Catering at scale has an obvious shortcut: cook early, chill, and reheat on the day. It is cheaper, it is calmer, and for a lot of food nobody would notice.
We do not do it, and the reason is the food we happen to cook. A bowl is mostly vegetables, greens and dressings. Roasted root vegetables that sat in a fridge for two days are a different vegetable. Greens dressed early are not greens any more.
So the kitchen cooks the morning of your event. It means earlier starts, less room for error, and a firmer line on how much we can take in a day than a reheating kitchen would need.
It also means the thing you taste at a tasting is the thing that turns up, which is harder to promise than it sounds.
