Specialized catering service provider who supplies film crews on set with hot meals, operating mobile kitchen units capable of preparing up to 120 portions.
Mobile catering kitchens operate with 32-amp power connections and require water hookups and wastewater disposal. Standard equipment includes combi-steamers for 120 portions, refrigerated containers with a -18°C freezer section and a +2°C chiller section, and warming display cases at a constant 65°C. Food trucks have a working area of 12-16 square meters. For exterior shoots without infrastructure, generators with a 25 kVA output are used. Menu planning considers allergies, religious regulations, and special diets – for large productions, 15-20% vegetarian and 5-8% vegan alternatives are standard.
Professional film catering originated in Hollywood around 1925 when studios established their own canteens. In Germany, the service only became established in the 1970s – before that, production assistants brought packed lunches from local butchers. In 1982, Klaus Heindl founded the first specialized film catering company in Munich. With the increase in international co-productions from 1990 onwards, standards rose: 24-hour service, multicultural menus, and allergy-friendly options became the norm.
For "Das Boot" (1981), the catering team supplied the crew at Bavaria Studios for 14 weeks, delivering 180 portions daily into the cramped submarine sets. For exterior shoots like "Der Untergang" (2004) in Berlin, caterers coordinated with production management across 23 different locations. For night shoots, service begins at 4:00 PM with a warm dinner, followed by midnight snacks at 12:00 AM and breakfast at 4:00 AM. Logistics require precise scheduling: hot meals must be served within 90 minutes of preparation.
Craft service exclusively provides snacks and beverages between meals, while caterers offer complete menus. Hotel catering for stationary shoots costs 60-70% less but lacks set-specific flexibility. For low-budget productions under 500,000 Euros, production management often handles food procurement through local restaurants. Premium catering for A-list productions includes personal chefs for lead actors and costs 25-35 Euros per person/day, compared to 12-18 Euros for standard service.
Ich achte darauf, dass Cateringbereiche außerhalb meiner Kameraachsen liegen, da Essensgerüche und Tellergeklapper bei Tonaufnahmen stören. Bei langen Steadicam-Fahrten plane ich bewusst Pausen ein, damit die Crew essen kann, ohne dass meine Equipment-Kontinuität leidet.
Ich nutze gemeinsame Mahlzeiten gezielt für Teambuilding und Besprechungen mit Darstellern - oft entstehen die besten kreativen Ideen beim entspannten Essen. Das Cateringzelt wird zum informellen Kommunikationszentrum, wo ich die Stimmung am Set spüren und bei Bedarf gegensteuern kann.
Catering macht 3-5% des Gesamtbudgets aus, aber schlechtes Essen führt zu Unzufriedenheit und Produktivitätsverlust. Ich kalkuliere 15 Euro pro Person/Tag für Standardcatering und verhandle Pauschalpreise ab 25 Drehtagen - das spart 10-15% gegenüber Tagespreisen.
1. Was beschreibt „Caterer" am besten?
2. Zu welchem Department gehört „Caterer"?
3. Wie viele verschiedene Fachperspektiven bietet dieser Eintrag?
The Lexikon is part of the Filmfarm ecosystem — alongside budgeting (FilmBalance), an industry magazine (FilmCircus) and crew networking (FilmCall, CrewMesh). One shared vocabulary for the whole production.