Cook recalls one wedding that took place on a 98-degree day outdoors under a tent. He and his staff had the air-conditioning on high in the van to keep the flowers as fresh as possible while they wrapped garlands on 58 tent poles and arranged 25 centerpieces all in a day's work. Weather is a variable that Linda DeFranco Barck of Tables of Content catering eyes like a hawk. Her job, as she sees it, extends well beyond what many see as a caterer's job. It also means drawing up floor plans and honing in on the food.
Expertise helps finalize plans down to the last minute.
They also make sure that each individual plate has been warmed beforehand. While the menu is planned well in advance, they make sure the provisions they need have either arrived or are going to arrive the week before the event. They also meet to finalize plans and place food orders, based on a final head count. That has played out many times in DeFranco's experience. The temperature continued to climb to 100 degrees.