Banqueting: tips for good preparation

Banqueting is a major source of waste. What preparations can you make to minimize waste?

We share 3 tips for preparing and serving dishes to reduce food waste in banqueting.

  1. Adjust margins

    How many sandwiches do you order per person for a lunch meeting? Sometimes 3 sandwiches per person is assumed, while 1.5 is already enough! With a group of more than 30 people, you can change the margin to 1.25 sandwiches per person. This way, you reduce the chance that there will be a lot of sandwiches left over at the end of the meeting.
  2. Last-minute preparation

    By preparing the dishes at the last minute, you take unexpected situations into account. When a group does not show up, or with a different number of guests, you can respond to this. You give yourself and the kitchen more flexibility.
  3. Back-up plan

    Have a plan B when food is left over or when a group doesn't show up. In both cases, you can reuse or recycle the food, making the most of your dishes. You can think of the following:

    • Leftover bread can be reused for another meeting. You can also make croutons, toasted sandwiches or French toast. 
    • Leftover vegetables can serve as a base for a broth or soup.

TIP: also read our article about reuse tips for more inspiration.

We like to learn from practice and are, therefore, curious about your story. Do you have more tips or would you like to comment on the content of this article? Share your experience with us by sending an e-mail to

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