DOCKET 078 / CATERING / GOA

TABLE
214

Chefs working along a high-volume plating line

COVERS1,280

SERVICEPLATED DINNER

DIETARY MAPS86

ROLEF&B OPERATIONS

ORDER / THE BRIEF

Restaurant precision at banquet volume.

A technology summit needed 1,280 plated dinners released in a 22-minute window. The menu was ambitious, the temporary kitchen was 74 metres from the farthest table, and 86 guests had specific dietary notes.

Menu

Three mains sharing a common garnish language to keep plates visually consistent.

Line

Four mirrored plating runs, colour-coded pass points and timed tray dispatch.

Guest data

Seat-level dietary map cross-checked at kitchen, zone captain and server.

Chef finishing rows of plated dishes

RED PENCIL NOTE

The menu only works if the route works.

We shortened the longest service path with a hot holding pass, then rehearsed every tray lane using empty plates and real door timings.

SERVICE / MINUTE SHEET

One plate,
1,280 times.

  1. Kitchen handoverPower, extraction, water, cold rooms and fire points signed off.
  2. Protein countBatch quantities verified against seating and a 3% contingency.
  3. First fireFour lines started seven minutes apart.
  4. Room holdKeynote overran; firing sequence paused without losing temperature.
  5. ReleaseZones dispatched clockwise, 58 covers per minute at peak.

PASS
CLEAR.

22mfull room served
86dietaries matched
04plates returned*
NEXT CASE / 05Room in Bloom ↗