I am new to serving plated meals and would like to know how do i get food out to everyone at the same time?
Serving plated meal for 200 time line
Or a LOT of help. If you don't know how really you should hire a Chef who has experience. Don't let it " break" you.
You can hold food in chaffing dishes and plate out if them if you dont have boxes. Have at least 4 tables plated ahead before servers start moving. Speed is essential. Use two plating lines if necessary, if plating on the fly.
Count everything. Twice.
Chefmomma welcome to ChefTalk.
Organizing a plated function means you have to have all the food ready at a specific time and kept hot through out the plating process.
You don't provide enough information to help with specifics.
For instance, where is the function?
Is there a kitchen at the location?
Do you have servers attending to the 200?
What is you menu?
Plating a dinner means organization.
On your line you will need at least 4 people for plating unless you delegate more responsibility to less people.
The first person picks up the plate and places the entree on it and slides the plate to the next person who places a starch on the plate, who passes it to the next person who places the vegetable on the plate, who passes it to the next person who places a garnish (optional) and wipes the plate. This person places the plate on the tray or hands it to the server.
It is an industry average that 300 plates can be done in 30 minutes with one line.
That being the case, you can cut this in half by having two complete lines, but that means you'd need at least 3-4 extra people.
Perhaps it would be best to consult someone with prior experience.
I find myself envisioning the plate from the beginning.
I have seen, in my years, that what the plate will look like is the very last thing the line does just before plating.
Chef makes the first plate for all to see, then gets the line moving.
Never understood this.
Two servers per table of eight. One person running from oven. One person per item, maybe two if it is an easy item. 24 feet of table lined up. One person for lids. One person to clean the plate at the end.
If you want to hold it you need two hotboxes and an extra person for stacking them in the box.
There are hot box rolling racks too... rent them of you dont have them. A couple of Sternos in the bottom will do you just fine