Organizing Dinner Using Excel

Organizing Dinner Using Excel

So you've just agreed to host a major holiday dinner! Now let's sit down and think about some of the Big Questions.

1) How many people will attend?

This is the big one. If you've got more attendees than tables, chairs, plates, silverware, etc then you'll have to devise work-arounds. Tables/chairs can be rented, borrowed from friends and neighbors, or improvised from milk crates and pieces of plywood or spare doors. If you're short plates and silverware you can decide to use disposable or ask guests to bring their own, picnic style. Make your own cloth napkins to be extra-cool.

2) Who's making/bringing food?

Identify what you'd like to make, and what (if anything) you'd like your guests to bring. Make sure your guests are on the same page with this.

3) Buffet or table service?

If you've got more than one table a buffet is pretty much required. It also reduces the need for small, passable bowls which would otherwise require refills. You can put the whole dish on the buffet and be done with it.

4) Storage space

How much space do you have in your refrigerator and freezer? This determines what you can make ahead. If you live in a cold area an enclosed porch or deck can supplement your fridge/freezer space; if it's too warm out you can use an ice-filled cooler to bulk up your refrigerated space.

How many ovens/racks do you have? You'll need to block out time accordingly, and choose oven vs. stovetop preparations as necessary.

5) Time

What time do you plan to serve dinner? This one is under your control; pick a time that will allow you to wake up at a normal time and still be able to run everything through the oven with time to spare. Schedule this one for your convenience.

Once finished, simply organize them through Excel and keep all aspects under you control! Here is how some pros have organized their very own Excel:

Col. 1: enter all of the food you intend to cook, and the major infrastructure preparations necessary.

Column 2: break down each item into its major steps.

Columns 3-n: list the available days, and assign each step to one of these days. Consider fridge, freezer, oven, and stove availability when assigning a prep day/time. You may choose to break the final day's activities into several columns, or add text to your boxes to clarify timing for high-use resources such as the oven.

Column n+1: identify the cooking or serving dish you'll need. If you don't have enough, borrow or use disposable pans. Running out of pans can be a serious problem.

Column n+2: identify the course. This helps in timing and food placement.

Columns n+3/4: after dinner, recap your quantities and evaluate what you plan to do next year. I wish I'd done this last year; since I didn't have good records of what was produced/eaten/desired from 2005's 27-person dinner I frequently over-estimated for this year. It's always better to have too much food rather than too little, but a bit of optimization here can give you more room to maneuver.

Hopefully you've got helpers. Give everyone their own color, and label the blocks that must be done by a specific person. Mark up-for-grabs tasks with the "anyone" color, and give the oven a color for good measure. It's not a person, but it's time is valuable and requires scheduling. Black out the squares as you go.