Catering – Organization & Facilities

Catering is one of the most dynamic and demanding segments of the HoReCa industry. Serving weddings, conferences, corporate events, banquets, birthday parties—each event has unique needs, and catering success depends on logistics, product quality, and attention to detail. The catering format requires mobility, flexibility, and proper equipment with disposable products and gastronomy facilities. Catering napkins are an absolute must. Catering primarily uses 2-3 ply paper napkins with 33-40 gsm grammage that are aesthetic, absorbent, and stain-resistant. Depending on event type, size is selected: 24×24 cm for coffee breaks and cocktail receptions (small snacks), 33×33 cm for lunches and dinners (full menu). Colors: white napkins are standard for weddings and business events (elegance, neutrality), colored or printed (company logo) for branded events. Bulk napkin purchases for catering companies: collective packages of 10,000-20,000 pieces provide discounts of 12-18% vs. retail purchases. A typical catering company serving 3-5 weekly events (50-150 guests each) uses 6,000-12,000 napkins monthly—cost $250-500 with bulk purchases. Disposable cutlery is the second key product for catering. Plastic cutlery (forks, knives, spoons) is cheap ($0.08-0.15 per set), but from 2025 the EU bans certain single-use plastics (SUP directive). Alternatives: wooden cutlery (birch, bamboo—biodegradable, $0.18-0.28 per set), CPLA cutlery (biodegradable plastic—durable, $0.22-0.35 per set), sugarcane cutlery (lightweight, compostable). Catering companies are switching to eco-cutlery because: 1) avoid plastic fines, 2) improve eco image, 3) event guests (especially IT companies, startups, NGOs) increasingly require eco-catering in tenders. Cutlery set cost for 100-person event: plastic $10-15, wood/biodegradable $20-30. Disposable plates in catering: laminated paper plates (resistant to grease and moisture) with 18-23 cm diameter cost $0.12-0.20/pc. Sugarcane or bagasse plates (biodegradable, compostable in 90-120 days) cost $0.18-0.30/pc. They're durable, don't soften under hot food, and look premium (naturally beige color, texture resembling frosted glass). In event catering, biodegradable plates build prestige—guests appreciate eco approach (70% of millennial guests according to industry research positively rate eco events). A 150-person event requires about 180-220 plates (buffet, seconds)—cost $30-60 for biodegradable vs. $22-40 for plastic. Difference $10-20, but image effect and regulatory compliance pay off. Disposable cups for events: clear plastic cups (150-200ml, ideal for juices, wine, water) $0.08-0.12/pc vs. biodegradable PLA cups $0.15-0.22/pc. Coffee breaks require paper coffee cups (250ml double-wall with lids) $0.18-0.28/pc. Conference event with 100 people full day: 300-400 cups (morning coffee, break beverages, lunch, afternoon coffee)—cost $50-90. Cups with event or commissioning company logo (custom print, minimum 500-1,000 pcs) cost $0.25-0.40/pc—more expensive but build brand recognition. Catering takeaway and delivery packaging: styrofoam containers (cheap $0.30-0.50 per 500-750ml container, but outdated and environmentally unethical), PP containers (reusable by customer, microwave-safe) $0.40-0.60/pc, sugarcane or laminated cardboard containers (biodegradable, elegant) $0.50-0.85/pc. Events with delivery (corporate lunch to office, catering on film set) require leak-proof, aesthetic, heat-insulating packaging. Biodegradable 2-3 compartment containers are ideal—main dish + sides in one package, no flavor mixing. Catering facilities: catering companies need professional kitchens with access to ovens, industrial cooktops, refrigerators and freezers, food prep tables. Facilities must meet health standards: washable surfaces (stainless steel, tiles), separation of raw from cooked zones, ventilation, running water access, covered waste containers. Health inspection of catering companies is particularly rigorous because food is transported and served off production site. Violation penalties: $5,000-20,000. Mandatory hygiene supplies: disposable gloves, protective aprons, caps/hair nets, antibacterial soap, paper towels, surface disinfectants, food temperature thermometers. Catering logistics: thermal transport (gastronomy thermoses, GN 1/1 insulated containers), refrigerated vehicles for distant events, transport racks and shelves. For smaller companies: thermal packaging (insulated bags) suffice for local events (<30 km). Key rule: hot food must be kept above 63°C, cold below 5°C—other temperatures risk bacterial growth (health inspectors can shut down operations on-site!). Catering trends 2025: eco catering (biodegradable products, local ingredients, zero waste), fit and dietary menus (vegan, gluten-free, keto, paleo—25-30% of event guests have dietary preferences), interactive catering (live cooking stations, sushi bars, grill stations), menu personalization (corporate event guests want unique menus, not standard packages). Catering companies offering biodegradable packaging average 18-25% more contracts from corporate clients (especially IT, startup, NGO, advertising agencies). Catering operating costs for disposables: 100-person event (3-course dinner) requires approximately $400-500 for disposables (napkins, plates, cutlery, cups, leftover packaging). In eco catering, disposables costs are 20-30% higher, but can be factored into package price (business event guests accept higher prices for eco-catering). Key optimization: quarterly bulk purchases (12-18% discounts), partnership with 1-2 HoReCa wholesalers, consumption audit after each event (how many napkins/plates actually used vs. ordered—excess means losses). A typical catering company spends $4,000-9,000 monthly on disposables at 12-20 events/month. Effective supply management can reduce these costs by 15-22%.