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In Reply to: Re: Catering amounts posted by Ol Dan on April 30, 2013 at 19:09:23:
I know the events I have done the mixed crowd of adults have gone through the meats. I don't do turkey but do chicken pieces and Aw have seen all too often people get into the backup pans of foods. Now we do open buffet line and the amount of all product supplied is factored into overall cost. Having servers in hand will control portions. I also keep all pans fairly filled even towards the end of service. To me I am doing a service for the host of the event and food is a very important part and I need to help make them look good during their event with good food and enough food. I do not want either one of us to look cheap. I've been to many events and they.run out of food early. Many don't get a item. Ticks me off. I don't want it done to me so I don't do it to others. Many come back for seconds and some thirds if the food is good. For this event I'd go heavier on brisket and pork and less on turkey.
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