Quote:
Originally Posted by threebritts
I have to say that at several of the buffet type luncheons I served, there were a number of people who took a lot of food which they never finished. Very wasteful.
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Wasteful or not, a professional kitchen will understand, budget for, and cook for how much food people TAKE, not how much they EAT. This is part of managing a buffet or catering style operation. From the sounds of your post, the kitchen at the Castle has been aware that their anticipated serving quantities do not match up with people's actual servings for a given group size.
They need to adjust their output, and potentially pricing, accordingly.