Chef Forum banner

Cooking for private parties

1K views 4 replies 5 participants last post by  chefbillyb 
#1 ·
My bar/grill has started booking private parties of 40-80 people to help pickup sales for the winter. My kitchen is fairly small with a flat top, small grill, two fryers, and two convection ovens. What are some items that would be fairly easy and cost efficient to offer. Thanks for any input!
 
#3 · (Edited)
So many questions-

Are you also serving the regular menu?

How much space do you have for prep/storage?

How sophisticated are the people helping and how are you staffed?

What is your price point?

What style of food do you already serve?

OK. There are 5 easy questions.

Somebody can ask the next 5.

The more info you share the more concise the answers you'll receive.

good luck!

peachcreek
 
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top