How do caterers know how much food to make?
It’s sort of complicated. If it was a plated meal it’s easier to figure out. Say the meat is grilled chicken breast. Everyone gets one. I’d make 350 anyway, you never know when a server might drop a tray or something weird happens. And say the side was rice pilaf. We’d use a 4 oz. scoop, so make a little more than for 300 to account for spillage or overfilling the scoop. Anyway, if it was buffet, that’s where it gets a bit trickier because you don’t know how much people will take, so you make even more. And then the kitchen/waitstaff gets to have dinner too with whatever wasn’t taken. I did not give anyone thumbs down.
