Choose a format that fits the occasion, portion and way the customer will be served.
Product format changes how a pastry fits a menu. Individual pies, cocktail items and family-size pies serve different portions and occasions, so choose by service style rather than assuming one size suits every customer.
The catalogue lists multiple formats. Confirm the current carton quantity, product specification and preparation instructions before building a menu or event plan.
A single serve suits an individual order, while smaller cocktail items can fit shared service and a family-size pie is a take-home format. Map each product to a real customer occasion before selecting it.
Check whether the venue serves the item whole, cuts it, plates it or packs it for takeaway. Portioning changes the equipment, time and service steps needed.
Pack quantities can differ by range and format. Use the live catalogue or supplier specification for the exact product instead of carrying one quantity assumption across all items.
Consider shelf space, freezer space, labels and the equipment used to prepare or display each format. If an item requires a different workflow, include that in the decision.
A short comparison table keeps menu, storage and service decisions together.
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It depends on whether food is individually served, shared or packed for later. Choose the format that fits the event's service plan, then confirm preparation, storage and portion details.
Not necessarily. Check the listed quantity for each current product and format before calculating an order.