Posted by Ned Baker on December 20, 1997 at 23:15:24 :
In Reply to: Re: What *is* that magic number? posted by Carl Jones Premier Catering on December 10, 1997 at 23:06:58 :
: : 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
: Sharon :
: Glad to hear from you, I too am in the heat of the season, just lost my catering director, oh well, time to put on another hat, and get up earlier.....
: that is an impossible question to answer... you said so yourself because it depends upon the other offering... but also the clientel...... are they white collar or blue collar, ladies or trailor trash, a wedding or bowling party?
: I say, dont worry about having too much... figure your cost ahead of time, charge a reasonable mark up and the leftovers are paid for and can sometimes be reused (if not put out on the buffet and has been properly maintained... most meats freeze well....for about 2 months.....(in that application)
: i am known for NEVER running out of food.. consequently, i have many leftovers, some of which cannot be reused...BUT.. this is why i am the busiest caterer in town, because i do