I'm establishing a new simple to-go catering menu for a natural market. I need to create documentation for staff to use in creating your basic cheese, meat, fruit, etc. platters. I was wondering if anyone could point me in the direction of web or print resources for platter standard measurements and cuts. I've done more buffet catering that involves costing per person than to-go platter type catering. Before I reinvent the wheel I thought I would see if anyone could recommend sources for guides out there detailing the size of the platter, the amount of servings it can yield, etc. For example: a 14" round will provide a cheese tray that will serve 10 12 people, using a 2 oz portion per person, 15% space for garnish . . . I need to prepare this in a way that can be standardized and used at several locations. I've done them myself and have basic measurements down but I am sure that other high volume to go catering business have these things down to a science. Any help would be great. Thank you.