IMPACT HUB
THURSDAY 28 NOVEMBER 2019
Run sheet
Hi all,
This is the run sheet for the event that we are running on behalf of Impact Hub, for 40 guests on Thursday 28 November.
Below is all the information you need, including menus, timings, contacts, setup, equipment lists and some other information 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 | Impact Hub |
| Event type | Feeding the City Programme Finale |
| Event timings | 18:00-21:00 |
| Staff timings | 16:00-21:30 |
| Guests | ~40 adults |
| Address | Impact Hub, 34b York Way, London, N1 9AB |
| Event manager | Ross Jones | 07727 936 631 |
| Head chef | Ross Jones | 07727 936 631 |
| Client | Emma Lange | 020 7841 3450 |
FOOD
Guest allergens: Unknown
| Cold canapés |
x Smoked mackerel pâté, oatmeal cracker, beetroot and chocolate chutney F G M Su 40 x Fennel seed lavosh, roasted carrot hummus, nigella, parsley powder (vg) G 40 x Acaraje black bean patties, courgette guacamole G E
|
| Cold buffet |
40 x Welsh miso roasted salmon, salted cucumber, lentils, carrots F Se
40 x Orzo pasta, charred courgette, lemon and dill pangrattato (vg) G M
40 x Harissa autumn squash, beetroot and chocolate chutney, green chilli, coriander* (vg) N Su
|
| Allergen key | G = Gluten | E = Egg | M = Milk | N = Nuts | C = Crustaceans F = Fish | Mo = Molluscs | P = Peanuts | S = Soy | Ce = 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 Beer Water |
STAFF
Back of house @ Impact Hub, 34b York Way, London, N1 9AB
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Head chef | Ross Jones | 16:00 | 21:00 | 07727 936 631 |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Thursday 28th November | ||
| 16:00 | Head chef arrives | SC |
| 17:30 | Canapés served | SC |
| 18:00 | Guests arrive | Client |
| 18:30 | Kitchen begin | Client |
| 20:00 | Pitches end | Client |
| 20:00 | Buffet served | SC |
| 21:00 | Guests depart | Client |
| 21:30 | Staff depart | SC |
SETUP AND HOUSEKEEPING
| BOH | Use venue kitchen. There is a prep area and sink. |
| FOH | Self-service bar. TBC. |
| Service | Canapés served on compostable platters provided by SC. |
| Staff food | n/a |
| Staff break | n/a |
| Uniform | BOH: black t-shirt, black jeans, clean trainers
FOH: n/a |
| 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 left in client's fridge. Food waste will be removed if no compost bin is provided. |
EQUIPMENT
10 x palm leaf platters
50 x small napkins
50 x large napkins