On-set food and beverage service providing snacks, coffee, and drinks within 150 meters of production, plus hot meals every 6 hours.
Craft services include continuously available snacks, coffee, soft drinks, and light meals within a maximum radius of 150 meters from the set. Meal services deliver hot meals at defined 6-hour intervals, with Breakfast Call at 6:00 AM typically occurring 90 minutes before the first shot. Mobile kitchens (catering trucks) feature 2-4 cooking stations, refrigeration capacities of 800-1,200 liters, and warming systems for up to 500 portions. Location catering requires a power supply of at least 32 amps and water connections with a daily consumption of 200-400 liters.
Hollywood studios introduced systematic catering in 1934 after unions enforced regular meal breaks. MGM established the first studio-owned commissary in 1938, operating 24 hours a day for night shoots. In the 1960s, specialized location caterers like "Craft Service Unlimited" emerged, developing mobile solutions. Since the 1990s, dietary requirements have dominated: gluten-free, vegan, and keto-compliant options are standard, with 40% of productions offering at least three dietary types concurrently.
"Apocalypse Now" (1979) employed six full-time chefs for its 238-day shoot in the Philippines. "Mad Max: Fury Road" utilized solar-powered refrigerated containers in the Namib Desert, transporting 15,000 liters of water daily. Night shoots require extended services until 4:00 AM, with calorie consumption increasing by 25%. Underwater productions like "Aquaman" necessitate special saltwater-resistant packaging and heated beverages between dives.
Craft services differ from regular event catering through permanent availability and adjusted portion sizes (150-200g instead of 300-400g). Studio commissaries offer à la carte service, while location catering relies on buffet systems. Per diem payments (20-60 Euros daily) replace organized catering on low-budget productions but reduce efficiency by an average of 15% due to extended breaks.
Ich plane meine Setups um die Catering-Stationen herum, da die 150-Meter-Regel oft meine Kabelverlegung beeinflusst. Bei Nachtdrehs sorge ich dafür, dass warme Getränke in Reichweite stehen – kalte Finger bedeuten unruhige Kameraführung und unsaubere Fokuszüge.
Ich nutze die Meal Breaks strategisch für Team-Meetings und Dailies-Sichtungen, da alle Abteilungsleiter versammelt sind. Das gemeinsame Essen schweißt die Crew zusammen und schafft eine entspannte Atmosphäre für kreative Diskussionen zwischen den Takes.
Catering kostet 15-25 Euro pro Person/Tag, macht bei 120-köpfiger Crew schnell 36.000 Euro für zwei Wochen aus. Ich kalkuliere zusätzlich 10% Buffer für Overtime-Verpflegung und verhandle mit Location-Catering Festpreise ab 50 Personen, um Kostenkontrolle zu behalten.
1. Was beschreibt „Catering" am besten?
2. Zu welchem Department gehört „Catering"?
3. Wie viele verschiedene Fachperspektiven bietet dieser Eintrag?
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