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Planning A Successful Event
1. List All Items Needed For A Job: Recheck that list for items you may have overlooked.
2. Use A Contract
3. Get A Deposit
4. Keep Your Eye On Inventory:
Don’t use a lot of special items that you do not use in
your business.
5. Prep Certain Foods Ahead Of Time: i.e. make toast rounds, blanch vegetables, pack dry
goods and supplies.
6. Use Labor Wisely: Schedule labor for the appropriate times, stagger talent to hold
down overtime.
7. Schedule Deliveries: Make sure supplies are ordered well in advance to avoid surprises,
especially special items that are hard to nd.
8. Keep The Onsite Event Prep Simple: Eliminate as much onsite cooking as possible.
9. Do A Site Inspection In Advance: Determine what facilities will be used and what is
available to you. Be sure to check for Ice Machines and Garbage Disposal facilities.
10. Use Alternating Colors And Shapes: Use contrasting colors and shapes on trays; ex. cut
and roll meats, layer cheeses and arrange in alternate colors. For the nishing touch, use
fresh Green Leaf Lettuce Leaves to separate layers and add height to the tray.
11. Keep Cold Foods Cold: Save setting cold trays and garnishes until as close to serving
time as needed. Most garnishes can be prepped ahead of time and kept in resealable bags.
12. Keep Food Trays Fresh And Supplies Well Stocked: Prepare spare or backup trays and
hold them in the cooler. Never prepare trays at the table. Have staff prepared to quickly
replace as needed. Be sure to have spare meats and garnishes ready for replenishment in
prep area.
13. Rent Early: Reserve any equipment or linens in plenty of time before the event and conrm
the week before the event.
14. Be Creative But Know Your Limits: Do not experiment on the actual event. Practice a
recipe rst and make sure you and others like it before you sell it. Sometimes recipes sound
better than they taste.