Catering Program Development for SoHo Banquettes
Management and Servers:
• Placing an ad for Managers, Servers, banquet Sales and kitchen Help.
Training the Staff and management using catering manuals and procedures
• Event Orchestration - Coordination of Dining Room and Kitchen Service
• Event Management – Weddings, Bar Mitzvha Etc. Service Procedures.
• Menu Design and Development, Pricing, Choices, Par level and ordering, Training,
• Event efficiency and logistics – Back To Back Events
• Selecting Service Styles and Execution, Plate Service
• Tabletop Round/banquette, Table Décor, House Linen, Multi Color Rentals, Cost?
• Dining Room Equipment Logistics- Counting heating Cabinets Capacity
• Quality control- Food storage,Cold Storage
• Service Management – Service Sequence and Timing. Taking site-down orders
• Tents, in-House Dishware, glassware, Lenin. Rentals?
• Buffet and Station Design – Pictures of buffet, stations layout. and menu items
• Scheduling – Temps, part time Servers, and Kitchen Staff. Pool of Staff
• Operating Procedures Development. Human Resource systems practice
• Create Staff Training Materials
Marketing
• Pre-Opening Marketing Planning – Advertising. Booking parties for the next 2 years prior to the opening of SoHo, online and offline maerial. Social Media – YouTube and Facebook
In-Depth Consulting Services
• Event Surveys and Focus Groups Orientations
• Menu Review & Evaluation
• Management Systems Development
• Staff Training Programs and Manuals
• Beverage and Liquor Service – Storage, Refrigeration
Kitchen
• Images for Food Presentation
• Portion and cost Control Charts
• Adequate Refrigeration Storage – Salads for 250, Cold App, Hors d'oeuvres,
• desserts ( Aroma Storage?)
• Kitchen Layout and Implementation
• Master Recipe Manual – standardized recipes which include detailed food product specifications, ingredient amounts, portion sizes, detailed production methods and procedures and photographs to ensure test kitchen consistency. Recipe Costing
• Food Order Guide specifications
• Kitchen Operating Systems – prep production sheets, station schematics, station
set-up sheets, through-put analysis and training, cleaning checklists
• Adequate kitchen Equipment and Supplies Specifications for service
(Equip. Inventory) According to menu.
Equipment Training and Maintenance Procedures for staff
Sanitation
• Food Handling and Safety Programming
• Cleaning checklists
• Cross Contamination
• Dish Washing/ low temp/High Temp
• Detergent
• Food Sanitation Training
Dishwashing Machine Storage
• Dish Washing machine Recovery low/high temp
• Grease Trap?
• Kitchen Layout
• Dishwasher Glass Storage
• Hot/cold Plate Storage
• Silverware
• Server Station – Miss En Place
Coffee/ Tea Station – Coffee, Tea and Condiments, Vessels
• Cups/Mugs
• Coffee Makers for Service/Shabat
• Beverage Cold Storage
• Liquor License and Permits
• coordinate food sanitation and alcohol training.
Employee Management
• Employee Policy Manuals
• Employee Job Descriptions for Servers, Kitchen and Manager. charts.
• Inventory Management – for Kitchen and Banquette hall
• Product receiving from aroma and processing
• Back of House management systems (integrated with Restaurant POS???)
• Catering Operating Manuals
• Purchasing procedures
• Scheduling
Catering Contracts
Entertainment Packages
