Tips for a Successful Self-Produced Food Event

Self-Produced Food Event

1. Committee
   Co-chairs work best. Split the responsibility: Production and Serving 
2. Menu
   Identify the goal/role of the food in the event. Is the event:
   • All About Food
   • Equally About Food and Program
   • Providing Incentive to Participate

   Identify the theme of the event Chose recipes that compliment the theme 

   Investigate possible menu structures Provide 2 or 3 options. Have the committee research recipes.

3. Recipes
   Good recipes include complete measures, accurate yields, available ingredients, and detailed instructions. 

   A variety of recipes, meat, vegetarian, entrees, side dishes, appetizers, desserts, and beverages should be researched.

   *Items that are deep fried and hazardous (meats, beans, rice, eggs, etc.) should be avoided. These items do not hold well and quality is often less than hoped for when held at the correct temperature. 

   When choosing recipes keep these things in mind:

   • Available funding
   • How will the plate look
   • Is the food compatible and varied
   • Vegetarian menu should be equal to meat menu
   • How much time will the item take to produce
   • What equipment is needed
   • How is the item served

   Once the menu is decided, sample cook all the recipes. While cooking, make these adjustments in the recipes:

   • Change metric measure to American measure
   • Check accuracy of measures
   • Determine event yield
   • Note equipment and time needed
   • What portion and how will the product be served for the event

   Create a shopping list, identify vendors and cost 

   Create a production schedule/total kitchen time needed 

   Schedule a kitchen orientation (REQUIRED)!!!!!!!!!!!!! 

   Identify the needed numbers of volunteers; communicate this to the volunteer coordinator

   Set production timeline. Who, what, and when:

   • Groceries
   • Production-remember to plan reasonable size batches. Quality goes down with quantity
   • Transport/ Set-Up
4. Serving 
   Determine the type of service
   • Buffet (# of lines and set-up)
   • Plate service (at the table)
   • Family style (at the table)
   • Self service (hors D’ oeuvres and beverages only)

   Collaborate with the Program and Event Chairs to discuss set-up, decorations 

   Identify service ware:

   • Paper: be sure to purchase restaurant quality (heavy duty) paper products. Determine the size and shape of the plate based on the menu. If buffet serving, try to keep all items on one plate. Always purchase 100 extra items of everything.
   • China: identify local vendor. Identify the number of each items you will need. Arrange for delivery and pick up. Get cost estimate, communicate this to the Event Chair to ensure the funding is available. When receiving China ALWAYS count it in before signing an invoice. This will ensure you have what you need and also protect you from overcharges.

   Create a serving plan

   • Number of needed volunteers
   • Training time
   • Set-up time
   • Dress code, if any
   • Serving time, start-end
5. Clean up
   Assign a Kitchen Captain for during the production to maintain a clean and organized work space. Have someone available to wash dishes at all times. 

   Appoint an after event clean up chair 

   Create an after the event serving area & kitchen clean up plan:

   • Start time
   • Needed number of volunteers
   • Transportation
   • How to deal with any cooked leftovers
   • How to deal with any raw product leftovers
   • List major kitchen equipment that will need to be cleaned
   • Projected end time