The following checklist was created with the
assistance of the Loews Beverly Hills Hotel in Los Angeles (www.loewshotels.com) and Nir Weinblut, manager of the
Los Angeles-based restaurant and catering firm La Gondola
Ristorante.
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 relationship with a rabbi, or can a
client bring his or her own rabbi or maschgiach (a kosher
supervisor or agent) to make the kitchen kosher?Does the venue have a kosher kitchen, which must be separate
from the general-use kitchen? Does the venue have kosher cookware? If not, can it be provided
by an outside vendor? Does the property provide 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?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.) Determine whether hard liquors and liqueurs will be served;
several kosher brands are available. If the client wants to bring in kosher wine from another
supplier, the venue typically will charge a corkage fee (generally
ranging from $8 to $20 per bottle).For religious holidays and Sabbath days when the Orthodox
population must curtail a substantial amount of modern daily
activities, such as using an elevator, using key cards to guest
rooms, switching on lights, etc., can the venue provide some staff
members to perform these functions?Questions for caterers
Can the caterer provide all of the necessary kosher cookware,
pots, grills, etc., if the venue does not offer it?Will the caterer provide the chef, supervisor and culinary team
to cook and plate the food? (Regular staff can serve and clear
tables.)Will the caterer provide kosher items such as nondairy creamer
and margarine, if not carried by the venue?Other Considerations
What is the charge for rabbinical supervision? Fees typically
range from $15 to $20 an hour, although some rabbis charge flat
fees based on the scope of the event and the duration of their
services. The rabbi must supervise everything from setup to
tear-down, including food preparation, kashering the kitchen, etc.
The process typically lasts 12 to 14 hours; in some cases, several
rabbis can oversee the different functions.Will the rabbi be offered a complimentary room or special rate
for the night before and/or the night of the event?Notes: