Posted by Cathy on 12/2/2011, 4:03 am, in reply to "Re: buffet for 325"
184.151.63.207
Ron i think at some point the customer should perhaps listen to the chef. after all that is why they hired a professional, right?
i am speaking about the # of salads. i think a salad bar makes so much sense, instead of so many salads! IF you think this too? then you should tell the client.........and they should go with your instincts as a pro.
the customer is always right, but at the cost of your reputation?
--Previous Message--
:
: Check volume recipes this site and decide
: hom much volume of each you want to serve,
: keeping in mind you are offering 43 salads
: and two meats & veg.
:
: http://www.quartermaster.army.mil/jccoe/publications/recipes/index/full_index.pdf
:
: --Previous Message--
: I am catering a buffet for 325 - greek
: salad,
: green salad, caeser salad, pasta salad,
: corn, carrots, turkey, roast beef, mashed
: potatoes, vegetable trays, cranberries -
: what quantities do I need?
:
:
:
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