Caterers can get stuck in a rut serving the same food. As they look to challenge themselves to provide a different experience for their clients, many are integrating bar-style service as a novel approach.
“Caterers don’t want to keep doing the same old green beans and almonds,” says Todd Schafer, president of Crooked River BBQ + Beer. “They want to show their guests that they think outside the box, that they’re different than other caterers.”
There’s growing competition for catering services. Fast serve restaurants are expanding their horizons and entering the catering business because they know it’s an area that has opportunity.
“It’s still a very small industry when you look at the amount of corporate and social opportunities,” Schafer says. “But the increased competition is prompting established catering businesses to offer their clients another dining option. Hence the rise of creative bar-style services. And clients are really enjoying what caterers are coming up with.”
Smart Business spoke with Schafer about bar service and how caterers’ desire to differentiate is benefiting their clients.
What are some creative ways food is being presented with bar service?
Bar service is typically a self-served spread offering a central product, such as potatoes, soups, noodles or desserts, with the emphasis on allowing guests to customize their plates.
For guests, it means easily navigating food allergens, getting their preference of meats or toppings, and setting up their plate however they’d like.
It’s not an add-on to a typical catered service. Bar service is designed as the complete menu. More often it’s used for lunches and not dinners, but it’s becoming a more popular option for social gatherings and in some cases, it’s taking the place of traditional offerings.
What’s the difference between bar service and a buffet?
A buffet is broad and nonspecific. It includes multiple proteins, side dishes, toppings, and offers appetizers, entrées and desserts.
Bar service centers on one item and offers different toppings to complement that item. In social settings, such as office events or holiday parties, it’s interesting to see how people construct their plates when presented with a bar concept. Some people pile on the toppings, some keep it simple, and others have very unique combinations, all of which can be conversation starters.
The bar service concept is not designed for guests to simply scoop an entrée onto their plates and they’re done. It’s all about personalization.
How have bar services been received?
The wow factor with these bar concepts is that it doesn’t matter who you’re serving. The amount and variety of toppings allows for a great deal of imagination to go into the presentation and offerings. There can be three different meats available in a baked potato bar along with multiple cheeses, sauces, and cooked and raw vegetables. It’s not a concept designed for a quick bite before getting back to work. This type of service takes a little time, but the feedback from guests is that it’s fun, exciting and it’s much more filling than they first thought.
What are some things to consider when serving from bars?
Make sure there are enough toppings to support one portion per item per person. It’s something to be sure to ask the caterer to provide ahead of an event. Of course, it’s unlikely that all guests would choose to serve themselves that way, but if the caterer prepares as if that could be the case, it’s unlikely that any of the toppings will run out.
Bar service has a lot of success as a lunch option. It’s a nice break from standard fare and methods of serving that includes appetizers or snacks. Plus, it’s more economical than the typical catered event. So if money isn’t available for a full dinner or lunch, bar service provides an interesting option that’s substantial enough to carry a person over without multiple dishes. This is something for those who want to provide their guests with a memorable meal experience.
Insights Executive Catering is brought to you by Crooked River BBQ
