Good Morning Everybody,
My name is Claudia. This is the first time I am posting a thread here, but I have been reading this forum for months now.
I would greatly appreciate any advices/help on how to keep warm or set up 200 dinner plates for an off-site event I am having on February 15. I have to add that I have done catering for 35-40 people, mostly buffet style, but not for 200 and not for a seated dinner.
For this particular event I am serving grilled chicken breasts topped w/rosemary and a lite butter sauce with herb rice and vegetables medley.
The event starts at 6 pm but I have to be at the site at 3 pm for set up, as my store is 45 miles away from the event's place. From 6pm to 7 pm they are going to have a buffet style hors d'oeuvres.
The problem that I am having is timing; plating up and traying up the plates while keeping the food warm. They are going to be seated at 7 pm, after 10-15 minutes opening remarks by the organizers the dinner can be served. They want me to serve it as quick as I can so by 8 pm they are done eating, no servers are allowed on the floor, so they can wrap up the event by 8:30 pm.
I already decided to pre-set the deserts plates and salad bowls before everybody is seated. But how on earth I am going to pre-set the dinner plates ahead of time, keeping food warm. Not to mention that I also have to serve them at the table coffee or tea?!
I have 7 people including me at the event.
I would be very grateful for any insights you might want to share with me.