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A mega-picnic is
hosted by companies of more than 700 employees. These
employees, together with spouses and children, combine to
picnic in numbers of 2000 to 10,000. For the mega-picnic,
technique and equipment are everything. When a huge labor
rally was held in Hamilton in February, 1996, BBQ Catering
alone was retained to provide hot meals to the crowd of
100,000. 45,000 meals and 75,000 cups of coffee were made
ready outdoors in freezing temperatures. Central to
the preparation of such large numbers is our huge rotary
barbecue. Able to accommodate 2000 pieces of chicken at a
time, the propane-powered machine has no equal in this area.
This machine, it's many smaller siblings, our giant fry
pans, huge tubs for boiling corn or potatoes or lobster, and
our mobile refrigeration, make service to a large crowd
possible. Because of our equipment line-up, BBQ
was the primary food subcontractor at the Hamilton Grey Cup
games, November, 1996. On game day, BBQ ran 14 hot food
stations in Ivor Wynn stadium, an additional 4 food stations
in Scott Park, and supplied 400 gallons of hot water for hot
chocolate. We served over 18,000 fans that day.
Service to a large crowd is like moving water. A smooth flow
must be encouraged. Bottlenecks of even a few seconds are
chaotic. Just as traffic will remain stalled on a highway
long after an accident scene has cleared, so it is with a
long line of people waiting for food. In understanding these
problems, BBQ has refined certain crowd moving techniques
that are particularly effective. For example, our salad bars
are never part of our hot buffet lines. Salad areas are
separated from the rest of the buffet lines by as much as 15
feet. If we are serving 4 salads to more than 200 people,
the salad area is divided into 4 equal parts, each part
accessible from 4 sides. If we are serving 400 people, the
salad area is divided into 6 equal parts, and so on, always
maintaining a minimum ratio of salad bowls to guests. As
people dawdle over their choice of salad, their choice of
dressing, whether or not to add croutons or cheese, the rest
of the food line is not stalled. Even the
simplest menu of burgers & sausage will stall a crowd if
not organized. Condiments are never too close to the serving
line and are accessible from all four sides.
Our target of serving a crowd of 2000 in under 30 minutes is
always met. Because of this expertise we were asked to plan
the food service at the Canada Day celebrations for one of
the large steel mills in the area, July 1, 1997. Our plan
unfolded without a hitch. Effective
communication at a large picnic is necessary, but difficult
over the roar of 2000 screaming kids and entertainers. BBQ
staff are equipped with field radios and golf carts.
At the centre of BBQ Catering outdoor operations is possibly
the world's largest fry pan. This eleven foot fry pan was
specially made to serve gourmet food to crowds. With their
huge fry pan and various other secret weapons, BBQ Catering
serves up the best outdoor menu around.
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