WHOLESALE SEGMENT

Event-ready formats Portion & yield clarity Timeline + risk control

Caterers & Event Planners

Built for high-stakes service: accurate ordering, predictable yield, and a clear plan for platters, grazing tables, canapés and event add-ons — without guessing.

Best for

Grazing • Platters • Canapés

Operational goal

Zero shortage + low waste

Range strategy

2 staples + 1 hero

Buyer confidence signal: We publish the “hidden” catering details — realistic shrink, cut planning, holding times, and service pacing — because events punish guesswork.

Caterer Confidence Pack

Built for high-volume, time-bound service

Headcount Planner Yield & Shrink Service Timeline Client-facing Copy

Order accuracy

Waste control

Client “wow” moment

Planning a large event?

Use Headcount Planner — then export your plan.

Event Ops Toolkit

Tap a tab to reveal catering-grade details buyers need before committing to recurring event orders.

Event Cheese Requirement Calculator

Headcount → kg + mix

Estimate your cheese requirement by guest count + event style. Outputs total kg + a recommended mix: staples + hero + premium upsell.

Guest count

Event style Changes grams-per-person assumptions.

Service duration Longer service needs more “replenish” buffer.

Shrink / trim buffer (%) Real-world event handling = edges dry + crumbs + plating loss.

Hero flavour level

Estimated cheese required

—

Suggested replenish buffer

—

Recommended range mix

—

What this calculator assumes (so buyers trust it)

Consumption differs by event: light vs heavy grazing changes grams/person.
Duration adds pressure: longer service needs a buffer to avoid empty boards.
Shrink is real: trimming, drying, crumbs, and plating loss are normal.
Mix logic: staples prevent waste, one hero creates premium perception.

Client-Facing “Cheese Table” Add-on Lines

Upsell copy

Short lines that help planners sell cheese as a premium add-on without sounding salesy.

Planner advantage: Cheese sells better when guests can “see” the moment — colour, story, and a simple pairing cue do the work for you.

Yield & Portion Calculator (Event Ops)

Portions + waste

Yield is everything: how many portions you actually get after trim, and whether your cut sizes will run out before the event ends.

Cheese weight (kg)

Portion size (g) Grazing: 20–30g. Canapé: 8–15g. Premium boards: 30–40g.

Trim / loss (%)

Replenish cycles More refills reduce drying and improve appearance.

Estimated portions

—

Portions per drop

—

Usable cheese after trim

—

Pro yield tips (what chefs actually do)

Don’t cut everything at once: pre-cutting early increases drying and loss.
Refill in smaller drops: keeps boards full + premium, reduces “sad edges”.
Standardise cuts: same size pieces reduce over-serving variance.

Recommended Event Mix (No Guessing)

We recommend

Default range plan designed to balance crowd appeal, visual theatre, and low waste.

Simple rule: 70% staples (fast eat), 20% theatre (colour/flavour), 10% premium (upsell moment).

Event Service Timeline (Cut + Setup + Refill)

Ops clarity

Holding time & appearance (what planners worry about)

Cheese looks best when you refresh surfaces. Smaller “drops” keep it premium. Use paper + light film for staging; avoid exposed cut faces for long periods.

Service Risk Checklist (Avoid disasters)

Field proven

Shortage risk: buffer for late arrivals + repeat visits
Drying risk: don’t cut too early; stage + refill
Over-serving risk: standardise bite size; train “one piece”
Allergy risk: label clearly + separate utensils
Heat risk: avoid direct sun/heaters

Professional signal: we publish a risk checklist because caterers can’t afford last-minute surprises.

Buyer-Critical Info (Usually Hidden)

What you really need

Why this matters: these details reduce risk, save labour, and stop margin leakage.

How competitors win with cheese (events)

Copyable playbook

Signature Moment

How they position cheese as a premium upgrade.

Competitor truth: they don’t offer “more cheese” — they offer a moment (story + colour + pairing cue).

Event Assets (PDF-style pages)

Preview + Download

Click an asset → it previews on the right. Then click Download / Save as PDF. Preview stays hidden until clicked.

Pro move: Include the spec pack in your proposal — it signals professionalism and reduces client questions.

Get an Event Range Plan (Instant)

We recommend

Based on typical event flow, this is the mix that works across most catering menus: crowd appeal + theatre + easy upsell. Use it as your default.

Default Event Range Plan

2 staples + 1 hero + 1 premium upsell option.

Note: Assets use your browser’s print-to-PDF. Later we can style a perfect print layout.

Event Spec Pack

Use this in proposals and internal ops. (Print → Save as PDF)

Formats we support

Grazing table blocks (fast cut, predictable holding)
Platter cuts (client-facing, premium look)
Canapé portions (portion control, fast service)

Handling & holding

Stage chilled; cut in smaller drops; avoid early pre-cutting.
Use paper + light film during staging; refresh surfaces for premium look.
Label clearly; separate utensils for allergens.

Planning numbers (starting points)

Light grazing: 25–40g per guest
Standard grazing: 45–70g per guest
Heavy grazing: 75–110g per guest
Canapés: 8–15g per canapé portion

Recommended Range Plan

Default ordering plan: balances speed, low waste, and wow.

Staples (70%)

Maasdam / Havarti / Cumin (broad appeal, easy sell)

Theatre (20%)

Red Pesto or Green Pesto (colour + conversation)

Premium (10%)

Truffle / Whisky / Wine (upsell moment)

Simple rule: 2 staples + 1 hero + 1 premium option covers most event briefs.

Service Timeline Sheet

Use this as your event ops sheet.

T-120 to T-60: Stage chilled blocks; prep boards/labels; set utensils.
T-45: Cut first drop only (fresh face, best appearance).
T-0: Set table; place hero cheese at eye-level.
+45–60: Refill smaller drop; rotate pieces; refresh surfaces.
+90–120: Final refill if needed; consolidate; reduce drying risk.

Client-facing Copy Pack

Copy/paste into proposals and menus.

“A premium grazing moment with imported Dutch-style cheeses, cut fresh for your event.”
“One hero flavour + crowd-pleasing classics — designed for visual impact and broad appeal.”
“Paired with simple cues (fruit/honey/crackers) to make the table feel elevated.”
“Portion-controlled planning to avoid shortage and minimise waste.”