Photo courtesy of Walt Disney World

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