Beverage & Barista Bar Setup – a guide to creating drink menus, drink serving stations,
OWNER: Operations
Culinary Live Stations SOP – a guide to efficient and organized setup of live cooking stations
Tool for determining the required number of team members, tables and buffet lines for an event, based on number of attendees
Toolkit used to verify cleanliness and other event standards have been met pre-event
Guide to the creation of standard procedures for event ordering
Staffing Ratio suggested guidelines for staff/guest ratios for different F&D staffing positions
A pre-conference non-F&B checklist
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 staffing ratio suggestion sheet.
Set Menu Calculator – a tool for ensuring the correct amount of food is prepared for events utilizing set menus
