My first post so please be gentle with me.
I have taken over the catering contract for a golf club in Scotland. As we are in winter season I have been running a small breakfast/brunch/lunch menu.
The club used to have a fortnightly carvery and although we have so far completed successfully, several large dinners and hot buffet suppers and lots of cold buffets I haven't organised a carvery. I have a hotlight station, lots of chaffing dishes and bain maries I am unsure how to prepare. The club would like me to run one soon-ish. I am not sure why I am so worried as when I took over I organised a dinner for 35 in a new kitchen with 48hrs notice.
Basically, I want to know what I should offer. How much veg/potato and what should I be looking at meat quantities per person. For some reason I have it my head that the amounts will be different in that diners will expect way more than you would have at a sit down dinner.
Hope this all makes sense.