One common misconception about event facility foodservice is that it’s a seasonal operation. People book the facility for weddings or graduations, and then it’s quiet for the rest of the year. Or so the thinking goes.
In reality, event facility foodservice is a year-round job. Whether its wedding season and you have an influx of large parties during those few months, or you’re working through the constant stream of business and community events that take place in your facility throughout the year, it’s critical that your staff and kitchen equipment are up to the task. Event facilities can succeed or fail based on the quality of their foodservice operations.
Event Facility Foodservice Calls For Large Quantities and Menu Variety
Whether it’s a wedding, private party, corporate event, community gathering or any other occasion, event facility kitchens are always called on to produce high volumes. These types of events often include hundreds, if not thousands, of guests, so kitchen staff has to be ready to produce big batches of appetizers, entrées and desserts on the day of the gathering.
But it’s not just about sheer quantity – guests are expecting top-quality food and beverages as well. Event facilities can succeed or fail based on the level of their foodservice operations. In this vertical, a significant portion of new business comes in based on recommendations from previous guests. The crowds may be large, but they’re still expecting the level of quality they would get in a restaurant.
In addition to delicious food and proper portions, event facility guests also expect a certain level of accommodation for special diets, such as vegetarian, vegan or gluten-free options. This means that kitchens will be tasked with turning out a variety of different items.