What is the recommended percentage of extra food a caterer should provide for each menu item?

The recommended percentage of extra food a caterer should provide for each menu item typically falls within the range of 5 to 20 percent. This range is practical because it accounts for potential variables such as unexpected guests, larger appetites, or spillage that can occur during serving. By providing this amount of extra food, caterers can ensure that they meet the needs of their clients and guests without overordering excessively, which could lead to significant food waste. Catering events often involve precise planning, and having a buffer is essential for maintaining service levels and guest satisfaction. The 5 to 20 percent guideline is widely accepted in the industry for balancing cost-efficiency with adequate service.