I just have a few questions all professional caterers out there!
I understand that when preparing for an event, you always have to prepare an allowance of food beyond the indicated headcount (i.e. if 30 people are said to come, you prepare enough food for 40, etc.).
But how much extra exactly do you prepare, and how do you decide this amount? Do you usually use a percentage over expected headcount, like 20% extra?
And after the event, how much clean, unserved, untouched, and still generally palatable food is left over?
I know the answers to these questions can vary depending on the event, but perhaps you guys could give averages? or ranges?
If you have answers for specific cases or events, please feel free to share!
Food waste frustrates me, and so i'd like to find out how you guys manage it, and what solutions you may be using to manage it?