Posted by Steve Karoly on September 19, 1997 at 16:06:44 :
In Reply to: Re: Handling leftovers posted by carl jones on September 19, 1997 at 12:20:10 :
Hi Carl :
I agree. I still like the insurance response. It's one that most people can identify with.
Question: I you had to use the extra portions for the event you catered in your example, do you charge the client? Those extra 20 servings cost money. I’m sure you want to recapture as much of the cost to prepare them as is possible.
A quick note on your example of bringing 120 servings when your contract is for 100: After 25 plus years in food services (military, institutions, hospitals, restaurants), I find that one of the most stressful situations we can be in is to run out of food whether or not it's our fault. I find we're often making allowances for having extra food on hand just in case. I believe professional pride and our personal reputations come into play here.
I've been involved in military field feeding situations where planning is very difficult. Although the folks who are in the know may tell you 525 will be in camp for a meal, you have to use you experience and judgment when you decide how many servings to cook. You have to stay on top of the military situation and watch what's going on in camp. Sometimes, you shoot for a high number, say 550, and at other times you shoot for a low number, say 500.
And you have to deal with quickly changing plans. Lets say a group of 50 were supposed to leave the camp at 2pm. But then something happens (truck breaks down, their not organized, headquarters cancels plans, etc.) and they don't leave until after dinner. Now you've only prepared enough food to feed the camp minus the 50. And to make matters worst, know one tells you that the 50 didn't leave. So during dinner, you're happily feeding the troops when one of your cooks tells you that were running out of food. Now your scrambling to find out what happened and to find something to prepare for the extra troops. And of course it won't be the 50 that get a late meal. Those guys will have eaten long ago. The ones who have to wait will be from a completely difference company or platoon. They won't understand that it was someone else’s blunder that caused you to run out of food. All they know is that the cooks screwed up.
Thanks for the dialogue. I enjoy reading and responding to the posts on the catering message board.
MSCS Steve Karoly, USNR
Food Service Chief
3rd Naval Construction Brigade