So I've never worked a day in an actual kitchen and Im starting a catering company. Don't get me wrong. I love cooking and do all the cooking in my house. My wife loves it. But I've never worked in a commercial kitchen. I've never made a meal for more than 8ish people. And do 90% of my cooking for 2-4 people. Anyways my father in law has owned his own restaurant for 30+ and actually sold it a couple years ago. He's the type of guy who can't just sit and retire. He's been 'retired' for about 1.5 years now. An opportunity came up because a new banquet room was built in town and they asked him to run it and ask me to run the business side of it and the eventual hopes of taking over the kitchen as well. I've done a few events in the past as a helper. A couple catered weddings and those festival tent booths things. Im very excited and eager to learn about catering for 100+. The biggest thing I've noticed so far was prep. Every day should be preparation/sourcing food for event day, pretty much. What tips can you guys give me here? Also, another thing I completely ignored was dishware. Which is what brought me to this forum, actually. I started thinking about fresh cut fries as a wedding late night snack. And then started thinking about what to put them in. I've seen some cool ideas online. But I didn't see any place to discuss it. Now that I've introduced myself my question is: Has anyone here ever catered fresh cut fries or had a 'fry' bar or anything of that nature?