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Susan 12/06/13 |
We bought a small Resturant 5 years ago and last year built a wedding chapel on the same property. We have been asked to do more and more catering. Doing well on it but still so unsure about quantities of food to buy and serve. We normally do appetizers sometimes adding meats, finger foods, etc. Is there a book or manual anyone knows of that would help on this issue? How much to prepare of each item per person or anything. Never want to be short on food so seem to always have too much. ANY help would be awesome!! Thanks |
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ellen 12/07/13 |
Use the web pro sites: cheftalk.com chef2chef.com foodservice.com I do pro coaching on this. You can also use all the notes on this site about appetizers and amounts at no cost to you. Good luck, and hope to hear from you. |