Every event has different menus and different drinks service requirements.
We manage the provision of cutlery, crockery and glassware on a case by case basis, and we also manage the construction of temporary kitchens.
Our event managers will design the kitchen and facilitate the hire of all the necessary kitchen and bar equipment, from turbo fan ovens, to hot cupboards & refrigeration units.
The events team will also count in any hired glassware, and double check the numbers of utensils arriving on site. Then every piece of hire equipment will be counted back in by the team and all breakages will be noted down to ensure that everything is accurately accounted for.
