I offer the option to the hosts to "Provide All Serving Table Needs".      Below is a discussion about this, and more importantly, what's needed..

Several reasons why it makes sense to allow the host to provide their own stuff: 

1.)   The Host can choose products that meet "decor" requirements (ie. Luau Themed Plates & tablecloths, 40th Birthday Party Napkins, Retirement Themed Paper products, etc.)      I buy heavy duty products (ex. Dixie/Chinette) from Costco.   Everything I bring is highly functional, but it adds little to "Theme".  

2.)   I'll give you some pricing consideration if you provide some of the consumables.       Doesn't actually "save money" since I'd spend about the same if I provided it.     But this does give you more control over the decor.   For large groups such as Fire Departments or Church Groups, you can tap into your own existing supplies, which can helps meet the event budget.    Those pricing considerations are listed on my pig roast pricing page.

3.)   Your Tables give the impression that the party is continuing.     I retract my tables about 2 hours after presentation, which leaves a glaring hole in your party.   People sometimes take this as "Party's Over!", and leave!     Also, using your tables facilitates my departure and is less work for me.

4.)  Your Steamtables allow foodservice to last longer.   Leftover pork gets handled in one of several ways:  Placed into Active Steamtables.  Wrapped in pans, placed in fridge, freezer, or coolers.   Or Removed by EPPO.   I will NOT leave pork on tables to get lukewarm so that the late night crowd gets sick on it.   (Please read policies on Leftover handling) 

And here's the reasons why it's a pain:  

1.)  Hosts are quick to opt for the money savings discount, but may not "deliver". 

2.)  The possibility exists that the Host "cheaps out", purchases crappy products (or not enough), which only makes MY OPERATION look bad.    

3.)  Hosts forget stuff or get the wrong stuff, forcing last minute store runs.      It can be a coordination headache onsite.  

4.)  Host are so busy "getting ready" for the party, that the items are not in my hands when I need them. 

5.)  Since I carry "The Right Stuff" with me, I sometimes end up drawing upon it to compensate for the Host's shortcomings.      End result:  I'm grumbling about discounts that were "undeserved", hoping a "tip" will cover it....or it forces me into the awkward position of bringing up something "petty" to the client.    

The point of this page is to very clearly discuss in sickening detail what works best, to avoid problems and ultimately make your roast the best it can possibly be!     In fact, PRINT THIS PAGE and take it with you shopping, to avoid screwups.

PLEASE NOTE:   All Host Provided foods should be served from SEPARATE TABLES.   The tables can be set up near our zone,  even separated by a small gap.      But all host provided foods must be served from a separate area, with your own serving apparatus, utensils, and consumables to support.       

Please Present All Host Provided Serving Table Stuff to me Upon My Arrival (or shortly thereafter).

1.) Tables:   

-"Small Job" & "Typical Job":  3 Standard Rectangular Banquet Tables.   One for the Pig Presentation, one for 5 Steamtables, and one for Plates/Plasticware/Napkins.    If we're tweaking the menu with additions, such as salads & chips/snacks, a 4th Table is a "must".     

-"The Big Pig Gig" & "Big Pig Gig Augmented by Burgers/Dogs";  At least 5 Standard rectangular banquet tables to accommodate the other food items.     

(These tables must be Sturdy, or your pig takes a dive...a situation that I will NOT be responsible for).    If you purchase beverage service from us, have another table.   

2.) Tablecloths:   Probably safe to say 7.   Obviously enough to cover the tables (and one or two extra, if you want other backline support tables to match).       I recommend heavy duty plastic disposable tablecloths, to protect the tables!     Fine linens are OK too in ultra fancy settings, but I don't really advise them.   They may get a "permanent skid mark" from the Roaster's grate.   (We're careful, but we can't be responsible if damaged).     Paper Tablecloths Are Horrible.     One spill, and they're done.   They are also flammable, which can be a factor when working with Sternos.

3.)  Tableskirting:    Your Option. ...And Your Problem!       Looks very nice, but always an annoyance to attach...so we'll leave that decorational chore for you.     Be forewarned that tableskirting requires clips to secure them to tables, some specifically for for 3/4" thick (wood) tabletops, others specifically for the 2" thick (plastic) tables that are common these days.    A cheap way to tableskirt is to use two standard tablecloths per table.   One with the edge close to the ground, secured with a little duct tape and the other centered on the top.   Mix colors for a nice effect. 

4.)  Plates/Plasticware:  Heavy Duty Paperware and Plasticware are a must.    I recommend overbuying a little, because the stuff just doesn't go bad, and you can save a few $$ if you buy the larger economy sized packages.      Requirement:  For a party of 100, A Costco Sized package of Chinette 10" plates (165 Count) does very nicely, with probably a little left.    Chinettes are the sturdiest plates and hold up the best to the moist pork and salads I serve.    I also like to provide a stack of 100 count 6" diameter dessert plates (what you would typically serve a small piece of pie on).   These are nice for those coming up for seconds, who pick and don't need to waste a full plate.   Also good for desserts.       Your Option:  I also like to have thinner paper plates around....but not the lowest end white paper plates  (Dixie plates, either the 8" or 10" diameter ones)..   The Chinettes are great for a full plate of food, but somewhat wasteful for an "ear of corn" only.    Having the complete array gives people a choice, but more importantly, seems to keep waste to a minimum.   (I cringe every time I see a Chinette plate used for 3 seconds, then discarded...just for a few potato chips!).    Keep the scene green, right!

Napkins:  Whatever you like, as long as there's enough.    I personally like to provide both high quality dinner napkins, and standard everyday cheap lunch napkins.    Plan on 3-4 napkins per guest:   Party of 100:   Package of 350+/

Plasticware: I use the Heaviest duty plasticware that I can find.    Try to avoid the super bargain stuff, since it breaks in your hands.    Costco/BJs/Sam's stuff is fine.   For 80 people, you'll probably blow thru 100 forks.   About 30 knives.   Not much call for spoons, but a few will be used. 

5.)  Steamtables (also Called "Chafing Dishes") & Sternos:  

-The "Small Job"requires 4 Operational Steamtables. 

-The "Typical Job"requires 5 Operational Steamtables. 

-The "Big Pig Gig" requires 7 Operational Steamtables. 

-The "Big Pig Gig augmented by Burgers/Dogs requires 8 Operational Steamtables. 

Fancy Rental Chafing Dishes are fine, but  we typically use the inexpensive wireframe ones, with great results.    Once the majority of people have eaten (about an hour and a half), a few can be consolidated.       Each steamtable requires two standard sized Sternos.    Be prepared to "re-sterno" any steamtables that are serving beyond the first 2 hours.        A safe bet:   20-24 Sternos.    (Buy a case of 48 for about $19.00).    Very detailed guidance can be found on Steamtable operations by clicking "Here".    This is a "Most Frequently Screwed Up" host provided item.    See the pics below, so you don't get the wrong stuff.

6.)  Big Foil Pans for the Steamtable Water:  (if not using the fancy rented chafing dishes).    Don't forget, the 6 Steamtables need the deepest, longest pans to hold the 3/4" water.    These are 20 3/4" long x 13" wide x 3 1/4" deep.    Sometimes they spring a leak so have a few extra.  Here's some steamtable operation guidance. 

7.)  Foil Pans for the Food:    Buy a stack of 30 Half Sized Foil pans for the actual food serving.   These are the standard catering pans, that fill half a steamtable.    Called "Half Sized Aluminum Pans", sized 12 3/4" x 10 3/8" x 2 1/2".    Costco carries a 30 pack for around $8.00.    I'll use most of them, and try to "recycle" the lightly used ones with onsite dishwashing.  (Great for storage of leftovers too).     These also fit in the fancy rented metal chafing dishes.   This is a "Most Frequently Screwed Up" host provided item.      See the pics below, so you don't get the wrong stuff.

8.)  Serving Utensils:    Unless otherwise arranged, we'll use EPPO serving utensils during the job.    This avoids the co-mingling of equipment and avoids confusion, loss, etc.    If you just want to be prepared for the leftovers, have about 5 or 6 sets of tongs handy, and a couple of large serving spoons    Certainly have your own serving utensils for any foods you may be serving from your separate areas.   I do not like to loan smallwares because I never see it back.

9.)  Small Stuff:    Salt and Pepper.   Hot Sauce.   Toothpicks.   Dental Floss (I'm serious).   Bug Spray.   Sunscreen.  A butter knife or equivalent to open the Sternos.   A Longhandled lighter to light.     Dedicated set of tongs to handle sternos (a regular finger burner).

10.) Trash Cans/Liners:    We usually bring Four 30 gallon Trash Cans, and line them with heavy duty liners.    By the end of the job, those cans are pulled back, the bags are removed and left behind with the host.   Those bags will handle about 80% of the event's trash.   I'd recommend you have a handful of your own trash cans and a supply of Heavy Duty Contractor grade trash can liners (that actually fit your cans..make sure!).   People will generally self-police the area, if you make it easy for 'em.    

Note:   If you DO NOT opt to provide the needs of the serving table as described above, I still strongly advise the following:   Have at least One Banquet table available for me to transfer leftovers to at party's end.      A Steamtable or two helps, to keep the hot leftover food going.  A few tongs too, because mine will be retracted.. 

Here's some steamtable pics, which can be helpful to choose your products.

  See these sternos..They're the approximate diameter of a coffee mug. Don't buy the ones from the supermarket that are the diameter of a Red Bull Energy Drink...or else you'll have another Costco trip to make.

   See the pan on the right!   That's the half sized food pan, and is about 2.5" tall.   Two of those pans fit into the pan on the left, just like the picture above. .  Anything shallower, and you've bought the wrong thing.       Be advised, there's lots of foil pans out there of various (wrong) sizes and depths, particularly if you shop at Supermarkets.     You're better off going to the Sam's/Costco/BJ's for no-brainer shopping.  The warehouses usually have only two sizes to choose from, specifically for Steamtables:   The Bottom ones, and the Top ones. 

Please Call (973) 627-2722 to Discuss Your Event.  Usually 6pm-10pm, Weeknights.  Please leave a Message otherwise.   Also be sure to mention the potential date(s), estimated headcount, location, and the nature of the event.     Thanks!

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