Fulfilling a Cater
Step 1: Early prep
- Be aware of the cater and any inventory ordering needs 1 week prior.
- Review 2 days before.
- If needed, begin vacuum sealing meat. Be sure to weigh and MARK before putting in freezer. This is for large orders that can’t be done in one smoker (hundreds of pounds).
- Caters need 50% down to confirm the order.
Step 2: One day before
- Complete ANY task that can be done the day before; such as, but not limited to:
- Portion out any potato salad.
- Prep any sauce bottles.
- Fulfill any cornbread needs; being sure to include honey and butter
- 1 butter per slice of cornbread
- 1 honey per slice of cornbread up to 50 pieces. If more than 50, give one honey bear for every 50 pieces.
- Portion any baked beans. They can go in the fridge with tape stating they need to be cooked. Mark on the catering sheet their location and cooking need status.
- Coleslaw cabbage can be portioned out with tape stating the need for sauce to be added.
- If macaroni and cheese is on the order, make sure there is ample noodles cooked and cheese grated.
- Check for any desserts.
- Make a courtesy call to reassure customer that their order will be ready. This is not a confirmation call. Their deposit has already been made and food bought–just a courtesy call.
Step 3: Day of cater
- Evaluate anything done the previous day.
- Check refrigerators for anything that needs cooking and put in oven.
- Check for anything that needs sauces and make sure there’s enough sauce.
- Check all meat amount needs. Remember presentation is important.
- Brisket: SINGLE layered. Bark side up. Juices in bottom. (If there’s not enough juice from the actual brisket, heat some of the beef broth for the required amount needed.)
- Pork: Pulled, sprayed with apple juice and sprinkled with Butt rub.
- Chicken: Pulled, sprayed with apple juice or chicken broth and sprinkled with Butt rub.
- Ribs: Prepared, sliced to individual ribs. Placed in aluminum pan meat side UP.
- Label ALL containers with:
- What it contains.
- Name of customer.
- If multiple pans, label how many total pans. Ex: 1 of 2, 2 of 2.
- Include disposable service ware, i.e., tongs and serving spoons.
- Check off items before customer leaves or before person delivering leaves. Get a VISUAL on all items when checking them off.