Chick-Fil-A, Panera Bread, And Weddings In China

Catering services have been around since the fourth millennium BC (4000-3000BC) in China. The catering culture of extensive eating and drinking portions started in Egypt during the same date. Service of catering was provided by the slaves who catered to the wealthy. Later in the middle ages, catering was most for monasteries and the Christian pilgrimages in Europe. After World War two, catering then came to America and is still growing today with new current changes. Catering is used for a lot of people having big banquets, conventions, parties, and weddings. Recently, in for demand is catered from popular fast food companies by their consumers such as Chick-fil-A, Panera Bread, and Panda Express. People today want things last minute, quick,

Many people have started the trend of catering with having family and friends over during special occasions, then suddenly planning the meals last minute, but even for their weddings. Wedding planning as it is, can be difficult so why use the money on expensive food when most of your guests do not like the food you offer, now, they will go for the fast food catering that everyone loves and will enjoy, so they will not have to worry about feeling guilty about trying the sautéed fish with asparagus. At one fast food restaurant like Chipotle, "The customizable ordering style of Chipotle accommodates many tastes and preferred meal combinations, allowing every guest to get exactly what they want while also giving the host a stress-free, inexpensive option for entertaining a big crowd, says Danielle Winslow, Chipotle spokesperson” (Fast Casual takes on the wedding industry, 2015). Catering and fast food catering is accessible to anyone, one can have a simple ordering style depending on the food and beverage company one chooses to cater for. One can choose catering as to having one stylish and classy or one that is quick and active. Either way, catering can be in multiple

“'We are also training staff across our properties worldwide about the benefits of healthy eating, including the use of boiling and steaming, using vegetable oils instead of butter, and so on,' he adds. The group has already seen a significant shift to the new menus, says Rezidor SAS president and CEO Kurt Ritter” (Conference & Incentive Travel. (Nov. 15, 2005): p21). Caterers should be more aware of what they are cooking in the kitchen to ensure nothing is wrong with the meals that have been planned. People are becoming more alert to the nutrition facts and what ingredients are in their food. Another necessity is asking the customers that cater to a company is if anyone is allergic to any ingredients that may be contained in one of their specialty meals. It would not be the risk worth taking for the company or its reputation. “Adding further complication for chefs and organizers is the shift in dietary requirements. According to statistics from the British Dietetic Association, in any group of 100 delegates, 50 will be overweight, 34 will be on a diet and one will be pregnant. There will also be five vegetarians, three diabetics, one on a gluten-free diet and two with food allergies” (Conference & Incentive Travel. (Nov. 15, 2005):