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Grand Army provides catering for private events & regular service.
Below are the steps to appropriately book and execute catering orders.
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Catering Work Flow
2 weeks out: Check-in with client about catering needs
Within 1 week, provide support on making menu selections/follow up and confirm everything in the week that you need to send orders to our food partners
Catering orders should be sent to our food partners every Friday for the upcoming weeks' events. If there is no catering for the upcoming week, an email should still be sent communicating that.
Grand Army Email List
TO:
Julian Brizzi <julian@celestinebk.com>,
Lauren Broder <lauren@celestinebk.com>,
Carson Bennett <carson@grandarmybar.com>
Chef:
CC: Events team, GM, VP of Hospitality
Catering Order Coordination - The Meat Hook (Gowanus)
When putting together a contract for a client, add desired packages under the food category with quantity and price per package included. When you know the selections, add those from the picklist.
Catering orders for groups must be placed by 1 week prior to the event date via the private events manager.
For events that book close to the deadline or provide catering selections after the deadline (or want to make changes after the deadline), approval must be provided the appropriate food partner teams listed above.
Where possible, enter service timing info (what time food will be served) under "Service & Timing" in the doc editing on Tripleseat.
Once catering orders are confirmed, food partner prints and preps according to the "Kitchen Sheet", found in Tripleseat. It should include all information needed (service timing, food quantities, selections, and $$ totals). If it does not, partner should inquire with the events team for more information.
Day Of Food Service Instructions
Coordinator or Event Manager will prep food signage and catering needs for the floor team.
Floor team will set up buffet as outlined in the event email instructions, or server sheet.
The food partner team will serve food according to the BEO, with consistent communication and team work with the service team/managers.
Floor team or Coordinator/Manager will enter food costs onto client tab to account for the sale.
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