Onsite Setup Checklist

• Make sure the food service space is clean. Wipe down service area with sanitizer solution
• Set up chafers needed for the meal (look at number of HOT items on Packing Sheet)
• Fold and set up menu cards according to the correct buffet order
• Set up plates/bowls at the beginning of the buffet(s)
• Set up napkins and flatware at the end of buffet(s)
• Place the appropriate serving utensil for each component next to its corresponding menu card
• Set out cold buffet items. Unwrap and remove lids
• Set out hot buffet items. Remove plastic wrap and loosen the lids but leave them on
• Adjust buffet as necessary for spacing and aesthetics
• Organize backup trays by components and check quantities
• Double check buffet and do final walk through (5-10 min before buffet opens)
• Remove lids on hot food items (5 min before buffet opens)
• Open Line for service