When planning a catering event, choosing the right serving equipment is crucial for efficiency, portion control, and food presentation. Two of the most common options are full foil pans and half foil pans, each serving different needs depending on the event size and menu.
In this guide, we’ll compare full pans vs. half pans for catering, helping you decide which one best fits your needs.
What Are Full Foil Pans and Half Foil Pans?
Full Foil Pans
- Typically measure 12" x 20" (standard full-size steam table pan).
- Holds about 12-15 servings (depending on portion size).
- Ideal for large gatherings, buffets, and events with 50+ guests.
- Commonly used for main dishes, large sides, and bulk food storage.
Half Foil Pans
- Measure 12" x 10" (half the size of a full pan).
- Holds about 6-8 servings.
- Best for smaller events, side dishes, or keeping multiple food options warm.
- Often used in wedding catering, office lunches, and food prep stations.
Key Differences: Full Foil Pan vs. Half Foil Pan
| Feature | Full Foil Pan | Half Foil Pan |
|---|---|---|
| Size | 12" x 20" | 12" x 10" |
| Capacity | 12-15 servings | 6-8 servings |
| Best For | Large events, buffets | Small gatherings, side dishes |
| Storage Transport | Requires more space | Easier to stack and carry |
| Cost Efficiency | Better for bulk food | More flexible for varied menus |
When to Use a Full Foil Pan
Large-scale catering (weddings, corporate events, banquets).
Serving main dishes (lasagna, roasted meats, casseroles).
High-volume buffet setups where food needs to stay warm for hours.
When to Use a Half Foil Pan
Smaller events (office lunches, family gatherings).
Multiple side dishes (salads, vegetables, desserts).
Portion control when offering different meal options.
Which One Should You Choose?
The decision between a full foil pan vs. half foil pan depends on:
- Guest count – Full pans for 50+ people, half pans for smaller groups.
- Menu variety – Half pans work well for multiple dishes, while full pans are better for bulk servings.
- Serving style – Buffets benefit from full pans, while plated meals may use half pans for sides.
