Planning a Kosher F&B Event

How to adhere to religious specifications

The following checklist was created by Nir Weinblut, a restaurant consultant and president of La Gondola Restaurant and Catering in Beverly Hills, Calif.

Key Considerations
• Will the event be "kosher-style" (where the food is kosher but preparation does not have to be supervised by a rabbi, a kosher kitchen is not required, and kosher dishes and tableware are not necessary) or "glatt kosher" (which requires stricter supervision and rules)?

• Does the venue have a relationship with an established kosher caterer, or can planners work with a kosher caterer of their choice? If so, does the caterer have rabbinical supervision and a kosher certificate?

• Does the venue have a kosher kitchen, which must be separate from the general-use kitchen?

• Does the venue have a relationship with a rabbi, or can a client bring his or her own rabbi or mashgiach (a kosher supervisor or agent) to make the kitchen kosher?

• Does the venue have kosher cookware? If not, can it be provided by an outside vendor?

• Does the property provide its own kosher china, silverware and serving pieces, such as chafing dishes, platters, trays and pitchers? (Note: Glassware and linens do not need to be kosher.) If not, can kosher tableware be brought in?

• Do extra charges apply for use of kosher cookware and tableware?

• Will the site allow dishwashers to be kashered (prepared for use under the rabbi's supervision) so caterers can wash kosher china and silverware before leaving the venue?

• Does the venue offer kosher wines? Most hotels stock kosher wine or work with kosher wine suppliers. (Note: Kosher wines are designated Mevushal on their labels.)

• If the client wants to bring in kosher wine from another supplier, how much will the venue charge as a corkage fee? (This typically ranges from $8 to $20 per bottle.)

• Will hard liquors and liqueurs will be served? Several kosher brands are available. Remember that all bar juices, mixers and condiments (and the knife that cuts them) must be kosher.

• For religious holidays and Sabbath days, when the Orthodox population must curtail a substantial amount of modern daily activities such as using an elevator, switching on lights, etc., can the venue provide some staff members to perform these functions?

Questions for Caterers
• Will the caterer provide all of the necessary kosher cooking equipment?

• Will the caterer provide the chef, supervisor and culinary team to cook and plate the food? (The venue's staff can serve and clear tables.)

• Will the caterer provide kosher items such as nondairy creamer and margarine?

Additional Points
• What are the supervisor fees? The mashgiach who kashers the kitchen typically charges $25 to $35 per hour. Depending on the kitchen size and venue layout, one or two other mashgiachs may be necessary, at another $18 to $25 per hour.

• Will the rabbi be offered a complimentary room or special rate for the night before and/or the night of the event?