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-   -   Catering an outdoor wedding and it might rain (http://www.bbq-brethren.com/forum/showthread.php?t=52996)

Marsha 12-02-2008 07:12 PM

Catering an outdoor wedding and it might rain
 
We are catering an outdoor wedding on Saturday and the weatherman says it might rain. Ouch! The wedding is on a ranch and the backup plan is to have the ceremony and the dinner both in the carriage house. The carriage house is about 30 yards from the kitchen. I think I am in panic mode trying to think of all of the Plan B ideas I need to come up with if it does rain. Any sage words of advice from my fellow catering brethren out there? :eek:

backporchbbq 12-02-2008 07:34 PM

I am not big into catering YET. I would guess you would have to have two work stations, one for outside and one for inside. Couldn't you load up all the food in your vehicle and drive it over if it rains? Might be possible, just thought I would throw it out there.

Good luck and pray for no rain.

lazybonesmoke1 12-02-2008 08:00 PM

Do as much as you can ahead of time. Relax and don't let them see you panic. I'm sure everyone will freak out if it rains but keep cool and roll with the punches. Be extra organized.

big brother smoke 12-02-2008 09:27 PM

Prepare for rain, make this plan A. If it does not rain plan B is easier to implement.

NotleyQue 12-02-2008 09:30 PM

I agree with BBS.
Rent a canopy if need be.


Quote:

Originally Posted by big brother smoke (Post 793807)
Prepare for rain, make this plan A. If it does not rain plan B is easier to implement.


BBQ Grail 12-02-2008 09:31 PM

Will there be banana bread?

Frank Sacco 12-02-2008 09:52 PM

Plan A: Pig Umbrella Mod

Plan B: Run like hell to the carriage house!

Marsha 12-02-2008 10:04 PM

Quote:

Originally Posted by big brother smoke (Post 793807)
Prepare for rain, make this plan A. If it does not rain plan B is easier to implement.

That sounds like a great plan!

Quote:

Originally Posted by lazybonesmoke1 (Post 793731)
Do as much as you can ahead of time. Relax and don't let them see you panic. I'm sure everyone will freak out if it rains but keep cool and roll with the punches. Be extra organized.

Okay, I will take some deep breaths and keep smiling. :wink:

Quote:

Originally Posted by backporchbbq (Post 793701)
I am not big into catering YET. I would guess you would have to have two work stations, one for outside and one for inside. Couldn't you load up all the food in your vehicle and drive it over if it rains? Might be possible, just thought I would throw it out there.

Good luck and pray for no rain.

No, I am sure they would not let us drive it over, but I do have a big wagon! Two work stations... hmmmmmm.

Marsha 12-02-2008 10:08 PM

Quote:

Originally Posted by NotleyQue (Post 793810)
I agree with BBS.
Rent a canopy if need be.

He does come up with those good ideas, eh? We are lucky that we have a large fold out awning on both sides of our BBQ trailer.

Quote:

Originally Posted by trp1fox (Post 793811)
Will there be banana bread?

Well I do know the groom's cake is a red velvet cake shaped like a John Deere tractor :grin:

Quote:

Originally Posted by Frank Sacco (Post 793821)
Plan A: Pig Umbrella Mod

Plan B: Run like hell to the carriage house!

Pig umbrella... Brilliant! Where can I buy one of those?

Marsha 12-02-2008 10:13 PM

Plan A - I am now considering renting an extra cambro from the local rental place. If we have to carry the food over we need to keep more of it warm on the trip over. Better to have an extra than have cold food.

Plan B - The food will be served from buffet tables on the patio right outside the kitchen door.

CivilWarBBQ 12-03-2008 12:14 AM

Many Rental places will allow you to hold items for you but only charge you a small fee if you give them reasonable notice that you won't need them. Check and see if yours will give you such a deal, then you can have the equipment you need guaranteed to be available but save some money if the weather clears and you don't need it.

jbrink01 12-03-2008 09:31 AM

Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.

Divemaster 12-03-2008 01:15 PM

Quote:

Originally Posted by jbrink01 (Post 794077)
Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.


Some of the best advice I've seen... Plan A for me is always the worst case... Every thing else is a modifcation to it...

Quote:

Originally Posted by jbrink01 (Post 794077)
Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.

How true!

tony76248 12-03-2008 03:11 PM

One of the secrets to successful catering is being able to prepare for the unexpected, because you will get it every single time. You really should have a canopy.

I agree with Lazybones, don't let them see you sweat!

I actually look forward to the unexpected, makes things exciting.... plus I am a bit of a egotist and I love to overcome difficulty.

Marsha 12-03-2008 07:04 PM

Quote:

Originally Posted by CivilWarBBQ (Post 793894)
Many Rental places will allow you to hold items for you but only charge you a small fee if you give them reasonable notice that you won't need them. Check and see if yours will give you such a deal, then you can have the equipment you need guaranteed to be available but save some money if the weather clears and you don't need it.

I might give them a call and ask. Thanks!

Quote:

Originally Posted by jbrink01 (Post 794077)
Treat the kitchen like it's a mile away. Set up the serving area, finish everything in the kitchen, Cambro it, then go set it out. We are catering 200/400 Friday night and it's gonna be a rain snow mix with no prep kitchen at the 400. We will show with everything ready to eat and in hot or cold storage. You can never have too many cambro's and coolers.

Good advice, thank you!

Quote:

Originally Posted by Divemaster (Post 794265)
[/COLOR]
Some of the best advice I've seen... Plan A for me is always the worst case... Every thing else is a modifcation to it...
How true!

I am so thankful we don't have to deal with snow. Thanks!

Quote:

Originally Posted by tony76248 (Post 794347)
One of the secrets to successful catering is being able to prepare for the unexpected, because you will get it every single time. You really should have a canopy.

I agree with Lazybones, don't let them see you sweat!

I actually look forward to the unexpected, makes things exciting.... plus I am a bit of a egotist and I love to overcome difficulty.

We have awnings to work under, but then we do usually have a canopy in the back of the trailer, just in case.

Addendum to Plan A = NO SWEATING :smile:


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