Creating an ideal live station area, leading to increased guest satisfaction and differentiation in market.
OWNER: Operations
Culinary Live Stations SOP – a guide to efficient and organized setup of live cooking stations
Staffing Ratio suggested guidelines for staff/guest ratios for different F&D staffing positions
An SOP to help establish guidelines for the efficient and organized process of event ordering to ensure accurate, timely, and satisfactory fulfillment of client requirements.
A pre-conference non-F&B checklist
Guide to the creation of standard procedures for event ordering
Toolkit used to verify cleanliness and other event standards have been met pre-event
Tool for determining the required number of team members, tables and buffet lines for an event, based on number of attendees
A staffing ratio suggestion sheet.
Set Menu Calculator – a tool for ensuring the correct amount of food is prepared for events utilizing set menus
