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We are planning my daughters wedding, 250 people, we are having a cold buffet, cold sliced Meats, potatoe salad, green lettuce salad, greek pasta salad, veggie and dips, cheese and pickles, buns. Wedding cake for dessert. When I am planning, do I take into consideration that we are having 3 salads and cut it back a bit or do I take the salad recipe for 100 and multiply it by 2.5?
You want to end up with about 10 gallons of sides per 100 guests, not counting the green salad.