Overage
Overage refers to the extra food and beverages prepared beyond what was initially planned for an event. It's a common term in catering that shows how well a service provider manages food quantities. Having some overage is usually good practice to ensure no guest goes without food, but too much can indicate poor planning and affect profits. Think of it as a safety buffer - like having extra chairs at a party just in case more people show up. Catering professionals often aim for a 5-10% overage rate as an industry standard.
Examples in Resumes
Maintained overage rates below 8% while serving 200+ guest events
Implemented new portion control systems reducing overage costs by 25%
Trained staff on proper overage management for large-scale corporate events
Typical job title: "Catering Managers"
Also try searching for:
Where to Find Catering Managers
Professional Associations
Online Communities
Job Boards
Example Interview Questions
Senior Level Questions
Q: How do you calculate and manage overage for different types of events?
Expected Answer: A senior candidate should explain their method for calculating appropriate overage based on event type, guest count, and service style. They should mention factors like event duration, guest demographics, and menu style, plus how they track and adjust these calculations based on past event data.
Q: How have you optimized food cost while maintaining appropriate overage levels?
Expected Answer: Look for answers that discuss implementing tracking systems, staff training programs, proper storage methods, and menu planning strategies that balance guest satisfaction with cost control.
Mid Level Questions
Q: What is your typical overage percentage target and why?
Expected Answer: Candidate should explain their target percentage (usually 5-10%), why they choose this number, and how they adjust it based on different event types and client needs.
Q: How do you handle leftover food from events?
Expected Answer: Should discuss food safety procedures, donation programs if applicable, staff meals, and proper documentation of disposal or reuse according to health regulations.
Junior Level Questions
Q: What does overage mean in catering?
Expected Answer: Should be able to explain that overage is extra food prepared beyond expected needs, and why it's important to have some buffer while not preparing too much.
Q: How do you track food quantities during service?
Expected Answer: Should describe basic methods of monitoring food levels during events, when to prepare more food, and how to record what was used.
Experience Level Indicators
Junior (0-2 years)
- Basic food quantity calculation
- Understanding of portion sizes
- Food safety awareness
- Basic inventory tracking
Mid (2-5 years)
- Accurate event planning and forecasting
- Staff training on portion control
- Cost analysis and reporting
- Inventory management systems
Senior (5+ years)
- Strategic menu planning
- Advanced cost control systems
- Team management and training
- Data-driven decision making
Red Flags to Watch For
- Unable to explain basic food cost calculations
- No knowledge of food safety regulations
- Poor understanding of portion control
- Lack of experience with large-scale events
- No system for tracking and analyzing overage data
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