Catering at a museum or protected venue should resolve site constraints before finalizing the product list. Check permissions, access and service flow in person with the event owner.
Prepare a site survey form
Record door and lift dimensions, loading point, route, permission to use power, service area and temporary container location. Show obstacles with photos or a diagram.
Match the menu to the venue
Verify whether portioning, finishing and presentation may take place at the venue. Take product transport and holding conditions from the label and company procedure.
Plan service openings
List where containers will stand, who opens them, how products are replenished and when empty containers leave. Assign an instrument and record owner if measurement is needed.
Close quantities and events after service
Add quantities delivered, served and remaining, plus delays, damage or deviations, to the event record. Handle leftovers under product instructions and company procedure.
