How to Balance Quantity and Variety in Event Menus
One of the biggest challenges in catering, especially for large events, is striking the right balance between quantity and variety. Too little food can leave guests unsatisfied, while too much can lead to waste and unnecessary costs. Similarly, offering too many options can overwhelm guests and strain the catering team, while too few can limit choice and reduce satisfaction. Here’s a guide to balancing quantity and variety for any event, ensuring a memorable dining experience.
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