A barbecue with two mains
A straightforward barbecue with meat, a plant-based main and satisfying salads.
- Chicken skewers with peppers and herb marinade
- Marinated tofu slices and grilled portobello mushrooms
Outdoor & social / VIENNA & AUSTRIA
Barbecue planning starts with the space
A barbecue combines a shared meal with visible preparation. Start by checking the area, equipment and responsibilities for the actual venue. Meat, vegetables and sides then form a clear sequence with coordinated cooking and serving times.
Plan this occasion
Confirm the cooking area
Confirm the cooking position with the venue operator. Name the actual equipment, connections and work surfaces. The agreed facilities, access routes and cooking area form the basis of a concept suited to the actual site.
Plan service rather than a queue
Decide whether guests eat together or in smaller groups. A separate point for prepared sides and drinks keeps cooking access clear. Provide complete plant-based portions and confirm any separation and preparation requirements beforehand.
Assign staff, equipment and the final round
Specify cooking staff, replenishment and equipment return with their times in the quotation. This makes the full sequence, including preparation and the final round, clear. Agree a feasible weather alternative with suitable space and food.
Questions about this occasion
Is barbecue equipment automatically included?
No. Equipment, transport and operation must be specified in the actual quotation before finalising suitable dishes.
Can the barbecue be planned around plant-based food?
A plant-based concept can be requested. It needs substantial mains and suitable preparation; grilled vegetables alone do not automatically provide a complete meal.
What should be agreed for rain?
Confirm the alternative area, decision point and suitable menu. Moving equipment or service depends on the actual conditions.