When you work with a caterer or restaurant to plan an event you always supply the estimated head count and menu choices and they do the rest when it comes the meal. While it is apparent that they have prepped, cooked, served and cleaned up your meal, you may not be thinking about the ordering of ingredients, but that’s part of the services provided also. And while they may not know that your cousins on your dad’s side are big eaters, they are still able to have the right amount of food ready, including appetizers and desserts. That’s because they have experience with a wide variety of events and are able to estimate the necessary portions sizes needed per person.
Portioning tools used in commercial kitchens include digital precision scales, measuring cups, portioning control utensils and more. These tools allow the chef or cook to plate up tens to hundreds of meals, all with the same amount of food on each so they can be very efficient with purchasing and keep their food waste to a minimum. Along with food being consistently portioned, beverages also need to be reliably portioned. While a measuring cup wouldn’t seem appropriate at the bar, different sized glasses, tumblers or mugs can make it easier to portion appropriately.
Here are some standard portion sizes that you can use for your next event:
Appetizers:
For an Evening Function Where Dinner Is Not Served: 10 to 15 pieces /person and these should be hearty appetizers as there is no meal.
For Serving Before Dinner: 3 to 5 pieces / person
For Serving Before Lunch: 1 to 3 pieces/person and these can be lighter fare like vegetables and cheese
Beverages:
3 to 4 beverages / person
When serving lunch or dinner, serve soda, beer, wine, mixed drinks, tea or lemon water.
Coffee: 1 cup of coffee every 1-1/2 hours per person
Meals:
For Lunch: every person should get a 5 oz. main entrée, two to three 4 oz. sides, bread or a starch like potatoes or rice, and dessert.
For Dinner: every person should get a 5 to 7 oz. main entrée, two to three For 4 oz. sides, bread and soup or salad. For a beverage, every person should receive water with a lemon slice along with any additional beverages being served.
Dessert: 1 piece per person.
Beverage Planning:
1 pound of coffee will provide you with (50) 1-cup servings.
1 Gallon of Punch will provide you with (32) 4-oz servings.
2-liter bottle of Soda will provide (11) 6-oz. servings or (10) 8-oz servings.
Portion control can benefit you by helping to manage your expenses and it can be a great tool for planning your supplies purchases as well as budgeting. Ensuring that you are serving consistent portions will help you control your food costs as well as minimize food waste.
