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Offsite catering Check lists  

post #1 of 18
Thread Starter 
Does anyone have a template or a list they use for offsite caterings. I realize each gig is different, just looking for ideas

Thanks

RJ
Our lives are not in the lap of the gods, but in the lap of our cooks. Chef Rob
Our lives are not in the lap of the gods, but in the lap of our cooks. Chef Rob
post #2 of 18

Equipment and Supplies Checklist

I have a list I've used for years and just revised it on excel. I don't know how to send it other than email as it has the file extension of xls. If you contact me with your address I'll send it to you for some ideas.

Chef Curmudgeon

"What happens to the hole when the cheese is gone?" Bertolt Brecht
What happens to the hole when the cheese is gone? Berthold Brecht
What happens to the hole when the cheese is gone? Berthold Brecht
post #3 of 18
I don't have a preset one, which is kinda stupid on my part.....I generally take the supply list from the rental company and add what I'm bringing...make it bold and try to keep shtuff separate at the end of the night.
This last party I had supplies from 4 venues....oh man, the linens came from a restaurant, the bulk came from the rental co, the cambro, bus tubs and assorted smallwares came from me....the water stand came from the bride.
we only needed to shuffle a couple of times and NOTHING was lost!!! always a good thing.
I bought tongs, spoons, cocktail trays, large silver bowls and trays, 100 wine glasses, pebble bowls of varing sizes,chafers. liquid and food cambros, several hundred glass 7" plates......the plates were a mistake, the rest are paying for themselves..... every time I have a large event I buy more equipment....
cooking with all your senses.....
cooking with all your senses.....
post #4 of 18
Thread Starter 
Can you E-Mail me the file Chefrobscatering@aol.com
Our lives are not in the lap of the gods, but in the lap of our cooks. Chef Rob
Our lives are not in the lap of the gods, but in the lap of our cooks. Chef Rob
post #5 of 18
I too would love a copy of your list... can you please send to joesbbq@aol.com - - Thanks
post #6 of 18

Catering List

May I also request a copy of your catering list? Please send to nancy@cvccateringgroup.com. I seem to make up one with every job! This would save time! Thanks.
post #7 of 18

check list help

One night after losing the very last expensive clawfooted tong, I sat down at the computer and put together a list of my equipment that was most used.

I'm thinking this would have to be done somewhat an on individual basis..I derived my first one from a bartender that used to work for me, and just
plugged in my specs.

Very easy to do...I have three columns with an In and Out behind each item.
These are checked by the head staffperson, theoretically, before coming back. I still lose a spoon here, a small bowl there, but certainly not as often.
The great part about having one person checking in and out, if the staff person leaves something at an event, they have to go back and pick it up on their time. So you can imagine how many times this doesn't happen. Most of the expensive stuff (silver trays, one of a kind buffet pieces)I have marked with three dots of bright red nailpolish on the underside. Not many rental companies or clients do that, so my staff immediately knows what is what!!!
post #8 of 18
Hey...

I would like a copy of that excel sheet too...

chefmichaelhayes@aol.com
Trying to make a difference one palate at a time...

Want some more Cheffy Babbles????????
Cheffy's Blog
Trying to make a difference one palate at a time...

Want some more Cheffy Babbles????????
Cheffy's Blog
post #9 of 18
Great ideas!! I just have to add a return column on my list. I used an electric pencil and etched our initials on the bottoms or wherever I could on all of my equipment. The red nail polish never occurred to me as I don't usually use it. Having your equipment marked lessens the chances of mistakenly bringing back something not belonging to you also
What happens to the hole when the cheese is gone? Berthold Brecht
What happens to the hole when the cheese is gone? Berthold Brecht
post #10 of 18

Now Chef

You would be surprised what a little bit of red nail polish can do...LOL!!
post #11 of 18
Greetings! I'm new here and in the throes of considering a career change. If at all possible, could you send me the Excel list as well? MUCH appreciated, and thank you.

LCFoodExperts at yahoo dot com
post #12 of 18
Quote:
Originally Posted by Chef Curmudgeon View Post

I have a list I've used for years and just revised it on excel. I don't know how to send it other than email as it has the file extension of xls. If you contact me with your address I'll send it to you for some ideas.

Chef Curmudgeon

"What happens to the hole when the cheese is gone?" Bertolt Brecht


I know some forums do not like replies to old posts. If this is too old please forgive me, but I would like a copy of the spreadsheet as well if possible at this late date.  barrybcar@msn.com

post #13 of 18

I would like one too if you are still handing them out. Email is JimVereb@yahoo.com, if not I understand. Happy cooking......

post #14 of 18

If it's not too much trouble, I'd like a copy of that as well.  Jason@goldiesicecreamshoppe.com

post #15 of 18

For the record, the OP has not posted since 2007!

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
post #16 of 18

Is it possible for me to get it as well?

post #17 of 18

I will appreciate a copy as well if you dont mind. dmuhati2011@gmail.com

thanks.
 

post #18 of 18

I am locking this thread.  If you want a copy please PM chef curmudgeon directly.  

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