Assess the event and the venue
Before anything is cooked, record the event and find out what the venue has and what you must bring: water, refrigeration, handwashing, bench space and somewhere safe to store food.
The menu is set by what the venue can hold. If there is no cold storage, the food that needs it doesn't go on the menu or arrives in its own chilled unit.
The team finds out on the day that the function room has one domestic fridge and no sink.
Regulators often treat this model as higher risk. Queensland's guidance says a business that prepares at its own premises and serves it elsewhere needs an , while one that only supplies another food business generally doesn't trigger that rule. Premises, vehicles and equipment you use must meet Australia's fit-out standard.