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    The Dinner Party
    The Dinner Party
    The Dinner Party
    Ebook121 pages38 minutes

    The Dinner Party

    By A.R. Kirimi

    ()

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    About this ebook

    You don’t have to be a world famous chef to run the coolest dinner party. They are a great platform to tell a story through food—craft a multicourse menu that speaks to your background, uses ingredients you are passionate about and satisfies the stomaches of your friends and family.

    We walk through every step of the way. Because you shouldn't have to stress!

    LanguageEnglish
    PublisherA.R. Kirimi
    Release dateDec 22, 2014
    ISBN9781507073438
    The Dinner Party

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      Book preview

      The Dinner Party - A.R. Kirimi

      WHO IS MY AUDIENCE?

      MIDSCALE VS. UPSCALE. KNOW THE DIFFERENCE!

      CONCEPT: WHAT AM I COOKING?

      YOUR PREP KITCHEN

      Kitchen Organization

      Kitchen Maintenance/Upkeep

      Deep Cleaning

      Sanitation Sink

      Sweeping and Mopping

      Equipment Maintenance

      Inventory

      LOCATION, LOCATION, LOCATION

      Venue

      MENU AND FOOD COSTING

      WRITING AND PRICING YOUR POP UP MENU

      Purveyors

      Maximizing Groceries

      RENTALS

      STAFFING

      HIRING

      A TYPICAL EVENT STAFF

      BOH Roles

      BOH Training

      Insurance, Permits and Licenses

      OPENING DAY

      Setting Up Your Mobile Kitchen

      Electricity

      Propane

      Running Water

      Know the Space

      Plan Accordingly

      Treat the Space with Respect

      KITCHEN OVERVIEW

      The Pass

      Inside Hot/Inside Cold

      Hot Station

      EVENT EXECUTION

      Phase 1: Build the Kitchen

      Plating and Back Station

      Outside Hot Station

      Electricity & Lighting

      Storage

      Phase 2 - Break Staff Down In Stations

      CDP: Outside Hot

      CDP: Inside Hot

      CDP: Inside Cold

      Phase 3 - Finalizing set-up

      Finishing Touches

      Line Up

      Phase 4 – Service!

      Timescale

      Speaking to Diners

      Other Rules to Live By

      Phase 5 – End of Service

      Phase 6 – Post Event

      GENERAL RULES AND PRACTICES

      FRONT OF HOUSE GUIDELINES

      PRE-EVENT SET-UP: All FOH Staff

      UNLOADING THE U-HAUL AKA ALL HANDS ON DECK

      EVENT PREP WORK

      LINEUP

      PREP WORK: ALL SERVERS

      SETTING UP THE DINING AREA

      Tables and Chairs

      Dressing and Taping the Tables

      Setting up Chairs

      SERVICE STATION SET-UP

      Dressing the Table

      SETTING THE SERVICE STATION

      Water Dispenser and Water Bottles

      Cups

      Drink Bin

      Service Station Supply Bin

      LIGHTING/DECORATIONS

      PREP WORK: PORTER

      TRASH CANS

      BOXES

      BATHROOM(S)

      MUSIC

      LIGHTING/DECORATIONS

      DURING THE EVENT: FOOD RUNNER

      POST EVENT: ALL SERVER POSITIONS

      DINING ROOM BREAKDOWN

      Filling Bins

      Cleaning the Dining Area

      POST EVENT: PORTER

      BATHROOM

      LOADING THE U-HAUL

      PUBLICITY

      Advertise

      FINANCING

      WHAT ARE SOME PROBLEMS?

      WHO IS MY AUDIENCE?

      No restaurant has universal appeal. Think of the old adage: When you try to please everyone, you end up pleasing no one. The same goes for dinner parties. So rather than trying to capture 100 percent of the dining market, focus on the 5 or 10 percent of the market who will be truly passionate for your food.

      With that in mind, who will be eating at your table? Let's look at the main market categories of your potential diners:

      Millennials 

      Millennials, AKA Generation Y, are those born between 1980 and 2000. It is the most ethnically diverse generation yet and more than three times the size of Generation X. Millenials are a fast moving demographic, seeking food that is healthy but satisfying with perceived value.

      Generation X

      The group of Americans born between 1965 and 1980, Gen X’ers is known for strong family values. While earlier generations strove to do better financially than their parents, this group is more likely to focus on their relationship with their children. They are concerned with value, favoring quick-service restaurants and midscale operations. To appeal to this market group, offer a comfortable atmosphere with a strong focus on value and ambience.

      Empty Nesters 

      This group consists of people in the age range between the high end of the baby boomers and seniors (people in their early 50s to about age 64). Empty nesters generally have grown children who no longer live at home. This demographic will continue to grow as baby boomers age and their children leave home. They have the

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