Catering – pasta bars

Food Bars are great for caterers to make money! As everything is served by the buffet and the guests are served, a catering can serve a large client. The "self-construction" restaurant is creative, entertaining and interactive as the interaction between the guests is chosen on the buffet and they are able to choose their own food. This is great for customers in the budget, as food bars are a cheaper alternative to traditional hospitality. Food bars are also great for families with children and dining choices. The pasta bar is classic, but it can offer; salad bars, taco bars, fried potato sticks and other …

Here are some options that your customer can offer with a dough bar:

Choose from 2-3 different doughs, Ziti, Penne, Tortellini, Multicolor pasta, stuffed shells … etc.)

Choose 3-4 different sauces (Marinara sauce, Alfredo sauce, Pesto sauce etc.)

options (chicken parmesan, shrimp, italian sausage, meatballs, pork, etc.) vegetarians (aubergine parmesan).

Choose 3-4 vegetable gardens (sandwich spice, steamed mushrooms, artichoke hearts, zucchini, pickled peppers … etc.) Finishing toppings for decorating)

To stop the baking process, place dough only with al dente, strain and shock with cold water. Throw the dough with oil and a little water to prevent dough. Cool until the event, then serve in the hot water at the event, then serve in the oil, and then skip the food.

The sliced ​​dough should be avoided because of its buffet style, because it is a messy but with a dough bar, spaghetti is usually mandatory. Make sure you do not over-cook and remember to catch the oil after handing over the frying pan to prevent sticking.

Here are the estimated guidelines for the overall dough-catering event. Please adjust your views and your customers.

1-2 garlic rolls per person.

1 small hand made salad with green ounce dressing, cherry tomatoes, croutons, cucumbers. (Italian and Emperor Salad works well with the dough bar.)

6 ounces pasta per person. (cooked)

4-5 ounces sauce per person.

4-6 ounces of protein per capita.

2-4 ounce smoked vegetative selection per person.

4-6 ounces dessert per person.

(2-3) eight ounce per person.

Source by sbobet

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