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|Hello, my friend is getting married in sept and will have 250 guest. We are doing the food our selves. Something's we r picking up. But could u help us figure out how much we need? The bride wants fried chx, baked beans, au Groton potatoes, potatoe salad, rolls and a salad bar. Also we are doing mini pies. Could u give us an idea of how much filling we would need to cover 250 mini pies|
Amber glad you are planning ahead.
fried chx, 2 pieces per person plus about 10% more
baked beans, 8 gallon (4 #10 cans is 3 gallons)
au Grautin potatoes, 90 pounds of potatoes
potato salad, 9 gallons
rolls, 2 per person, 8 pounds of butter
salad bar, use the garden salad on the plan for 100 page, do 2 1/2 times the amounts for 100 for both salad and dressing. If you want special toppings, use the baked potato bar for 100 as a guide.
Also I strongly recommend an appetizer plan and here is why:
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, plus a punch, or two if one is alcoholic, are sufficient. Typically, include 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 and guacamole; Italian with bruschetta or antipasto; maybe shrimps or other cold seafood, if budget permits.
One appetizer service area easily serves 100 guests.
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