For
off-premise caterers, making the menu items is just half the battle. They still
need to ship the foods to the event location safely and without error. Whether
the caterer has just one event or 20 on a given day, the chance of errors is
always high. Pans of food are left behind in the cooler or are placed on the
wrong delivery vehicle, the culinary team makes too much or too little food or
any number of possible disasters can occur. Create a system to neutralize or
limit the possible errors in packing and sending food and other materials to an
event.
Leave the task
of determining how much food to send in the hands of a single person. Too many
cooks spoil the broth! The Executive Chef or lead cook or kitchen manager is
best for this important job. To create the list of amounts, they need to work
with the menu, the number of guests guaranteed and any special information the
salesperson can provide. This job is best done at a quiet time with few
distractions.
MESSAGE FROM MIKE:
"I wholeheartedly believe that
you should attend The Art of Catering Food. It will offer your culinary team more
real-world, ready-to-use, profit and image enhancing culinary and kitchen
management know-how than you would receive in many months of attending a
culinary college! Your teachers are proven catering winners who have changed
the culinary landscape over the last decade.
You will successfully create a
competitive edge based in menu, preparation, and serving ideas that represent
the next trends that clients will wish to buy! This learning opportunity will
be the greatest gathering of catering culinary minds ever assembled in one
place. Please don't miss being in the know!" Go to www.catersource.com
for details!
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