Kosher catering for groups in non-kosher venues: a practitioner method for planning menus, quantities and kitchen work (Poland and Central Europe, 2023-2026)

Jewish groups that keep kashrut and Shabbat increasingly travel to Poland and neighbouring countries for educational camps, seminars, conferences and hiking trips, yet most of the venues they use have no kosher kitchen. This paper describes how a ground-services provider plans and runs kosher catering for such groups in ordinary hotels and retreat centres. It is based on internal operational records from group events in 2023-2026 (menus, shopping lists, a daily product sheet and post-event notes) and on three reference letters from client organizations. We describe two service models (cooking on site in a kitchen kashered for the stay, and delivered catering from certified kosher kitchens), a planning sequence that starts with the group profile, a formula for quantities, the organization of dairy, meat and parve service, procurement in three directions, kitchen staffing and food-safety responsibilities. Consumption data from one week-long trip of about 30 active seniors show that standard norms overestimated bread, spreads and poultry by roughly a quarter to a half. The paper makes no halachic rulings: the kashrut standard is always set by the group's rabbi. We publish the method so that organizers, venues and other providers can plan more accurately and waste less.