NAME: In2food Catering
TYPE: Off-site dinner
CLIENT: A local DMC working for an international food company.
NO. ON ORGANISING TEAM: Four food and beverage managers, chef, event co-ordinator and DMC.
PAX: 450
BUDGET: TOP SECRET

WHAT YOU DID: A three-course plated dinner (two entrees, two mains, one dessert) and beverage.

CHALLENGES: Producing high quality food in a marquee in a paddock with no facilities, and co-ordinating timing with entertainment. With a group this size food service had to be quick without compromising quality of food or service. A delay of only two seconds a plate over three courses would add 45 minutes to the evening. There also were the usual dietary requirements as well as a separa te menu for 30 children.

OVERCOMING CHALLENGES: In a large kitchen marquee we set up two kitchens that mirrored each other, to service each half of the marquee. This gave chefs enough space to work and improved the flow and speed of service for the waiters. Power was supplied by generator and a water tank was brought in. In2food’s aim is to provide great food irrelevant to where it is served, not for guests to think the food was good considering the conditions.

With this in mind the menu was designed to deliver fresh tasty summer flavours while working within the restrictions of the facilities and timing. To achieve the food quality and time challenges chefs worked efficiently in small teams. This allowed them to focu s just on a smaller number of dishes and not get distracted by the more than 1300 plates required for the evening. Time from the first main dish to the last leaving the kitchen was less than 10 minutes. Good food is only half of our responsibility. In2food only employs experienced wait staff who work in small teams led by our most experienced waiters.

These teams were thoroughly briefed as to menu, beverage, dietary and service requirements. They had set tables to look after, and this ensured good care and service.

CLIENT’S COMMENT: I wanted to thank you guys for doing such a great job. You were both great to deal with so thank you for making the F&B side of the night a breeze from our end! Emma Pullar, event co-ordinator