Location catering

Controlled First Portioning

To keep our catering profitable and ensure every single crew member gets fed, we use a 'Controlled First Portioning' strategy. This means we serve a standard base portion first, such as one bacon strip and one hash brown and then happily give seconds upon request.

Why this matters

• Guarantees crew equity The team at the back of the line deserves the same hot meal options as the people at the front. Controlling the first scoop prevents early diners from accidentally creating a shortage.
• Maximises our budget Location catering operates on razor-thin margins. Serving mindfully keeps our food costs predictable and our business sustainable.
• Reduces food waste Most people will not finish an overloaded plate. It is much better for the environment and our budget if they eat a standard portion and ask for more if they are genuinely still hungry.

At the hot plate

• Serve the standard base portion with a smile.
• Never make the crew feel restricted.
• Use positive phrasing. Here is your starter plate, please come right back up if you'd like any top-ups!

Crew training

• The goal 100% satisfaction, 0% early shortages.
• The policy Give standard portions first; unlimited seconds on bulk items.
• The exception High-cost proteins (like steaks) are usually strictly limited to one per person unless budget allows.