EFX are the leading high quality catering company in Sheffield. It is EFX policy to ensure that all products are produced to comply with the Government standards. All staff, transport, premises, insurance policies, preparation and refrigeration controls meet requirements, Acts, Regulations and orders of the EEC. Including - 1. THE FOOD SAFETY ACT. 1990 2. THE MATERIALS AND ARTICLES IN CONTACT WITH FOOD REGULATIONS, 1987. 3. AMENDMENTS TO THE FOOD SAFETY ACT, 1995. Our cold rooms are linked to a computer network which monitors temperature output. If during the night, the temperature rises the computer automatically dials the manager's home number and calls him out to correct the situation. All suppliers of EFX distribute under refrigeration. Products are not accepted unless the correct temperature is recorded. All materials are stored under refrigeration, and when prepared they are distributed to the table under refrigeration. QUALITY AND SERVICE DIRECT TO YOU Should any prospective customer wish to be shown around our purpose - built kitchens, please book an appointment now on - |
1. Cloth napkins are sometimes preferred to paper for V.I.P. Guests 2. Check whether there are any special requirements e.g. Vegan, vegetarian, etc 3. It is a good idea to have a room big enough to allow a buffet table set up seperately so as not to disturb delegates or even a seperate room for the buffet. If a hot meal is provided consider the distance between kitchen and dining room. 4. Meetings or conferences can run over, sometimes by upto an hour. This can cause problems for hot sit-down meals and hot buffets. If possible, advise the chef half an hour before you are going to be ready to eat so the food doesn't spoil. 5. Are orange juice and mineral water required. Will there be wine with the meal?. Will there be tea and coffee breaks. 6. Make sure drinks are refrigerated. Warm wine or orange juice is not very palatable. 7. Waitress service, plate or silver service? Discuss with caterers. 8. Circulate menu to guests beforehand in case of food dislikes. 9. Can the facilities cope with the number of guests?. Do the facilities work?. (Cookers, boilers, heaters, etc). 10. If space is cramped for guests on a cold buffets, ask about wine clips to save space, consider the choice of food. Small dainty food is the best because it is easier to manage while talking to other delegates. We can tailor buffets to your needs. |
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