Cooking for private parties

Joined Mar 19, 2013
My bar/grill has started booking private parties of 40-80 people to help pickup sales for the winter. My kitchen is fairly small with a flat top, small grill, two fryers, and two convection ovens. What are some items that would be fairly easy and cost efficient to offer. Thanks for any input!
Joined Sep 21, 2001
So many questions-

Are you also serving the regular menu?

How much space do you have for prep/storage?

How sophisticated are the people helping and how are you staffed?

What is your price point?

What style of food do you already serve?

OK. There are 5 easy questions.

Somebody can ask the next 5.

The more info you share the more concise the answers you'll receive.

good luck!

Last edited:
Joined Aug 11, 2000
When they booked how did you sell it?
Price points?
Stationary verses passed
Plate food, fork food or finger food?
Time of events?
Joined Feb 8, 2009
I had the same size kitchen and ran a dining room serve while catering three banquets. There's nothing you can't do in a kitchen that size.
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