[FOSS4G-Oceania] Catering

[Daniel Silk]

Hi all

It seems pretty clear at this point that we'll reach our 150 attendee
target and be discussing our hard upper limit beyond that relatively soon.

Our biggest pain point with the venue at the moment is the space that we
have for sponsor tables / lunch. We've done a bit of "standing room" math
on the Arts Hall and we're really pushing it to fit all of the sponsor
tables + serving tables + room for people to eat.

The last thing I want at the break times, particularly lunch, is to have
people spend their entire break queueing for food, or not able to reach the
food at all due to congestion.

With this in mind, I think the best option is to do "lunchbox" style
catering where attendees simply grab a box. We can then easily go outside
onto the lawn (if the sun is shining) or spill out into the foyer areas.
This unfortunately means using a lot of (recyclable) single use containers,
however I think the only alternative is to find a new space.

I've found a caterer called Goldilocks Lunchbox
<http://www.goldilockslunchbox.com.au/> that specialises in this and has
catered much larger events than ours at the University of Melbourne.

Here is a proposed menu at $35 per person (our budget is $40 per person):

*Workshop day:*
(We don't have the Arts Hall on this day, so boxes will need to be provided
in a foyer space. Morning and afternoon tea can be delivered to each
workshop room.)

*Morning tea*
 - Cranberry, oat & white chocolate biscuits / Ottolenghi's Anzacs /
Kingstons + fresh seasonal fruit

*Lunch*
One of
 - Rare-roast beef, fresh horseradish & salad on sourdough multigrain
 - Pickled beets, pecorino, grated carrot, fresh mint, horseradish & rocket
on sourdough multigrain (v)
plus seasonal fresh fruit
plus ginger & carrot cake

*Afternoon tea*
 - Cheese board

*1st conference day:*

*Morning tea*
 - Assorted mini danishes and croissants + fresh seasonal fruit

*Lunch*
One of
 - Vermicelli rice noodle salad with roast chicken, crisp shallots and
roasted peanuts
 - Vermicelli rice noodle salad with lemongrass tofu, crisp shallots and
roasted peanuts (v)
plus poached lychees
plus mango and coconut jelly

*Afternoon tea*
 - Freshly baked assorted and filled donuts by Rustica Sourdough

*2nd conference day:*

*Morning tea*
 - Leek & gruyere tartlets + fresh seasonal fruit

*Lunch*
One of
 - Citrus poached chicken baguette
 - Baguette with avocado smash, vintage cheddar, cherry tomatoes & rocket
(v)
plus scones with homemade jam and cream
plus fresh berries

*Afternoon tea*
 - Cheese board

Specific dietary requirements would be catered for with named boxes. Aside
from that we'd just need to pick what percentage of the meat and vegetarian
option boxes we order.

Morning and afternoon tea are still served on platters, but we can spread
those out more than a hot / plated lunch.

*Community day:*
(We don't have the Arts Hall on this day either.)

There is a cafe on campus called Dr Dax Kitchen which has a catering
business called Ecco Hospitality.

They do pizza
<https://eccohospitality.foodstorm.com/items/category/hot-lunch> and fruit
/ cheese / bread & dip platters
<https://eccohospitality.foodstorm.com/items/category/platters>.

I think we just keep it simple on this day so that we can confirm our order
on the day, based on the number of people that turn up.

*Drinks:*
We need to confirm what is actually available in the building already in
terms of water fountains, hot water urns, instant hot water taps etc and I
think John is doing a walk through next Tuesday which will answer some of
these questions.

I did get some quotes from coffee carts.. through Coffee on Cue
<http://www.coffeeoncue.com.au/> we could have a coffee cart on site from
8:30am to 1:30pm for $1100 serving 220 coffees / teas / hot chocolates.
That's $5 per cup.

Other options aren't much cheaper, for example Dr Dax Kitchen supplies
brewed coffee in urns and tea for $3 per cup or Nespresso machines for $4
per cup.

I'm not sure if we need to provide juice. I think it's pretty standard to
only supply coffee, tea or water.

I know this is a lot to take in and would appreciate any and all feedback.

Thanks
Daniel
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