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Hi all, I've been tasked with my catering company to help cost out their holiday menu. Can someone tell me what are typical catering number of options from a minimum of 10 people and up look like? I'm thinking corporate lunch to holiday party. In general, how many sides are offered, how many meats on a carving station? Are there any resources for me to learn how to operate a catering company, as my chef is busy making this food, and I'm trying to translate kitchen speak to a non kitchen office staff. Thanks for your help!

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