Posted by sharon odmann on December 10, 1997 at 08:52:04 :
Hello fellow caterers, who at this season are busy with clients and not checking this bb too often. Hope your season is going well, abundantly and prosperous.
I have had a very good season, my best yet in 3 years of working at my own catering business. I am still in search of that magic number, the one that tells us how much to purchase. Consistantly I overbuy some things, like meat for a meat/cheese tray for example. I started out with 2.5 oz per guest, a number that came from a (laughing now) high profile caterer. Trusting it, because *he* knows what he is doing (laughing again) I bought so much meat it was a crime. I pared down the number to 1.5 oz for a function the other day and it was still too much. I understand that the correction portion size is contingent on other items served, etc., but I am curious to know what some others of you might use, what magic formula. I hate to see my food cost and profit go up in smoke.
Looking forward to input. Feel free to email me directly in addition to posting here. Others will benefit from our discussion or any of your answers.
Happiest of holidays to you all.
Sharon