At my last catering gig, we ran out of freshly shredded Bacio cheese, so I had to send one of my guys to grab whatever cheese he could find at the market down the street.
If you cater, you know the struggle: bring enough food to serve everyone without bringing so much that you create unnecessary waste. Sometimes, though, trying to cut it too close comes back to bite you.
My new strategy: prep what you “need,” then bring a bag of pre-shredded Bacio as backup. It has a longer shelf life, so if I don’t use it, it won’t go to waste—and if I do run out, I’m not forced to deal with it halfway through service.
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