Before the final step of the event itself, there is a long way which can takes weeks or months of preparation.
When the hotel sales got an inquiry about a buffet or cocktail outside and when the price has been negociated, the following step is the menu proposition. And then if both parts, hotel and guest are agree with it, we are going there to inspect the place and discuss again about the menu details.

I go there with an assistant, the one who will be in charge directly in the hotel, the sales persons and the banquet manager.
We are checking the place, the distance from the hotel, the facilities, such as water supply, electricy or car park.

How to set-up the buffet ?

How many tables we need and how many buffet lines ? Everything depends on the location, the guest entrance, the kind of event, the organizer preference, the menu and the number of guests.
After decision, we take some picture and go back to the hotel. The final menu will be proposed and the buffet set-up will be decided.
Then I will conduct a kitchen meeting with my assistants and section leaders, show them the picture and explain menus and recipe for ech dishes.
According the difficulties, we will arranged the staffs, the schedule and the number of truck or bus. From 1 to 30, it depends on the events and it's always different.
On the event day, the trucks arrived, the buffet set-up start

One electrician came with us to connect pizza oven, fridge and induction stove.


Briefing before the event start

The buffet is ready, now we are waiting for the guests.

Let's go, the party start.
Here 600 people with different stations from differents country.

Do you want a pizza ?

Maybe you prefer barbecue ?

Almost finished, we had a big day on that day.....