Menu Planning Guidelines:
- 8 ounces per person when one main dish is offered: (1 LB = 2 servings.)
- 3 to 5 ounces per person per item when two or more proteins are offered: (on average 4 servings per LB)
Consider our sample pan sizes for reference:
3 LB Half Pan | (six -8oz servings/ten- 5oz servings)
5 LB Half Pan | (ten -8oz servings/sixteen -5oz servings)
8 LB Full Pan | (sixteen -8oz servings/25 -5oz servings)
10 LB Full Pan | (twenty -8oz servings/thirty two -5oz servings)
12 LB Full Pan | (twenty four -8oz servings/thirty eight -5oz servings)
15 LB Full Pan | ( thirty -8oz servings/forty eight -5oz servings)