In the high-stakes catering industry of Karachi, where a single wedding banquet can host 800 to 1,500 guests, chicken procurement is the single biggest expense line on your balance sheet. A minor 5% discrepancy in meat yield or a delivery delayed by 45 minutes can jeopardize your brand reputation.

1. Chicken Calculations Per 100 Guests

• Chicken Biryani: 15 kg dressed chicken (12-cut deg pieces) per 100 guests.
• Chicken Karahi / Korma: 18 kg to 20 kg bone-in poultry cuts per 100 guests.
• Chicken BBQ Tikka / Malai Boti: 25 kg boneless cubes per 100 guests.
• Chicken Broast / Crispy Fried: 22 kg calibrated portions per 100 guests.

2. Eliminating Hidden Weight Leaks

Many catering businesses lose tens of thousands of rupees per event to 'water-weight shrink'. When chicken is soaked in water before weighing, it drops up to 18% of its mass during cooking. Partnering with a professional B2B cold-chain supplier like Fresh Poultry guarantees zero-water injection and accurate digital scale verification.