Banqueting and conference catering operate differently from restaurant service. You're cooking for guaranteed counts that rarely match actual attendance. Dietary requirements mean multiple parallel menus. And event dynamics can change food consumption unpredictably.
The Guarantee Problem
Event organisers commit to guaranteed counts, often with 5-10% overage built in. They'd rather guarantee too many than risk running short.
Result: You often cook for 220 when 195 actually show up.
Strategies:
- Accurate historical data on show-up rates by event type
- Conversation with organisers about realistic counts
- Tiered production (base guarantee plus buffer prepared at last minute)
- Contract terms that encourage accurate forecasting
Dietary Accommodation
Modern events require multiple dietary options—vegetarian, vegan, gluten-free, allergen-free. Each additional menu multiplies production complexity and waste risk.
Approaches:
- Design main menu to accommodate more dietary needs
- Just-in-time production for special requirements
- Better data collection from organisers on actual requirements
- Components that work across multiple dietary needs
Coffee Break and Reception Waste
Tea breaks and receptions often generate proportionally more waste than main meals:
- Items look tired after short exposure
- Quantities hard to predict
- Replenishment often excessive
Solutions:
- Smaller initial layouts with more frequent replenishment
- Items that hold better (biscuits vs. cream pastries)
- Clear end times communicated to staff
Post-Event Surplus
What happens to banquet surplus?
- Staff meals (follow food safety protocols)
- Food rescue organisations
- Guest take-home (where appropriate)
- Next-day utilisation (limited shelf life)
Build systems to capture and redirect surplus while it's still suitable.
Event Analytics
Track by event type:
- Guaranteed vs. actual attendance
- Waste percentage
- Dietary requirement accuracy
- Surplus destination
Over time, patterns emerge that enable better forecasting and menu design.