Staten Island Large Party Catering From Chef Ettore & Chez Vous Caterers
For a select few experienced caterers, catering for 1000 guests can be accomplished just as successfully as catering for 100 guests. Here are the guidelines:
How To Calculate The Amount Of Food
Whether it be continental breakfast, lunch, or dinner, there is a formula for the quantity of food to prepare for. The details are based on the menu selected, the time of the event, and structure and details of the event.
Menu Selection For Ease Of Service
Simple, elegant menus make more sense for large events. For breakfast, continental items with one hot breakfast item whether it be an egg wrap or omelet prepared tableside make the most sense. Lunch should be a salad, entrée, and vegetable dish. Dinner can be salad, pasta, entrée and vegetable dish.
How To Calculate How Much Preparation Is Necessary
The menu is an integral part of determining how much preparation is needed. Setting up the day before and arriving 4 to 5 hours to prep makes for a successful event. the quantity of staff and facilities the caterer is working in helps to make this decision.
How Much Staff Is Necessary?
Staff is dependent on the menu selected. A rule of thumb for larger, simpler events, is that one staff member is necessary for every 25 to 50 guests in attendance.
Which Equipment & Stations Are Needed
Again, needs are dependent on the menu, this includes equipment and stations. For every 100 guests, one station with 2 to 3 staff works best.
Venue Specific Challenges
A very important measure is to visit the location of the event several days or weeks before the event and design a floor plan, assuring everything necessary for the event fits in the space and flows nicely. Load-in can be challenging in certain parts of NYC, so a load-in plan is necessary. Besides electricity, check the lighting and make sure your water needs are taken care of.
Staten Island Catering For 2500 Guests
Catering for larger events than 1000 guests, 2500 in this case, is nothing more than multiplying/increasing food, staff, and equipment x 2.5 times. During your site visit several weeks before, make sure electric, water, and load-in requirements are met. Allocating the proper space for food stations is very important.
Staten Island Catering For 5000 Guests
Catering for larger events than 1000, 5000 in this case, is nothing more than multiplying/increasing food, staff, and equipment x 5 times. The most important planning part of an event for 5000 is a site visit. If you are serving coffee for 5000, you must check if you have sufficient power for all 50 100-cup coffee urns. Each urn requires a 20 amp breaker while perking. Also breaking the food service into different times alleviates the big rush.
About The Author: Chef Ettore has been catering events at his client’s homes, offices, and specialty locations for over 30 years. He caters for events from 25 to 5.000 guests in the tri-state area.
Contact Chef Ettore personally for booking for more information: Cell (347) 723-1825 or email him firstname.lastname@example.org