Food waste directly impacts your bottom line. In catering, 5-15% of food often goes uneaten. Better portion control and planning can recover most of this lost profit.
Standardizing Portions
Use standardized serving tools - ladles, scoops, and portioning cups. Train staff to serve consistent amounts. Display portion guides in the kitchen.
Portion Standards by Dish Type
Rice: 150-200g. Dal/Curry: 100-150ml. Roti: 2-3 pieces. Salad: 50-75g. Sweet: 50-75g. Adjust based on event type and client expectations.
Event-Based Planning
Corporate lunches need smaller portions than wedding dinners. Adjust quantities based on event duration, demographics, and whether alcohol is served (increases eating).
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Managing Leftovers
Have a plan for surplus food. Partner with local shelters or food banks. Some items can be repurposed - today's dal becomes tomorrow's dal makhani.
Key Takeaways
- 1Use standardized serving tools for consistent portions
- 2Adjust quantities based on event type and demographics
- 3Partner with food banks for responsible surplus management
- 4Track waste patterns to improve future planning
