Is it Difficult to Determine the Right Amount of Food for a Show?

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Discussion Overview

The thread explores the challenges consultants face in determining the appropriate amount of food to prepare for cooking shows. Participants share their experiences with host expectations and the balance between providing enough food and not overwhelming the event.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, discusses the difficulty of managing host expectations regarding food quantity, noting that hosts often want to prepare multiple recipes or additional foods.
  • Another participant shares their experience of suggesting that hosts provide simple snacks alongside the main recipe to avoid overcomplicating the show.
  • Several users mention that they typically prepare only one recipe and advise hosts to keep additional food minimal to ensure a successful show.
  • One consultant notes that they have never received complaints about food quantity, often cutting pizzas into smaller pieces to allow guests to sample without feeling overly full.
  • Another participant describes their strategy of scheduling shows later in the evening to mitigate concerns about guests being too hungry.
  • One participant recounts a specific experience with a host who insisted on providing a large spread of food, despite prior discussions about keeping it simple.
  • Several participants express that they are not caterers and emphasize that the decision on food quantity ultimately lies with the host.
  • Some participants humorously discuss the practice of peeling celery, sharing personal anecdotes about family traditions related to food preparation.

Areas of Agreement / Disagreement

Views differ among participants regarding the amount of food to prepare, with some advocating for simplicity while others acknowledge hosts who prefer elaborate setups. No clear consensus emerges on the best approach.

Contextual Notes

Participants share personal experiences and strategies related to food preparation for cooking shows, reflecting a variety of approaches based on individual host preferences and event dynamics.

Who May Find This Useful

Consultants seeking insights into managing food expectations at cooking shows may find the shared experiences and strategies helpful in navigating similar situations.

babywings76
babywings76
Gold Member
Messages
7,266
How do you handle knowing how much or how big of a recipe to prepare for a show? When I'm doing a show at 6:30, the host thinks everyone is coming hungry so they want to do 2 recipes or double up on the one. If I steer them into just doing 1 recipe, they want to also offer additional foods. But then I think I need to bring all sorts of extra cutting boards, serving pieces, and stuff so I can at least promote PC stuff, instead of what the host has. That ends up making me bring too much probaby, and then the host is spending more $ on food. The 3cheese Veggie pizza feeds 6 main dish size servings, so if a host says 8 are coming, what do I do? Cutting it into 8 pieces just lets you have a sample, leaving you still hungry. Do guests complain that there wasn't enough?

Wow, I tend to ramble...sorry! :)
 
Cooking Shows are not catering!!! I do one recipe a show. I suggest that the host have munchies (opposite of the recipe....sweet munchies for a savory demo, etc.) and a drink - water is good. I will bring a few extra SA pieces and the QSP or Carafe if they want me to. However, I don't bring extra products to prep the other food.You also might want to try a 7pm show so people have time to eat dinner before they come. I will tell my hosts exactly that AND that I try to keep the price of the recipe under the $15 PC gives them as a thank you for opening their house and providing the ingredients. That way they come out ahead!
 
The point is to have a sampling of the food. Do not let your host pressure you into making more than you want to. If they want another PC recipe, offer them the recipe and they can make it ahead of time. Some of my hosts provide other food and others don't. Don't worry about bringing serving trays for all of the host's food, it's too much to deal with.

I've never had anyone complain about the amount of food. I usually cut pizzas and such in the large bar pan into 24 small peices. If it's a small party they can help themselves to as many peices as they want. If it's a larger party they should have enough sense to let everyone try a peice.
 
I do a 7:00 pm show to help head off the "everyone will be really hungry" complaint. It's late enough that most people get the idea that there won't be a meal. It's also something that you need to address in your host coaching. When asked about additional food, I usually say something along the lines of, "I do appreciate that you want to make sure everyone gets enough to eat. I'd like you to have a successful show, and that includes getting bookings so that you can take advantage of the booking bonus at those shows. But if there's a lot of food then it looks too hard to host, and none of your friends will want to. I recommend having something simple like veggies or chips." Like Kate, I suggest something sweet and simple if I'm demoing a savory recipe - 2-bite brownies or cookies from the grocery store are good suggestions. And I tell my hosts that they don't have to do a lot of work. It's perfectly OK to pick up a veggie tray from the grocery store.
 
Of course, you will still get the hosts that want to do a "sit down meal" for their guests :(. I do a great job host coaching, make at least three calls and go over everything...had a show yesterday with the MIL from a May show. We did the Ham & Cheese Brunch squares and I had told her that it feeds a ton...she still had a veggie tray (the woman actually peels the celery!), chips, dips, cheese, crackers, a huge bowl of fresh fruit, three types of drinks and then served cake for "dessert!" And she had everyone move to the dining room to eat after we'd finished in the kitchen. When I tried to pass out the catalogs so people could shopwhile they ate, she said, "Oh, let's eat first and then we can move into the living room when we're done." :eek:

I had gone over everything with her on the phone a couple of times and while I was setting up. Plus she had been at her DIL's show a month ago! Her DIL is a friend of mine and says she is "old school" and will just do things how she wants to do them... To top it off, her show is closing at $155.50, and that was after her daughter added three rubs to her order to get the show to qualify! Oh well, like I said, sometimes you can do everything by the book and still get the "interesting" ones...I did get one booking and a possible recruit lead so that's the silver lining! Of course, the booking is with the daughter, who according to my friend, also peels the celery! :D

P.S. No offense to anyone out there who peels their celery, I've just never seen it done before :p
 
Kathy's_Kitchen said:

P.S. No offense to anyone out there who peels their celery, I've just never seen it done before :p
Click to expand...

TeeHee!

I do this if I am making a veggie tray, or if we are eating it plain at home and I have the extra time!:blushing::blushing:

Blame it on my grandma!

It really does make a difference...then you don't get strings stuck in your teeth!
 
OP- I stress the same as the above posters. If they are gonna have a BOATLOAD of people (20+) I may offer to bring an extra recipe...or some of our beer bread. Other than that, I am not a caterer...and if they want to go overboard it's on them. I say that they can do as much or as little as they want. Some have a spread (cuz they love to do that) and some open up a bag of pretzels and a 2-liter of pop!

If they insist on more food, it's all up to them.
 
KellyTheChef said:
TeeHee!

I do this if I am making a veggie tray, or if we are eating it plain at home and I have the extra time!:blushing::blushing:

Blame it on my grandma!

It really does make a difference...then you don't get strings stuck in your teeth!
Click to expand...

LOL; I told my friend that it all depends on how your family did it before you :p It really is funny when you think about the things you do just because your mom (or grandma) did them....
 
Kathy's_Kitchen said:
P.S. No offense to anyone out there who peels their celery, I've just never seen it done before :p
Click to expand...

I have never heard of peeling celery.
 
KellyTheChef said:
TeeHee!

I do this if I am making a veggie tray, or if we are eating it plain at home and I have the extra time!:blushing::blushing:

Blame it on my grandma!

It really does make a difference...then you don't get strings stuck in your teeth!
Click to expand...

I'm going to ea at Kelly's house! I love celery but hate the strings!
 
pamperedpals said:
I have never heard of peeling celery.
Click to expand...

Me neither, silly people!
 

Frequently Asked Questions

Is it difficult to determine the right amount of food for a show?

Determining the right amount of food for a show can be challenging, but with some planning and experience, it becomes easier. It's important to consider the number of guests, the type of recipes being prepared, and the duration of the show.

How do I know how much food to prepare for my guests?

A good rule of thumb is to plan for about 1-2 servings per guest, depending on the type of event. If you’re serving a full meal, aim for larger portions, while for appetizers or snacks, smaller portions may suffice.

What factors should I consider when planning the menu?

When planning your menu, consider the number of attendees, dietary restrictions, the complexity of the recipes, and the cooking time. It's also helpful to think about whether the food will be served as a buffet or plated.

Can I prepare too much food for a show?

Yes, it's possible to prepare too much food, which can lead to waste. To avoid this, keep track of past shows and guest counts to better estimate the amount needed. It’s also a good idea to have a plan for leftovers, such as offering them to guests or keeping them for personal use.

What are some tips for estimating food quantities?

Some tips for estimating food quantities include using serving size guidelines, consulting with other consultants for their experiences, and keeping a record of what worked well in previous shows. Additionally, consider the type of food being served, as some items are more filling than others.

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