Scheduling

• 
  
  Perhaps the most initially important part of a caterer's workday, scheduling requires great attention to detail and strong time management and planning skills. At least a portion of a caterer's day must be spent checking the catering calendar, coordinating helpers, servers, and other employees, planning food preparation and storage, setting up rental (for dishes, tablecloths, and other items the caterer might not have in stock) and transportation, and planning the time frame for set-up prior to the catering event. Failing to pay attention to these details can result in total failure for a catered event, and that is every caterer's nightmare. It's a lot of coordination to oversee, but most caterers establish trusty routines and reliable helpers and learn to streamline the scheduling process as much as possible.
  
  

Food Preparation

• 
  
  As much as possible, a caterer prepares food at his own location, with all the needed kitchen amenities, rather than preparing food on-site. So once the scheduling is completed and a caterer knows what must be prepared that day in advance, it's time to roll up the sleeves and get to cooking...and chopping, peeling, dicing, sautéing, kneading, baking, slicing and storing.
  
  

Shopping

• 
  
  A caterer must be aware of food inventory, place appropriate orders with food vendors, and consider the peak ripeness of seasonal fruits and vegetables when acquiring food for catered events. Part of a caterer's job is finding great food suppliers, making contact with local farmers for the best, fresh ingredients, and finding reliable sources for more exotic ingredients that may not be available locally. Additionally, a caterer must build up her own supply of serving dishes, utensils, trays and tablecloths as she establishes her catering business.
  
  

Transporting and Setting Up

• 
  
  Transportation of the food and other supplies needed for a catered event is a very important part of a caterer's day. The food must be packaged well to prevent any leaking, crushing or extreme temperature changes. Dishes, warming trays, tablecloths and other elements of actually serving the food must be transported to the site as well. Once all has arrived safely, it is time to begin the setting up process. Tables must be arranged, serving trays laid out, tables set, and adequate space for servers and guests to move around provided. Sometimes caterers choose to provide decorations for catered events, as well as the food.
  
  

Preparing and Serving Food

• 
  
  Once the food is transported and the hard-line elements of the event are set up (tables, dishes, decor), the caterer and his staff get to work on the final preparation of the food. This part of catering requires a deft attention to detail and timing; it is important that the food be warmed at the right time so that it can be served at its best. Chilled items must be brought to room temperature at the right time, so they do not "wilt" before the guests begin eating. Timing and presentation are extremely important. After the party is over, clean up begins. Dishes must be cleared, washed and stacked for transportation back to the business site. Left-over food must be repackaged or disposed of properly. Decorative and serving elements must be gathered and returned to the rental business or to the caterer's business location.
  
  

Paperwork and Money Management

• 
  
  It's part of every business: papers and bills. And a caterer must keep up with paying bills, paying employees and invoicing clients. Additionally, a caterer needs to spend regular time writing estimates for clients, responding to inquiries, doing tax preparation, keeping files up to date, and managing the advertising and marketing of the catering business. If there's any time left over, it's used for researching food and serving ideas and reading trade journals, cookbooks and food magazines.