Every catering operation has its own demands. We work through the products, preparation and supply arrangements that fit your service.
A steak menu, Sunday service or a seasonal special each puts different demands on a cut. Start with the dish and the way your kitchen works.
Breakfast, the restaurant and a large function can all run from one kitchen. Build the range around each service and its expected numbers.
Education catering needs a clear specification for the menu, the portion and the production quantity. Share your menu cycle and purchasing requirements.
For a contract caterer, an agreed specification needs to work across the sites it serves. Start with the product list and the footprint of the contract.
Campus and venue kitchens balance everyday service with changing event numbers. Share the product brief, service dates and likely volumes.
Share the menu, products and approximate volumes. For a group, include the sites or regions you need to supply.
