The Complete Off-Premise Caterer

Off-premise catering is a foodservice specialty that involves the preparation and delivery of food, service, and amenities to a site other than the caterer's own. This fast growing field demands a wide range of skills, including business savvy, culinary expertise, astute salesmanship, managerial know-how, and artistic flair.

The Complete Off-Premise Caterer is the first book of its kind to treat this specialty field of the hospitality industry as a distinct professional entity

This versatile, comprehensive guide gives professional and prospective caterers all the practical information they need to develop and run a highly successful off-premise catering operation.

This book offers 300 recipes, 300 recipe variations, organizational charts, and detailed forms and checklists. It addresses every pertinent area of the business-- from understanding the market, selecting outside consultants, and correctly positioning the enterprise to purchasing equipment, negotiating favorable contracts, and executing the perfect party.

Judy Serra Lieberman first builds a basic framework for developing an off-premise business, and then illustrates how planning logistics, staff, service, decor, menus, preparation, and presentation specifically apply to a wide range of party sites.

The Complete Off-Premise Caterer is the only book of its kind to address the specific problems and potential of this profession in a practical and detailed manner. It will be useful to professionals already in the business, and essential for those planning a career in this lucrative field.

By Judy Serra Lieberman

Photographs by Jim Smith