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Carvery hints and tips

For all the new food trends that hit us every year, there’s no getting away from the fact that the roast dinner is as popular as ever. Here are our top tips for running a great memorable carvery.

Impress your customers

First impressions count. Shiny clean equipment and chefs in smart whites are a must have. The cost of replacing uniforms is minimal but the impact of a sparkling new set of whites is huge. If customers are impressed on
their first visit, there’s a very good chance they will return.

Choice of meat

Make sure you offer a good selection of roasts and change them regularly. It’s a good idea to offer a more premium meat at weekends (also allows you to charge a higher price than weekdays). For a a selection of chilled
joints ideal for carveries click here.

Serving

Warm plates are important but make sure you have some cooler plates available for children. Make sure your serving spoons should have heatproof
handles otherwise they will become hot under the heat lamps.

Presentation

Keep the carvery looking full – customers never want to feel they have
missed the best bits – but also be careful not to overstock it. Better to produce
in small batches and top up regularly so that the food is fresher, hotter and tastier.

Equipment

Make sure chef has all he needs to carve professionally, a proper set of carving knives is a must. Keep a temperature probe handy – hot food
needs to be kept above 63ºC to comply with food safety regulations (for further
information see www.food.gov.uk). Visit Brakes Catering Equipment