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ELLEN'S KITCHEN
Cook Talk

feeding 150 people
Val
02/13/12
We are hosting an event where we will be feeding 150 people lunch. We want to do a taco bar, a salad bar, and a potato bar. Should we plan for 150 potatoes, 150 tacos, and 150 salads, bearing in mind that probably not everyone will eat one of each, but that some people may eat, e.g., 2 tacos and no potato? Or should we plan for 100 of each item?
Thanks for input!
ellen
02/13/12
I would arrange this a little differently, as they are rather similar. For example, the chicken strips could go on the tacos or on top of the salad or potato.

Also, how it divides will depend in part on the gender of the audience- salad goes up as ladies increase, potatoes as men do.

This is what I would do.

Meat:
25 pounds chicken strips, marinated, fajita style
20 pounds ground beef, mild taco style
2 gallons mixed salad-tuna, egg

These go on the third line with the roasters or large crock pots to hold the meats. Also, one roaster of a creamy vegetable soup such as broccoli cheese or cream of mushroom.

You will want 3 serving lines- about 8 8' tables-
one table for beverages, one for desserts- 3 serving lines of two tables.

First line:
Potatoes and butter
Taco shells and tortillas
Salad base
bread and rolls and butter

Second line:
toppings-
Grated cheese
olives
chopped tomatoes
salsa
bacon bits
chopped egg
chopped ham
roasted veggies
sour cream
potato salad

Third line:
soup
beans
chicken
beef-
You would have servers on this table

Use the dessert planning table for the dessert buffet.

Look this over, add any foods you want included, and write back, describing the crowd mixture and the type of event

ellen
02/13/12
Then I can work on the rest of the quantities.
Cheryl
04/13/12
Feeding a 150 people & children at our school function. How many chicken strips should we order? We are also going to serve potatoe salad so how many lbs. of potatoes do we need to order? The audience will be pretty much be equal as far as men & women for most part. Definitely don't want to run out of food. The careteria can always use left over chicken strips for lunch the next day. Thanks!
ellen
04/13/12
Allow 1 pound strips per 3, 4 gallons potato salad per 100 (that is 35-45 pounds of potatoes, depending on whether you peel them.
rita
06/01/12
feeding 50 adults, 50 confirmed teens and another possible 50 teens for a highschool graduation. last day of school from 5 to 9

I have 50 lbs of pulled pork to be eaten on a bun with bbq sauce. 5 gal potatoe salad
5 gal cole slaw

30 lbs smoked cajun turkey for topping nachos
8lbs nacho chips
3 gal cheese sauce
5 qts mango salsa
5 qts mild tomato salsa
5 qts chipotle salsa
15 qts gaucamole,
olives, jalepenos, green onions
12 lbs of dry black beans that i will cookin a sauce to be eaten as a side with the pork or topping for nachos

since we live in the country i am setting a rustic style table outdoors with banquet tables and straw bails for seating under the trees with twinkle lites. we will have a bonfire. I could do a fruit plater and cookies and bars or have ice cream and baked fruit crisp and rootbeer for floats for desert. the buffet will be set up in the house, is this enough food? Should i also do smores around the fire, hot dogs? what are your thoughs?

ellen
06/01/12
Assuming 50 adults and 75 teens

I have 50 lbs of pulled pork to be eaten on a bun with bbq sauce. Smaller buns, 2 per person, larger 1.5
5 gal potato salad- do 6, 7 if you expect more
5 gal cole slaw- OK, probably some left

30 lbs smoked cajun turkey for topping nachos
8lbs nacho chips- need 1 pound per 10
3 gal cheese sauce- scant, just barely

5 qts mango salsa OK
5 qts mild tomato salsa- need 1/4 cup per person
5 qts chipotle salsa- OK

15 qts gaucamole, OK
olives, 1/2 gallon per 100
jalepenos, 1 gallon per 100
green onions- several cups

sour cream, 1 gallon/ 7 pounds per 100

12 lbs of dry black beans that i will cook in a sauce to be eaten as a side with the pork or topping for nachos- probably left overs much- I do 8 pounds per 100- but these do freeze, and some will take as a side dish for the sandwiches.

If this saves you time, trouble or money, consider a donation to support the site.

Jill
06/18/12
I am helping a friend do the food for her wedding reception. We are planning a Taco bar
How much of the following will I need

beef
chicken
hard shells
soft shells
lettuce
tomatoes
onions
shredded cheese
sour cream
refried beans
salsa
tortilla chips

I have already cooked 35 pounds of chicken and I am working on 35 pounds of beef, is that enough?

ellen
06/18/12
Jill, go to the taco bar page, do 1 1/2 times the amounts. Have excellent beans such as black beans and very good rice, and do have gaucamole-
suzanne
06/19/12
THIS IS AN EDITED REPOST FROM "wedding for 150" where I had posted under incorrect topic. sorry.

Hi Ellen, this is such an amazing site! Thank you!
We are doing a small, semi-casual brunch for our church anniversary. We are trying to plan for 150 but uncertain about the actual number. On a very tight budget, but trying to make it as nice as possible. I just cannot seem to figure out how much of each item we should have. I don't want to overspend but want to make sure we have enough!

Our buffet menu includes:

Spring mix salad (6lbs.)
w raspberry vinagraitte (1gal)
feta cheese (2lb.)
croutons (2lb)
Pasta salad (6 lbs. pasta) has veggies in it
Fruit salad
(4 cantaloupe,2honeydew, 12 lb. watermelon,2 lbs. grapes, 4lbs strawberry)
Chicken salad (trying just to buy 2 bags of chicken from SAMs club)...recipe w mayo/sour cream (not sure of amount)

Meat and cheese pinwheels- we have 180 of these

Breakfast breads (banana...)(5 loaves)
Mini muffins (64 count)
Mini powder donuts (3 small bags)
French baguette bread (10?)
Butter(2lbs.)

Yogurt parfait bar w/ fruit topping and granola (was thinking of 1/2C. -3/4 C.(will probably prefill 9oz. Cups w/yogurt)
toppings:
fruit: berry/misc. frozen mix (2 bags from sams)
granola (3lbs?)

Hoping you can help? Thanks.

ellen
06/19/12
150

Make somme kind of egg casserole or quiches- it is a brunch , after all

Spring mix salad (6lbs.)- I would do at least 6 pounds per 100
w raspberry vinaigrette (1gal)have a ranch choice as well
feta cheese (2lb.)-4
croutons (2lb)- 6
feta can go on the salad, but croutons on the side
Pasta salad (6 lbs. pasta) has veggies in it-OK
Fruit salad
(4 cantaloupe, 2honeydew, 12 lb. watermelon,2 lbs. grapes, 4lbs strawberry)-probably short, see the fruit tray page
Chicken salad (trying just to buy 2 bags of chicken from SAMs club)...recipe w mayo/sour cream (not sure of amount)- serve with rolls?

Meat and cheese pinwheels- we have 180 of these

Breakfast breads (banana...)(5 loaves)
Mini muffins (64 count)- usually 1 per person
Mini powder donuts (3 small bags)
French baguette bread (10?)- I would get crispy rolls
Butter(2lbs.)4

Yogurt parfait bar w/ fruit topping and granola (was thinking of 1/2C. -3/4 C.(will probably prefill 9oz. Cups w/yogurt)- I would let people serve their own cups
toppings:
fruit: berry/misc. frozen mix (2 bags from sams)
granola (3lbs?)

need honey and sugar

Need breakfast coffee and tea see beverage page. Have an iced tea such as peach, or a light punch.

Jill
06/26/12
Ellen
I have one probably silly question, I have checked out your taco / potato bar page and it has been helpful. The only thing I am not sure of is for the meat is that pre cooked?
I am serving 150 and I have 30ish pounds of chicken, and 35 pounds of ground beef both pre-cooked weights, and I am figuring 3 tacos per person, is that enough meat? and do you have suggestion for what to serve the meat with?
Thanks
ellen
06/26/12
30ish pounds of chicken, will make about 50 cups
35 pounds of ground beef will make about 23 pounds or 46 cups. That should be plenty for 150.

Use tongs for the meat.

janice
06/30/12
how many pounds of chicken and pork chops so I won't run out of food, also green beans,rice and gravy corn on cob and rolls
ellen
07/09/12
Assuming 150,

allow 2 pounds bone-in pork chops per 5 plus 1 pound bone in chicken per 3

green beans,rice and gravy, corn on cob and rolls are on the plan for 100 lists, don't forget the butter

Mary
08/08/12
We are having a tailgate wedding reception and figuring on around 150 guests. How much of each do you figure we should have
Chili
Hamburgers
Hotdogs
Tortilla Chips
Salsa
Wedding Cake
ellen
08/09/12
Chili- less than 1 cup per person, about 6 gallons
Hamburgers- 1 per person
Hotdogs- switch to Polish sausage or kielbasa, much tastier an more festive, 1 pound per 5-6
Rolls and sandwich condiments, see the sandwich page
Add one case of veggie burgers for the none-meat eaters- Boca or Morning
Tortilla Chips- 1 pound per 10
Salsa-1/4 cup per person
Wedding Cake- see discussion about cake pieces, on dessert planning page at the bottom, Could do a 2 layer white sheet cake and a 2 layer half sheet chocolate groom's cake.

Need some slaw or salad see plan for 100 page, and consider a cheese tray, 15-20 pounds sliced, 10 pounds crackers.

If this saves you time, trouble, or money, consider a donation to support the site.

michelle
08/20/12
I'm needing to know how many people 50 lbs. of chicken quarter's will feed. I'm haveing an open house & do not know how many will be there. I sent out 100 invitations to familys. Thank you I hope you can help :)
ellen
08/21/12
80 pounds serves 100 adults nicely. Kids or seniors, cut some up-
Brittany
08/22/12
I am planning on feeding 100-150 homeless chili for the holidays and was thinking 30LBS of beef is to much? Also I found on the recipe it calls for 30LBS of beans as well. I think thats way to much! Could this be correct?
ellen
08/23/12
Please see the church chili recipe on the chili page for help on amounts. Beans, depends on whether it is dry weight or cooked.
christi
10/19/12
planning wedding receptions for 150 to 175 people. This is what we are planning on i just want to check and make sure its enough.

Shredded pork- 50lbs
Broiled chicken- 170 pieces
4 gallons potato salad
4 gallons macaroni salad
20 dozen dinner rolls
3 gallons jello salad

Do I need another hot dish like baked beans? Or is it good without?

ellen
10/19/12
Christi, if this is the whole meal, you definitely need to add the beans, 4 1/2 gallons and I would also add slaw, 3 1/2 gallons. Increase the potato salad to 6 gallons.

I strongly suggest you add an appetizer table. Here is an excerpt from an upcoming article, about why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

-for this informal meal, the dip could be chips and dip- 1/2 cup dip per person, and 1 pound chips per 10.

ellen
10/19/12
Typo on dip
Christi, that should be 1/4 cup dip per person.
Lynn
11/05/12
Hi,
I am needing to know how much of everything to buy for 150 people. We are having taco salad. Thanks
ellen
11/06/12
Use the taco bar page if they will put it together themselves, allowing 2 ounces chips per person instead of the tortillas and double the lettuce. Or use the "Escape from the trashbag walking taco salad: recipe on this site:

www.ellenskitchen.com/bigpots/plan/texmex1.html

KKB
11/08/12
feeding 75 people
Hello, we are planning a Mexican theme for a Christmas luncheon for a department at work. Please advise the proportions we need to buy in order to make the following. Thanks so much for your help!!!!

**Planning on 75**

Seasoned hamburger
Shredded seasoned chicken
Melted white cheese
Shredded Mexican cheeses
Cut up / diced tomatoes
Heads of lettuce
Scoops & flat tortilla chips
Flour tortilla’s (not corn)
Refried beans
Sour cream
Sliced black olives
Jalapeno peppers

Brownies with nuts
Brownies with out nuts
Assorted cookie tray
Vanilla ice cream
Syrups – caramel, chocolate, vanilla, strawberry

ellen
11/09/12
Go to the taco bar page, use 2/3 the amounts for 100. 1 pound chips per 8-10. You need salsa or taco sauce also- about 1 ounce per person.

Brownies, 1 nut per person, 1/4 no nut per person, cookies, about 3 regular size per person. Ice cream, 5 1/2 gallons- you may have some left. syrups, skip vanilla. Syrup 2 quarts chocolate, 1 each strawberry and caramel.
And spray can whip cream, a couple of cans.

If this saves you time, trouble or money, please make a donation to support this site.

Tabatha
12/08/12
feeding 130 to 150 people
I am planning a sweet 16 party for 130-150 people the menu includes rigatoni, ham bbq, chicken strips, green beans, coleslaw, parsley potatoes, macaroni and cheese, macaroni salad and salad...I need to know about how much of each item I would need. Please help:)
ellen
12/09/12
Hello again. Not ignorong you; this may take another day or two.
ellen
12/10/12
Have to assume 150, and would tweak the menu- way too much pasta-

rigatoni,
macaroni and cheese,
Do a total of 12 pounds dry pasta per 100, divide however you want between the 2 types- but I would probably do just one type

macaroni salad- suggest you go with fruit trays- you have plenty of starch- see the fruit tray page

ham bbq, 1 pound per 4 and don't forget the buns
chicken strips, 2 regular or three smallish per person

green beans,
coleslaw,
salad
all of these, see the plan for 100 list, do 1 1/2 time the amount for 100

parsley potatoes, 35 pounds per 100, you already have several starches

Charlene
12/17/12
feeding 175 people
Menu
Meatball,wingetts, ham sandwiches, pinwheel sandwiches
Potatoe salad, veggie tray, fruit salad, punch and sheet cakehow much of each item will I need?
ellen
12/17/12
Charlene, what is the event, how long does it last, what time of day? Also, you need to use the tables to figure out what you can, for example, the cake size is clear from the dessert planning page. Post your info.
Haley
01/06/13
I am planning on doing a potato bar for my wedding reception. We are not having it catered and have no idea how much of the ingredients we should get.
This is what we plan on getting
- Nacho Cheese
- Shredded Cheddar
- Taco Meat
- Chili
- Bacon Bits
- Ham
- Sour Cream
- Butter
- Salt
- Pepper
ellen
01/06/13
All covered in detail on the taco/potato bar page, see that.
Julia
01/18/13
Having an Italian themed buffet for 150, would be grateful for any quantities & advice thanks
Planning on:
Pasta salad
Green salad
Tomato bruschetta & mozzarella
Salamis
Parma Ham & Melon
Olives
bread sticks
Mixed Antipasti (peppers/sundried tomatoes etc)
French Bread
Cheese board & crackers
ellen
01/18/13
Is this at a mealtime, or non-meal reception? It affects the amounts. Also, are you looking to have everything at room temp, no hot food? Write back.
Jsisso
02/03/13
We are having a Cub Scout blue and gold banquet. We want to serve pull pork sandwiches, salad coleslaw cowboy beans, this is the first time doing this and we haven't a clue how much we need for the stated above. We have about 150 people. HELP!! Not going to panick ... Yet!
ellen
02/03/13
Is this served plates or a self serve buffet? What else is being served, beverages, desserts, sides? What starch such as potato or pasta salad. More info, please.

By the way, 3 cubs usually eat about as much as 2 adults, but from age 12 up, they count as adults.

Jsisso
02/04/13
II have 16 boys most are. 1st -3 grade. It will be self serve with the exception of the pull pork sandwiches. Chips, coffee, tang , cake possibly 2 sheet cakes? Pasta salad could be made also potatoe salad .
ellen
02/04/13
OK, just count as 150 and maybe you will have some leftovers.

A full sheet cake only serves 50- you may need 3.

Use dinner coffee from the beverage planning page.

1 pound chips per 10-12.

10 gallons punch- lemonade is much nicer than Tang....

6 gallons potato or pasta salad, many recipes on this site for 100.

3 1/2-4 gallons cole slaw.

10 pounds dry beans, or 4 1/2 to 5 gallons. Remember that a #10 can only holds 3/4 of a gallon.

1 pound ready to eat pork and 5 buns per each 4 people.

If this saves you time , trouble, or money, consider a donation to support the site.

Jsisso
02/04/13
Ok so if I have one den provide 300 buns and 15 lbs chips, another provide 7 gallons potatoe salad pasta salad and 4 gallons of slaw, and yet another the beans, while the pack provides the meat, beverages and. Cake(s) we should have enough. Right? Bless you I'm really glad your here. Oh what is an acceptable donation for your service?
ellen
02/04/13
200 buns should be plenty if they are standard size. Everything else about right. Donations have ranged from $2 to $300- every little bit helps.
Tammy
02/05/13
Making potato soup to feed 150 people also having corm meal muffins and banana pudding.
How many. Potatos carrots onions milk meal and flour should I need. Thank you.
ellen
02/05/13
You need 1 quart for each 3 if seconds are permitted. Use your favorite recipe- This soup would benefit from adding celery and parsley to your ingredients.
Sharon
02/10/13
I was asked to make food for a benefit dinner for 150 people. They want me to prepare a list of a variety of food and prices so they can choose what they want. I was thinking about Spaghetti and Meatballs, Sausage with peppers and onions, fried chicken, BBQ ribs, Mac & Cheese. Can you give me the quantities I would need to make each of these for 150 so I can figure out a price. Thanks!!
ellen
02/10/13
Sharon, this board is for family and volunteer cooks; I charge for advising paid events. So, please post to the pro catering boards;

chef2chef.com
cheftalk.com

Specify for them whether you are trying to serve all at once or a variety of different menus. For example, a deluxe mac and cheese bar or mashed potato bar can be a stand alone event.

tammy bailey
03/13/13
Hi there,
I am planning an open house for app. 150 people and would like to have a taco bar. I have no idea how much ground beef to prepare. Also, toppings such as tomatoes,lettuce,salsas,cheese...help!!!
Thanks
ellen
03/13/13
Go to the taco bar page and do 1 1/2 times the amounts for 100. It has complete info.
Hope
05/06/13
I have someone who offered to donate a whole pig for my wedding reception. I am planning on having 125-150 people. I was wondering what suggestion you had on types of meat to serve. I don't really want pulled pork as that is not very elegant. I was thinking chops or pork loin. We are also serving meatballs with rice as another option. Any suggestions?
ellen
05/07/13
Serving it whole roasted is about the only way, and this requires a pro. It will serve about 1 person per pound of whole pig. You could have the loins and chops cut, then freeze the rest, but you will have only about 1/3 of the pig for your party.
Anna
05/25/13
I'm making the meal for my friends wedding reception. 150 guests invited.
She wants ;
Spaghetti w meat sauce
Fettuccini Alfredo w Chicken
Stuffed Shells
Salad
Breadsticks
All of which i've made but not at the same time and for this amount of guests. It is a dinner time reception. Thank you for any advice and feedback :)
ellen
05/26/13
First of all, you need about 3-4 people in the kitchen and about 10 people out front to set up, serve, and clean up this meal. Second, you need a appetizer table and here is why:

Before the Buffet; Why You May Need an Appetizer Table
A self-catered buffet is a real challenge to the organizers, and things don't always come together as smoothly as hoped. By planning and setting up an appetizer area or "nibble table" which is ready when the guests begin to arrive, the cooks and servers have time to complete the arrangement of the dinner buffet. This is especially critical if there are children among the guests, or there is a wait before dinner, as at a wedding reception.

This does not have to be complicated. Three items, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient. Or, you can go with a theme, such as Italian or Middle Eastern.

One appetizer service area is needed for approximately each 100 guests.

Spaghetti w meat sauce
Fettuccini Alfredo w Chicken
you would do 2/3 red, 1/3 white. About 16 pounds pasta, 10 red, 6 white
Stuffed Shells 1 per person plus 10%

I strongly recommend you add a hot vegetable such as roasted vegetables, broccoli florets, or mixed vegetables. 33-35 pounds.

Salad 1 1/2 times the amount for 100 from the plan for 100 tables

Breadsticks at least 12 pounds per 100, and do provide seasoned olive oil for dipping on the tables, 1 cup per 8-10

Cynthia
06/03/13
Feeding 150 people at my bbq wedding reception:

My caterer is taking care of all the main food & dessert with the exception of appetizers & beverages. We will offer tortilla chips/guacamole & salsa along w/pita chips & hummus - all bought from one of the big warehouse stores.

How much tortilla chips would feed 150 people ?
How much guac & salsa should I buy ?
I'll go a bit less on the hummus & pita chips as that probably won't go as much as the chips/salsa.

Also, how much beer/wine coolers ? 26 people out of the confirmed 150 are kids/teens and probably about 1/2 the crowd are social drinkers.

Thank you for your advise !

ellen
06/04/13
tortilla chips, 1 pound per 12
guacamole, 1 cup per 5
salsa, 1 cup per 6

pita chips, 1 pound per 15
hummus, 1 cup per 5

Consider adding fruit trays.

beer/wine cooler, estimate using the beverage page. Beer drinkers drink about 4 beers.
For the wine coolers, take a look at the High Wire white wine sangria on this site. Cheaper, MUCH tastier and looks beautiful when served as a punch.
probably about 1/2 the crowd are social drinkers- not clear if the rest are non-drinkers or heavy?
Plan on dinner level coffee as discussed on the beverage page with the cake if you are having drinking.

If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support this site.

jamie
06/26/13
I am hosting a free camp for 8-18 year olds. I have approximately 50 adults including teens and 40 8-12 year olds. The water where we are having this camp is unsuitable for drinking it is strong sulfur. Can you help me determine the amount of drinks needed. This camp is for the end of July with 90-100degrees heat and lasts for three days. We will provide three meals a day plus evening snacks. We are placing drink stations near all of the sports and games. Tea, Koolaid, Milk, juice, Gatorade, lemonade
Teresa
06/27/13
serving 250-300 people
Cooking for my Daughter's wedding serving right around 250-300 people. Have looked at serversl sites including yours and talked to alot of people and I'm still confused and panicing. I'm hopeing you can help me.
We are serving: beef turkey and pork cooked on a spit
Baked beans
Cheesy potatoes
Tossed salad
Pasta salad
Friut salad
Rolls
The appetizers are:
Cut up veggies and cheesechucks
Teresa
06/27/13
serving 250-300 people
Cooking for my Daughter's wedding serving right around 250-300 people. Have looked at serversl sites including yours and talked to alot of people and I'm still confused and panicing. I'm hopeing you can help me.
We are serving: beef turkey and pork cooked on a spit
Baked beans
Cheesy potatoes
Tossed salad
Pasta salad
Friut salad
Rolls
The appetizers are:
Cut up veggies and cheesechucks
I am so hoping you can help me the wedding is in a month. Thank you for your time
Teresa
ellen
06/27/13
Ok, first take some really deep breaths and read my article called wedding dinners, button at the top of the forum page, and you will see that the reason you are feeling panicky is, you have a huge amount to do between now and then. These plans usually start 6-12 months ahead.

I am going to make some suggestions about menu and service. If you have not already started setting up, you need to make some modifications. I also need some information:
-are you having a catering crew cook or drop off the meats?
-how long is the reception and when does it start and end
- is alcohol being served?
-What type kitchen, how many ovens, etc?
I can't do all the specifics till you send this info.

Next, for 300 people you need i9mmediately to find reliable help: a kitchen manager for the day; 5-6 people in the kitchen, 18 to 20 people to set up serve and clean up the site day of; 1 person for ice; 1 person to handle rentals, pick up and return; 1 person for cake; 2 people for beverages, pickup, serve and return, and none of these can be you. Usual pay is $100 per person for the wait staff and 125-200 for the cooks.

For 300 people, you need 3 appetizer areas, 4 beverage areas, 4-6 serving lines, which is 2-3 double-sided lines, if you want to serve everyone in less than an hour.

Now about food amounts, remember that for 300 people, you are talking about 500 pounds of food, not counting beverages. Where are you planning to shop and store?

Meats-180 pounds ready to serve. With 3 choices, people take more, often some of each; 90 beef, 45 each pork and turkey.

Second about the meat, I URGE you to have it catered and served, or at least catered and dropped off day of- then you have some hope of success with the rest.
Next, again assuming 300 people.
Baked beans- good- 9 gallons

Cheesy potatoes- please skip these. You would need 38 frozen pans (you can only do 4 at a time in the oven) or 6 roasters (and you can only plug in 1 per room/circuit without blowing a fuse.) Either cold potato salad or hot German potato salad would be a fine choice- 4 gallons per hundred, 40 pounds raw potatoes per 100.

Tossed salad- use the plan for 100 salad table, do 3 times.
Pasta salad- 6 pounds dry pasta per 100

Fruit salad-change this to fruit trays and make it part of your appetizers

Consider adding in an easy veg, veg casserole or veg salad, for example, roasted veggies can be done ahead and served room temp.

Rolls- 12-14 pounds per 100, 2 pounds butter per 100

appetizers
Cut up veggies- 2 ounces per person, see the veggie tray page. What I would do is 3 classic relish trays, one for each table, see the veggie tray page, and plain veggies for 100, with 2 ounces veggies per person and one cup ranch dip per 6-8.
Add the fruit trays here
cheese chunks- 30-35 pounds cheese, some can be spreads or logs, 18-20 pounds crackers.

You need beverages- beverages and utensils are discussed on the beverage planning page.

If this saves you time, trouble, or money, consider a donation, maybe a dime per person, to support this site.

Meghan
07/02/13
Hi, very similar to other questions but a little different. We are having 160-180 guests and serving a taco bar and tamales. We are having the tamales made and delivered that afternoon and I ordered 150. Is that a good amount? The taco bar will have shredded chicken and ground beef with the choice of hard shell, soft corn, and soft white tortillas. How much do I need of both chicken and beef? We are also having all the fixings for tacos and tamales and I got amounts from your other posts. For side dishes we are having a mexican coleslaw and a rice and bean dish. How much of that should I have?
ellen
07/02/13
Hi, Meghan.
When I order tamales, I never order less than 2 per person, some vegetarian.

The chicken and beef is as discussed on the taco bar page, just increase to 1 1/2 for 150.

4 gallons cole slaw
I usually do 8 pounds each dry rice and beans per 100

Meghan
07/03/13
Hi ellen thanks so much for the response. So you think each person is going to have 2 tamales and two tacos? According to the taco bar page I need 37.5 pounds of meat, should I do half beef and half chicken? Thanks
ellen
07/03/13
Yep, most people just gobble down their tamales as if they were rolls- do 2/3 beef and 1/3 chicken if your crowd is typical-
Ginger
07/20/13
Amazing website Thanks.

Feeding 150 Teens. Nacho Bar. Limited Budget.

My understanding is that teens want fewer choices but lots of food. I read over your taco page. Will you just confirm I'm not way off- over or under.

We are NOT doing chicken. Only Beef.

I know you have answered these taco bar questions a million times. Thanks again.

Right now I'm about $100 under budget so I'm getting worried that I'm way off on my numbers.

I have
12 lbs of chips
5lbs of sour cream
70 lbs before cooking Beef
will precook and serve in turkey cooker)
2 #10 cans of cheese (to warm in a crockpot)
3 1 lb cans of jalapenos
6 heads of lettuce (to chop up fine)
6 tomoatos (To chop up fine)
1 #10 can and several 1 lb cans of tomatoes
to use as a basis for salsa (Cilantro, onions, lemon juice and vinigar, garlic, jalepenos, and a bit of sugar).
2 crockpots of beans (donated by someone else)
2 salad dressings (in case someone wants a taco salad instead)

If this sounds OK amount wise we will probably add
- chopped olives
- guacamole
- melon salad -

ellen
07/21/13
Here is how I would tweak it:

12 lbs of chips-20 pounds at least- you need at least 2 ounces per teen
5 lbs of sour cream- Would get at least 9. If you put it squeeze containers (like the ones mayo comes in, that make a ribbon) after thinning with a bit of buttermilk, it lasts longer
70 lbs before cooking Beef-50 plenty
will precook and serve in turkey cooker)
2 #10 cans of cheese (to warm in a crockpot)- I get 2 cans per hundred with one extra for backup- would have 5 on hand for this crowd
3 1 lb cans of jalapenos- OK
6 heads of lettuce (to chop up fine)-at least 10 pounds, 12 would not be too much
6 tomatoes (To chop up fine)??? If as a topping, at least 8 pounds
1 #10 can and several 1 lb cans of tomatoes
to use as a basis for salsa (Cilantro, onions, lemon juice and vinegar, garlic, jalepenos, and a bit of sugar)OK
2 crockpots of beans (donated by someone else) need about double- add 2 more cans of refried
2 salad dressings (in case someone wants a taco salad instead)- about 3 quarts
You might add chopped red or green onions

If this sounds OK amount wise we will probably add
- chopped olives- #10 can
- guacamole*
- melon salad - for help with amounts see fruit tray page

3 good choices, *but a sufficient amount of guacamole will be very costly. Some restaurant supply shops have frozen avocado, which would help.

If this saves you time, trouble, or money, consider a donation to support the site.

Ginger
07/21/13
Thanks. This is amazing and it does save time/money effort. I'll see if I can budget it in my personal budget this next month.
Ginger
07/21/13
When you say 2 cans of refried beans you mean the #10 cans correct?
Ginger
07/21/13
I'm sorry. Let me try again...

2 cans of refried beans in the #10 cans Correct?
And do you mean double the beans and also add two #10 can beans of refried beans? Or keep the beans we have donated and just add refried beans?

Do you have any suggestions on melons? I'm thinking watermelons and maybe a few other melons (honeydo, cantaloupe) thrown in for color and variety but mostly watermelon.
Amounts?

Ginger
07/21/13
I'm sorry. I'm reading frantically...

Melons- it looks like about one lb per person on servings. So 100-150 lbs of different kinds of melons will probably be fine. Served in slices based on what I'm seeing on the fruit page.

Considering that it is teens maybe Melon is too frou frou? Maybe you have another suggestion? Another cheaper suggestion maybe?

Spanish rice? cake for dessert?

Argh. I was recently put into a position that is going to require cooking for large crowds. It is all new to me. Donation done.

ellen
07/21/13
Deep breaths, deep breaths.

For a fruit tray for teens, watermelon with just a little of the others for color is fine and cheap and popular. Half pound total per person is plenty.

Yes keep the beans you have and just add 2 #10 cans refried.

Spanish rice is 8 pounds dry per 100, there are a bunch of recipes for 100 on the site.

Cobbler or dump cake is easy and popular. It takes about 4 gallons ice cream to make a side scoop for 100 people.

Kim
09/15/13
I am planning a hot dog benefit for 125 people. I need to know how many hot dogs, buns, how much chili, baked beans and cole slaw. Thank you!
ellen
09/15/13
If you are serving, allow 2 per person. If self serve, you will need several dozen more. You need 2 packages of vegetarian hot dogs, these are usually in the produce section or the freezer. Cook them completely separately from the meat ones.

Get good rolls. For real pro results and less spills, find the rather rectangular ones that are slit across the top, not down the side.

Do hot dog chili or coney sauce for 100, it is on a thread nearby here in the cook talk. You can use the search feature for "coney sauce".
3 gallons of beans, that is 4 #10 CANS.
3 gallons of slaw, lots of recipes on this site.

Mustard, ketchup, relish etc, see the sandwich page, 1 1/4 times the amount for 100. Add a big jar of sport peppers and about 6 pounds fine chopped onions.

ellen
09/15/13
If you are serving, allow 2 per person. If self serve, you will need several dozen more. You need 2 packages of vegetarian hot dogs, these are usually in the produce section or the freezer. Cook them completely separately from the meat ones.

Get good rolls. For real pro results and less spills, find the rather rectangular ones that are slit across the top, not down the side.

Do hot dog chili or coney sauce for 100, it is on a thread nearby here in the cook talk. You can use the search feature for "coney sauce".
3 gallons of beans, that is 4 #10 CANS.
3 gallons of slaw, lots of recipes on this site.

Mustard, ketchup, relish etc, see the sandwich page, 1 1/4 times the amount for 100. Add a big jar of sport peppers and about 6 pounds fine chopped onions.

Linda
11/26/13
feeding 120 people
We are feeding 120-the food will be served. How much coleslaw mix(no dressing) will we need? Also serving a corn dish that cooks in crockpots-it has cream cheese, butter plus half & half. How many pounds of corn would you think we need. The original recipe calls for 2 lbs frozen corn & we planned to serve 1/2 cup. Thanks
ellen
11/26/13
Hi, Linda,
about 24 pounds of slaw mix.
about 28 pounds of corn.

Hope this helps. Happy Thanksgiving. If the budget allows, please make a small donation to support this site- Thanks.

Linda
11/26/13
Thanks for your answer above. We plan to use a creamy Italian dressing, adding sugar to taste for the 24 lb of coleslaw. How much dressing should we plan to buy? Thanks again
Lina
11/26/13
feeding 130 people
I noticed that I had said we were feeding 120, it's actually 130. This event is stressing me out. I forgot to mention above, that we had planned to add one #10 can of pineapple tidbits as well to the original plan of 20 pounds of slaw. Should we buy more now that we're buying 30 pounds(this was my partner's doing)of slaw? This is for a 'luau' type party.
ellen
11/26/13
Linda, save some money and make one of the slaw dressings from my many slaws for 100 recipes on this site. You will also have the right am,ount. You can use the pineapple juice for part of the liquid, it's good. 130 is about the same as as 120.

30 pounds and you will have a lot left...

Mick
03/28/14
I need to cook stew for 150 people how much should I cook in liters ?
ellen
03/31/14
About 1 liter per 3 if served over rice, or 2 liters per 5 if the potatoes are the only starch.
Cathy dailey
06/20/14
Feeding 150 people at outdoor wedding
I am feeding 150 people at outdoor BBQ wedding. Here's what I have.
80 lb pig roasted and served on site
25. 1/2 chickens
12 full racks of busy back ribs
15 lb pulled pork
100 serving baked beans
100 servings green beans
100 servings cole slaw
75 servings potAtoe salad
200 drinks. Coke, diet coke, sprite, water
3 servers

Is this enough? Please help?

ellen
06/20/14
Cathy, you have plenty of meat, but your sides are short.

100 serving baked beans- 4-5 gallons
100 servings green beans-25-30 pounds
100 servings cole slaw-4 gallons
75 servings potAtoe salad- 5-6 gallons- this is very short- almost everyone will take, and some will take double
200 drinks. Coke, diet coke, sprite, water
short. See the beverage planning page.
2 12-16 ounce cups per person
CANS
2 cans per person
Flavors: about 1/2 regular caffeinated, 1/4 sugar-free caffeinated, balance mixed fruit and sugar-free non-caffeinated
30 to 40 pounds ice per large cooler

I would do 200 waters in addition
3 servers- this does not count grillers (2 at least if you are doing the chickens) and 1-2 kitchen/cooks

If this saves you time, trouble, or money, please make a small donation, maybe a dime per guest, to support this site- Thanks.

Jess
07/03/14
Feeding 150 people hamburgers and hot dogs how much of each should I get
Evelyn Bell
07/04/14
feeding 150 people Outdoor wedding
My daughter wants an outdoor afternoon wedding/reception for about 150 guests. She wants to serve Mediterranean dishes: Hummus and pita, fattouch salad (Mixed greens, vegetables, feta and fried Pita strips,Lentils in rice, Tabbouleh, Persian Rice, and Chicken Kebabs. Instead of a cake she wants pies. This is a picnic theme in a park setting. We want to purchase food from our local Persian market. It's prepared and ready to go. Need to know how much. Thanks for your help
ellen
07/05/14
Evelyn, if you schedule the wedding for 1 or 1:30, you will use a lot less food than for a full meal, and this menu would be perfect.

Mediterranean dishes:
Hummus and pita, 1 cup hummus per 4-5, 1/2 pita per person, plus a few extra, cut in wedges
fattouch salad (Mixed greens, vegetables, feta) fried Pita strips, 1 ounce per person
Lentils in rice, 1 cup per 3
Tabbouleh, 1 cup per 4
Persian Rice, 1 cup per 3
Chicken Kebabs, 1 pound ready to eat per 4

Consider adding dolmas, stuffed grape leaves. Excellent ones available canned, my favorite brands are Aetna or Aegean. They are about 60 per can, not expensive, 4 cans would be nice, and you can decorate with olives, lemon slices, and cherry tomatoes, maybe some chunk feta.

If this saves you time, trouble or money, please make a donation, a nickel or dime per guest, to support this site. Thanks.

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