Hot holding
Menu items are assigned to warmers, ovens, or fire times before event day.
Kitchen proof
The kitchen page proves execution with the operational details that decide whether dinner lands hot, safe, and on time.
Page artifact
Event-day prep board
Menu items are assigned to warmers, ovens, or fire times before event day.
Dietary meals are mapped to names, tables, or labels depending on service style.
Servers, runners, captain, bar, and kitchen hands shift with format and headcount.
Trash, rentals, leftovers, and venue reset are planned before the truck leaves.
Pass controls
Fire time
Hold temp
Dietary flag
Allergy rails change by service format.
Hot-hold plans depend on venue kitchen access.
Staff ratio is recalculated when headcount moves.