How to order vegetables for a hotel breakfast buffet

For an illustrative 150 covers at 60 grams of prepared tomato per cover, the kitchen needs 9 kg after trimming. If a kitchen trial yielded 90% usable weight, order 10 kg before trimming. Replace both assumptions with figures from your own recipe and prep records.

Record variety if it matters, size range, ripeness at delivery and pack weight. Give the receiving team the breakfast prep cut-off. A cheaper crate arriving after the first service has little value for that menu.

Agree who can accept a smaller grade or another variety. Keep a note of the quantity accepted, the adjustment on the invoice and the effect on portions for the next service.