What are some tips to reduce food waste and optimize portion sizes for large events?
Food waste is a serious issue for banquet operations, as it affects both the environment and the bottom line. According to the Food and Agriculture Organization, about one-third of all food produced for human consumption is lost or wasted, and this has significant impacts on greenhouse gas emissions, water use, and land use. Moreover, food waste can also mean lost revenue and increased costs for banquet operators, who have to plan, prepare, and serve large quantities of food for various events. How can you reduce food waste and optimize portion sizes for large events without compromising quality, variety, and customer satisfaction? Here are some tips to help you with menu planning and costing for large events.