I'm an italian chef working in nyc. I've been managing kitchens for the past 10 years and i've always been on top of menus crafting, food cost and organizing parties, but there is one thing that always leaves me guessing. I have a bit of a hard time calculating food cost and thereby pricing for fingerfood intended for cocktail parties.Since it's basically a 10, 12 items pass around engagement, mostly i try to stay on the safe side in term of quantities and portioning wise, keeping the purchasing within the realm of decent food cost, but i constantly end up with leftovers and i try to find a formula to optimize the portions, food cost and expenditure. Also, since i seldom have a reliable guideline about guests preference and taste (besides allergies and intolerance) i constantly end up with one or two bestsellers that finish early and at least one dead item that goes almost untouched. How do you cope with this kind of issues? What's your take on this very particular branch of hospitality?
Thanks and keep cooking!!