Catering Prep Tent and Back-of-House Space: Size and Layout

A great backyard or park event runs on a space guests never see. The caterer needs a place to plate, hold, wash and stage, and when the venue is a lawn that place is a tent. If you skip it, food gets prepped on the garage floor, cooks stand in the rain and everything runs late. This guide helps you size and place back of house.

What goes in the tent

Sizing the tent

Tent size follows the caterer's crew and the menu. A tent for a drop-off lunch needs less space than a plated dinner for 150. The sizes below are common starting points, and caterers differ, so ask yours how many staff and how much equipment they bring. See what size tent do I need for event tent sizing, and match the prep tent to the menu.

• Up to 50 guests, drop-off or light menu: 10 x 10 feet may be enough.
• 75 to 100 guests, buffet: 10 x 20 feet.
• 100 to 150 guests, plated or stations: 10 x 30 or 20 x 20 feet.
• 200 or more guests: 20 x 30 feet or a second tent.

Where to place it

Check the placement with your tent company, because tents need clearance from each other, from utility lines and from buildings. Illinois requires utility locating before staking, and tent companies normally handle the call; see our tent guides.

Floors, power and water

A prep tent on grass turns to mud in rain. Plywood, rubber mats or a tent floor keeps work areas safe. Caterers need power for warming cabinets, mixers and refrigeration; sum up the load with your caterer and ask your venue about circuits and generators. See lighting and power. Water is harder: hand washing needs a station with warm water, soap and towels. A caterer may bring a portable sink.

Tables, linens and gear to rent

Prep tents use plain tables: 6 and 8-foot banquet tables, usually without linen, or with inexpensive covers to keep surfaces clean. Add stainless worktables if your caterer requests them. See tables and linens for caterers. Provide lighting, a trash station (trash and recycling stations), and a fire extinguisher when cooking.

Rules and heat

If the caterer cooks in the tent (grilling, frying or boiling), clearances for heat and flame are strict. Many tent makers prohibit cooking inside the tent. Move cooking outside and keep a 10-foot gap, or hold in a separate heat zone. See grill rental for events. Ask your village about food service rules for large private events, because some require a health department review for a caterer cooking on site.

Chicago and suburb notes

A backyard in Oak Park or Naperville is often 40 to 60 feet wide, which leaves little room for two tents. A prep tent can sometimes sit on a driveway or beside a garage. If space is tight, ask whether the caterer can use the garage with plastic sheeting and a hand wash station. Wind off the lake and sudden rain in spring and fall mean you should plan a covered path between the two tents.

Plan back of house with the front

Book a free 15-minute seating call and we will plan guest space and service space together, or request a quote.