Write your post here. If you are planning a big party and you have selected a caterer who is talented in the kitchen and someone that knows how to get the food the food there on time and set up perfectly, most of your trouble is over. You have taken care of your quality issues. The next and probably biggest issue that you must account for is your quantities. You really do have to do a lot of planning if you have never counted food for large groups before. One secret is to know how to lay out the food on the buffet. This is a well known practice in the industry. If you lay out your buffet properly, you will almost never run out of food. The simple rule of thumb is to put the plates first in the line and then place each food item in order of its price and abundance. The idea is that if you put plates followed by the bread, the salad, the starch, the vegetables and then the entree, the guest will have a pretty full plate by the time they reach the entree or expensive food. They will only be able to take a normal portion. If you do the opposite, and place the entree first in line, the guest will have an empty plate and say, "two lobster tails will fit on my plate just fine and that will be a perfect meal." Leaving too much space on the plate before the entree is a catastophy waiting to happen. Just about everytime I hear of a caterer running out of food, I try to find out what the order of the buffet was. 90% of the time the caterer forgot to line up the buffet from least expensive to most expensive. Those are the fact. The same holds true for a wedding. If you would like at quote on your wedding catering, please visit our wedding website quote page at: If you have an non wedding party and would like a custom quote, visit our main website at: |
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