As I have said repeatedly on the bulletin board, this is for home/volunteer cooks, not pro caterers, and it sounds like you are in the second category. For pros, I recommend the boards at chef2chef.com or cheftalk.com.

That said, this is what I would tell a family cook about your plans:

Overall, you have enough food for a mealtime, which means you will probably have a fair amount of leftovers.

125 lbs pork loin w/
8 40oz. bottles of BBQ sauce- I use shoulder, it is juicier and shrinks less. I make at least one day ahead and store in sauce so it flavors it and bulks it up a little. See also roll note below.
and 1 gallon of pineapple juice
125 lbs of meat balls w/
4 gallons of tangy sauce- probably more popular in a traditional marinara, unless they are toothpick hors douvre style

40 lbs green salad
3 gallons of dressing OK see table for assorted dressing recommendations
30 lbs cucumber/tomato salad w/
6 qts of dressing OK I would put out a side dissh of crumbled feta 10-15 pounds

30 lbs.dinner rolls- if you intend people to make sandwiches, you need larger rolls, at least 4ounces per person
12 lbs. butter= OK

20 lbs. of potato chips- need dips
30 lbs veggie tray- needs dip, is only 139 servings, see veggie tray page
6 lbs pretzels- I use 6 pounds per 100

40 gallons of strawberry lemonade probably way too much, I use 8 gallons per 100 plus ice, see beverage planning page
10 gallons of ice tea- plenty, have both sugar and sweeteners available, consider one of the new fruited teas
10 gallons of coffee- at least 1/2 decaf at this time of the afternoon, see notes about cream, sugar, etc, have real half and half. You will have some left.