On-course station
Beverages + light snacks at a mid-course stop during a tournament.
Most commonPost-round meal
Buffet service in the event space after a round or event.
Box lunches
Pre-packaged for golfers — easy to distribute at registration.
Full-event catering
Receptions, corporate events, private parties.
Requires manager sign-off on menu📋
Planning
Start at booking, finalize 1 week out
1
Confirm: guest count, format, dietary restrictions
2
Build a simple, reliable menu
Don't overcommit on variety. Consistency matters more than complexity for large groups.
3
Get manager sign-off on menu and pricing
Before confirming anything with the client.
4
Order supplies 3–5 days out
1 week out: confirm final headcount. Plan for 5–10% more than quoted.
5
Assign staff roles: prep, service, breakdown
🌡️
Food Safety — Always
1
Hot food: 140°F or above
2
Cold food: 40°F or below
3
Danger zone (40–140°F) over 2 hours = discard
No exceptions. No judgment calls.
4
Wash hands before food handling and after every break
5
Separate utensils for raw and ready-to-eat
6
Label all prepped items with date and time
🍽️
Day Of — Setup & Service
1
Arrive early: 1 hour (small), 2 hours (large)
2
Confirm: serving equipment, plates, utensils, signage
Outdoor or on-course: pack portable coolers with enough ice and extra chafing dish fuel.
3
Label buffet items — especially dietary restrictions
Vegetarian, gluten-free, contains nuts. Guests look for this.
4
Keep someone at the food area during active service
Never leave it unattended. Check food temps every 30–60 minutes.
🧹
Breakdown & Cleanup
1
Remove all food from service area immediately
2
Package safe leftovers for organizer or discard perishables
3
Clean and sanitize all surfaces and equipment
4
Return kitchen to clean condition
Leave it better than you found it.
5
Note what ran short or wasn't used
Pass to the manager. This calibrates future orders.