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Christina 09/02/09 |
I have done an extensive amount of reading on your site - VERY helpful btw. I basically just want to check my quantites with you to make sure it's ok. I have provided as much as I can for you (sorry - it's long): I am in charge of a wedding reception for my brother this Saturday. It is dinner 7:30-ish, a buffet line. I am setting up a deli meat sandwich bar (two, two-sided lines for assemble-your-own sandwiches). It is a mixed bag of guests, including some children and some older folks, too. My sandwich bar menu is as follows: loaves of white and wheat breads (typical store-bought) twelve hearts of romaine lettuce unlimited supply of tomatoes (garden) 5 lbs of red onions meats are all thin-sliced: 10 lbs roast beef, 20 lbs turkey breast, 20 lbs ham 10 lbs sliced cheese (280 slices total) toppings are: fresh cucumbers (garden), sliced pickles (1 gallon), banana pappers (2.5 qts), green peppers (garden), and both green (2.5 qts) and black olives (24oz) condiments are: mayonnaise & Miracle Whip (2 qts. ea.); yellow & spicy brown mustard (64oz and 48oz respectively); ketchup (24oz); and ranch dressing (32oz) In addition to the sandwich bar, there will also be sides provided by other generous souls, so I don't know quantities but they are as follows: green beans (me: ten #10 cans) mostaciolli mac & cheese hash brown casserole potato salad fruit bowl I do know the person providing the potato salad, mostaciolli, and fruit bowl are used to doing this sort of thing, so I am not concerned about her quantities. Don't know about the mac & cheese or the hot potatoes, but I will keep my fingers crossed. My questions for you are these: 1. With 50 lbs of thin-sliced meat, am I covered? 2. I considered cutting the slices of bread in half on the diagonal so people will have more room on their plates for other things. What do you think about this idea? I would need to do the same with the cheese also. 3. How many (whole) slices of bread should I have? 3. Topping and condiments: do I have enough? Should I get a #10 can of the black olives, or do you think 24oz is enough considering everything else that will be available? 4. I am following your flow-chart for the sandwich bar set-up on the page entitled Self Service Food Bars and Buffets. My intention is to have the two two-sided sandwich lines spill into one two-sided line for the side dishes (I just don't have the equipment to keep two tables of food hot). My theory is that people will spend far more time assembling their sandwiches than they will serving up their sides, so it should still flow well. Do you think this will create a problem? Thanks ever so much for your time - you have been most helpful even if you don't get to answer my questions! |
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ellen 09/03/09 |
Hmm, not much pressure here, timewise... You have selected for meat and cheese the amounts I would do for about 125- especially the cheese, that is 1/2 what I would do for this meal. Don't cut the bread. It gets stale and looks stingy. Get the bread by weight- see the sandwich even page- allow 4 slices per person, you will have some left but bread is cheap and freezes well if left over. Get GOOD bread; some of the local bakeries will give a great deal on specialty breads in quantity, but call TODAY. Add 4 pounds whipped softened butter to the spreads. Here is my list from the sandwich page for condiments for 100 (you did see the sandwich page, didn't you?
7-10 heads of lettuce cored rinsed and broken for sandwiches, Only put the hot food on the single table. Split up the cold sides and add them to both the sandwich tables, or you will have a big log jam. You only need 8 cans of green beans and with this menu, you might consider either the better green bean casserole on the top of big pots, or pre-making and chilling a marinated 3 or 4 bean salad3 cans green, 2 each drained garbanzos and red beans, 3 bunches of celery finely sliced, belll pepper and onion to taste, about 1 gallon of Italian dressing, about 2 cups of sugar. Can be stored several days in the fridge in zipper baggies. |
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ellen 09/03/09 |
And happiest wishes to the lucky bride and brother. |