Catering for 100 or so

[miniman]

In a moment of moderately beer-fueled bravado, I have volunteered myself to cater for somewhere around 100 people at a village event. I will have helpers but I am in charge.

It's an all-day cycle event, so I will kick off with bacon rolls during the morning. Then I've been asked to provide something for lunches, and preferably not a BBQ. So...

Steak & Mushroom Ciabatta - skirt steak, some mushrooms, ciabatta, watercress

3-cheese pasta (with or without bacon) - penne, cheddar, mozzarella, parmesan, 1/2 ciabatta + garlic butter

Assuming I can get a fryer, then fries and onion rings

Homemade coleslaw, probably celeriac and red cabbage


Any thoughts on another dish?

Offers of assistance gratefully received!

[krallicious]

The key is mise en place. How much can you, and your helpers, get ready before it is due to be served?

[21TonyK]

Don't forget little kids, I'd have a batch of precooked sausages you can flash up on the bbq, beans and maybe a few jacket spuds.

The practicalities and logistics of getting volume food out on demand and maintaining quality is the challenge. Just plan everything out on a timeline, look at resources and whos doing what and when.

Get the planning right and its easy.

[ApOrbital]

Like tony said get the planning right and all will be well.

[piecost76]

Big batch(es) of slow cooker chilli with rice and/or Jacket Spud? Chilli can be made with different heat levels...

Baguettes with Boursin (works so well!) or Garlic Bread

Green salad

[miniman]

OK so this is my plan. Any thoughts on my quantity thinking?

Steak & mushroom ciabatta
100g skirt steak
75g mushroom
Rocket, horseradish, mayo, roll

£2 cost

3 cheese pasta
100g penne
75g cheese
50g bacon
Butter, garlic, roll

£2 cost

Pulled pork roll
100g pork shoulder
1/2 apple
Roll, mayo, garlic

£1.50 cost


Too little meat?

[Crusoe]

If you don't have official certificates for supplying food, hygiene etc. for an event it probably isn't worth doing it yourself. If you are a caterer with that and the equipment that's fine but otherwise I wouldn't get involved (insurance cover if someone has a reaction to your food, breech of local government trading if you are taking money for it etc.) Depending on the council where you are it would probably be breaking a lot of rules to turn up and be paid to feed lots of people. In the end we have hired burger van type facilities for similar company events and had them provide similar food as suggested at a reduced bulk rate, which worked out less than organizing and doing it ourselves.

[21TonyK]

When you say £2 cost you mean that is your cost or cost to the customer?

And unfortunately, as previously mentioned, you may be putting yourself in the firing line if anything goes wrong in terms of poisoning someone. And dare I mention allergens which is the latest and greatest highlighted topic from the FSA. Really depends if you know the people eating the food and they know you.

Other than that quantities look ok, maybe a bit heavy on the skirt, cheese and bacon but it depends on the size of the finished product and how you put it together.

[miniman]

Yeah £2 cost to me. Not looking to make money on it, more interested in the quantities being about right.

Appreciate the input on liabiltiy etc.

[21TonyK]

miniman said:

Yeah £2 cost to me. Not looking to make money on it, more interested in the quantities being about right.

Appreciate the input on liabiltiy etc.

Quantities are generous if you were looking to make money but if not then its more about making people happy so as long as you are covering your costs go for it.

Have you trialled the dishes? Remember pasta goes crap in minutes if you try to hot hold it but if you cook-chill it and then reheat in a sauce to order its perfect every time.