Understanding Banqueting and Conferencing

Date added: 01/07/17

Banqueting and conference catering can be hectic to run, but by ensuring your facilities are designed to meet your requirements, will result in a smooth service.

A key factor in the success of a banqueting kitchen is the flow - as there are often very large numbers involved, a practical and efficient workflow is imperative.

The right flow should start with the kitchen’s goods in area, which should be spacious enough for big deliveries and have large fridges and freezers to store food at the correct temperature.

From here you should be able to move into the preparation areas with ease. The preparation areas should be large enough to cope with the amount of food, as well as the people required to prepare the food, whilst also preventing any cross contamination of foods.

The preparation area should then flow into a cooking area, and from there, to the service point ,hot pass or even chilled storage area. Food is then likely to be transported in bulk or on plated up trollies, so the flow should be directional from storage to preparation, through to cooking.

When it comes to equipment, they need to have the ability to batch cook large quantities.

Lawrence Moore from Willis Jenkins said: "Large soup kettles, Bratt pans and combinations ovens are they key to producing and hot holding large volumes of food for banqueting.

"A 20-grid combination oven with roll in plate trollies are ideal for regenerating plated food, and large service tables or hot pass are perfect for passing food from the kitchen to the front of house quickly."

With the volumes of food required, it is essential to know how many people are being catered for, and where possible, their menu choices.

"Staff numbers should correlate to the cover numbers for a prompt and effective service," said Mark Sharland at Willis Jenkins.

"There should be the correct equipment for that particular function service.”

Quality ware washing equipment will also allow table ready results on crockery, cutlery and glassware, helping to reduce manual polishing and breakages.

When choosing equipment, look for those that can cope with peak numbers, it is better to have equipment not in use when it is quieter, than to need equipment in peak times and not have it.

Wills Jenkins are experts in the design of commercial kitchens, including banqueting facilities. To find out more information, give them a call on 01462 790740.

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