Simple Sandwich Bars: May 2007 Morsel
Published: May 9, 2007
While working in Denver this past week I ordered a deli buffet, where guests make their own sandwiches.
When you do this, pay attention to the choice of meats. It usually comes with ham, turkey, roast beef and salami. Tell your catering managers that you would like the deli tray to be 60 percent turkey (it’s the most popular), 30 percent roast beef and 10 percent ham. That is what people eat.
If you don’t do this, the kitchen will put out an equal percentage of all meats, and the banqueting staff will have to go running for more turkey.
Finish out this lunch by adding a salad, soup, potato chips and miniature candy bars.
— Claire R. Gould
Claire R. Gould is the owner of Rx for Catering, LLC, a culinary and logistics company that works globally negotiating and designing menus for meetings and events. Her company has done work for Coca-Cola, IBM, Honeywell and Randstad, among others. Gould teaches and writes about culinary and banquet trends and topics, and publishes a quarterly online newsletter “The Claire Diaries.” If you have any feedback for her, please leave a comment below.
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