Do Catering managers have a huge job?
Thanks to a constant diet of celebrity chef-hosted television programmes about haute cuisine, it is tempting to think of the job of delivering tasty and nutritious food to the public as the sole preserve of the Michelin-starred fraternity and other restaurateurs; however, this impression could not be more inaccurate. Every day, schools, hospitals and businesses have the challenging task of catering for millions of people, with their efforts usually orchestrated by a catering manager.
What does a catering manager do?
A catering manager is responsible for organising an institution’s food delivery systems. In this capacity, he or she has a hectic daily schedule involving:
– Planning healthy and appealing menus within a strict budget.
– Recruiting and managing staff.
– Ordering and monitoring stock. This is made easier with proper garage shelving located at links like garage shelving to put your stock on and labelled for easy access.
– Liaising with suppliers.
– Making sure that the catering services comply with the various food hygiene and health and safety regulations.
When you are tucking into your lunch at work tomorrow, the chances are that the meal is the result of much hard work and planning by a catering manager. In some organisations, such as hospitals, there are multiple food services – breakfast, snacks, lunch and supper – every day. The palates and diets of different groups also need to be sensitively borne in mind. Expressed in these terms, the magnitude of the task seems quite overwhelming!
Making the job easier
Ensuring that the food served is nutritious, palatable and inexpensive is, of course, the central issue for catering managers; accordingly, pasta and rice dishes will make frequent appearances on the institutional menu. Another firm favourite is pizza, that delicious disc of crisp carbohydrate supporting flavoursome vegetables and satisfying proteins. Popular with almost everyone from schoolchildren to company executives, the pizza is also – even its most elaborate incarnations – relatively inexpensive to make. It can also be modified to accommodate most dietary idiosyncrasies, from vegetarianism to pescetarianism.
It therefore makes sense that so many catering managers are looking to make the long-term economy of investing in pizza ovens.
While being the proprietor of a critically-acclaimed restaurant would be unquestionably rewarding, the work of catering managers, who carry out the critical business of feeding us – often several times – every day, is arguably a lot more important.