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<div dir="auto">+1 excellent.
<div dir="auto">Only reservation:<br>
<div dir="auto">I would suggest not to get nespresso - it is an environmental disaster. </div>
<div dir="auto">If we want a socially engaged business, the Asylum seekers research center also does catering, not sure about boxes. </div>
<div dir="auto">M. </div>
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<div class="gmail_quote">On 28 Aug. 2018 7:58 pm, Daniel Silk <dwsilk@gmail.com> wrote:<br type="attribution">
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<div dir="ltr">Hi all
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<div>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.</div>
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<div>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.</div>
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<div>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.</div>
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<div>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.</div>
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<div>I've found a caterer called <a href="http://www.goldilockslunchbox.com.au/">
Goldilocks Lunchbox</a> that specialises in this and has catered much larger events than ours at the University of Melbourne.</div>
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<div>Here is a proposed menu at $35 per person (our budget is $40 per person):</div>
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<div><b>Workshop day:</b></div>
<div>(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.)<br>
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<div><u>Morning tea</u></div>
<div> - Cranberry, oat & white chocolate biscuits / Ottolenghi's Anzacs / Kingstons + fresh seasonal fruit <br>
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<div><u>Lunch</u></div>
<div>One of</div>
<div> - Rare-roast beef, fresh horseradish & salad on sourdough multigrain</div>
<div> - Pickled beets, pecorino, grated carrot, fresh mint, horseradish & rocket on sourdough multigrain (v)</div>
<div>plus seasonal fresh fruit</div>
<div>plus ginger & carrot cake</div>
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<div><u>Afternoon tea</u></div>
<div> - Cheese board</div>
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<div><b>1st conference day:</b></div>
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<div><u>Morning tea</u></div>
<div> - Assorted mini danishes and croissants + fresh seasonal fruit</div>
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<div><u>Lunch</u></div>
<div>One of</div>
<div> - Vermicelli rice noodle salad with roast chicken, crisp shallots and roasted peanuts</div>
<div> - Vermicelli rice noodle salad with lemongrass tofu, crisp shallots and roasted peanuts (v)</div>
<div>plus poached lychees</div>
<div>plus mango and coconut jelly</div>
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<div><u>Afternoon tea</u></div>
<div> - Freshly baked assorted and filled donuts by Rustica Sourdough</div>
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<div><b>2nd conference day:</b></div>
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<div><u>Morning tea</u></div>
<div> - Leek & gruyere tartlets + fresh seasonal fruit</div>
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<div><u>Lunch</u><br>
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<div>One of<br>
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<div> - Citrus poached chicken baguette</div>
<div> - Baguette with avocado smash, vintage cheddar, cherry tomatoes & rocket (v)</div>
<div>plus scones with homemade jam and cream<br>
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<div>plus fresh berries</div>
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<div><u>Afternoon tea</u></div>
<div> - Cheese board</div>
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<div>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.<br>
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<div>Morning and afternoon tea are still served on platters, but we can spread those out more than a hot / plated lunch.</div>
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<div><b>Community day:</b></div>
<div>(We don't have the Arts Hall on this day either.)</div>
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<div>There is a cafe on campus called Dr Dax Kitchen which has a catering business called Ecco Hospitality.</div>
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<div>They do <a href="https://eccohospitality.foodstorm.com/items/category/hot-lunch">
pizza</a> and fruit / cheese / bread & dip <a href="https://eccohospitality.foodstorm.com/items/category/platters">
platters</a>.</div>
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<div>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.</div>
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<div><b>Drinks:</b></div>
<div>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.</div>
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<div>I did get some quotes from coffee carts.. through <a href="http://www.coffeeoncue.com.au/">
Coffee on Cue</a> 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.</div>
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<div>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.</div>
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<div>I'm not sure if we need to provide juice. I think it's pretty standard to only supply coffee, tea or water.</div>
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<div>I know this is a lot to take in and would appreciate any and all feedback.</div>
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<div>Thanks<br>
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<div>Daniel</div>
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