Catering Company Secrets That Will Make You Respect The Trade

What would a great event be without catering? There’s really no such thing as a good party if food isn’t involved. Although caterers make their job look easy, behind the scenes, they are putting in work. It’s not easy setting up shop in a new location and keeping a roster of guests happy. But caterers do just that, and they do it without complaint. These catering company secrets will change the way you think about the food industry and give you a new respect for those who serve food at the parties you attend.

For the most part, good caterers won’t harbor any dark secrets worse than the fact that they sometimes forget about a container of remoulade in the back of the fridge or occasionally tell off clients who expect too much. But that’s business for you. Depending on what a caterer specializes in, though, the secrets may vary. In fact, celebrity food providers have more catering company secrets than the average wedding chef.

Let us shed some light on the people who work behind-the-scenes to make the show go off without a hitch. You’ll absolutely learn something new and gain a better understanding of how a catered event comes together.

1. Something always gets left behind…

… so everyone has to stay on their toes.

Even the most professional caterers experience that, “Oh no, something’s missing” moment during their careers. They might misplace a serving platter, a special spatula, or even an entire rack of glasses. It happens to the best of caterers. In the r/KitchenConfidential Reddit page, a new caterer mentioned how they left behind a strainer basket for the fryer.

Luckily, the caterer had an awesome crew member who ran back to home base to grab it. Phew!

2. Sometimes caterers don’t even know who hired them.

But that’s just part of the gig.

Kathleen Schaffer, of California-based catering and production company Shaffer, told Refinery29 that sometimes she and her staff don’t even know whose party they’re catering if the host is an A-list celebrity. The employees may have to wait until they arrive at the house to see who orchestrated the event. This exact thing happened when Schaffer and her staff, who aren’t allowed to have cell phones during events, catered an event for Lady Gaga in Malibu.

3. It’s not all about the food.

Contrary to popular belief.

Besides supplying the menu items, caterers often bring their own cutlery, plates, bowls, cups, and glasses. And, to top it off, they might even bring the table. Some caterers, however, work with other businesses when it comes to table decor and overall decorations. It depends on the company and how much a customer is willing to pay.

4. Catering an event takes a long time.

Depending on the week, catering staffs might work multiple hours a day. Oftentimes, the employees arrive four to five hours before the event starts to ensure everything is set up, warmed, chilled, displayed, and ready to go. Then, after the event, the staff may stick around for another hour or so to deal with trash and break down tables and chairs. They have long days. Unsurprisingly, comfortable shoes are a must.

5. Home base is often at someone’s actual home!

When caterers first start out, they may work out of their house or a small space with just the basics. As long as the caterer has the correct permitting for their business and their space complies with the town’s health codes, they’re good to go. Size doesn’t necessarily matter when it comes to starting off in the catering business. Quality is what counts.

6. Celeb caterers often get bonkers requests.

But they have to take it all in stride.

Caterer Kathleen Schaffer told Refinery29 that she received some very strange requests from A-listers over the years. For example, Steven Spielberg requested a specific brand of caviar. And an unnamed client absolutely needed a certain type of margarine at their event. Schaffer once had to dedicate a staff member to follow Elisabeth Moss at a Handmaid’s Tale party just to hold her wine glass so she could properly greet guests. How does one get that job…? Asking for a friend.

7. The catering staff sees all.

And not everything is pretty.

When the party gets going and the alcohol starts flowing, the sober catering staff takes it all in (author’s note: as a former caterer, trust me; we’re watching you). This means caterers often see drama go down, unwittingly butt in on uncomfortable conversations, and witness things they definitely wish they could erase from their memories.

8. Caterers oftentimes work for specific venues.

So don’t be fooled.

If you approach a venue to host an event, more often than not the location will strongly recommend a specific caterer. The venue will likely want you to choose their catering company so they can receive a kickback. Because of this connection, caterers can charge more and venues can charge less (and visa versa), making customers think they got a deal.

9. Not all the food is fresh.

In an ideal world, catering companies would make everything from scratch a few hours before an event.

That would be nearly impossible, though. In order to be time effective, caterers will sometimes buy sauces, marinades, relishes, etc. from food suppliers or the local grocery store. They may also use products like powdered eggs to save time, money, and the hassle of purchasing and transporting fresh eggs.

10. Food trucks and catering companies are similar, but different.

Individual food trucks are often separate from catering companies.

Accordingly, if you want a food truck and a sit-down dinner at your event, you’ll have to hire both services separately. Plus, keep in mind that food truck caterers probably won’t provide tables, chairs, and professional cutlery — plastic utensils and paper plates are usually the go-tos. You may need to think about what kind of vibe you want your event to have before choosing the food service.

11. Leftovers never go to waste.

Talk about a delicious job perk!

One of the best parts about being on a catering staff is getting to leave with a boatload of leftovers. Sometimes you even pick certain items during your shift and pop them right into your tote bag. Depending on the event, caterers will luck out and be able to bring home some bougie food they wouldn’t ever buy for themselves.

12. Many caterers have specific personalities.

And very few of them are lackadaisical.

In fact, caterer Jerry Baker talked about his work experience and suggested that only certain kinds of people succeed as caterers. Baker went on to say that these food service individuals must be “type A, passionate, aggressive, [and] jovial [with] willingness to do the lowest to the highest jobs on the totem pole.” Furthermore, caterers must have a passion for business, teamwork, and high-quality food.

13. Caterers get used to constructive criticism.

Otherwise, they might not progress in the field.

Whether it’s from clients or fellow caterers, constructive criticism is a caterer’s best friend. Being open and willing to improve one’s business by listening to feedback is crucial to success, which is why forums like the r/KitchenConfidential Reddit page is so useful for both new and experienced caterers. This is a good lesson for anyone attempting to start a business — listen to your peers and open your mind to new ideas.

14. Your favorite restaurant may not cater.

That’s not always a bad thing, though.

Just because a restaurant knows how to feed a certain number of people every night in a set environment does not mean the chefs know how to cater an off-site event. And the restaurant may not even want to. But don’t be bummed out if your go-to food joint refuses to cater an event. You may be dodging a bullet. Catering and running a restaurant are massively different endeavors.

15. Catering takes a lot more than just a love for good food.

It’s way more complicated than that.

Caterer Jeff Baker said that having years of catering experience under your belt is the best way to ensure your own catering business will be a success. The process is hardly simple. Baker also noted that he “would not have attempted this business without years of practice and learning from someone else’s expertise… You get a base from the hands-on work and then can change that to your own style.”

16. Weather can be a caterer’s best friend or worst enemy.

The diners, however, would never know.

They may be smiling as they serve mini stuffed mushrooms in the sweltering heat, but the catering staff members are probably dying under those long-sleeve shirts and black pants. Moreover, outdoor events are risky business for caterers. Who knows what the weather will be. If it’s too hot, the chilled foods may spoil. If it’s too wet, there’s no way the outdoor grill will be able to work properly. As if catering big jobs isn’t stressful enough, mystery weather adds a layer of anxiety that no one enjoys.

Thanks for all you do, caterers. Without you, our parties would only be mediocre.