This is my first post and I love reading all the great information-
I own a small Hawaiian restaurant/dinner theater- Catering Hawaiian food for Luaus is a strong point of the venue but now I am venturing outside of Hawaiian Luau food for other requests-
So here is my question- I have a job coming up where one of the sides is garlic bread- there is debate about how well the bread will hold up in transport. There is 20 minute drive and the food buffet begins at 630pm. We would like to get there at 530 and this will all be well with all the other food......but there is concern about the garlic bread. This being our first time catering, should this be a concern?
ideas that were thrown around in the kitchen were: cook bread open faced then close it and line the trays with the closed bread-
do not slice the bread
get there sooner with less set up time
or are we fine just putting the lid on the tray and the warm steam will keep bread moist?
Thanks if anyone has any input- seems to me like the bread will make it just fine but I told the kitchen Id reach out to the experienced!