RUN SHEET
SATURDAY 5TH OCTOBER 2019
Hi all,
This is the run sheet for the event that we are running on behalf of Anise Gallery.
Below is all the information you need, including menus, timings, contacts, setup, equipment lists and some other stuff you might like to know.
If you have any questions or are in any doubt about anything at all, please call me as soon as possible on 07727 936 631.
Ross
EVENT DETAILS
| CLIENT | Anise Gallery |
| Event type | Studio launch |
| Event timings | 18:00-21:00/21:30 |
| Staff timings | 16:00-21:30/22:00 |
| Guests | 150 adults |
| Address | The Old Chapel, 27-33 Malham Road, SE23 1AH |
| Event manager | Ross Jones | 07727 936 631 |
| Front of house manager | Dita Rosted | 07944 113 696 |
| Head chef | Ross Jones | 07727 936 631 |
| Client | Jacky Jubert | 07808 864 653 |
FOOD
Guest allergens: unknown
| Street food |
150 x Goat and pea samosa, tamarind chutney G M 150 x Mac and cheese, roasted yeast pangrattato G E M Mu 150 x Jackfruit sliders, slaw, chilli de arbol hot sauce G Su |
| Allergen key | G = Gluten | E = Egg | M = Milk | N = Nuts | C = Crustaceans F = Fish | Mo = Molluscs | P = Peanuts | S = SoyCe = Celery/Celeriac | Mu = Mustard | Se = Sesame | Su = Sulphites | L = Lupin
All dishes are prepared in a kitchen which handles a variety of ingredients. We cannot guarantee that there won't be small traces of nuts and other allergens. |
DRINK
| WHEN | WHO | WHAT |
| Reception | Client | Red wine
White wine Mulled cider Beer Water |
| Ice | Seven Cherries | 50kg cubed ice |
STAFF
Back of house @ The Old Chapel, 27-33 Malham Road, SE23 1AH
| WHAT | WHO | START | FINISH | NOTES |
| Head chef | Ross Jones | 16:00 | 22:00 | |
| Sous chef | Moo Jevons | 16:00 | 21:00 |
Front of house @ The Old Chapel, 27-33 Malham Road, SE23 1AH
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Manager | Dita Rosted | 16:00 | 22:00 | 07944 113 696 | |
| Bar | Josh | 16:00 | 22:00 | 07748 648 910 | |
| Bar | Freelancer | 16:00 | 22:00 | tbc | Provided by Dita Rosted |
| Food | Maria Sparapano | 16:00 | 22:00 | 07522 647 110 | Provided by Brigad |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Saturday 57th October | ||
| 16:00 | Staff arrive on site | All |
| 16:00 | Setup commences | FOH |
| 17:30 | Briefing | All |
| 18:00 | Guests arrive on site
Bar service begins |
FOH |
| 18:30 | Food service begins | BOH |
| 20:30 | Food service ends | BOH |
| 21:00 | Bar service ends | FOH |
| 21:30 | Guests depart | Client |
| 22:00 | Staff depart client site | All |
SETUP AND HOUSEKEEPING
| BOH | Use venue kitchen. There is a cooker, hob, prep area and sink.
1 x induction as backup. |
| FOH | Use dedicated bar area for drinks service. Circulate drinks as necessary to minimise swapping.
Bar area can also be used for glassware clearing. Use ice buckets for chilling. |
| Service | Street food served on Seven Cherries platters.
Attentive but not stuffy service. |
| Staff food | Extra mac and cheese and goat samosas. |
| Staff break | All staff to take 20 mins break every six hours, as directed by Manager.
n/a for this shift |
| Uniform | BOH: black t-shirt, smart jeans, clean trainers, striped apron, knives
FOH: black t-shirt, black jeans, smart trainers |
| Recycling and waste | Use recycling bins as provided.
Do not break down wine boxes. Never mix food waste and recycling. Any surplus food to be eaten by staff or left in client's fridge. Food waste will be removed if no compost bin is provided. |
EQUIPMENT
250 x wine glasses
100 x highballs
4 x water jugs
3 x bin
5 x chiller bin
2 x ice bucket
2 x ice scoop
2 x ice tong