I’ve never seen a catering contract for an event that read “Caterer insures the host that they will create and serve 247 pounds of food to guests.” Sometimes shoppers will ask the caterer “How many pieces of hors d’oeuvres will be served?’, but they seldom ask “How much tenderloin are you bringing?” My point is that when it comes to hors d’oeuvres, most hosts understand, through previous experience and gossip, that caterers often run out or hold back appetizers, especially if they are being passed, hence their concern.
So, a level of trust needs to exist between the caterer and the client with respect to food amounts. Yet, most caterers do very little to speak about food amounts of menu items. I’m suggesting that in some instances it might be wise to explain to the shopper how you determine the amounts of food you send to events and why you guarantee ample foods based on the number of guests guaranteed by the host.
In my view, this trust is further enhanced when a chef or culinary team members explains it. My point is simply that while food amounts may not be on the caterer's mind, they are on the shopper's mind. Please consider discussing this concept with your full team during one of your upcoming company meetings. I’m just offering some “food for thought” so you can think about it.