Menu planningBuild a balanced potluck menu →Give each contribution a role, fill menu gaps and check what the venue can handle.
Make-ahead & servingA make-ahead potluck checklist →Work backward from serving time and give cooling, storage, transport and finishing tasks their own line.
Make-ahead & servingTransport and serve food with a plan →Agree how food will travel, where it will be held and who will check the time and temperature.
