Any ideas would be greatly appreciated

Discussion in 'Professional Catering' started by pure, Feb 25, 2012.

  1. pure

    pure

    Messages:
    1
    Likes Received:
    10
    Exp:
    Owner/Operator
    I'm catering a sit down meal for 230 people and they've decided they want gravy on their tables. We serve each plate to them. Any ideas on gravy boats, bowls, etc...? My concerns are- keeping the gravy hot, cost of whatever I find, mess on the tables. Thank you:)
     
  2. meezenplaz

    meezenplaz

    Messages:
    1,370
    Likes Received:
    182
    Exp:
    Sous Chef, Event Manager
    How many servers you using for the 230? And how many ppl per table?

    More than 1 solution here, but I would keep your gravy boats to the pourable type, and not large, then just have the servers make their rounds and swap them out with hot ones from the kitchen.
     
    Last edited: Feb 25, 2012
  3. chefbuba

    chefbuba

    Messages:
    2,238
    Likes Received:
    516
    Exp:
    Retired Chef
    [​IMG]