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Hi Ellen!Can you please help me to make sure I am perparing enough food for my son's wedding of 220 guest.
We are having a:
pinto and refried beans,
I have a good idea as to how much I need from your helpful guides.I am just not sure if I will need as much as your guides are says I would need for each entrees(tacos,nachos,enchilada casserole,chicken and beef fajitas). I want to thank you so much for all your help!!
First, be aware that you need a commercial type kitchen, about 3 kitchen people and about 12 servers to set up, serve and clean up day of. This does not count storage for the prep; you are dealing with nearly 400 pounds of food.
May I suggest you tweak this a little? You need an appetizer area, and here is info from an upcoming article on why:
Before the Buffet; Why You May Need an Appetizer Table
This does not have to be complicated. Three items, plus a punch, or two if one is alcoholic, are sufficient. Typically, including a fruit tray, a cheese tray and an attractive dip or spread; or you can go with a dinner theme such as TexMex with chips, salsas, Texas caviar or corn dip and guacamole, maybe tiny shooters of Mexican seafood cocktail if budget permits. 1/4 cup each dip and 1 pound chips or bread per 10-12. This off-site link might give you some ideas:
One appetizer service area is needed for each 100 guests.
Now, about the buffet itself.
enchilada casserole; two per person, I would make 1/3 cheese only as most of your other food is meaty
cold bar, I would put this in front of the meats, after the enchiladas and rice,and between the tortillas and the meats, it cuts down on the amount of meat taken. Use the taco bar article for amounts.
wedding and grooms cake, OK yay chocolate
tea- 20 gallons, 1/3 unsweetened
I would add dinner level coffee from the beverage page- everyone likes it with cake.
If this saves you time, trouble or money, consider a donation to support the site, maybe a dime per person. We need it.