left over food

I've seen it in many contracts that it's stated any leftover food belongs to the client. I've seen it where it's given to the local food bank.

You are right, key is food safety. If it sits out on a table for too long there isn't much TO do with it but throw it away.

Depends on the HD rules too.

I have it built into the contract that Anything in the danger zone for more then 3 hours will be thrown away and anything deemed safe by myself or a supervisor is the clients and they take full responsibility for the product after it is turned over to them.

I own a wedding reception venue and find that most caterers will wrap and leave leftover food in our refrigerator for the client. On the few occasions where they haven't, the clients become very upset. They feel they've paid for it and it's theirs to do with as they please.

I've seen caterers divide up left overs with their waitstaff, arguing over who gets what. When the client found out, they were extremely angry. Again, they paid for it...


Wilber is right, dispose of any questionable items but include something in the contract relieving you of responsibility for the food that is left. Discuss the contract inclusion with your client at signing so they understand beforehand how it will be handled.

Good answers above.It always belongs to the customer and then you handle details.

The Sonny's,Woody's,Fatboy chains out of FL may drop it off in Al pans,foil covered,and it is up to the new owners.When the chain serves it,they may let the new owners carry in the direction of the trash barrels for disposal-and then let them make their own decisions.

As most have stated, the client paid for it, and usually want the leftovers. It is wise to write into your contract that the remaining food will remain with the client at their request, and any storage and safe food handling practices become their responsibility solely.

quote:

Originally posted by SouthDakota:
For those who cater what do you do with any leftover food? Do you keep it? Do you give it to the person who hired you? How should this be handled and why?
I was told by giving it to the customer and it's not stored or reheated properly could cause the business problems.

I do different kinds of catering, so my take is a little different.

If I'm doing a plated event, then I have calculated the amount of food I need plus some slight overage. I have no problem with clients taking leftovers after the event, and will happily wrap it for them.

But for all you can eat buffet events, the leftovers are mine unless I choose otherwise. My agreement is to feed them all they want at the event, not to feed them for the next week. This is much like the policies at buffet restaurants that say "no sharing" and "no doggie bags".