Seasoned Advice Asked by KumikoGoingCrAzY on January 17, 2021
I’m just starting a catering service for my cooking.
I’m not into too fancy style yet, like using metal silverware or china plates, but more casual version like paper plates and plastic-ware.
The events will be about for 40 people, the menu is:
I have 1 chafing dish, I rice cooker, plastic plates/bowls/spoons/cups, aluminium foil baking trays, and paper napkins. I’m thinking to do set-ups and let people help themselves (I may stand-by and help them if they need help).
What am I missing? What should I prepare more?
The most important thing is to check everything and then check it again.
Test your recipes and figure out what can be done in advance without reducing the quality.
You should have checklists of everything that needs to come with you (food, cooking utensils, serving utensils, eating utensils, decoration, cleanup gear, etc.)
You must pre-scout the location and make sure you have thought through how your logistics are going to work - do you have the refrigerator and burner space you need, for example?
Think through how everything will be transported as well. Will you be able to keep everything at safe temperatures? Make sure all containers are thoroughly sealed, and if there is any risk of spills, add a layer of masking tape.
Bring extras of everything. Inevitably, something is going to spill or there will be more guests than anticipated.
Then check everything again.
Also, keep good records of what you made and what got eaten so you'll be ready to do it next time.
Correct answer by Michael Natkin on January 17, 2021
After helping out with a few events over the years, with one of the places that we hold events renovating but removing almost all of the catering/serving gear in the process, some additional suggestions from someone who's still a novice:
Try to visit where you'll be serving the food in advance, to make sure that you're familiar with the facilities, and what they have available vs. what you'll need to provide:
Make labels for the food, possibly with ingredients. It really slows down the serving line when someone with a food restriction has to sit there and try to figure out what something is and if there's a something in it that they're avoiding.
Once you figure out what you need to bring, consider how you're going to transport it all:
Consider bringing containers for leftovers. (most people don't want to take home a large tray of food; they're more willing to deal with manageable portions).
Consider traffic flow:
Plan for unplanned things:
Even if they say that the tables are wipe-clean and don't need table cloths, bring some. Even if just for the buffet line. (because after you've spent however many hours preparing, setting up, serving, etc, you don't want to spend more time cleaning than you have to).
Answered by Joe on January 17, 2021
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