Rub'n Wood BBQ
Full Fledged Farker
So we are cooking the Royal this year (first time). It was primarily my employers idea as he is looking to host a party with clients and have our team cater. With that, I get the comp entry and meat paid for. My questions/concerns are not about the comp as we compete all the time, but rather in the vending.
We are not really a catering team and have little experience in it. Anyone willing to offer up things to plan for, bad experiences, liabilities, tips on planning for how much food to by, equipment on the site for both cooking and guest, experience from doing the same thing at the royal in past?
Just looking for any tips I can get so I can try to make this thing go smoothly and not embarrass myself or my office.
Aaron
We are not really a catering team and have little experience in it. Anyone willing to offer up things to plan for, bad experiences, liabilities, tips on planning for how much food to by, equipment on the site for both cooking and guest, experience from doing the same thing at the royal in past?
Just looking for any tips I can get so I can try to make this thing go smoothly and not embarrass myself or my office.
Aaron