Thank you so much for your interest in providing a meal! If you are ready to book a meal, follow these steps:
- Choose a date and meal from the Available Meals calendar below.
- Submit a request by clicking the Provide A Meal button in the sidebar. Please note that filling out a request does not guarantee that date/meal until you receive a confirmation from staff.
- Once you have your date & meal confirmed, start planning your menu! Check out the Menu Planning section below, there are menu planning instructions and a calendar with recent menus from other groups.
Available Meals
This is a read only calendar so you won’t be able to book here but see what is available. Both the yellow and red meals are available. Use to arrows beside the month to scroll to future months. Menu Planning
Plan to feed between 75-125 people per meal. Our kitchen is fully equipped. Each group is responsible for all food including desserts and drinks. Here are some helpful ideas and serving sizes:
Lunch/Dinner Menu Planning
Protein and Starch (Might be combined in casserole dish or sandwich)
Vegetable or Fruit
Optional but recommended-Bread, Dessert, Drink
Breakfast Menu Planning
Protein
Starch
Fruit
Optional but recommended-Eggs, Juice and/or Milk
Approximate Serving Sizes- 9×13 Pans/Half Hotel Pan
Vegetables/Fruit: 12-15 people
Starch: 10-12 people
Casserole: 10-12 people
Approximate Serving Sizes- 9×13 Pans/Half Hotel Pan
Larger Protein (ex-chicken breasts, etc): 1 per person
Smaller Protein (ex-fried chicken, wings, hot dogs, etc): 2-3 per person
Breakfast Protein (ex-sausage, bacon, etc): 2-3 per person
Rolls/Bread: 1 per person, 2 if smaller
Desserts: 1 per person, 2 if smaller
Approximate Serving Sizes- 9×13 Pans/Half Hotel Pan
12 servings per gallon