Destination events bring another level of planning. For an event several hours away from Horsham, we effectively need to take a catering operation on the road. That means looking at the venue before we arrive and understanding exactly what we’re walking into.
What equipment is available?
What do we need to bring?
Where can we set up?
How much refrigeration is available?
How many staff genuinely need to travel?
Can we work with venue staff to reduce costs for the client?
Where will everything be unloaded?
What’s the plan at the end of the night?
Travel, accommodation, equipment, food storage, staffing, setup, service and pack-down all become part of the catering plan. I actually enjoy that side of the job. There’s something satisfying about working through all those moving pieces beforehand so that when the event happens, the client doesn’t see any of it.
They just see everything working.