How much to cook

thats a loaded question...... well, once a place has been established, you can make out daily projections, as long as you keep good records of previous sales. thats the general way done in the corporate world. however, nothing is written in stone. you still have the potential for running out. for me, i have a whole different approach. my goal is to have absolutely no waste, and never to be sold out of anything. now that is a toughie. evey day i think of new ways to achieve the goals. by now, i could write a book, for each item on the menu has its own unique requirements for holding, storage, and shelflife.
tackle one item at a time and post questions about it. my suggestion/ or come on down to georgia for a two hour tour....

Smallz,
That is why our business is catering and why after one year of a la carte resturant work I changed over to convention and conference center work.(Plus I always liked the challenge of 500+) You are walking a tightrope and the trick is to have a safety net. my net has always been to have a fall back use position for any leftovers and you will be suprised at what can be put into a salad for womens groups