Institutional dining hall: rolls for a 500-person lunch
In a dining hall serving meat, all bread must be parve, and volume is predictable: one roll per diner. For 500 diners — about 520 tin-baked 150 g challah rolls a day.
- Bread per diner
- One roll
- Diners
- 500 a day
- Parve or dairy
- Parve only
From menu to product
Which product goes into which dish.
Example order
Daily order for 500 diners. On burger day switch to 500 burger buns of 100 g.
| Product | Arrives as | Units | kg |
|---|---|---|---|
| Tin-baked challah roll, 150 g 150 g | Fresh | 520 | 78 |
| Total | 520 | 78 |
Equipment
- A large convection oven to warm rolls in volume.
Tips from the field
- Serve bread separately at the end of the line rather than on every tray — it saves 10–20% of bread.
- An accurate daily headcount is the only way to cut bread waste.
Common questions
Can I set a standing weekly order?
Yes — a standing order for each weekday, updated by 14:00 the day before.
Opening a dining hall and institutional kitchen?
Send us your menu and expected covers, and we will come back with a tailored order proposal.
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