How Portion Control Helps You Say ‘Yes’ to More Functions & Events

If you manage functions or catering in a food service kitchen, you know the stress of big bookings: last-minute numbers, pricing uncertainty and a rush to prep consistent meals.

That’s where portion-controlled meats make a real difference.

With the right cuts, portion sizes and supply systems in place, your venue can confidently say “yes” to more weddings, reunions, raffles and conferences — and actually enjoy doing it.

Function Kitchen Challenges:

- Fluctuating guest numbers

- Limited prep time

- Strict cost-per-head targets

- Need for visual consistency on every plate

Portion Control ensures:

Accurate costing

Portion-controlled cuts mean you know exactly what each plate costs — no guesswork, no waste. You can price packages with confidence.

Faster Prep & Service

No trimming, weighing or second-guessing. Just season, cook and plate. Keeps kitchen teams focused and efficient, even under pressure.

Plating Consistency

Each steak, chicken breast or lamb rump is the same size — and your guests notice. Especially in alternate drop meals and sit-down events.

Best Cuts for Functions

• Diced beef/lamb for curries, skewers, or pies 

• Lamb rumps or sirloins for premium alternate drops 

• Pulled pork or brisket for buffet service or sliders

• Chicken breast or thigh fillets for plated mains 

a La Carte Meats' portioned meats are ideal for functions, weddings, Christmas parties and club events. Consistent, easy to cook, and ready when you are.