Catering Evaluation: Sarah Searancke and Canapé Company

This evaluation analyzes the catering companies Sarah Searancke and Canapé Company, focusing on portion control, staffing, HACCP, food and equipment, process flow dynamics, waste management, and critical services.

Running head: CATERING EVALUATION 1
Catering Evaluation
Name:
Institutional Affiliation:

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Table of Contents
Executive summary.........................................................................................................................2
Evaluation of Catering Companies: Sarah Searancke and Canapé Company.................................3
Findings and analysis.......................................................................................................................4
Portion Control.............................................................................................................................4
Staffing.........................................................................................................................................5
HACCP (Hazard Analysis and Critical Control Point)................................................................6
Food and Equipment....................................................................................................................8
Process Flow Dynamics...................................................................................................................8
Waste Management.........................................................................................................................9
Critical Services and Problems Associated With Catering For External Events.............................9
Management structures and Communication.............................................................................10
Self-reflection.............................................................................................................................11
Conclusion.....................................................................................................................................11
Recommendations..........................................................................................................................11
References......................................................................................................................................13

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Executive summary
Operating a catering business comes with numerous challenges. However, it is the responsibility
of the company’s in the sector to design effective solutions to overcome these challenges. For
instance, adequate staffing, effective communication, portion control, and enhancing the quality
of food served are very vital in enhancing a company’s success in this industry. Sarah Searancke
and Canapé Company have thrived in this sector by ensuring that they provide clients with
quality services and food products However, Canapé Company is facing issues with parking and
waste management. For this reason, the report recommends that the company should invest in
hot boxes or walking ovens to address the issue of parking. Through this food equipment, they
can transport their food 30 minutes or 20 minutes earlier without being worried that the food will
get cold. Accordingly, the company should learn to separate waste at the source to help in
environmental conservation initiatives.

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Evaluation of Catering Companies: Sarah Searancke and Canapé Company
The catering industry provides individuals with an opportunity to showcase their culinary
skills. Companies need to enhance the experience of their customers to succeed in this highly
fragmented sector. The competitiveness of a firm in this sector depends on its ability to create
and maintain its reputation (Dale, 2013). The critical success factors for the catering industry
include flexibility, unique menus, aggressive advertising, and safety (Enz, 2010). Therefore, the
essay primarily focuses on analyzing my experience with two catering companies including the
Sarah Searancke and Canapé Company. The analysis will be based on waste management,
process flow dynamics, food and equipment, HACCP, staffing, and portion control. Other issues
that will be addressed in the essay include in-depth reflection of their management challenges
and critical services, as well as, reflection on management communication and structures and the
evaluation of self-management
Findings and analysis
Portion Control
Portion control refers to the procedure that defines the quantity to be utilized in serving
and preparing a dish. Adhering to standard portions improves consistency in the quantity,
quality, and taste of food resulting in satisfied and loyal customers (Dodgshun, Peters, & O’Dera,
2011). Portion control is important for both Sarah Searancke and Canapé Company because it
not only reduces food costs but also reduces wastage and maintains consistency. Sarah Searancke
makes use of different strategies to reduce food wastage including staff training, right
measurement, right plating, and standardized recipes. The restaurant exhibits Standardized
Recipe that is utilized by its staff to present and prepare a variety of dishes. The recipe highlights
the amount of ingredients that must be utilized in preparing various dishes including the portion

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for guests. For this reasons, the company’s staffs are aware of the number of people that
consume the prepared dish.
The restaurant’s Standard Recipes includes the serving size, volume/weight of each
ingredient, and the utensils and equipment to be utilized. The restaurant also has plating
instructions for its staffs as a strategy to control portion size. I also noted that the restaurant staff
understood the importance of utilizing the right measuring utensils and tools. The staffs made
use of three distinct ways to measure ingredients including measuring by weight, by count, and
by column to enhance consistency and reduce the cost of food. The staffs are also trained to
ensure that they make correct measurements using appropriate utensils. They are also trained on
how to integrate aesthetics, portion size, and plate serving.
Canapé Company also makes use standardized recipe and right measurement to portion
control. According to the company’s website, its menus come with instructions and its
employees are adequately trained to enhance their ability to arrange and plan details of their
target market party or event. The company has themed menus for its parties and events. The
company makes food based on the number of people in the event. For instance, if there are 100
people, they will make 100 servings to avoid food wastage and expenses. Besides, the company
packages food in various containers which are often sent to customers to minimize wastage and
food costs
Staffing
The provision of both intangible and tangible service warrants adequate staffing. The catering
industry is defined by both front-of-house and back-of-house staffs. The front-of-house staffs are
those that attend to the needs of guest in addition to interacting with them. For this reason, they
are tasked with the responsibility of enhancing both the quality and value of the experience that
guests have with the company (Hayes & Ninemeier, 2009). The back-of-house employees are

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those that aid catering companies such as Sarah Searancke and Canapé in enhancing the
experience of their guests by creating the service experience that either exceeds or meets
expectations (Shiring, 2014). Conversely, it is the management role to reward, evaluate, train,
promote, cerebrate and hire competent staffs.
Sarah Searancke makes use of its staff to fulfill its vision of providing its target market
with outstanding events. Its vision is made possible through its diverse team of workers
comprising of creative planners, culinary explorers, and committed service providers (Serak
Searancke Catering, n.d). Additionally, the company has staffs that provide its consumers with
delicious meals including four permanent chefs and five part-time chefs. The chiefs are helped
by two other employees who are expertise in the food industry. The manager and the company
owner are responsible for ensuring that the company’s activities run smoothly and staffs enhance
the guests’ experience. The manager manages employees shift to ensure that they do not
undermine the quality of services provided to the company’s target market.
Canapé Company also comprehends the importance of staffing in strengthening their
position as Wellington’s finger food and canapé specialties. It is through their staffs that it can
create finest canapés with unbeatable flavors (Canape Company Limited, 2019). The staffs are
encouraged to build personal relationship with the clients in addition to developing creative
solutions that meet the entertainment needs of the client. They (staffs) are also required to
incorporate every detail highlighted by the client to ensure that their function or party remains
memorable. Canapé Company has staffs that are expected to perform distinct functions in the
company. For instance, there are four people whose work is to standardize the recipe and prepare
meals, one for organizing company events, two drivers to ensure that clients get their orders in

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time. Additionally, there is one part-time and one kitchen hand. All these staffs work together to
provide customers with an awesome experience.
HACCP (Hazard Analysis and Critical Control Point)
Hazard Analysis and Critical Control Point is a systematic and scientific approach
utilized in the identification, assessment, and control of risks in the process of producing foods.
HACCP is characterized by seven key principles including conducting a hazard analysis,
identifying the critical control points, establishing critical limits, establishing monitoring
procedures, establishing corrective actions, establishing record keeping procedures and
establishing verification procedures(Motarjemi, 2013; Ergonul & Gunc, 2014). In the hazard
analysis phase, catering companies are expected to evaluate their processes to note areas that
hazards can enter the food production system (Zhigang, Huina, & Gale, 2009). The evaluation
process must be done by an expertise so that he/she can identify areas that require the
introduction of controls to eliminate or prevent hazards (Stier, 2017). The company must then
identify the criteria to eliminate the identified hazard. The criteria or procedures are monitored to
identify corrective actions which are then kept in record for future references. HACCP, arguably,
provides company’s in the food industry with a cost-effective and preventive strategy in
enhancing food safety (Ojugo, 2010).
Sarah Searancke and Canapé Company make effective use of HACCP to enhance their
food safety. The two companies apply different methods to enhance the safety of foods that they
serve their clientele base. For instance, Sarah Searancke exhibits a store room where all its
products are kept. However, the company makes sure that they are adequately labeled to avoid
confusions or mixing of different ingredients. For example, the company’s storage room is filled
with various shelves to accommodate different ingredients. Liquid products are placed in
different shelves and the person in charge is required to label each ingredient whereas dry

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products are stored in different shelves to avoid contamination in case the liquid products leak by
mistake (Foodsafety.gov, 2018). The company also ensures that proper fridge temperatures are
maintained in addition to ensuring that cooked food products are kept on top, then vegetables
followed by meat products. They do so with the sole purpose of ensuring that raw products do
not contaminate cooked food and harm the guests. There is also a chiller room that stores various
food products and ingredients.
Canapé Company, in contrast, has two storage facilities to enhance the safety of its food
products. There is a store that is limited to dry products whereas the other storage facility keeps
the needed equipment and plates. Additionally, the company has invested in a single chiller
room that accommodates various vegetables and ingredients. The ingredients are labeled to avoid
confusion and enhance the safety of food products. They also have a washing machine to ensure
that kitchen towels, apron and other clothes are clean at all times. The chiller temperature is
maintained at three degrees Celsius to prevent bacterial activity (Taylor, 2018).
Food and Equipment
Sarah Searancke and Canapé Company makes use various equipment to enhance the
dining experience of its target market. For instance, Sarah Searancke has invested in equipment
such as walking oven and hot boxes to ensure that there food remain hot and fresh. They also
have serving equipment including plates, water pitchers, and serving trays. Other equipment
includes cutting boards, cutting knives, serving baskets, sanitizer, and fridges. Canapé Company
food products are plated and their major task is to wrap it to avoid contamination. The plated
food is placed on a plastic rack and transported to the venue. The staffs’ responsibility is to
distribute the plated food to the guests because this is the nature of their operation.

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Process Flow Dynamics
In case of a party, Sarah Searancke uses both students and the staff to prepare meals
based on the needs and taste preferences of their guest. The incorporation of students is to ensure
that food is prepared on time and transported to the venue. The food is often placed in hot ovens
to make sure it remains warm and does not get contaminated. In Canapé Company, things are
done differently because the food for the event is prepared before the event commences. Student
volunteers also take part in food preparation but are required to follow a standardized recipe to
reduce food wasting. Unlike Sarah Searancke, Canapé Company does not have hot boxes and the
food is placed on trays and shipped to the intended function with the help of students. Once the
event is over, the students help in serving the plated meals to the guests. They also help in
cleaning all the utensils utilized after the party.
Waste Management
Waste management is increasingly becoming important for the catering industry because
of the difficulties that characterize waste disposal. In the age of green strategies and green
economy, effective waste management would not only be beneficial to the industry but also to
the environment (Bioplastic, 2016). Therefore, companies in the catering industry must focus on
reusing, recycling, and reducing waste to safeguard the environment from pollution (Legrand,
Sloan, & Chem, 2013). Even though Sarah Searancke does not recycle, reuse, or reduce its
waste, it keeps organic and inorganic products in different containers. The company’s employees
are taught to separate waste at the source. Canapé Company, in contrast, mixes both organic and
inorganic waste. However, they reuse some of its products including cut of fruits to produce jam
and orange skin to make orange candy

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Critical Services and Problems Associated With Catering For External Events
The catering sector is faced with various challenges and finding solutions to these
problems determines the success of the company. It worth mentioning that creativity is
paramount in this industry as observed in the operations of Sarah Searancke and Canapé
Company. Sarah Searancke critical service is to provide its target market with quality services
without compromising the quality of ingredients and their events. The company has invested in
walking ovens to make sure that food is served hot and it does not get contaminated. However,
the company’s major challenge is the need to serve hot food to a large number of guests. The
staffs are required to make sure that the plate remains hot regardless of the number of visitors to
be served. Canapé company critical service is providing its target market with the finest canapés.
However, the company lacks walking oven, hence it is required to make sure that the food
remains hot when served to guests. Another challenge that the company faces is limited parking
space which sometimes make it impossible for them to deliver food orders on time. This makes
clients to get angry
Management structures and Communication
Effective communication and organizational structures are crucial in today’s
organizations. For instance, effective communication helps employees in performing various
functions in the organization in addition to realizing the strategic goals and objectives of the
company (Miller, 2012; Scott, 2017). Organizational structure, in contrast, provides employees
with clarity and guidance regarding their responsibility in the organization (Kortmann, 2012).
Sarah Searancke and Canapé Company exhibited different communication and organizational
structures. In Sarah Searancke, the owner did not interact with staffs and focused on
organizational performance. The owners were often around to supervise staffs and make sure that
they do not compromise the quality of food served (Walker & Miller, 2010). The management

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and organization structure in Canapé is somewhat different. Teamwork is vital in completing the
tasks allocated. Employees are given an opportunity to suggest new dishes or make
improvements to existing menus. The structure of the organization permits sharing of
information between the top management and the subordinate staffs.
Self-reflection
My internship experience with Sarah Searancke and Canapé Company provided me with
significant insights on how to operate a successful catering business. From the two companies, it
was evident that providing clients with quality products and portion control are important aspects
in running the catering business. However, there are challenges that catering business face in
their endeavor to provide clients with seamless experience. For instance, it is important to serve
clients with warm food and without walking oven or hot boxes; it becomes somewhat
challenging as in the case of Canapé Company. I also learned the importance of food storage. For
instance, liquid and dry food should be stored separately to avoid contamination. Labeling is also
important to avoid mixing wrong ingredients and jeopardizing the tastes of food.
Conclusion
It is apparent from the analysis of Sarah Searancke and Canapé Company, that operating
a catering business is not that easy. However, it is important to focus on providing quality
products regardless of the challenges in the industry. From my internship experience, I noted that
customers get angry when catering services are delayed and might opt to pursue the services of
an immediate competitor. Therefore, ensuring freshness and quality of food served to customer is
of utmost importance in catering business. Conversely, it is important to make use of Hazard
Analysis and Critical Control Point in designing appropriate strategies to mitigate food
contamination. Another importance factor in the catering sector is waste management and
portion control because they help in reducing operational expenses.

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Recommendations
Sara Searancke is doing well in the industry. However, it is important for it to increase
the number of its staff to provide its customers with excellent services. Canapé, on the other
hand, should understand that customers are in pursuit of greener products hence their need to
focus on separating wastes as a strategy to conserve the environment from pollution.
Additionally, the company should address the parking issue by investing in walking oven or hot
boxes so that they can supply their products early enough without being concerned that they will
become cold. At the moment, the company must supply its food a bit late to avoid incidents of
food getting cold. However, with the walking ovens or hot boxes, parking will no longer be a
problem for the company.

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References
Bioplastic. (2016). The benefit of separate organic waste collection. Retrieved from:
https://www.european-bioplastics.org/the-benefits-of-separate-organic-waste-collection/
Canape Company Limited.(2019). About Us. Retrieved from,
http://www.canapecompany.co.nz/About-Us
Dale, C. (2013). Facilities management and development for tourism, hospitality and event. New
York: New York Press
Dodgshun, G., Peters, M., & O’Dera,D.(2011). Cookery for the hospitality industry. Cambridge:
Cambridge University Press.
Enz, C. A. (2010). The Cornell School of hotel administration handbook of applied hospitality
strategy. London: SAGE.
Ergonul, B., & Gunc, P.(2014). Application of HACCP system in catering sector in Turkey.
Internet Journal of Food Safety, 3, 201-24.
Foodsafety.gov. (2018). Separate don’t contaminate. Retrieved from,
https://www.foodsafety.gov/keep/basics/separate/index.html
Hayes, D. K., & Ninemeier, J. D. (2009). Human resources management in the hospitality
industry. Hoboken, N.J: John Wiley & Sons.
Kortmann, S. (2012). The Relationship between Organizational Structure and Organizational
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Legrand, W., Sloan, P., & Chem, J.S.(2013). Sustainability in the hospitality industry: Principles
of sustainable operations. Boston , MA: Routledge.
Miller, K. (2012). Organizational communication: Approaches and processes. Boston:
Wadsworth, Cengage Learning.

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Motarjemi, Y.(2013). Food Safety Management: Hazard Analysis and Critical Control Point
System. Boston, MA: Cengage Learning
Ojugo, C. (2010). Practical food & beverage cost control. Clifton Park, NY: Delmar, Cengage
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Scott, C. R. (2017). The international encyclopedia of organizational communication.
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Serak Searancke Catering.(n.d). About Us. Retrieved from
http://www.sarahsearanckecatering.co.nz/index.php/about-us
Shiring, S. B. (2014). Professional catering: The modern caterer's complete guide to success.
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