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World","\u002Fgrossiste\u002Fworld-flavor\u002F",[],[],{"id":490,"type":163,"label":491,"href":182,"icon":183,"iconRole":166,"description":184,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":231,"barVisible":18,"children":492,"psChildren":493},4423,{"fr":181},[],[],[],{"id":496,"type":163,"label":497,"href":499,"icon":27,"iconRole":166,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":27,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":231,"barVisible":18,"children":500,"psChildren":501},4389,{"fr":498},"Blog","\u002Fblog\u002F",[],[],{"id":503,"type":163,"label":504,"href":75,"icon":27,"iconRole":166,"description":27,"badge":27,"groupTitle":27,"groupKey":27,"style":27,"gridColumns":27,"cssClass":505,"psCategoryId":27,"psProductId":27,"showPsChildren":48,"position":240,"barVisible":18,"children":506,"psChildren":507},4390,{"fr":74},"ml-auto",[],[],{"tree_loaded":18,"found":18,"kind":54,"id":509,"path":510,"path_fr":511,"pilier_slug":512,"pilier_slug_fr":513,"slug":514,"name":515,"description":516,"meta_title":517,"meta_description":518,"breadcrumb":519,"children":523},16,"grocery\u002Frecipes","epicerie\u002Frecettes","grocery","epicerie","recipes","Recipes","Professional recipes and culinary inspirations.","Pro recipes | Palimex","Recipes and inspirations for pastry chefs, chefs and foodservice.",[520,522],{"id":282,"slug":512,"path":512,"label":521},"Grocery & Recipes",{"id":509,"slug":514,"path":510,"label":515},[],{"academy":525,"blog":526,"expertise":527},[],[],[],{"id":417,"title":529,"h1":530,"category":512,"subcategory":514,"slug":531,"coverImage":532,"thumbnailImage":532,"content":533,"faq":534,"metaDescription":583,"active":18,"datePublished":584,"dateUpdated":584,"readingTime":240,"mentor":27,"alternates":585,"langsWithContent":586,"audioEnabled":48,"audioUrl":55,"author":587},"Catering: Aperitif Tray Weight and Cost per Guest","Traiteur : plateau apéritif, grammage par convive et coût","recipes--traiteur-plateau-aperitif-grammage-convive","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F3b3baea6be0b.webp","\u003Ch2>Why portion size per guest makes all the difference for caterers\u003C\u002Fh2>\n\u003Cp>An improperly sized aperitif tray costs twice: if too generous, it eats into the provider’s margin; if too meagre, it risks client complaints and a low-end service image. For an events business handling back-to-back cocktails, welcome drinks, and corporate receptions, portion size per guest is no minor detail—it’s the variable that drives bulk purchasing, order logistics, and invoiced pricing.\u003C\u002Fp>\n\u003Cp>At Palimex, a food wholesaler based in Rungis since 1984, this question arises with every professional order: how many kilograms of olives, nuts, or \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fdried-fruit\u002F\" title=\"Dried Fruit\">dried fruit\u003C\u002Fa> for 50, 100, or 300 guests? The answer depends on the event format, service duration, and the balance between salty and sweet products—three parameters a caterer must control before placing an order.\u003C\u002Fp>\n\n\u003Ch2>Portion size per guest by event format\u003C\u002Fh2>\n\u003Cp>Portion size is not fixed: it varies significantly depending on whether the event lasts twenty minutes or three hours, and whether it precedes a sit-down meal or serves as the meal itself. Below are the benchmarks we provide to caterers and organisers ordering in bulk from Palimex.\u003C\u002Fp>\n\u003Ctable>\n\u003Cthead>\n\u003Ctr>\n\u003Cth>Event format\u003C\u002Fth>\n\u003Cth>Average duration\u003C\u002Fth>\n\u003Cth>Total portion size per guest\u003C\u002Fth>\n\u003Cth>Indicative distribution\u003C\u002Fth>\n\u003C\u002Ftr>\n\u003C\u002Fthead>\n\u003Ctbody>\n\u003Ctr>\n\u003Ctd>Welcome drink before meal\u003C\u002Ftd>\n\u003Ctd>30 to 45 min\u003C\u002Ftd>\n\u003Ctd>60 to 80 g\u003C\u002Ftd>\n\u003Ctd>60% salty (olives, salted nuts) \u002F 40% sweet (candied fruit, trail mix)\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Cocktail reception (no sit-down meal afterwards)\u003C\u002Ftd>\n\u003Ctd>2 to 3 h\u003C\u002Ftd>\n\u003Ctd>150 to 200 g\u003C\u002Ftd>\n\u003Ctd>50% salty \u002F 50% sweet, with added snacks and appetizers\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Corporate event \u002F seminar\u003C\u002Ftd>\n\u003Ctd>1 h to 1h30\u003C\u002Ftd>\n\u003Ctd>90 to 120 g\u003C\u002Ftd>\n\u003Ctd>65% salty \u002F 35% sweet\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003Ctr>\n\u003Ctd>Continuous CHR buffet (bar, hotel)\u003C\u002Ftd>\n\u003Ctd>Rotating service\u003C\u002Ftd>\n\u003Ctd>100 g per hour of attendance\u003C\u002Ftd>\n\u003Ctd>Adjustable based on stock rotation and footfall\u003C\u002Ftd>\n\u003C\u002Ftr>\n\u003C\u002Ftbody>\n\u003C\u002Ftable>\n\u003Cp>These portion sizes apply to the overall aperitif mix (nuts, olives, dried fruit, snacks). They should be increased if the aperitif tray is the sole catering point of the evening, and decreased if it precedes a sit-down dinner.\u003C\u002Fp>\n\n\u003Ch2>Salty\u002Fsweet balance: crafting a tray that doesn’t bore guests\u003C\u002Fh2>\n\u003Cp>A tray with only salty items tires the palate in under an hour; one that’s too sweet feels like a children’s party rather than a professional reception. The balance between the two is what sets a thoughtfully designed aperitif tray apart from a simple bulk purchase of products by weight.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Salty range\u003C\u002Fstrong>: pitted or stuffed olives, plain or lightly roasted nuts (almonds, cashews, pistachios), aperitif mixes like bulk aperitif blends for caterers.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Sweet-tart range\u003C\u002Fstrong>: candied fruit, dried fruit (apricots, figs, mango), pitted prunes—see our selection of dehydrated fruit.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Crunchy\u002Fsnacking range\u003C\u002Fstrong>: roasted and spiced aperitif mixes to break up the soft texture of candied fruit and reignite appetite during service.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Global flavours\u003C\u002Fstrong>: \u003Ca href=\"\u002Fen\u002Fwholesale\u002Fspice\u002F\" title=\"SPICES\">spices\u003C\u002Fa> and exotic blends to give the tray a cohesive theme rather than a disjointed assortment of containers.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>The rule of thumb we recommend: never exceed 60% of a single flavour profile across the entire tray, regardless of the event format. This also applies to sizing: a tray made up solely of large items (big nuts, large candied fruit) can seem lacking in finesse, whereas a mix of sizes suggests a more careful selection.\u003C\u002Fp>\n\n\u003Ch2>Products that withstand waiting and extended service\u003C\u002Fh2>\n\u003Cp>An aperitif tray may remain on display for several hours at room temperature, under lighting that accelerates oxidation for some products. The choice of items must account for this in-service storage constraint, in addition to the product’s shelf life in stock.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Olives in brine or oil\u003C\u002Fstrong> naturally hold up well, provided they are presented in a container that limits evaporation.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Plain nuts\u003C\u002Fstrong> (almonds, \u003Ca href=\"\u002Fen\u002Fbrands\u002Fmeyva\u002Fconfectionery\u002Fbaking-almond-walnut\u002Fmeyva-bucket-extra-chili-walnut-kernels-3kg-917\" title=\"MEYVA BUCKET - WALNUT KERNELS EXTRA CHILE 3KG\">walnuts\u003C\u002Fa>, hazelnuts) can be displayed for several hours without noticeable texture loss, unlike coated nuts, which may stick or soften under room heat.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Dehydrated fruit\u003C\u002Fstrong> resists ambient air well during standard service times but should be avoided in direct sunlight or near heat sources (heated buffets, spotlights).\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Candied fruit\u003C\u002Fstrong> requires faster stock rotation once removed from original packaging: best reserved for short formats (welcome drinks) rather than three-hour cocktails.\u003C\u002Fli>\n\u003C\u002Ful>\n\n\u003Cblockquote>\nAt Palimex, we frequently see caterers return after an event to adjust their next order: too much candied fruit that softened by the end of the evening, or not enough olives, which always go first. Our advice, after over forty years of sourcing at Rungis: build your tray around a base of stable products (olives, plain nuts) and add more fragile items only as a complement, in measured quantities. This base absorbs the unexpected—service delays, room heat, higher-than-expected attendance.\n\u003C\u002Fblockquote>\n\n\u003Ch2>Calculating cost per person without cutting into margins\u003C\u002Fh2>\n\u003Cp>Cost per guest is calculated based on the portion size and bulk purchase price per kilogram, never from retail pricing. This is one of the key advantages of professional packaging: the price per kilogram automatically decreases once the order exceeds the 5 kg minimum per SKU, and even more so with pallet or free-delivery logistics.\u003C\u002Fp>\n\u003Cp>Simple calculation method for caterers:\u003C\u002Fp>\n\u003Col>\n\u003Cli>Determine the total portion size per guest using the table above.\u003C\u002Fli>\n\u003Cli>Allocate this portion size across the selected product categories (salty, sweet, snacking).\u003C\u002Fli>\n\u003Cli>Multiply each quantity by the bulk purchase price per kilogram of the chosen SKU.\u003C\u002Fli>\n\u003Cli>Sum to obtain the raw material cost per guest, before the caterer’s markup.\u003C\u002Fli>\n\u003C\u002Fol>\n\u003Cp>Example for a 150 g\u002Fguest cocktail reception, 100 people: 15 kg of total aperitif mix. Allocating 6 kg of olives, 5 kg of plain nuts, and 4 kg of candied fruit keeps material costs under control, provided these volumes are purchased in cartons or bulk rather than small packs—this is the logic of bulk buying for professionals.\u003C\u002Fp>\n\u003Cp>To refine this calculation based on your usual ranges, our page bulk pricing for nuts and olives for professionals details price tiers by packaging.\u003C\u002Fp>\n\n\u003Ch2>Packaging, logistics, and bulk ordering for events\u003C\u002Fh2>\n\u003Cp>A caterer handling multiple events per month benefits from anticipating stock rotation rather than ordering event by event. Dry products (nuts, spices, dried vegetables) store easily for several weeks under proper conditions, allowing for smoother ordering and a secure base stock.\u003C\u002Fp>\n\u003Cul>\n\u003Cli>\u003Cstrong>Minimum packaging\u003C\u002Fstrong>: 5 kg per SKU, suited to regular professional use rather than one-off purchases.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Pallet or free delivery\u003C\u002Fstrong>: preferred when multiple events are planned in the same month to reduce per-unit logistics costs.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Traceability and batches\u003C\u002Fstrong>: every professional order must allow for batch and shelf-life tracking, a non-negotiable HACCP requirement for any caterer handling food prior to service.\u003C\u002Fli>\n\u003Cli>\u003Cstrong>Preventing stockouts\u003C\u002Fstrong>: the most consumed items at a cocktail (olives, plain nuts) should be ordered with a 10–15% safety margin over theoretical calculations to account for attendance variations.\u003C\u002Fli>\n\u003C\u002Ful>\n\u003Cp>For general hygiene principles applicable to the handling and storage of food in collective and event catering, the \u003Ca href=\"https:\u002F\u002Fwww.economie.gouv.fr\u002Fentreprises\u002Fhygiene-alimentaire-hopital-ehpad\" target=\"_blank\" rel=\"noopener noreferrer\">economie.gouv.fr\u003C\u002Fa> website is a useful reference for caterers looking to verify their regulatory obligations.\u003C\u002Fp>\n\u003Cp>Also see our detailed storage guidelines by product category in our article on best practices for storing nuts and dehydrated fruit.\u003C\u002Fp>\n\n\u003Ch2>Summary: building a reliable aperitif tray, event after event\u003C\u002Fh2>\n\u003Cp>Designing an aperitif tray that holds up relies on three key decisions: setting the right portion size for the event format, balancing salty\u002Fsweet\u002Fcrunchy profiles without overloading one side, and choosing products whose texture withstands several hours of service. Cost per guest then follows naturally, provided purchases are made in professional packaging rather than retail.\u003C\u002Fp>\n\u003Cp>For a caterer handling multiple events, this method becomes a repeatable standard: a base of stable products ordered in bulk, supplemented event by event based on duration and format. This consistency ensures both service quality and margin control, with no last-minute surprises.\u003C\u002Fp>\u003Ch2>Further reading\u003C\u002Fh2>\u003Cul>\u003Cli>\u003Ca href=\"\u002Fen\u002Fblog\u002Fgrocery\u002Folives\u002Fgrossiste-olives-vrac-seaux-saumure-calibres\">Bulk Olives Wholesaler: Buckets & Brine for Foodservice\u003C\u002Fa>\u003C\u002Fli>\u003C\u002Ful>",[535,538,541,544,547,550,553,556,559,562,565,568,571,574,577,580],{"q":536,"a":537},"What weight should be planned per guest for a welcome drink?","Allow between 60 and 80 g per guest for a 30- to 45-minute welcome drink before a seated meal, with a salted focus (olives, dried fruits) and a lighter sweet portion.",{"q":539,"a":540},"What weight should be planned for a stand-up cocktail dinner with no seated meal?","A stand-up cocktail dinner serving as a meal requires a higher weight, between 150 and 200 g per guest, distributed across salted, sweet, and snacking options to prevent taste fatigue.",{"q":542,"a":543},"How should an aperitif tray be balanced between salted and sweet?","The recommended rule is not to exceed 60% of a single taste profile across the entire tray, alternating salted olives and dried fruits on one side with candied fruits and dehydrated fruits on the other.",{"q":545,"a":546},"Which products hold up best over several hours of service?","Olives in brine or oil and plain dried fruits hold up best during extended service, unlike candied fruits, which require more frequent stock rotation.",{"q":548,"a":549},"How do you calculate the cost per guest for an aperitif tray?","Multiply the selected weight by the bulk purchase price per kilogram for each product category, then sum these amounts to obtain the gross material cost before applying the margin coefficient.",{"q":551,"a":552},"What is the minimum order quantity when purchasing from a wholesaler like Palimex?","The minimum order quantity is 5 kg per SKU, with delivery by pallet or free delivery adapted to the volumes required by catering and event professionals.",{"q":554,"a":555},"Should a safety margin be included in the ordered quantities?","Yes, it is recommended to include a 10 to 15% additional margin for the most consumed products during a cocktail, such as olives and plain dried fruits, to account for attendance variations.",{"q":557,"a":558},"Can candied fruits withstand several hours of service?","Candied fruits are more fragile during extended service and are best reserved for shorter formats like welcome drinks rather than long-duration cocktails.",{"q":560,"a":561},"How should the weight be adjusted for a continuous buffet in the foodservice sector?","For a rotating buffet in a bar or hotel, allow approximately 100 g per guest per hour of attendance, adjusted based on actual observed traffic during service.",{"q":563,"a":564},"What is the difference in weight between a welcome drink and a corporate reception?","A welcome drink ranges from 60 to 80 g per guest, while a corporate reception lasting one to one and a half hours requires 90 to 120 g per guest, with a more pronounced salted focus.",{"q":566,"a":567},"How can you vary the sizes on an aperitif tray?","Mixing different sizes of dried and candied fruits rather than limiting to a single format creates a more refined selection and avoids visual and taste monotony.",{"q":569,"a":570},"Which products should be prioritised to counter the soft texture of candied fruits?","Roasted and spiced aperitif mixes, as well as plain dried fruits, provide the necessary crunch to balance the softer textures of candied and dehydrated fruits.",{"q":572,"a":573},"How can product traceability be ensured for event catering?","Each professional order must allow for the retrieval of the batch number and best-before date, a critical point under HACCP obligations applicable to caterers.",{"q":575,"a":576},"Is it more cost-effective to order in bulk for multiple events?","Yes, consolidating orders across multiple events allows you to benefit from bulk pricing tiers and reduce the unit logistics cost through pallet or free delivery.",{"q":578,"a":579},"Where can bulk pricing for dried fruits and olives for caterers be found?","Bulk pricing tiers for professionals are detailed on the dedicated bulk pricing page for dried fruits and olives, accessible from the online catalogue.",{"q":581,"a":582},"What storage conditions should be planned for a permanent stock of aperitif products?","Dried fruits, spices, and dried vegetables can be stored for several weeks under proper conditions, allowing for a regular stock base rather than ordering on an event-by-event basis.","Portion size per guest, salty\u002Fsweet balance, products that withstand waiting times, and cost-per-person calculation: the caterer's guide to bulk aperitif trays.","2026-08-28T06:53:22.000Z",{"fr":156,"en":157,"de":158},[35,39,43],{"id":276,"slug":588,"name":589,"firstname":590,"lastname":591,"title":592,"bio":593,"image":594,"linkedinUrl":595,"url":596},"aude-moyne","Aude Moyne","Aude","Moyne","Marketing & Communications Manager — Palimex \u002F Meyva","As Marketing & Communications Manager at Palimex \u002F Meyva, Aude Moyne leads the company's communications and digital marketing strategy: editorial content, email campaigns and the promotion of its product ranges.\n\nHer experience at Palimex, a specialist in dried fruit, nuts, olives and spices for professionals, has given her in-depth knowledge of the products, their origins and uses, and the expectations of food-industry professionals.\n\nThe blog articles are written or supervised by her, in collaboration with Palimex's sales and product teams whenever a topic calls for specific expertise.","\u002Fstatic\u002Fuploads\u002Fteam-photos\u002Faude-moyne.webp","https:\u002F\u002Fwww.linkedin.com\u002Fin\u002Faude-moyne-bengtsson-56abb013\u002F","\u002Fauteur\u002Faude-moyne",[598,611,622,628],{"id":599,"title":600,"category":512,"subcategory":601,"slug":602,"segment":603,"categoryPath":604,"path":605,"linkRewrite":606,"excerpt":607,"coverImage":608,"thumbnailImage":608,"nuxtUrl":609,"datePublished":610,"dateUpdated":610,"readingTime":257,"faqCount":167},305,"Additives in Dried Fruits: Reading the Label (B2B)","ingredients","ingredients--additifs-conservateurs-anti-agglomerants","additifs-conservateurs-anti-agglomerants","grocery\u002Fingredients","grocery\u002Fingredients\u002Fadditifs-conservateurs-anti-agglomerants","epicerie--ingredients--additifs-conservateurs-anti-agglomerants","Preservatives, anti-caking agents, coating agents: how to read a supplier technical sheet for dried and candied fruits. Guide for professional buyers.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F7f33e9aa2757.webp","\u002Fblog\u002Fgrocery\u002Fingredients\u002Fadditifs-conservateurs-anti-agglomerants","2026-09-06T06:01:31.000Z",{"id":612,"title":613,"category":512,"subcategory":601,"slug":614,"segment":615,"categoryPath":604,"path":616,"linkRewrite":617,"excerpt":618,"coverImage":619,"thumbnailImage":619,"nuxtUrl":620,"datePublished":621,"dateUpdated":621,"readingTime":250,"faqCount":167},294,"Replacing Almond Powder in Professional Pastry | Palimex","ingredients--substituer-poudre-amande-couts-limites","substituer-poudre-amande-couts-limites","grocery\u002Fingredients\u002Fsubstituer-poudre-amande-couts-limites","epicerie--ingredients--substituer-poudre-amande-couts-limites","Hazelnut, sunflower, flour: when to replace almond powder in the workshop, impact on taste, texture, shelf life, cost — and where substitution fails.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002Fad53d7291a91.webp","\u002Fblog\u002Fgrocery\u002Fingredients\u002Fsubstituer-poudre-amande-couts-limites","2026-08-28T06:57:31.000Z",{"id":417,"title":529,"category":512,"subcategory":514,"slug":623,"segment":624,"categoryPath":510,"path":625,"linkRewrite":626,"excerpt":583,"coverImage":532,"thumbnailImage":532,"nuxtUrl":627,"datePublished":584,"dateUpdated":584,"readingTime":240,"faqCount":167},"recettes--traiteur-plateau-aperitif-grammage-convive","traiteur-plateau-aperitif-grammage-convive","grocery\u002Frecipes\u002Ftraiteur-plateau-aperitif-grammage-convive","epicerie--recettes--traiteur-plateau-aperitif-grammage-convive","\u002Fblog\u002Fgrocery\u002Frecipes\u002Ftraiteur-plateau-aperitif-grammage-convive",{"id":629,"title":630,"category":512,"subcategory":514,"slug":631,"segment":632,"categoryPath":510,"path":633,"linkRewrite":634,"excerpt":635,"coverImage":636,"thumbnailImage":636,"nuxtUrl":637,"datePublished":638,"dateUpdated":638,"readingTime":257,"faqCount":167},291,"Praline and Dried Fruit Pastes in Confectionery Coating: Dosage and Yield","recettes--glacier-praline-pates-fruits-secs-rendement","glacier-praline-pates-fruits-secs-rendement","grocery\u002Frecipes\u002Fglacier-praline-pates-fruits-secs-rendement","epicerie--recettes--glacier-praline-pates-fruits-secs-rendement","Praline dosage, cold stability, overrun, cost per litre: the professional guide to pure paste vs sweetened preparation for B2B ice cream makers and pastry chefs.","\u002Fstatic\u002Fuploads\u002Fblog-covers\u002F5de60c457997.webp","\u002Fblog\u002Fgrocery\u002Frecipes\u002Fglacier-praline-pates-fruits-secs-rendement","2026-08-28T06:51:41.000Z"]