When you’re working with a caterer or restaurant to organize an event, you always provide them with the estimated number of guests and menu preferences, and they handle the rest when it comes to the meal preparation. While it's clear that they’ve prepped, cooked, served, and cleaned up after your meal, you might not think about the process of ordering ingredients, but that’s part of their service too. Even if they don’t know details like how much your dad’s side of the family eats, they’ll still ensure there’s enough food prepared, including appetizers and desserts. This is because they have extensive experience with various types of events and can accurately estimate the portion sizes required per person.
In professional kitchens, portioning tools such as digital precision scales, measuring cups, and specialized utensils are commonly used. These tools enable chefs or cooks to serve tens to hundreds of meals with the exact same amount of food on each plate, making them highly efficient in terms of purchasing and minimizing food waste. Just like with food, beverages also need to be portioned consistently. While using a measuring cup at the bar might not be practical, different-sized glasses, tumblers, or mugs can help achieve proper portioning.
Here are some standard portion sizes you can consider for your next event:
Appetizers:
For an evening event where dinner isn’t served: 10 to 15 pieces per person, and these should be hearty appetizers since there won’t be a full meal.
For serving before dinner: 3 to 5 pieces per person.
For serving before lunch: 1 to 3 pieces per person, which can include lighter options like vegetables and cheese.
Beverages:
3 to 4 beverages per person.
When serving lunch or dinner, offer soda, beer, wine, mixed drinks, tea, or lemon water.
For coffee: 1 cup every 1-1/2 hours per person.
Meals:
For lunch: Each person should receive a 5-ounce main course, two to three 4-ounce sides, bread or a starch like potatoes or rice, and dessert.
For dinner: Each person should receive a 5 to 7-ounce main course, two to three 4-ounce sides, bread, and soup or salad. For beverages, every guest should receive water with a lemon slice, along with any other drinks being served.
Dessert: 1 piece per person.
Beverage Planning:
1 pound of coffee provides approximately 50 1-cup servings.
1 gallon of punch provides around 32 4-ounce servings.
A 2-liter bottle of soda provides either 11 6-ounce servings or 10 8-ounce servings.
Portion control is beneficial as it helps manage expenses and serves as a great tool for planning supply purchases and budgeting. Consistent portioning ensures better cost management and minimizes food waste.
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Event Planning 101 – Portion Sizes
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June 22nd, 2021