Abstract:
A method and apparatus for arranging, transporting, and/or serving food is provided to improve various aspects of food catering. A food handling apparatus includes a base platter having a predefined pattern of food location indicators thereon. Food elements are arranged on the base platter according to the predefined pattern. The apparatus includes food cell members configured to cover the food elements, maintain a separation of the food elements one from another, and protect the food elements from damage. The apparatus includes a lid positioned over the food cell members and attached to the base platter. At a serving location, the food cell members are uncovered from the food cell members, thereby revealing the food elements in the predefined pattern without additional handling of the food elements. The food elements can therefore be efficiently transferred through a food catering logistics chain while maintaining quality and appearance, and reducing contamination and illness.

Description:
RELATED APPLICATION DATA 
     This application is a continuation-in-part of U.S. application Ser. No. 29/280,768, filed Jun. 6, 2007, now U.S. Design Pat. No. D606,396, issued Dec. 22, 2009, which is hereby incorporated by reference. 
    
    
     TECHNICAL FIELD 
     This disclosure relates to food catering, and, more particularly, to a method and apparatus for arranging, transporting, serving, or otherwise handling food. 
     BACKGROUND 
     The food service industry is an important component of the modern economy. One aspect of the food service industry is food catering, or in other words, the business of providing food service at a remote location. Generally, the remote location is different from the location where the food is originally prepared. Businesses often use food catering to meet the food consumption needs or desires of employees at the work place. Organizers of special events, such as weddings, banquets, conventions, and the like, frequently make use of the food catering industry. Individual homeowners even purchase catered food items for parties or special occasions, such as holidays, in the home. These are only a few of the many circumstances where food catering might be desirable. 
     Food caterers can prepare, transport, and serve hors d&#39;oeuvres, drinks, or even complete meals. Many events require an adherence, for example, to a color or style theme, type of food, arrangement, or other similar requirements for making the food attractive. This enhances the ambience and atmosphere of the event, and as a result, attendees of the event are more likely to become pleased and satisfied. The appearance and presentation of the food can augment such an effort. 
     Conventionally, food catering is labor intensive. For example, after food and other supplies arrive at the commissary or other suitable preparation facility, cooks may prepare, and if needed, bake the food. Food handlers or food caterers then place the prepared food in a container such as a plastic container, or on a platter, and then cover the container or platter, for example, using cellophane. The containers or platters are then transported to a serving location. Once at the serving location, food handlers remove the cellophane and/or transfer the food from the container or platter to different locations. In other words, to comply with the style theme, arrangement requirements, or other demands, the food must be handled multiple times. 
     Moreover, the food caterers often carry additional decorative or food supplies to arrange or beautify the food after it arrives at the serving location. The logistic chain is complicated because of the additional decorative or food supplies that must be provided, tracked, and replenished. Putting food in containers at one location and taking the food out at another location to assemble the food to comply with a specific arrangement or style theme, requires a substantial amount of time, and increases the number of times the food is touched or otherwise handled. When humans handle food multiple times, inevitably the risk of food contamination increases, and in the worst cases, can lead to food-transmitted illnesses. 
     Food is delicate. Cellophane can damage the appearance of food. For example, hors d&#39;oeuvres with icing can have their icing smeared. Small cakes can be smashed or otherwise broken to pieces. Sandwiches can fall apart. One type of food may mingle with another type, resulting in an undesirable combination of food. Such effects are exacerbated by the very nature of food catering, which involves transporting the food in vehicles such as trucks, sometimes over hills or rough roads, or in push carts that can be frequently rattled when pushed over door thresholds, into elevators, and the like. While containers with lids can provide some degree of protection, food can nevertheless be easily damaged, even while located in an ostensibly “safe” container. 
     Further, every time the food is touched or handled, the chances of ruining the appearance of the food increases, and as previously mentioned, the risk of transmitting illness also increases. Because of the complex aspects of food catering, i.e., from the preparation facility, to the cooks, to the food handlers who pack the food into containers, to the drivers who transport the food from the preparation facility to the serving location, and to the food handlers who again handle the food by unpacking and arranging the food according to various desires, risk of damage and contamination to the food is high. 
     The presentation of food at a special event can determine the difference between a successful or failed event. Conventional food catering techniques are inadequate to ensure the successful event. If the food is damaged or disorganized, the attendees will be disappointed, unsure about the food&#39;s purity, or may altogether refuse to eat. If the food is contaminated, many or all of the attendees might get ill, which on one end of the spectrum can lead to a couple of days of discomfort, and on the other end of the spectrum, can inflict serious and extensive harm on society. 
     Accordingly, there is a need for improved food catering apparatuses and techniques. Embodiments of the invention address these and other limitations in the prior art. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIGS. 1A-1J  illustrate various components of a food handling apparatus, including a base platter, food cell members, and a display lid, in addition to techniques for using the same in a food catering logistics flow, according to example embodiments of the present invention. 
         FIG. 2  illustrates a cross-sectional view of the food cell members of  FIG. 1C , including inventive aspects to enhance rigidity and stackability of the food cell members, according to example embodiments of the present invention. 
         FIGS. 3A-3D  illustrate a first example embodiment of the food handling apparatus. 
         FIGS. 4A-4D  illustrate a second example embodiment of the food handling apparatus. 
         FIGS. 5A-5D  illustrate a third example embodiment of the food handling apparatus. 
         FIGS. 6A-6B  illustrate perspective views of portions of the food cell members of  FIG. 1C , including grooves for channeling moisture, according to example embodiments of the present invention. 
         FIGS. 7A-7B  illustrate perspective views of the food cell members of  FIG. 1C , including the grooves for channeling the moisture toward a center region. 
     
    
    
     DETAILED DESCRIPTION 
       FIGS. 1A-1J  illustrate various components of a food handling apparatus, including a base platter  105 , food cell members such as  130  and  132 , and a display lid  145 , among other components, in addition to techniques for using the same in a food catering logistics flow, according to example embodiments of the present invention. 
     After food and other supplies arrive at the commissary or other suitable preparation facility (not shown), one or more food preparers may prepare, and if needed, bake the food. For example, food elements as shown in  FIG. 1A , such as  115 ,  120 , and  125  can be prepared, and if needed, baked. The food elements  115 ,  120 , and  125  can include any type and configuration of food, whether cooked or uncooked. The food elements  115 ,  120 , and  125  can be hors d&#39;oeuvres or byte sized foods, although such is not required. Preferably, the food elements  115 ,  120 , and  125  are attractive, tasty, and pleasing to the human senses. While three different types of food elements are illustrated, it should be understood that any number of types of food elements and any quantity thereof can be used with the inventive aspects disclosed herein. 
     Referring to  FIG. 1A , the base  105  includes a predefined pattern having food location indicators, such as food location indicators  110 . The base  105  can be a base platter  105 , and will generally be referred to as such herein. The base platter  105  can be constructed using cardboard, paper, wood, plastic, or any other suitable material. Preferably, the base platter  105  is constructed of a stiff paper or cardboard, which is food-safe, lightweight, durable, clean, and recyclable. For the purposes of this disclosure, a food-safe material is one that is constructed to avoid or prevent contamination of food by the material. While the food location indicators, such as  110 , are illustrated as circles, any shape may be used, including, a square, a star, a dot, among other possibilities. Moreover, in an alternative embodiment, the food location indicators can include a three dimensional well or nook within the base platter  105 . The pattern of food location indicators can be in any predefined arrangement and need not be arranged symmetrically. 
     Each of the food location indicators are preferably food-safe disposed or printed on the base platter  105 . For purposes of this disclosure, the food location indicators are considered food-safe when contamination of the food elements by the food location indicators is avoided or prevented. Generally, the food location indicators are disposed or printed on the base platter  105  at a supply facility (not shown) prior to being shipped to the commissary or other suitable preparation facility. 
     After the food preparers finish preparing the food elements such as  115 ,  120 , and  125 , one or more food handlers can arrange the food elements on the base platter  105 . The “food handlers” can be different persons from the “food preparers,” although they can also be the same. Moreover, food handlers are sometimes referred to as “food caterers” herein, although the “food caterers” can be different persons from the “food handlers” and the “food preparers” in the sense that inventive aspects of the present invention provide for “food caterers” to cater food without handling the food itself. Moreover, the “food preparers,” “food handlers,” and “food caterers,” need not work for any particular company, but such terms should be construed broadly to include any person using the inventive aspects disclosed herein. Such aspects will be further understood with reference to the following description. 
     The food handlers can pair each of the food elements, such as  115 ,  120 , and  125 , to a corresponding one of the food location indicators, such as  110 , according to a predefined pattern as shown, for example, in  FIG. 1A . Although three different food element types are shown in  FIG. 1A , it should be understood that any number of food element types can be used, and any particular arrangement can be used according to a predefined pattern. Edge flaps  107  provide peripheral support to the base platter  105  and help contain the food elements, among other functions, as explained below. Foldable tabs  109  can be folded along the broken lines, as shown, and can serve as a coupling mechanism, as further described below. 
       FIG. 1B  shows the various food elements such as  115 ,  120 , and  125  placed and arranged according to the predefined pattern on the base platter  105 . While all of the food location indicators, such as  110 , are shown having a corresponding food element, such is not required. For example, in some embodiments, only portions of the food locations indicators have associated therewith certain food elements. 
       FIG. 1C  shows food cell members  130 ,  132 ,  134 ,  136 , and  138 . Each food cell member includes food cells for covering the food elements. For example, each food cell of food cell member  130  can be paired to a corresponding one of the food location indicators, such as  110 , of the predefined pattern. In other words, the food cell members are constructed so that the arrangement of food cells substantially matches, or is otherwise paired to, the arrangement of food location indicators disposed on the base platter  105 . 
     The food cell members can be constructed using plastic, cardboard, paper, wood, or any other suitable material. Preferably, the food cell members are constructed using a food-safe material such as food-safe plastic. As previously mentioned, for the purposes of this disclosure, a food-safe material is one that is constructed to avoid or prevent contamination of food by the material. 
     The food handlers cover the food elements, such as  115 ,  120 , and  125  with one or more of the food cell members, such as  130  and  132 . The food cell members  130  and  132  maintain a separation of each food element from another, and otherwise protect the food cell members. For example, each food element is preserved in substantially its original form using the food cells of the food cell members. The geometric shape and tolerances of the food cell members are such that agitation of the food elements is reduced during shipment and are substantially safeguarded in their original form. Although two separate food cell members  130  and  132  are shown covering the food elements in  FIG. 1C , a single food cell member can cover all of the food elements, or alternatively, more than two food cell members can cover different portions of the food elements. The food cell members  103 ,  132 ,  134 ,  136 , and  138  can be in a stacked arrangement, as shown in  FIG. 1C . The food handlers may then lift the food cell members from the stack and dispose them over the food elements. The stacking features of the food cell members will be described in further detail below. 
       FIG. 1D  illustrates a lid  145  configured to be disposed over the food cell members  130  and  132 . The lid  145  may be releasably attached to the base platter  105 . For example, one or more food caterers can attach edge flaps  147  of the lid  145  to edge flaps  107  of the base platter  105 . The edge flaps  147  and  107  can be attached using tape, glue, Velcro®, hooks, or other suitable attaching means. The lid  145  is convertible to a display element using markings  149  and coupling section  143 , which will be described in more detail below. The base platter  105  and the lid  145  form a housing  150  for the food elements  115 ,  120 , and  125 , and the food cell arrays  130  and  132 . 
       FIG. 1E  illustrates the housing  150  stacked on housings  152 ,  154 ,  156 , and  158 , forming a stacked group of housings  160 . Crown elements  165  are associated with the stacked housings, and can be shipped or otherwise transported with the stacked housings. For example, crown  162  may be associated with housing  150 , and can be included in the housing  150  or separately outside of the housing  150 . 
     The techniques illustrated in  FIGS. 1A-1D  used to build housing  150  can also be used to build housings  152 ,  154 ,  156 , and  158 . For example, the food preparers can arrange food elements on a base platter associated with housing  152  according to the predefined pattern. Similarly, the food preparers can cover the food elements using the food cell members, and can dispose, or otherwise position, a lid over the food cell members to form the housing  152 . As before, the lid can be releasably attached to the base platter, thereby forming the housing  152 . While five stacked housings  160  are shown, any number of housings can be stacked. 
     The ability to stack the housings without damaging the food elements provides a safe and convenient space saving feature. One or more food caterers may stack the housings, for example, in a refrigeration unit or other staging location. The food cell members, such as  130  and  132 , provide support and rigidity to the housings during and after the stacking, so that stacks of housings  160  are stable and protective of the food elements. 
       FIG. 1F  illustrates the housings  160  being transported, for example, using truck  170 . It should be understood that the housings  160  can be transported in a variety of manners, such as by using a cart, some other vehicle besides a truck, or physically carried by one or more food caterers, among other suitable approaches. Generally, the housings of food elements, including the food elements, are transported to a serving location. 
       FIG. 1G  illustrates an example serving location  180 . The serving location  180  can include a reception house, a convention center, or a work place, among other suitable serving locations. After arriving at the serving location  180 , the food caterers can present, or otherwise efficiently adapt, the housings  160  into a beautiful and accessible pre-arranged offering of food. 
       FIGS. 1H and 1I  show the lid  145  removed from the base platter  105 . The food caterers can lift off, or otherwise uncover, the food cell members, such as  130 , from the food elements  115 ,  120 , and  125 , which are revealed in the predefined pattern. As a result, an attractive presentation of the food elements is efficiently presented with no additional handling of the food elements themselves. The food caterers can fold the lid  145  along predefined markings  149 . The markings  149  can include printings on either side of the lid  145 , predefined scores on either side of or in the lid  145 , or previous folds in the lid  145 , among other suitable possibilities. The markings  149  facilitate the folding of the lid  145  into a display element  145  as shown in  FIG. 1I . 
       FIG. 1I  shows the foldable tabs  109  of the base platter  105  in a folded and open arrangement. The food caterers can attach the coupling section  143  of the lid  145 , which includes foldable tabs  143 , to the base platter  105 . In other words, the food caterers can insert a portion of the folded lid  145  into an opening of the base platter  105  formed by foldable tabs  109 , and then fold the foldable tabs  143 , thereby attaching the lid  145  to a center region of the base platter  105  when the lid  145  is folded, as shown in  FIG. 1J . The edge flaps  147  can be arranged in a substantially symmetrical pattern to beatify, or otherwise direct the attention of event attendees, sometimes referred to herein as “food consumers” to the food elements. While not shown in the figures, the folded lid  145  may include information (not shown) about the food elements, which can be disposed beneath the edge flaps  147  on the flat portions of the lid  145 . For example, the type or flavor of the food elements can be displayed. The lid  145  can therefore include a display element  145  to beautify and direct attention to the food elements, or to otherwise display information about the food elements. 
     The food caterers can secure crown  162  to the folded lid  145 . For example, the food caterers may releasably secure the crown  162  to an upper portion of the folded lid  145  so that the edge flaps  147  remain in the substantially symmetrical pattern and access to the food elements is facilitated. As shown in  FIG. 1E , the crown  162  can be easily transported in a flat form, and upon arrival at the serving location, the food caterers can fold the crown  162  along predefined markings or scores, into the shape shown in  FIG. 1I , and used to secure the folded lid  145 . 
       FIG. 1J  shows the base unit including the pre-arranged food elements, the lid  145  converted and coupled to the base unit  105 , and the crown  162  securing the lid, thereby facilitating elegant and efficient food catering. The food caterers may serve the food elements to one or more attendees of an event, such as a wedding, a convention, a birthday party, or a charity fundraiser, among other many possibilities. 
     According to the inventive aspects as disclosed herein, food caterers can simplify the logistics flow of food catering, and quickly and efficiently arrange, transport, and serve a variety of foods in a pleasing pre-arranged pattern. Moreover, the food is handled less often, and therefore, cleanliness is enhanced while contamination and illness are reduced. In addition, requirements for adhering to a particular color or style theme can be more easily and efficiently implemented. 
       FIG. 2  illustrates a cross-sectional view of the food cell members  200 , which can correspond, for example, to food cell members  130  and  132  of  FIG. 1C . The food cell members  200  include additional aspects to enhance rigidity and stackability of the food cell members, according to example embodiments of the present invention. Each of the food cell members  200  includes food cells, some of which may include an outer cylindrical section  227 , an inner substantially cylindrical section  205 , and an annular ridge section  225  coupling the outer cylindrical section  227  to the inner substantially cylindrical section  205 . The annular ridge section  225  is structured to reduce staking friction. The term “stacking friction” refers to friction as a result of stacking or unstacking the food cell members. For example, a bottom portion of the cylindrical section  227  of one food cell may rest, or otherwise contact, the annular ridge section  235  of another food cell. As a result, the food cell members can be more easily unstacked without “sticking” to one another, and can more easily be stacked in a uniform manner. 
     At least some of the food cells of the food cell members  200  can include an inwardly tapered upper section  210  having a convex region  215  and a concave region  220 , which rigidifies the food cells and reduces stacking friction. The concave region  220  can also help to stabilize the food elements without ruining the appearance of the food elements. Although referred to herein as “convex” and “concave” regions, it should be understood that such regions need not be smooth in nature, but can be arranged at various angles. For example, the convex region  215  can form obtuse angles with the inwardly tapered upper section  210  and the concave region  220 , as illustrated in  FIG. 2 . Other suitable arrangements of the convex and concave regions are possible. The various features of the food cell members  200  provide versatile stacking of the food cell members themselves, protection to the food cell members, and rigid and stabile stacking of the housings containing the food elements, among other benefits. 
       FIGS. 3A-3D  illustrate a first example embodiment of the food handling apparatus. In  FIG. 3A , an octagon base platter  105  has arranged thereon food elements  115 ,  120 , and  125 , according to the predefined pattern of food location indicators, as discussed in detail above. The food caterers can configure the lid  145  in the folded display arrangement along, for example, folds  149 . The crown  162  secures the lid  145  so that one or more food consumers, i.e., people, can access the base platter from all sides. 
       FIG. 3B  shows the lid  145  in a flat or unfolded arrangement, that is, prior to folding the edge flaps  147 , or otherwise prior to folding along markings  149 , for example. The lid  145  can be more easily transported to the commissary or other suitable preparation facility when the lid  145  is in the flat or unfolded state, as shown in  FIG. 3B . Similarly,  FIG. 3C  shows the crown  162  in a flat or unfolded state, which also facilitates transporting the crown  162  to the preparation facility. Likewise,  FIG. 3D  shows the base platter  105  in a flat or unfolded state, including the foldable tabs  109 . When folded, the lid  145 , base platter  105 , and crown  162  can be configured to substantially correspond to the illustration of  FIG. 3A . 
       FIGS. 4A-4D  illustrate a second example embodiment of the food handling apparatus. In  FIG. 4A , a half-octagon base platter  305  has arranged thereon at least some food elements  120 , according to the predefined pattern of food location indicators, as discussed in detail above. The food caterers can configure lid  345  in the folded display arrangement along, for example, markings  349 . Crown  362  secures the lid  345  so that one or more food consumers, i.e., people, can access the base platter from at least a front side. The base platter  305  can include a back support  304  positionable against a wall. The back support  304  stabilizes the lid  345  and the base platter  105  and also provides a space-saving feature so that food elements can be compactly served to the food consumers. 
       FIG. 4B  shows the lid  345  in a flat or unfolded arrangement, that is, prior to folding the edge flaps  347  and  348 , or otherwise prior to folding along markings  349 , for example. The lid  345  can be more easily transported to the commissary or other suitable preparation facility when the lid  345  is in the flat or unfolded state, as shown in  FIG. 4B . Similarly,  FIG. 4C  shows the crown  362  in a flat or unfolded state, which also facilitates transporting the crown  362  to the preparation facility. Likewise,  FIG. 4D  shows the base platter  305  in a flat or unfolded state, including the foldable tabs  309 , back support  304 , and edge flaps  307 . 
     The food caterers can fold the lid  345  including the edge flaps  347  and  348 , into a lid to form a housing with the base  305 , similar to that described above. Alternatively, the food caterers can fold the lid  345 , including the coupling section  343 , and edge flaps  347  and  348 , as shown in  FIG. 4A , i.e., in a “ready-to-serve” configuration where the food elements  120  are accessible to one or more food consumers. To assemble into the ready-to-serve configuration, the food caterers can attach the coupling section  343  of the lid  345 , which includes foldable tabs  343 , to the base platter  305 . In other words, the food caterers can insert a portion of the folded lid  345  into an opening of the base platter  305  formed by foldable tabs  309 , and then fold the foldable tabs  343 , thereby attaching the lid  345  to a center region of the base platter  305  when the lid  345  is folded, as shown in  FIG. 4A . When folded, the lid  345 , base platter  305 , and crown  362  can be configured to substantially correspond to the illustration of  FIG. 4A . 
       FIGS. 5A-5D  illustrate a second example embodiment of the food handling apparatus. In  FIG. 5A , a hexagon base platter  405  has arranged thereon at least some food elements  115 , according to the predefined pattern of food location indicators, as discussed in detail above. The food caterers can configure lid  445  in the folded display arrangement along, for example, markings  449 . Crown  462  secures the lid  445  so that one or more food consumers, i.e., people, can access the base platter from all sides. 
       FIG. 5B  shows the lid  445  in a flat or unfolded arrangement, that is, prior to folding the edge flaps  447 , or otherwise prior to folding along markings  449 , for example. The lid  445  can be more easily transported to the commissary or other suitable preparation facility when the lid  445  is in the flat or unfolded state, as shown in  FIG. 5B . Similarly,  FIG. 5C  shows the crown  462  in a flat or unfolded state, which also facilitates transporting the crown  462  to the preparation facility. Likewise,  FIG. 4D  shows the base platter  405  in a flat or unfolded state, including the foldable tabs  409  and edge flaps  307 . 
     In some embodiments, a gap  411  can be disposed between food location indicators, such as  410 . In other words, the gap  411  can separate one group of food location indicators  410  from another group of food location indicators  410 . The gap  411  can be aligned with, for example, a section  412  of the folded lid  445  of  FIG. 5A . In this manner, contact between the lid  445  and the food elements  115 , inadvertent or otherwise, can be avoided. This improves the preservation of the original nature or configuration of the food elements such as  115 , and also provides more direct access to the food elements by the food consumers. 
     The food caterers can fold the lid  445  including the edge flaps  447 , into a lid to form a housing with the base  405 , similar to that described above. Alternatively, the food caterers can fold the lid  445 , including the coupling section  443 , and edge flaps  447 , as shown in  FIG. 5A , i.e., in a “ready-to-serve” configuration where the food elements  120  are accessible to one or more food consumers. To assemble into the ready-to-serve configuration, the food caterers can attach the coupling section  443  of the lid  445 , which includes foldable tabs  443 , to the base platter  405 . In other words, the food caterers can insert a portion of the folded lid  445  into an opening of the base platter  405  formed by foldable tabs  409 , and then fold the foldable tabs  443 , thereby attaching the lid  445  to a center region of the base platter  405  when the lid  445  is folded, as shown in  FIG. 5A . When folded, the lid  445 , base platter  405 , and crown  462  can be configured to substantially correspond to the illustration of  FIG. 5A . 
       FIGS. 6A-6B  illustrate perspective views of portions of the food cell members, such as  130  and  132  of  FIG. 1C , including grooves such as  630  and  650  for channeling moisture, or otherwise ventilating the food elements, according to example embodiments of the present invention. As shown in  FIG. 6A , some of the food cells such as  615  of the food cell member can include the cylindrical section  227 , the substantially cylindrical section  205 , and the annular ridge section  225 , among other components as previously discussed. Further, the food cells can include the inwardly tapered upper section  210 , the convex region  215 , and the concave region  220 , also as previously discussed. 
     In particular, the food cell member may include at least one groove, such as  630 , between food cells such as  605  and  610 . The grooves, such as  630  channel moisture away from the food cells, or otherwise ventilate the food cells.  FIG. 6B  shows an underside of the food cell member having grooves  650 . As can be seen, the grooves  650  can connect multiple food cells. While the grooves shown in  FIGS. 6A and 6B  have a rectangular appearance, it should be understood that rounded grooves, tunnels, or trenches can also be used. 
       FIGS. 7A-7B  illustrate perspective views of the food cell members  710  and  720 , which can correspond to, for example,  130  and  132  of  FIG. 1C . The food cell members include grooves such as  705  for channeling the moisture toward a center region. As illustrated here, the grooves such as  650  interconnect the various food cells together, and ultimately, the grooves such as  705  guide any moisture toward the center region, thereby escaping the food cells. As a result, the grooves provide ventilation to the food elements. This is particularly useful when the food elements are pre-heated before the food caterers transfer the housings to the serving location. In this manner, unwanted condensation or moisture is guided away from the food elements during or after the pre-heating of the food elements. Moreover, the grooves may also provide ventilation to the food elements after they are originally heated. 
     From the foregoing it will be appreciated that, although specific embodiments of the invention have been described herein for purposes of illustration, various modifications may be made without deviating from the spirit and scope of the invention. For example, the base platters can be square-shaped or circularly shaped. While the illustrated base platters include certain numbers of food location indicators, any number of food location indicators can be pre-arranged in any pattern. The lids need not be configured as a display element, but rather, could be removed, discarded, or set aside for later use. If the lids are used as the display element, the markings and other folds need not match the ones shown in the figures, and can take any suitable form. If ventilation of the food elements is not desired, then the grooves can be stopped or otherwise blocked. Alternatively, the food cell members need not include any grooves if ventilation is not required. Any number and type of food elements can be used with the disclosed inventive aspects. 
     Although the embodiments described above include achieving a simplification of the logistics chain of food catering, further enhancements can be made, for example, by providing a user manual of instructions or a “quick setup guide” to help the food caterers quickly configure the food handling apparatus into a “ready-to-serve” assortment. This can be especially useful to the non-professional or occasional food caterer. 
     Other similar or non-similar modifications can be made without deviating from the intended scope of the invention. Accordingly, the invention is not limited except as by the appended claims.