The Holiday Catering ExperienceHoliday catering requires a different approach to decorating tables and setting the mood.

Planning for a beautiful holiday feast begins at the Serendipity kitchen on Park Avenue in Denver. A service consultant works with the client to plan a menu, table settings, decorations and coordinate third-party vendors (like live music, rented china and glassware, securing a venue) if necessary.

The service consultant routes the client to a Serendipity event designer. The designer makes a visit to the venue to create a floor plan and ensure space fits the vision. The designer creates an event worksheet, determines the number of staff needed for the event and communicates the menu to the executive chef.  Accordingly, the executive chef then communicates all the details of the menu preparation to his kitchen team. That also includes our pastry chef partner Jene Alie of Anything But Vanilla. Communication is key in holiday catering. It’s crucial to be on the same side as our client.

Consequently, the Serendipity staff is hard at work behind the scenes while guests relax and enjoy the occasion. We keep food hot, add fresh ingredients to dishes, prepare replacement platters of various dishes and fill beverage containers, among other tasks. Imagine tackling this job in a vacant office, maybe a storage room or conference room that doubles as a catering staging area.

Practice Makes Perfect

We prepare most of the food in our kitchen. The food is transported in insulated boxes. The insulated boxes ensure food is kept at the required temperature. This helps provide the freshest, hottest food possible.

Holiday catering is a challenge Serendipity conquers on a daily basis through planning, organization, and experience. Planning requires preparation for any situation that may arise — it’s an art. We pack items ahead of time to remain organized. Just like Santa, Serendipity makes a list and checks it twice for each catered event. In addition, staff must maneuver efficiency so we assemble a make-shift kitchen on-site. The on-site chef must be able to put finishing touches on grand dishes while working in small spaces

As a matter of fact, many of the staging areas available don’t have running water. Catering teams have to haul containers upstairs and down long hallways to get the necessary water.

Ultimately, the event will come to an end. Our team will gather dirty dishes, pack up the makeshift kitchen, and clear the holiday decorations. Happy guests are the only proof the Serendipity team was there.
Our team thrives on the challenge of holiday catering and their performance proves it. Call Serendipity today to transform any holiday party; request an estimate here.

Happy Holidays!

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