Blog
Notes from the kitchen and the contract
Practical writing on catering operations, food safety and planning at volume.
- Menu planning
How to brief a catering contractor so the proposal you get back is comparable
Most catering proposals are hard to compare because the briefs behind them were different. Six things to specify, and why each one changes the price.
Read more → - Food safety
Why food safety at volume is a design problem, not a vigilance problem
At a thousand meals a day you cannot inspect your way to safety. What actually holds is layout, temperature discipline and records.
Read more → - Pilgrim catering
Planning meals for a pilgrim group: what the schedule does to the kitchen
Pilgrim catering is a logistics problem before it is a culinary one. The rites set the timetable, and the kitchen has to work backwards from it.
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