Looking at the catering calculators, it's all based on serving size. How is that handled for meats like pulled pork and shredded chicken? I'm guessing those oddly shaped 1/2 cup spoons aren't used-so is it just tongs and a prayer?
I've had good luck with Vollrath in the past, so for sides do I stock up on their spoodles, tongs and those ice cream like measured dishers?
I've had good luck with Vollrath in the past, so for sides do I stock up on their spoodles, tongs and those ice cream like measured dishers?