#wedding

Professional catering event planning. Timeline 100-person wedding buffet: Day before: shop, prep vegetables, make sauces, bake desserts. Event day: -4 hours: arrive, set up kitchen. -3 hours: start cooking proteins. -2 hours: finish sides, keep warm. -1 hour: set buffet, chafing dishes. Service: replenish as needed, clear plates. Staffing: 1 chef, 2 cooks, 3 servers. Equipment: warmers, coolers, transport containers. Checklist: permits, insurance, contracts. Calculate food quantities: 1.5 servings per person. Explain flow, timing, and contingency planning.