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Mr Heng Sopheap, National Institute of Management. |
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self-serve formats such as this are launched to tickle the customer’s palate
and they have proven to be rather successful at that. | | | |
| CATERING
FORGES AHEAD | Catering
forged ahead and continues to grow both in dollars and its share of the food service
industry. Changes in the business, including mobile kitchens, box lunches, and
growth of supermarket catering services, have transformed catering into what many
refer to as the "recession-proof" segment of the foodservice industry.
Creativity has had much to do with catering's success. As budgets grew smaller
for both business and social occasions, creative menu option, menu substitutions,
self-serve formats, and smaller portions helped caterers to retain and add even
more business. Caterers have a special advantage, because they know generally
how many people they must prepare for and what the menu will be. |
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This lets them estimate fairly
accurately how much food to order and cook, eliminating waste. Catering has become
so appealing that everyone with a kitchen seems to be getting into the act. Hospitals
and schools are begging to use their foodservice utilities and staff, especially
during downtimes, to increase revenues.
While catering's rewards may be great,
it has its drawbacks. Increased competition in an already pressure-packed Industry
is more than some can handle. Also restaurants that cater have to guard against
devoting too much time to catering at the expense of their restaurant business. | | | | | | Creative
caterers build eating houses on stilts by the river and offer hammocks too as
an extra attraction to draw the crowd. |
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Suite B8, Regency
Square, InterContinental Hotel, 294 Mao Tse Toung Boulevard,
Phnom Penh, Kingdom
of Cambodia.
Tel: (855) 23 213 133 Fax: (855) 23 213 033 E-mail:
editor@leisurecambodia.com | | |
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