THE FOLLOWING INFORMATION IS COURTESY OF THE
AMERICAN RENTAL ASSOCIATION

Orchestrate a corporate picnic, family reunion or church picnic with this checklist.

Date: ______________________
Location: ___________________

Committees:

  • Menu Selection
  • Cooks
  • Shoppers
  • Servers
  • Pickup
  • Cleanup
  • Storage
  • Entertainment
  • Rental
  • Accounting

Menu Suggestions:

  • Make it "All-American" or choose an Ethnic Theme
  • Breakfast: Coffee, tea, Danish, bagels, donuts, eggs, bacon, sausage, potatoes
  • Lunch/Dinner: Hamburgers, hot dogs, chicken, salad (macaroni, cole slaw, potato), corn, rolls, condiments, desserts, beverages

Equipment:

  • Paper goods
  • Serving Spoons
  • Tablecloths
  • Eating utensils
  • Garbage bags
  • Chafing dishes
  • Grills
  • Knives
  • Ice Containers for Soda/Beer
  • Charcoal
  • Corn Pots
  • Shovel
  • Spatulas
  • Serving Trays
  • Water Buckets
  • Ice
  • Thermal Containers
  • Canned Fuel

Entertainment:

  • Organize Committee to Arrange Outside Entertainment
  • Supplies
  • Music
  • Schedule
  • Magic
  • Mime
  • Committee to Operate Games & Children's Activities
  • Dunk Tanks


Beverage Tips:
·  Chill beverage with ice cubes in a plastic bag or with chunks of ice/dry ice in fountain bowl.
·  Pre-chill beverages to 36 F before adding to the fountain.
·  Pre-chill carbonated beverage to 36 F before adding to fountain.
·  Maintain carbonation by adding small amounts, carbonation dissipates in 10-20 minutes of recirculation.

Quantities:
·  Champagne: 1 case/12 bottles for 80 drinks
·  Liquor: 21 to 28 drinks per quart of liquor
·  Punch: 32 - 3 oz. Drinks per gallon

·  Napkins: 2 - 3 per person



Be a Hospitable (and Responsible Host)
Serve food with all alcohol beverages
Measure liquor in beverages
Serve non-alcoholic beverages, too
Prevent guest who have had too much to drink from driving
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