Map the Event Before You Prep
Map a catering event flow and identify control points before prep begins.
Control the handoff, not just the task. Flow Before Control A catering operation is a chain of timed conditions. Food quality, safety, guest confidence, and margin all depend on whether each condition survives the next handoff. HACCP starts by describing the product and intended use, building a flow diagram, then identifying hazards and control measures. For an event team, that translates into a plain operating habit: map the journey before you assign the work. Control Points Need Owners A control point without an owner is just a hope. When a tray moves from cook line to hot box, when a…
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