[FOSS4G-Oceania] Catering

[Greg Lauer]

+1 Think that lunchboxes are great ideas

As it seems we have the budget the coffee cart seems a good ideas (not that
i drink coffee). We should have water urns.

On Tue, Aug 28, 2018 at 9:36 PM Martin Tomko <tomkom at unimelb.edu.au> wrote:

> +1 excellent.
> Only reservation:
> I would suggest not to get nespresso - it is an environmental disaster.
> If we want a socially engaged business,  the Asylum seekers research
> center also does catering,  not sure about boxes.
> M.
>
> On 28 Aug. 2018 7:58 pm, Daniel Silk <dwsilk at gmail.com> wrote:
> 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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