Putting a Catering Order Together

Pan size is dependent on the size of the order.

Small orders use mainly 1/3 pans

Large orders may use 1/2 or even whole pans.

You have to use your judgement on pan size.

Use a lb./oz scale to weigh out all items correctly. Make sure to label each item clearly, using a permanent marker.

Gather all cold items together, place them in a catering box, and store them in the walk-in cooler for pickup.

Keep all hot products in the hot box until the order is ready to be picked up. When it's time for pick up, place all pans of hot products into a catering box.

Remember at the bottom of the kitchen chit there is a list of utensils and cups that need to be included with the order.