Challenge
A small catering project required consistent flavour across 120 portions while respecting nut and shellfish restrictions. The client needed traceability and a fail-safe reheating plan.
Approach
We standardized mise en place, defined critical control points and created labeled packing for every tray. Recipes included explicit timing, fallback steps and a reheating protocol validated on-site.
Result
Service completed on schedule with zero reported issues. The client adopted the protocol for ongoing events and requested a seasonal menu subscription.







