Wolfgang Puck feeds 1,700 stars after the Oscars. He says the real challenge isn't the food.

"A catering business is really more difficult to run because you might be really busy for a week and then another week you have very little. Restaurants tend to have more consistent hours and traffic. Catering doesn't always work that way."

"Puck's team prepares 84 different dishes, including 30,000 small plates for about 1,700 guests at the Governors Ball. The event requires an army of workers: around 75 savory chefs, 45 pastry chefs, and hundreds of servers."

"The biggest challenge in catering is keeping a stable team when the workload is unpredictable. For catering operators, the volatility of the business can affect scheduling and payroll. This makes it difficult for catering companies to keep skilled workers, especially during slower periods."

Wolfgang Puck has led the culinary operations for the Governors Ball, the prestigious dinner following the Oscars, for over 30 years. The event serves approximately 1,700 guests with 84 different dishes and 30,000 small plates, requiring a substantial team of 75 savory chefs, 45 pastry chefs, and hundreds of servers. Puck identifies catering as more challenging than restaurant operations due to inconsistent workload patterns. While restaurants maintain relatively stable hours and customer traffic, catering businesses experience significant fluctuations between busy and slow periods. This unpredictability creates difficulties in workforce management, scheduling, and payroll, making it harder to retain skilled workers during slower times. The volatility of catering work presents ongoing operational challenges that distinguish it from traditional restaurant management.

Read at Business Insider