Corporate catering doesn’t have to be just sandwiches! Our client Titlesplit decided to opt for the hot buffet catering for their recent training course. Served on crockery with steel cutlery as a sustainable alternative to floppy disposable or recyclable plates, it was a hit with their customers.
The hot buffet was prepared and cooked in our catering kitchen and transported to the venue in our insulated thermal boxes where it was transferred to hot plates, provided by Midlands Catering Company to ensure that the hot buffet stayed piping hot. In addition we also provided serving tables, cloths, napkins to ensure that the service of the food went as smoothly as possible.
What the client asked for?
A hot buffet and desserts for a corporate training event for high net worth clients. Quality and presentation of the food was of high importance. Sustainability was also a consideration for this client hence we provided reusable crockery and cutlery
What is the format of their event?
It’s a formal 3 day training session. We provided corporate catering on all 3 days.
What was the solution you gave them?
As there are limited catering facilities at the venue we prepared and cooked all the dishes in our on site catering kitchen. We transferred them to the venue in time for lunch.
Is it a one off event or series?
We are proud to say they have used us before.
How many people?
20-25 each day for 3 days
What was the menu?
They chose, French style chicken, Chilli con carne and chicken in a cream, wine and herb sauce for our hot buffet menu for all 3 days, along with a selection of delicious desserts
Were there specific requirements from the customer?
There were a couple of dietary requirements.
The ability to cater without a kitchen….
What was involved in pulling it off?
Ordering and prep and cooking of the ingredients to make the menu options chosen. Provide hot plates, serving tables, table cloths and other equipment to the customer. Set up the equipment at the venue, transport the food and transfer to the hot plates on arrival. Remove used crockery, cutlery and serving bowls and replace with fresh each day
How many staff?
It was a self serve event so we didn’t need to provide any serving staff.1 chef, 1 kitchen/delivery assistant
What was the feedback?
Good all round!
