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I was in the restaurant business for a few years and what we used (we weren't a fancy place, just a brewpub with above average food) was this liquid coffee concentrate that dispenses and blends with hot water at varying ratios to produce different intensities of coffee.

It wasn't great, but it honestly was better than most shit served at restaurants sitting on the burner for 2 hours. I know of at least a few other places in town that used it as well. It wastes less, requires zero effort to make and is a consistent product.

In a world where you have like 1 million things to think about (operating a restaurant) and coffee is ordered about 0-5 times per day, it's a good solution.

this is the brand of concentrate we used. 1 regular and 1 decaf. I was the brewer and my morning started with me filling up a quart container with ice, then pushing the espresso button on the machine until it was full. https://www.amazon.com/Douwe-Egberts-Liquid-Colombian-Concentrate/dp/B01ASMPB3U

If the coffee was being made fresh at the event then I cannot say for sure what it was. But if it was like most catering events, where the coffee came from a Cambro (large plastic container with a spigot) then it was likely filled from a coffee machine using coffee concentrate syrup. From my experience, that syrup is Douwe Egberts brand.

Douwe Egberts Liquid Coffee 100% Colombian 1 box 2 Liter Concentrate https://www.amazon.com/dp/B01ASMPB3U/ref=cm_sw_r_cp_api_sPhHAbT5GEQS7