Most platters are designed to feed from six to 20, but no more. An order for 100 and we'd struggle,'' says John Beck, vice president of marketing. The typical Bennigan's kitchen isn't designed for it. Individual units decide if and how they will provide delivery. Often, managers contract a local service or hire an extra employee to do office delivery in urban locations.
Packaging is a complex matter.
After much research, Bennigan's opted for microwavable packaging. Leak-proof containers are a must. Stains on the car seat aren't acceptable,'' says Beck. It also brought foodservice contracts from a university, an investment company and a museum, according to Jon Wool, director of catering, Wolfgang Puck Special Events. We use a few signature items such as wood-fired pizzas as a core in menu building,'' says Wool.