This is a very large group if you are planning to do it yourself, and if you are having it catered or dropped off, the person should be able to halp you with amounts.

You need about 3-5 kitchen people and 12-18 servers for this size group.

This is basically an OK menu, but I am a little confused by your description. If this is self serve, people will not chose one meat, and even it is buffet with servers for the meat, many people ask for more than one. If it is plated, you have to have enough that people can have their first choice, and it looks to me like you will not have the flexibility for that.

First the easy part, you need about 30 pounds of potatoes per 100 and dressing is discussed in the article on planning and shopping for a large community dinner in the holiday cooking section at the top of big pots.

You have enough chicken for about 100 people, enough turkey for about 50 and enough ham for about 60 unless they are VERY large. This does not give most of your guests a choice, they will get chicken because the others will run out. I would probably stick with ham and turkey and use the guidelines in the planning section of the holiday cooking section in big pots, which would indicate 150-200 pounds of whole raw turkey PLUS 35 pounds of boneless ham for this size group.

Though you have picked appetizer type meats, you need a dinner's worth per person:

As far as the menu:

Pork burritos, 1 per person Enchiladas (2 per person) or adobo are both easier. 1 pound bone in pork butt or shoulder per 3 people Can be made ahead and frozen
taco bar, See the taco bar page. Do for 150; the burritos will offset the rest Lettuce, sour cream, etc, all covered
mexican rice, discussed at taco bar, or use 2 times one of my Spanish or Mexican rice for 100 recipes; about 12 pounds dry rice; use an oven recipe Day of
fidel using angle hair pasta, about 10 pounds dry pasta Day of.
beans, depends on the recipe; at least 16 pounds dry, 1-2 days ahead
chips, corn, 8 pounds per 100
cheese dip, 1/3 cup per person
homemade salsa, 1/3 cup per person

I would add 2 fruit trays for 100 This is a heavy meal without it.

If prime rib and chicken, 4-5 ounces ready to eat beef (that is about 1/2 pound raw bone in) PLUS 1 small chicken breast (3-4 ounces cooked) per person

If chicken and ham, 2 pounds raw breast per 5 PLUS 1 pound boneless ham per 4.

Spiral hams are a good choice, the thin slices cut down on the amounts taken. 50 pounds bone in or 30 pounds boneless ready to eat.

A good spicy glaze and a raisin or pineapple sauce are attractive accompaniments.

My questions are:
Chicken party wings how many? 1/2 pound per person?

Shrimp boil with potatoes, mushrooms and corn. This would be peel and eat shrimp, large size, how many pounds would you suggest taking into consideration the other meat choices we are having?

Thanks for any info you can provide. The wedding is October 1st.

Jane, people LOVE shrimp and are quite greedy about them, even with other tasty choices. You need at least 1 pound per each 5 people, and having someone serve these portions for the first round would be wise.

Fruit trays, nuts, and some cheese trays are a very good addition, as some people can't eat a lot of sweets. I would skip the veggies. Amounts are covered on the fruit tray page, plan for 100 page and the appetizer page.

See the taco bar for 100, it takes 25 pounds of meat just for 100.

You need 3 days in a commercial kitchen to prep this and a walk-in cooler to hold it.

Wendy, all these foods are covered on the plan for 100 tables. Make an estimate, post it, and I will be glad to check it for you.

ham 60lbs already cooked- OK
stuffing 6- 48 serving/box- OK
potatoes 6-65 serving/box- OK, but fresh made are MUCH better
fresh sweet corn- 12 gal- OK
buns- 50 doz- 1.5 per person is enough unless they are the smaller ones.
tossed salad-18-2 lb bags- OK\
2 gal ranch
2 gal french
add 2 gallons Italian
vegi mix- 6 lbs??? if a veggie tray, you need 1 pound per 8 people!
gravy- 6 gal turkey of broth- OK

cupcakes-275
1/4 sheet cake
Are these the only desserts? I would not do less than a 2 layer half sheet- it IS a wedding...

Your appetizers are very short:

pineapple- 4 lbs
strawberry- 4 lbs
For a fruit tray, you need 1 pound edible fruit for every 5-6 people
summer sausage- 1 tray need 1 pound per 10 people
cheese (mixed)- 1 tray- need 1 pound per 8 people
4 boxes ritz crackers need 6-8 pounds per 100 people

I would add at least a condiment tray for the sandwiches- see the sandwich page table for sandwich fixings. Also slaw and either beans (could be hot or a cold bean salad) or chips and dip (1/4 pound dip per person, 1 pound chips per 10), or both.

Check the plan for 100 page.

You need an appetizer table, this is discussed in quite a few of my recommendations for receptions.

A roaster can hold at the max 4 gallons, 3 1/2 is better. The reheat method is OK, but you really need to have the soups ready to serve; you will have less than 1/2 hour to refill the containers.

Now a sad fact about roasters; they require 1 full electrical circuit each to run, and you need at least 6 for the 2 tables- you were probably counting on 2 more for the rice and beans? In other words, no standard venue can run 6 roasters. Look into renting the big soup tureens (the black ones you have seen at some buffets) for serving and transferring the ALREADY HOT soup to them to serve.

If you try to run 2 roasters on one circuit it blows the fuse and you have cold soup. Trust me on this, I speak from experience.

It takes about 3 kitchen people and 12-14 servers to set up, serve, and clean up this size party.

You need lots of really good muffins, quick breads and rolls, some salad, and an appetizer area to fill out this plan. Here are notes from an upcoming article: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; maybe shrimps if budget permits.

One appetizer service area is needed for each 100 guests.

You need bread (25 pounds) and butter 5-6 pounds

For the entree, wings are neater (less drippy) but may be more expensive.

the punch fountain,

Medium size shrimp, 3 ounces per person
cocktail sauce, 1 cup per 6

Homemade cheese balls (about 6 to 8 inches round). four different kinds of cheese balls,
20 pounds total

vegetable tray, 2 kinds of dip
several kinds of crackers, 8 pounds total per 100 for all the different items

cheese straws, 1 pound per 12

Dinner:

meat platter of roast beef, ham & turkey
40 pounds, 1/2 beef, 1/4 each of the others
meatballs, 1 pound per 5
cheese, 1 pound per 12, mild cheddar, jack and muenster
chicken salad, 1 pound per 6
mini croissant and small rolls, 22 pounds
crackers, 8 pounds
condiments- this is discussed at length on the sandwich page, mayo, mustard, olives, pickles, add 4 pounds cranberry jelly

You need a starchy salad such as a potato or pasta salad, 4 gallons per 100. Many recipes this site.

A marinated veggie or bean salad, or tomato salad, 3 gallons per 100, or a classic relish tray, would also be a good addition.

Candy & nut station: peanuts, mixed nuts, cinnamon pecans, almonds, cashews, Godiva chocolates, butter mints, colorful candies -
1 pound per 6, M&Ms the usual colorful choice

fruit station, four kinds of dip, 2 is plenty. Amounts per fruit tray page; 1 1/2 times the deluxe tray for 100 is plenty

Not sure whether these two items go with the candy or desserts or where?
lady fingers- 2 per person (might be nice with coffee suggested below)
orange balls- depends on size, 1-2 per person

There will be a station for the cake and a bar.

Suggest you add dinner level coffee per the beverage planning page.

With all the pasta, I would not do potatoes; I would do 2 great vegetables, or an antipasto veg, etc.

Top sirloin is tenderer than top round.

hot wings, 16-20 pounds
don't forget dipping sauce- Ranch dressing, 1 cup per 4 people
sausage balls, 3 per person
stuffed eggs, 3 dozen eggs=72
chips, 1 pound per 12
dip, 1 pint per pound

chicken salad sandwiches, use reception level from the sandwich page
ham with rolls, 1 pound deli slice per 8-10, 2 small rolls. Get mayo and mustard

veggie tray, use the veggie tray page, but maybe start with a classic relish tray
cheese logs- about 5 pounds
tuna dip, 1 cup per 8
crackers, about 5-6 pounds

salted pecans, 6 pounds per 100
crock pot candy, 2 small pieces per person

cheesecake, 1 piece per person
cookies, 1 each several flavors per person

I am cooking and serving 300 students/parents for a special event during the school's lunch next Friday.

My meal includes:

Macaroni and Cheese
Fried Buttermilk Chicken Legs
Green Beans
Cornbread

I'm doing the majority of prepping and cooking Thursday, saving just the frying of the chicken for Friday.

yams,
mac and cheese,
rice pilaf,
This depends on what the meats are. Either look at the turkey and ham planning article at the top of the Big Pots page, or write back.

potato salad, 4 gallons per 100, about 10 pounds potatoes per gallon

I am serving diced grilled potatoes for 200 people and would like to know how many pounds of red potatoes is required. The other items on the menu are vegetable rice, stir fry veg and three meats.

You want 3 serving lines or 4 double sided serving lines.

You also need a vegetarian option for non-pork or non-meat eaters; with 200 people there will be some. This could be as simple as a bi crockpot filled with vegetarian sausage- Field Roast is a reliable brand.

These amounts assume that this is sliced pork, plated, not sandwiches, and served buffet style with some seconds.

This is a very light menu for this party. I would definitely add a specialty salad such as 3 bean, texas caviar, broccoli/cauliflower, etc., 2 gallons per 100

pork barbecue, 50 pounds raw per 100
table sauce, 1 cup per 5
sliced onions, 10 pounds per 100
pickles, 1 gallon per 100
Need good rolls, 2 small per person, or 5 large buns per 4

potato wedges, 2 pounds per 5

slaw- 3 gallons per 100

baked beans, 3 gallons per 100, make some vegetarian and label

ham. If separate, 90-100 pounds
Beans, 6 gallons, abouy 16 pounds dry.
Salad, use plan for 100 table, do double..
Cornbread, 20 9x13 pans, about 25 pounds. 5-6 pounds butter.

You need to end up with about 16 bits per person for a 2-3 hour party.

Brides Cake- for about 125
You can cut this cost by having a smaller cake and "kitchen cakes" wedding cake flavor in sheet cakes for the extra servings
Grooms Cake- for about 100
Yes, some people will take both

Buffet Items
Crawfish Beignets-120= 200
Marinated Cheese Bites-120= might skip, see note under cheese logs
Filo Wrapped Asparagus-150= 200-250- many people will take 2

Cheese and Ham Mini Muffin Cups-100=200
Fila Cups with Chicken Salad-100=200
Veggie Cups (Humus in bottom with carrots, brocolli, celery, etc. Standing Up)-80=120

Cheese Balls/Logs -6 suggest 16 pounds with 9 pounds crackers and possibly skip the marinated cheese bites

Baked Spinach and Artichoke Dip-Serving for 40
Plus a Chip and Dip Table--How many servings of each dip.
Baked Spinach and Artichoke Dip-Serving for 40
Shrimp Dip-40
Queso Dip-40
Gaucamole Dip-40
all 4 of these, 1 cup each per 10 people. If you can't do enough shrimp for everyone, skip it entirely.
Black Bean and Corn Dip-10
1 cup per 15 people

You can use the taco/potato bar page for exact assistance-make 2 1/2 times the amounts for 100.

www.ellenskitchen.com/bigpots/plan/potabar1.html

A turkey roaster easily serves rice to 50-60 people, can be done in the oven, there are several recipes for Mexican style or Spanish rice on this site. Whether you can do it yourself simply depends on the oven access day of. You would be cooking about 20 pounds of dry rice.

Beverage help on the beverage planning page.

P also strongly encourage you to gave 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.

With your fiesta theme, you could do an aqua fresca or horchata for your punch.

You will need about 3 people in the kitchen and 15 out front to set up, serve, and clean up the party. Some will not attend the wedding, they will be serving. Also, please read the wedding dinner article to help with your planning.

The shrimp boil spice, go by the amount of shrimp you decide on.

You might also get some ideas from these cream can suppers about amounts and techniques.

www.ellenskitchen.com/forum/messages/29727.html

www.ellenskitchen.com/forum/messages/47823.html

Two serving areas.

Pinwheels (greek, Buffalo chicken, and turkey),
900, I would go approx 300/300/300

Mini quiche (goat cheese/sundried tomatoes, and spinach/cheese), 400-500, split depends on the sophistication of the audience

Sandwiches (salmon avocado, and cucumber chive),
If these are tea size, which from the filling it looks like they are, at least 200 each

deviled eggs, 10 dozen eggs to start, good recipe for large prep this site, allow the time!

veggie platters, use the veggie tray page, plan on at least 1 pound ready to eat weight per 10, 1 pint dip per pound

fruit, use fruit tray page, do 1 1/2 to 2 times the deluxe tray for 100

I would add 8 gallons of starchy salads, could be tabbouleh, fancy pasta, fancy potato

I would add hummus platters with pita chips next to the veggies, about 6 quarts and 12 pounds

Consider adding a sweet dish, such as a creamy salad or slaw or carrot salad, 5 gallons

The time frame is 3-7pm, all ages will be in attendance. Fruit and veggie trays have been added to the menu.

hot wings,
mild wings,
plain wings,
wings are an expensive choice, since they now cost more than breast pieces. Legs or tenders are better eating at a lower cost. If you go with wings, allow at least 1 pound ready to eat for each 2 people. Tenders, 1 pound raw per 3. Legs 2 per woman, 3 per man.

meatballs, 20 pounds, 6 quarts sauce

Consider adding nice rolls or slider rolls to allow making little meatball sandwiches.

Have one crock pot of Field sausage or Quorn unchicken bites for any non meat eaters- label them.

pasta salad, 6 pounds dry pasta plus add ins, about 3 gallons-do 4 if you do not add another starchy dish

rotel dip- 8 pounds corn chips, 4-6 quarts rotel (use the lesser amount if you add some cheese and cheese spreads as suggested below.

veggie platters, use the veggie tray page, plan on at least 1 pound ready to eat weight per 10, 1 pint dip per pound

fruit, use fruit tray page, do 1 times the deluxe tray for 100

I would add 3 gallons of starchy salads, could be tabbouleh, fancy potato, or any of my salads that hold on this site

I would add hummus platters with pita chips next to the veggies, about 3 quarts and 6 pounds

Consider adding a sweet dish, such as a creamy salad or slaw or carrot salad, 2 1/2 gallons.

1. Country Ham Biscuits-- 100 pounds of ham with 600 biscuits

2. Nuts, M and M Candies, Butter Mints--12 pounds of each

3. Fruit--48 pounds total

4. Cheese--25 pounds

5. Ritz Crackers and Other Crackers--16 pounds total

6. Vegetable Tray--16 pounds of each item (4 fruit choices such as strawberries, cantalope, melon, and grapes

7. Wedding Cake--It will serve 200 people.

8. Cream Puffs--?

9. Pinwheel Sandwiches--?

10. Punch--?

Thank you so much for your help!!

Our wedding is at 2:00 pm. The reception will follow on a friend's farm outdoors from 3:00 pm-6:00 pm. Thank you!!

1. Country Ham Biscuits-- 100 pounds of ham with 600 biscuits-
70 pounds edible weight ham, no more than 400 biscuits
2 gallons pickle slices, consider both sweet and dill
plain and spicy mustard
Consider a couple gallons of egg salad or pimento cheese for any non pork or non meat eaters

9. Pinwheel Sandwiches--1/2 tortilla per person (about 3 rings), consider having 1/2 turkey plus 1/4cream cheese olive plus 1/4 sweet (such as nuts and raisins and marmalade in cream cheese)

Seriously consider 5 gallons of potato or pasta salad plus 4 gallons of marinated bean salad or slaw

2. Nuts, M and M Candies, Butter Mints--12 pounds of each- OK

3. Fruit--48 pounds total - (4 fruit choices such as strawberries, cantaloupe, melon, and grapes)- - that need to be 48 pounds edible fruit, there is considerable weight lost in melons in peels and seeds.

4. Cheese--25 pounds- 20 ok, some can be cream cheeses, balls, logs

5. Ritz Crackers and Other Crackers--16 pounds total- 12 OK

6. Vegetable Tray--16 pounds of each item - about 45 pounds edible weight, 3 gallons Ranch dip, do include cherry tomatoes, carrots, minipeppers or strips, cauliflower. kale and pardley to garnish trays

7. Wedding Cake--It will serve 200 people. For cost control, consider having a smaller deco cake, to serve 60-80, for show and 2 full sheet cakes same flavor for general consumption. Big difference in cost.

8. Cream Puffs--? Small ones, about 100

10. Punch--? 12 gallons
pint water per person
iced tea, sweet and unsweet, 8-10 gallons, 1/3 unsweet
ice 1/2 pound per person for drinks

If you invited 120, and I have no way of estimating show level, we have to plan for 120.

For 120 people, 4 people in the kitchen and 6 out front to set up, serve and clean up. These can't be wedding party, they will be setting up during the service.

Appetizer setup is essential , especially if there are children, as here is about an hour after the service when pictures are done and the guests need something to eat/do while they wait.

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, (amouns are on site), a cheese tray (8-10 pounds, some can be cream cheese, logs, or balls, 6-8 pounds crackers and cookies, such as ginger snaps wth cheese spreads) and an attractive dip or spread (2 gallons, 6-8 pounds chips); 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.

2 spiral hams- at least 50 pounds bone in
yellow and spicy mustard
75 pc chic ordered- ok
Fried apples, which are available canned, would be an excellent addition, 5 #10 cans

green beans , at least 26 pounds or 5 #10 canned
mac and chz, 12-15 pounds dry pasta, quart sauce per pound, 1/2 to 1 pound cheese per pound, this is 4 steam table pans
pot salad, 4 gallons

I strongly suggest adding:
a marinated veg such as 3/4 bean salad or antipasto veg, at least 2 1/2 gallons
15 pounds good rolls or breads plus 3-4 pounds butter

Punches, coffee, beverages are covered on he beverage page.