CURRENT EVENTFor a final year university module I am currently working on an event with a group of five, this is my story about my event.

Coming up with a theme….• First things first was to pitch our ideas and choose the best one, they ranged from raw foods to a Nordic theme.

• We chose…. SALT

This is the logo we produced for our event

The theme• The theme was chosen because we wanted to hold a gastronomic event which focuses around the food.

• Salt is an underrated ingredient which is vital within the cooking and has an important history

• With this theme the event style is minimalistic with a Nordic influence

• Its all about the food!!!

The team!

Menu• We created a menu to fit with the salt theme which demonstrated different cooking techniques of using salt.

• The menu was then trialed to make sure all the dishes worked together.

Marketing • Creating interest for the event through social media, a website and flyers. – use hyperlinks to check out the pages!

Staffing• Allocating staff to specific positions in restaurant and kitchen

• Training the staff for the event.

Drinks• Creating a drinks menu including a welcome cocktail and wine list.

• Pisco Collinswith blood orange, salted Campari and grapefruit bitters

• Rosemary and Pink Grapefruit Fizz

Finance• Creating a P+L, including food costs, gross profit

• Estimating sales

• Managing deposits

• Working out Break Even Point

Sponsorship• Reaching out to companies for products to help cut costs for event

• Receiving sponsorship from Maldon Salt, The Black Liquorice Company, George Cuts Wood.

Selling the tickets• Online booking system to book tickets and increased marketing to receive ticket sales

• Tickets sold out a month before the event!

Managing the event• During the event I will be managing the kitchen, having staff to delegate to and managerial responsibilities to ensure the food goes out to the guests to a high standard.

• The event takes place on the 21st February 2017