There will be 150 or so in attendance, and this is the menu:

9 sandwich ring trays from Sam's Club, each feeds 16-18

veggie trays (broccoli, cauliflower, baby carrots, sugar snap peas, celery, cherry tomatoes, yellow bell pepper, and ranch dip) This is where I'm most unsure of the amounts to purchase of each so that I don't buy too much.

Black olives, 36 oz total

Dill pickle spears, 1 gallon

tortilla chips, 125 oz

salsa, 100 oz

cocktail weiners, 10lb

barbeque sauce for the cocktail weiners, not sure of the amount

potato salad, premade, 40lbs

punch, the recipe I plan to use is 2 parts white grape juice to 1 part ginger ale, it's for a punch fountain, but I'm not sure of how much I should buy. We'll also be serving hot coffee and have hot water for a variety of teas

9 sandwich ring trays from Sam's Club, each feeds 16-18
OK

veggie trays (broccoli, cauliflower, baby carrots, sugar snap peas, celery, cherry tomatoes, yellow bell pepper, and ranch dip) This is where I'm most unsure of the amounts to purchase of each so that I don't buy too much.
This is very thoroughly discussed on the veggie tray page; if it were me, I would do 3 relish trays (covers your olives and pickles, and some other wedding reception level treats)plus 2 ounces assorted vegetables for each person. You can calculate the amount of dip from the page-

Black olives, 36 oz total

Dill pickle spears, 1 gallon

tortilla chips, 125 oz
I like to allow 8 pounds per 100 people, so would allow 12 pounds.

salsa, 100 oz
Dips should total 1/4 cup per person, I would use salsa plus a creamy or avocado or bean dip

cocktail weiners, 10 lb
This is about 250 weiners, I usually allow 3 per person

barbeque sauce for the cocktail weiners, not sure of the amount
about 1 pint per pound

potato salad, premade, 40lbs
This is about 4 gallons. I usually allow 3 1/2 per 100 people, so would either increase, or add 3 gallons of slaw or pasta salad.

punch, the recipe I plan to use is 2 parts white grape juice to 1 part ginger ale, it's for a punch fountain, but I'm not sure of how much I should buy. We'll also be serving hot coffee and have hot water for a variety of teas

Use the beverage planning page for your punch amounts. Use the after dinner coffee amounts for your coffee and tea amounts.

This is a very sensible plan for an informal wedding lunch. Do not forget to look at the condiment section on the sandwich event page and add mustard, ketchup, etc. Also, make sure you have something for your non-meat eaters- a bowl of egg salad with breads/ buns, a sliced cheese platter, etc.

I might add fruit platters for color and luxury- see the fruit tray pages for ideas and amounts.

how much chicken wings
chicken teriyaki boneless skinless
egg rolls

Turkey Breast - 50 lbs
Spiral Ham - 50 lbs
Mashed Potatoes - 50 lbs
Dressing - 120 cups
Sweet Potato Casserole - 4 #10 cans
Gravy - 3 gallons
Corn - 4 #10 cans
Green Beans - 5 #10 Cans
Potato Salad - 45 lbs of potatoes
Mac n Cheese - need help on uncooked qty
Rolls - 225 each

Roast pork loin 80 lbs- Very cose if pated, increase to 85 raw boneless if buffet
oven roast potato 33 lbs- I do 35 pounds per 100
baby carrots 40 lbs- only need 35 for hor veg for 160
mixed green salad see plan for 100, use 1 1/2 times the amount

Menu:
Roast Beef #85lbs
Green Beens #50 lbs
Tossed salad #20lbs
Red potatoes #35 lbs
Dinner Rolls 200

Fruit 5 Cantaloup, 1 watermelon, 4lbs grapes

Roast Beef #85lbs- OK
Green Beans #50 lbs- 35 is plenty
Add a second vegetable. Roasted carrots onions and squash for example, or a corn casserole; about 30 pounds
Tossed salad #20 lbs-OK, see the plan for 100 table for some ideas, and the salads that hold recipes for some that can be made ahead and are more interesting
Red potatoes #35 lbs-light; I would do 45-50 pounds
Dinner Rolls 200- OK if medium to large- 3 pounds butter per 100 people

1 piece chicken per person PLUS 3-4 ounces ready to eat turkey breast (see the turkey yield table in holiday cooking at the top of big pots, for amount) PLUS 70-80 servings of shepherds pie.

Am serving 60 guest 10 different HD followed by a light main meal. One of the HD is a lentil and split pea dip served with mini nans. I am doing roughly 48 pieces of each HD. How many cups of dip would you suggest i provide?

- also doing grilled polenta triangles (figure 2/person) with 2 dips - one is a white bean dip and the other is a chunky chilled marinara. how much of each of these needed?

- pate and pickles platter - 4 oz./person?

for the main course:

antipasto platter - figure 10 oz./person
farro and roasted veg salad - 4 gallons
pesto pasta salad - 4 gallons
panzanella salad - 4 gallons
greens with dressing - 8 lbs with 4 qts. drsg.
grilled pork tenderloin with chutney - 6-7oz./person and 1/4 cup sauce/person

Beet and creme dips; do 2/3 creme- 1.4 cup total per person

Bean and marinara sauces, 1/4 cup each per person, consider making 3 per person

pate/pickles looks OK. Crackers? Maybe 6 pounds?

7- 4lb bags of wings= 28 pounds, I would not do less than 1/3 pound per person
4- 4lb bags green bean- need 24-28 pounds
pasta salad with mix veg- 7 pounds dry pasta
Ambrosia Salad- 2 large cans of fruit cocktail and 4 tubes of whip cream- improve recipe, this is dull, 4 cans
6 fruit trays- see fruit tray page
2 large trays of Mac/cheese- large??? you need 5 gallons
4 6lb bags of meatballs- 1 pound per 6
4 large cans of corn- 5-6
Pizza rolls for the children- everyone will eat, 3 per person

beverages, see beverage planning page
Apple cider-
Punch
Water
Coffee

Pumpkin Pie
Assorted Treats
Whipped Cream

For this age group mix, count the adults as one (and don't forget the teachers and staff) the kids as 3/4 each, and use the sandwich pages for you amounts.

1 pound whole turkey makes 1 cup turkey meat, which will make 4 good sandwiches.

Meats are enough. Trimmings, see the sandwich page, also discusses, pickles, olives etc.

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, 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 One serving area is needed for each 100 guests. In your case, that would be 3 appetizer serving areas.

mashed potatoes, 55-60 pounds of raw potatoes
gravy, about 2 1/2 gallons

corn, 36 pounds
carrots, 32 pounds

coleslaw, 4 gsllons

You need rolls, 18-20 pounds plus 5 pounds butter

You need to talk to your bride about an appetizer table, 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 is needed for each 100 guests.

You do need an appetizer area, as described just above.

cake one full sheet cake makes about 50-60 servings. You could do with 3 if you cut them small.

punch- 16 gallons, but also have iced tea, 12 gallons, 1/3 unsweetened; if you add dinner level coffee (see beverage page), cut back about 1/4 on the others.

This is a very light menu, I am making a few suggestions

lunch meat sandwiches on rolls, use the measures for reception on the sandwich planning page
raw vegetables, cauliflower, celery radishes, and some kind of peppers, plan for 2 ounces (about 8 bites) per person plus Ranch dip, add baby carrots and grape tomatoes. Veggie tray page has counts for pieces for each of the veggies you asked about, very specific.

dip, 1 pint per pound of chips
potato chips, 1 pound per 12

Consider adding pasta salad, 15 pounds dry pasta plus add-ins. Many excellent recipes this site.

I need to know what time the reception starts, and how long it will last.

Also, you need some additional foods, including a starchy salad (potato, pasta), and some nibbles- chips and dip, cheese and crackers, for example. In addition, adding a green salad of some kind will fill plates and look more abundant.

The appetizer arrangement is important, even with a simple meal 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 is needed for each 100 guests.

Here is something to look at to give you more ideas:

eggplant parm, 1 tray serves 24; or homemade, 1 pound eggplant per 4 as and entree, per 6 as a side dish. Panko bread crumbs add crunch.

chicken marsala or chicken parm if only entree, 2 pounds boneless chicken per 5, if also sausage or ham, 1 pound per 4

sausage and peppers or spiral ham 1 pound either ham or sausage per 4 if also serving chicken, 2 pounds per 5 if only entree

How much punch do I need if I'm serving tea and water also?

Chicken Fingers - how many per person?

Pasta Salad - how much for 125-150?

Mini Croissants - how many per person?

Cheese Crackers (Straws) - better to buy already made or have someone make them for me? And how many?

Fruit and Dip - I have no idea how much or what fruits are less expensive in the winter?

And nuts and mints - how much of each?

My wedding is this month so just trying not to "overbuy" on the food.

lettuce salad - 21, 1 lb. bags.
cherry tomatoes, grated cheese, croutons,
ranch dressing, Italian and a western dressing.
again not sure how much to buy for these items.

penni pasta - 16 lbs
bow tie - 16 lbs.

Good choices on the pasta, but for 150 people, no more than 30 pounds, and for many crowds, 24 would be enough

alfredo sauce - 18-16 oz jars
Marinara sauce-18-16oz jars
I plan 2/3 red and 1/3 white unless it is a very sophisticated crowd, and allow 1 quart per pound of dry pasta. You could look at the Alfredo style sauce for 100 on this site and save a lot of money.

cubed chicken breast - 20 lbs; at least 25
sliced sausage - 20 lbs
also
spinach, sauteed? at least 14 pounds; some people will take it as a vegetable
tomatoes, diced, 3 gallons
mushrooms, could be as much as 25 pounds fresh; you may want to saute with onions to reduce amount
grated parmesan cheese; 5 pounds green can style, 6-7 fresh grated style.

bread sticks, 20 pounds smallish

lettuce salad - 21, 1 lb. bags. Probably some left, and you could do some spring greens in combo, maybe with romaine.
cherry tomatoes, 15 pounds
grated cheese, 5 pounds
croutons, 3-4 pounds
Most other shredded veg, carrots,, red cabbage, radish, etc, about 4 pounds; broccoli or cauliflower, 6; cucumber 10

ranch dressing, Italian and a western dressing.
again not sure how much to buy for these items.

Use the salad section of the plan for 100 page. Covers dressing amounts and weight of side items per 100; do 1 1/2.

fruit salad-fruit cocktail, mandarin oranges, pineapple, fresh grapes, marshmallows, walnuts, cool whip and pudding mix, how many gallons do I need for my 150 people.

Prepare some without nuts, or not everyone can eat it. Do about 3 1/2 gallons per 100; 5 total would likely leave some leftover.

300 pcs of chicken, OK

spaghetti salad, 8-9 pounds dry pasta plus add-ins
potato salad,45-50 pounds potatoes plus add-ins
A tray only makes about 30 servings...

broccoli/cauliflower salad, about 5 gallons
cole slaw, about 4 gallons
Might add 4 gallons of a bean dish or many-bean salad

Need rolls, 2 per person, and butter 4 pounds

Fruit trays would be a pleasant addition, see the fruit tray page.

Beverage help on the beverage planning page. Lemonade and iced tea might be fine, inexpensive choices.

salads:
ambrosia, 5 gallons
pasta, 8-9 pounds dry pasta
spinach, 10 pounds spinach
pea, 4 gallons

sandwiches:
ham and cheese, cucumber and cream cheese, chicken salad
If these are tea type sandwiches with thin fillings, trimmed crusts, you plan about 1 1/2 whole sandwiches per person. Fillings discussed on the tea sandwich page, you would do 3.4 the amount for 250,

www.ellenskitchen.com/bigpots/plan/recep2.html?

You might also enjoy:
www.ellenskitchen.com/bigpots/plan/recep1.html

fresh fruit:
grapes, 1 pound per 8-10
watermelon, 1 pound per 6
strawberries, quart per 10

dessert: sugar free cookies, brownies, mini cakes, lemon bars, cheese cake.
Do small bars and cookies, 2 - 3 bites, have at least 1 of each per person if there is not cake
How about mini scones, since you are headed in a tea party direction? The golden scones recipe on this site makes about 60 little scones.

drinks:
Do see the beverage page for advice on lemon, cream, etc. Button at the top of the main cook talk page.
hot tea, can you get nice cups? Styrofoam is very bad with tea, paper is better if you can't do china. We often put out a clean (not coffee flavored) urn of hot water with a wild selection of tea bags, sugars and sweeteners, half and half, and lemon.
ice tea, about 12 gallons, consider having some of the new flavored ones like peach, mango, and raspberry, maybe at least one green tea; at least 1/4 unsweetened
lemonade, 8 gallons, frozen concentrate, not powder. Have some extras in the freezer in case of unexpected popularity.
ice water. pint per person
ice, 1/2 pound per person
Weather usually 90-100's.

macaroni salad- 20 lbs
potato salad- 20 lbs
Suggest y add another 10 pounds of one or the other.

2 large veggie trays and dip-OK
2 small pickle and olive trays-OK
chips- (2) 6 lb boxes, need only about 8 pounds plus 1 pint salsa or dip per pound
2 large watermelons for slices
1 full sheet and 1/2 sheet red velvet cake
12 gallons assort. teas and lemonades as the service will be in Aug. (HOT). Will also have pitchers of ice water on the tables and some coffee and hot water for tea. Good.

This site is extremely helpful!!!

I am planning on a 5pm wedding with 150 people and am working on the veggie tray/ fruit tray for the pre-meal snacking along with drinks and rolls for the entire evening. The meal is being taken care of but the pre-stuff is up to us.

The dinner will be:
Sliced chicken and pulled pork w/ BBQ sauce
Macaroni & Cheese
Baked Beans
(These are taken care of by others because I didn't want to go full DIY for fear of messing up)

My question is if this is enough for the 150 people for a semi-casual affair everything is self-serve:

Fruit Tray:

2 Watermelons
4 Pineapples
12 lbs Green Grapes
12 lbs Red Grapes
5 qts Fruit Dip

Veggie Tray:

Broccoli Florets 2*1lb bags
Baby Carrots 4*1lb bags
Celery 5 heads or 2.5lbs cut
Grape Tomatoes 2pts
Ranch Dip 5qts

Drinks:

3 Gallons Unsweet Tea
6 Gallons Water
7 Gallons Sweet Tea
5 Gallons Lemonade

Rolls:

300 rolls

Also, if you have any comments on how many trays and ice would be needed that would also be extremely helpful. I've tried to scour the site and hope my amounts are correct!

Appetisers~

Veggie Trays-
45lb (each or total?) of Broccoli, Cauliflower, Carrots, celery,
? Red/green/yellow Bell Peppers
? Hummus
?Ranch

Cheese/cold cuts/crackers Tray
30 lbs total cheese- cubed colby/ pepprjack/ceddar and havarti
9 lbs crackers
8 lbs salami /ham (is this each or total)
26 baguettes sliced
Balsamic vinegar
1 gallon olive oil
? olives

Fruit Tray- (whats available in Oct)
2 watermelons
4 honeydew
4 cantaloupe
5 lbs green grapes 5 lbs red grapes
5 pints Blueberries
7 lbs strawberries
8 kiwis

8lbs mixed nuts
2- 56 0z Hershey's Kisses (350 pcs ea bag)

Main Dinner
70 - 15 inch Woodfire Pizzas (some will be veggie/gluten free (the caterer said to figure about 1/4-1/2 pizza per person

Salad Bar
23 heads romaine
10- 32 oz bags Spinach
3- 32 oz Caesar dressing
4-32 oz Ranch
3-32 oz Balsamic vinaigrette
7 lbs shredded parmesan
6 lbs croutons
7lbs feta
? walnuts/sliced almonds
? dried cranberries

Meatballs
60 lbs hamburger
? breadcrumbs
4 dozen eggs
Sauce-not serving with pasta just for meatballs
16-24 oz jars spaghetti sauce
16- 6 oz small tomato paste (or bigger cans equiv)
seasonings

Pesto Pasta Salad
4-5 lbs Gemelli Pasta
3-22 oz jars Kirkland Pesto
15 lbs cherry tomatoes

Tomato Mozzarella Caprese Skewers-300 ct
9pkg- 8oz Trader Joe ciliegine mozzarella
19 lbs cherry tomatoes
1 lbs fresh basil leaves

Cake
Three tier
large sheet cake

Appetisers~

Veggie Trays-
45lb (each or total?) of Broccoli, Cauliflower, Carrots, celery,
? Red/green/yellow Bell Peppers
Total 1 pound ready to eat per 5 people, counting all
Hummus, 1 cup per 6-8
Ranch, 1 cup per 8-10
1 gallon olives

Cheese/cold cuts/crackers Tray
30 lbs total cheese- cubed colby/ pepprjack/ceddar and havarti, for 150, appetizer, 16-18 pounds cheese and some can be spreads or logs
9 lbs crackers
8 lbs salami /ham (is this each or total), each
26 baguettes sliced, 1 ounce per person enough
Balsamic vinegar
1 gallon olive oil, some left
? olives, see above

Fruit Tray- (whats available in Oct)
2 watermelons
4 honeydew
4 cantaloupe
5 lbs green grapes 5 lbs red grapes
5 pints Blueberries
7 lbs strawberries
8 kiwis
OK. quart sweet dip

8lbs mixed nuts
2- 56 0z Hershey's Kisses (350 pcs ea bag)
all OK

Main Dinner
70 - 15 inch Woodfire Pizzas (some will be veggie/gluten free (the caterer said to figure about 1/4-1/2 pizza per person
plenty. How will they stay hot?
Consider making ahead 30 pounds grilled/roasted veg, served room temp, Italian style

Salad Bar
23 heads romaine
10- 32 oz bags Spinach
Way too much greens. About 8 pounds ready spinach, 8 pounds ready greens
3- 32 oz Caesar dressing, 2 quarts
4-32 oz Ranch, 2quart regular, 1 quart light
3-32 oz Balsamic vinaigrette, 2 quarts
and you will probably have leftovers

6 lbs croutons, OK
7lbs feta
7 lbs shredded parmesan,
No more than 10-12 pounds total
For other veg and toppings, see the salad bar for 100, and use ONLY the amount for 100
www.ellenskitchen.com/bigpots/plan/saladbar100.html
? walnuts/sliced almonds, see above link
? dried cranberries

Meatballs
60 lbs hamburger
? breadcrumbs
4 dozen eggs
Consider using frozen cocktail meatballs as supplies by restaurant suppliers. Much simpler. Simmered in the sauce, tasty. For 150 people, no more than 40 pounds and 30 would probably be plenty.
Sauce-not serving with pasta just for meatballs
I allow 3 quarts per 10 pounds, so would cut down on your sauces
16-24 oz jars spaghetti sauce
16- 6 oz small tomato paste (or bigger cans equiv)
seasonings

Pesto Pasta Salad
4-5 lbs Gemelli Pasta- 6-8
3-22 oz jars Kirkland Pesto- OK, use olive oil to stretch, light vinegar to season
15 lbs cherry tomatoes, In view of the caprese. I would use a different blend of veggies, pitted olives, sort of think of antipasto platters

Tomato Mozzarella Caprese Skewers-300 ct
9pkg- 8oz Trader Joe ciliegine mozzarella
19 lbs cherry tomatoes-12 with the other cherry tomatoes. Consider getting multicolored heirlooms since you are going to Trader Joes anyway.
1 lbs fresh basil leaves
Skewering is a lot of work and reduces how long the tomatoes last. Consider a big pretty bowl or tray with tongs

Cake
Three tier
large sheet cake
Will make about 180 pieces. Consider doing a 2 layer brides cake and a 1/2 sheet 2 layer grooms cake in chocolate, carrot, spice, etc.

Beverages
This could use some tweaking.
1 full keg Mac n Jack- serves 40 to at most 50, is that enough
3-12 bottle cases Red wine
2- 12 bottle case White wine
Usually, white is more popular than red.60 bottles of wine serves 120 easily. Is that too much?
? water with fresh lemon wedges, figure a pint per person, 1 lemon per 3-4. Prettier if you put it in a clear spigot carafe and float ice and lemon slices in it. You can do a second one with cucumber and mint, tastes good, looks very nice
6- 24/case Diet coke (144)???
3- 24/case Sprite (72) ???
Figure out about how many soda drinkers yoyuexpect and use the beverage planning page.. Or skip it and do 8 gallons lemonade and 9 9allons iced tea, 3 of those unsweetened.

Our rehearsal dinner is Friday night before the wedding. The grooms parents are hosting that at the venue where we will be having the wedding. We are setting up the night before as we are staying over night at the large home on the property the night before the wedding. The bummer is the venue does not have a commercial kitchen so we cannot cook for the wedding at the site...only assemble. So I am hoping to do as much that week earlier if possible...how much can i do before Friday....as far as chopping veggies and cooking pasta...I know the meatballs would be fine to make early and freeze same with the sauce....but i would imagine the caprese and fruit and cheese trays will need to be done the later the better....just nervous with preparing what I can ahead of time and what I'll need to do at the last.

Question on the pesto pasta...I was going to order a total of 20 lbs of as they came in a 4 pack of 5lbs, so are you saying I only need 6-8 lbs total or 6-8 packages of the 5lbs....I usually feed my family of 6 with 2 lbs of cooked pasta with a little left overs (my family are all young adults) ...just confused on how to gauge right amt for 150 when it is a side dish or possible main dish if someone is not eating pizza as their main course.

We are also getting a pony keg in addition I just found out (grooms dad is taking care of beverages) there will also be bottled alternative beers.

I'm ordering the cake tomorrow...They want to save the whole small cake top...so we will be serving just the second and third layers...Red Velvet w/cream cheese,, Choc w/mixed berry, and the sheet cake white w vanilla bean....we will be serving coffee...how much coffee should I plan for and half/half?

Pasta salad is different from hot pasta, and in typical recipes, 8 pounds dry makes 100 cups, plenty for 100-130 people. If you are concerned, I suggest do 12 pounds exactly or at very most 16. For each 8 pounds, you might add:
4 1/2 pounds cheese (provolone?), 6 cups olives, 6 cups celery, 3 cups onions or chopped green onions, 3-4 cups chopped peppers (multicolor peppers are great here), 5 pounds tomatoes, 2-3 quarts pesto. Maybe some capers. You can add 4 pounds cubed salami or ham after pulling out some meatless for any vegetarians. Can be done 2 days ahead if you don't overcook the pasta.

Fruit trays day before if you have adequate refrigerator space, see baggie suggestion on fruit tray page.

Caprese, cut up and dress the cheese along with the basil day before, don't slice the tomatoes, mix day of.

Roasted veg, 48 hours, dress with some good olive oil. Refrigerate till serving.

dinner at 5:30
pulled pork and buns
chicken breast
parsley butter potatoes
green beans with bacon
tossed salad with 2 dressings
pea salad
cottage cheese
watergate salad
rolls and butter
ice tea, lemonade and coffee

dinner at 5:30
pulled pork and buns
chicken breast
parsley butter potatoes
green beans with bacon
tossed salad with 2 dressings
pea salad
cottage cheese
watergate salad
rolls and butter
ice tea, lemonade and coffee

dinner at 5:30
pulled pork and buns, 30 pounds, 360 slider buns
chicken breast, 30 pounds smallish pieces
parsley butter potatoes, 50 pounds
green beans with bacon, 32-32 pounds ready to cook
consider doing with almonds, not bacon, as you will have some non-meat eaters- or add a second meatless vegetable.
tossed salad with 2 dressings, use the plan for 100 page for the type of salad you want, do just 1 1/2 times the amount for 100, because of the other salads
pea salad, about 4 gallons
cottage cheese, 10 quarts
watergate salad, about 4 gallons
rolls and butter, because of the slider buns, suggest you do a nice chewy bread such a s French bread or Italian, 12 pounds

ice tea, 12 gallons, about 8 sweet, 4 unsweet
1/2 pound ice per person
lemonade, put out in punch bowl with appetizers- 12 gallons. Float some sliced lemons. Consider having a few gallons of sugar free in pitchers
coffee, use the reception amount from the beverage planning page

All by itself, this makes about 6 cups. So you would do about 32 times for 1 cup servings or less for smaller. 32 times you just convert the ounce label to pound and double the amount.
7 ounces dried fruit, approximately 3 cups
raisins, dried apricots, apple chips, dried papaya, dried mango, dried pineapple, dried cranberries, banana chipsdried cherries
5 ounces sunflower seeds, approximately 1 cup
5 ounces mini pretzels, approximately 100
3 ounces M&M's, each ounce is about 40 pieces
3 1/2 ounces granola, approximately 1 cup
You are smart to avoid peanuts and all tree nuts. Do consider expanding the fruit options, cherries are the priciest dried fruit and there are lots of other delicious choices.

There are many many options, these articles off site might be very helpful. The last has more how to points:

kojo-designs.com/2012/11/make-your-own-trail-mix-buffet/

blovelyevents.com/2014/11/07/make-trail-mix-bars/

www.artofweddingspdx.com/2012/10/foodie-friday-diy-wedding-trail-mix-bar/

fruit trays
veggie trays
cubed assorted cheeses
deviled eggs
coleslaw
acini de pepe (fruit/pasta) salad
Greek salad (cucumber, grape tomatoes, black olives, feta)
To add: ?
crackers? rolls?
sandwiches (maybe stuffed croissants? or rolled pinwheels with tortillas?)

wedding cake
beverages

40 lbs of pulled pork and pulled chicken
This will make 200 full buns or 400-480 sliders. I recommend slider buns, lets people have some of each, which they like, less gets thrown away
Add a sandwich filler for any vegetarians, such as a slow cooker of vegetarian sausages or patties. I like Field Roast brand.
6 gallons of baked beans-OK, some meatless
6 gallons of potato - OK
6 gallons of mac and cheese- 15 pounds pasta, 1 quart sauce per pound, 1/2-1 pound cheese per pound.
150 cheese muffins
150 hamburger buns- not enough see note under meat
Add slaw, 4 gallons, 1 1/2 gallons pickles, 10 pounds sliced onions
20 gallons tea and lemonade- OK

Please consider adding 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 serves about 100 guests.

ellenskitchen.com/bigpots/plan/quan100.html

The carrots can be steamed before panning, or roasted uncovered with a bit of maple syrup or brown sugar to flavor.

We are serving fruit salad in cups (watermelon, blueberries, grapes, kiwi & strawberries). Can you assist in determining the quantities needed?

We are serving crackers and cheese as well. Can you assist in determining the quantities needed?

We are also service a vegetable platter (carrots, cauliflower, broccoli, green/red/yellow peppers, grape tomatoes, mushrooms, celery & pea pods. Can you assist in determining the quantities needed?

In addition, usually it is 4 different items for the first hundred people and 3 more for each additional for each additional hundred for selection.

Also, if this a paid event, be aware that $.25 per guest is a typical minimum fee for this level of consultation. Let this influence your donation.

Basically in this time slot, I estimate about 8 "bites" or pieces the first hour and 6 the second, for 14 bites per person and 4+3+3=10 different types of items.

So you are looking at 4200 "bites"

I would add:
=Fruit trays- 2 times the deluxe tray for 100 on this site
=Cheese and cracker/bread trays- 32 pounds cheeses, some can be spreads, logs, cream cheese; 18 pounds crackers and breads
=Chocolate brownies or other chocolate bites, see desserts
=salty meaty thing, such as lox and cream cheese, summer sausage, cocktail sausage or sausage pennies, sausage balls or ham, 1 pound per 10, or 30 pounds. If sauced, 3 quarts for each 10 pounds

tomato bruschetta on a crosstini, 2 per person
The only way to make ahead and not get soggy, is to serve the toasts and spread separately, allowing 1 cup spread for each 15 slices. So, 600 toasts and about 10 quarts of spread

spinach and spring mix nut and berry salad with poppyseed dressing,
6 pounds spinach, 14 pounds spring mix
strawberries, 4-5 quarts, depends on size
nuts- about 8 pounds, but suggest you put them on the side
dressing- 6 quarts

Here is an excellent poppyseed dressing, middle of the page. www. ellenskitchen.com/turkey/fruitsal.html.

tortellini shooters with pesto alfredo sauce, 6 tortellini per cup, 1 cup sauce per 5 people, so 1800 tortellini and 15 quarts sauce

mini pecan tassies, 300
peanut bars, 200
raspberry bars, 300
chocolate bites, 400

Strawberry lemonade, about 18 gallons, but I STRONGLY suggest you also have an unsweetened flavored iced tea with sweetener packets, at least 4 gallons

water. pint per person. It is trendy to serve in large clear carafes with cucumber and mint floating in on and sliced citrus n the other.

Ice, about 1/2 pound per person

Loose meat sandwiches (an Iowa favorite similar to sloppy joes) 40# ground beef
various seasonings for meat
150 hamburger buns
ketsup, mustard, dill pickles slices

240 hot dogs and 240 hot dog buns

30 pounds potato salad

6 - 1 pound boxes (uncooked) pasta salad with Italian dressing and veggies

10 pounds pre-made coleslaw

3 - 1 pound boxes (uncooked) spaghetti salad

Loose meat sandwiches (an Iowa favorite similar to sloppy joes) 40# ground beef
various seasonings for meat
150 hamburger buns
22-24 pounds makes 100 sandwiches, so you are looking at more like 170, see recipe this site
www.ellenskitchen.com/bigpots/bbentree5.html
ketsup, mustard, dill pickles slices- see sandwich page for amounts
www.ellenskitchen.com/bigpots/bbentree5.html

Add one slow cooker of veggie burgers or veggie sausages

240 hot dogs and 240 hot dog buns; too many, way too many; about 18 pounds of really good kielbasa, smoked sausage, or Italian sausage with 70 or so buns

30 pounds potato salad, evgen with pasta salad, at least 40 pounds

6 - 1 pound boxes (uncooked) pasta salad with Italian dressing and veggies

10 pounds pre-made coleslaw -at least 4 gallons

3 - 1 pound boxes (uncooked) spaghetti salad
I would definitely add a really good green salad (see plan for 100 list) and possibly 3-4 gallons of a specialty such as marinated veg, many bean salad, or fruit trays, This is a wedding feast! So lets go a few steps beyond heavy standard picnic fare, even if it is an informal meal.

Appetizers of 30 lbs cheese. , 20 plenty
8 lbs crackers. OK
Pounds of chips and salsa. 8 potato or 10 corn, 1 pint dip per pound
Fresh fruit, use the fruit tray page, do deluxe tray for 100, that will be plenty.

bar-b-q (hamburger ), big patties, 3 per pound and, 65 pounds, or 4 ounce, 48 pounds, rolls 180, condiments per the sandwich page
Get a package of veggie burgers or unchicken patties for any non meat eaters, in a crock pot.

cole slaw, 3 1/2 gallons