Catering Assembly

Below is the checklist one needs to pass in order to be certified to assemble catering orders:

Catering Assembly Training

• Use a Catering Pamphlet and explain the order of operations when assigned to catering.

  • Identify orders

  • Set alarms (10 minutes for pickup, 35 minute+travel time for deliveries)

  • At 9am call all catering orders for the day

    • Confirm the pickup time, ask if they’d like to add or change anything about their order, and tell them we look forward to serving them

  • Set up three (3) piles of non-perishables (including bags!)--use the biscuit table after 10:30 am–Adhere a receipt to the pile with tape or the sticker printer

  • When alarm goes off: tender order, make sure food is ready, pair receipt with pile

  • When guest arrives: pair food with pile

  • If the guest takes a warmer, update the spreadsheet

• Explain and demonstrate on the register how to print receipts and recall catering orders

• Go through each catering item and explain what goes with them (use the catering pamphlet)

• Tour the back of the store and point out where everything is: Bags, Spoons, Tongs, Cutlery, Plates, Delivery boxes, Meal boxes, Coffee boxes and lids, Gallons and Stickers, Ice bags, and where to collect hot and cold food when it’s ready

• Explain how to assemble everything in an order by going through the receipt one item at a time and ensuring each item has every utensil, sauce, and topping it needs

• Explain what to do on a paper goods order vs. a no paper goods order

  • All orders always get serving utensils and bags. Paper goods receive plates, napkins, cutlery, and if applicable cups for gallons

• Explain what a TBC (To be collected) order is, which accounts utilize it, and how to tender those