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).
Want to calculate your food costs automatically? Try the CATEROPS Food Cost Calculator
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
