NATUZZI ITALIA

Hi all,

This is the run sheet for the event at Natuzzi Italia, on behalf of Caro Communications, on Wednesday 18th September 2019.

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	Natuzzi Italia
Event type	Breakfast buffet
Event timings	08:30-10:30
Staff timings	07:00-12:00
Guests	40 adults
Address	80-81 Tottenham Court Rd, Bloomsbury, London W1T 4TE
Event manager	Ross Jones \| 07727 936 631
Head chef	Ross Jones \| 07727 936 631
Agency client	Gabriel Rodriguez Calderon \| 020 7713 9388
Hire Equipment	Allens \| 020 8574 9600

FOOD

Allergens: Unknown - please be careful during service. Food labels will be provided.

Canapés

40 x Selection of pastries, including croissants, pan aux chocolate, Danish pastries G M E N

20 x Half bagel: Cured salmon, dill and crème fraiche G M F

20 x Beetroot, capers, dill and crème fraiche G M

40 x Sourdough crostini with charred brassicas, chopped egg and umami mayonnaise G E

40 x Courgette, mint and London Fettle frittata E M

40 x Yoghurt, granola, seasonal berries and honey G M N

40 x Fresh seasonal fruit salad

Allergen key

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

Meal

Seven Cherries

Still water (jugs)

Orange juice (jugs)

Sparkling water (bottles)

Pineapple, raspberry and mint cooler (jugs)

Tea, coffee, herbal infusions

Dairy and oat milk M G

STAFF

Back of house @ 80-81 Tottenham Court Rd, Bloomsbury, London W1T 4TE

WHAT	WHO	START	FINISH	CONTACT	NOTES
Head chef	Ross Jones	07:00	09:00	07727 936 631	DEPARTING 9AM

Front of house @ 80-81 Tottenham Court Rd, Bloomsbury, London W1T 4TE

WHAT	WHO	START	FINISH	CONTACT	NOTES
Waiter	Josh	07:00	12:00	07748 648 910
Waiter	Jakub	07:00	12:00	tbc
Waiter	Sylvie	07:00	12:00	07710 978 274

EVENT SCHEDULE

WHEN	WHAT	WHO
Tuesday 17th September
13:30-17:30	Hire equipment delivered	Allens Hire
Wednesday 18th September
07:00	Staff arrive at client site Set up dining and drinks areas	BOH & FOH
08:00	Prep tea & coffee	FOH
08:30	Guests arrive	Client
08:30-10:30	Food and drink service Replenish food as necessary	BOH & FOH
08:30-10:30	Speeches - timings tbc	Client
09:00	Head chef departs	Ross
10:30	Guests depart	Client
10:30-12:00	Clean down	FOH
12:00	All staff depart	FOH
13:30-17:30	Hire equipment collected	Allens Hire

SETUP AND HOUSEKEEPING

BOH	BOH to use kitchen for food prep Running water available in adjacent utility room
FOH	Clearing area set up in kitchen and/or office area Drinks area can be used for glassware clearing Unwrap all hire equipment Set up hot water urn asap
Service	Buffet served on hired platters Circulate some items, e.g. pastries and crostini Service needs to be attentive
Staff food	Please eat before shift There will be some extra food
Staff break	All staff to take 20 mins break every six hours, as directed by Manager
Uniform	FOH: black trousers, smart black shoes, white shirt Ensure shirts are ironed
Recycling and waste	Use recycling bins as provided Never mix food waste and recycling Any surplus food to be eaten by staff or left in client's fridge

EQUIPMENT

Highball	80
Water jug	4
Starter fork	40
Starter knife	40
Serving forks	2
Serving spoons	2
Tongs	2
Tea spoon	40
10.5" plate	40
Tapas bowl	80
6' trestle	1
Oblong Platter 18.25 x 11"	4
Rectangular Platter 15" x 10.5"	4
144x70 - white	1
Napkins - black	40
Coffee butler	2
Cafetiere	2
5 gall water urn	1
Sugar bowl	2
Cream jug	2
Tea spoon	40
Stacking cups	40
Saucers	40
Ice chiller bin	1
Ice bucket & tongs - 3.2l	1
Non slip trays	1

RUN SHEET