Food for thought with…
Sunshine Coast based company ‘Vanteen Catering’ is dedicated to bringing a culinary and bar experience with a difference. Husband and wife duo Woody and Bec converted their vintage 1978 van into an elegant, delectable dining experience - one that serves gastronomical delights! Here they serve up their top catering tips.
Trust your catering crew and strongly consider their recommendations - they know how the day flows around food. Following their suggestions allows you the confidence in knowing everyone will be satisfied at the end of service.
Allocate staff to serve your menu. Removing staffing not only places extra pressure on the kitchen, but it may also mean that a number of your guests may not eat! Staff dutifully deliver canapés to each of your guests. It also means a cleaner reception space as they will continually clean as they serve.
Have adequate bar staff. Self service bars are difficult not only for your guests but for your catering team. Remember the bar team are there to serve your drinks and collect dirty glassware, cleaning and polishing it for the next round of drinks.
Ensure you have sufficient power supply. This is a little overlooked at times but when you add in lighting, speakers, coldrooms, bars, and catering vehicles, the power usage really ramps up. Trust us, there is nothing worse than power trips throughout the entire evening!
Make sure you advise your catering team of the name and identity of your guests with dietary requirements. We can then quickly find them and discuss what their meal will be or let them know suitable options on shared feast or canapé style menus.