Cold Salad and sandwich supper for 250
Alice
06/20/10 		I am serving a cold salad and sandwich supper at my daughter's wedding and need help with how much of each item to serve.
We are serving veggie trays, chips, and dips at 4:00 pm and then supper at 5:30 pm
Supper Menu
Rolls
Chicken Ceasar Pasta Salad
Oriental Slaw
7 Layer Salad
Potato Salad
Chicken Kelaguen
Fruit Salad
Deviled Ham Sandwiches
Chicken Salad Sandwiches
Deviled Eggs
ellen
06/20/10 		Hi, Alice,
This is an interesting idea, some great menu choices, and I have a few suggestions besides the amounts.
For 250 people, you need 5 serving lines, as 50 people for a 2-sided line is about the max for prompt service. The dessert/ cake table and the beverage serving area would be separate. After everyone is served, the servers can close down all but 2 of the lines to allow for seconds, etc.
You have a very long nibble period. You need 4 setups for this many people, and the beverages need to be available. Consider bumping the fruit salad to fruit trays (easier to prep, prettier, and again, leftovers more useful) and putting out with added cheese trays (12-16 pounds per 100, may be logs and rolls as well as cubes and slices) and crackers (6 pounds per 100) with the veggies. For help with fruit amounts see the fruit tray page. Consider adding 3 of my relish trays for 60 to the veggie trays, veggie trays alone are pretty dull.
You also need 3 people in the kitchen and at least a dozen to set up, serve, and take down the meal. This should NOT be anyone from the immediate family, especially you. Seriously consider hiring an experiences person to coordinate the service that day; it costs under $200 and is one of the best investments you can make for a happy day. Read the article on wedding suppers for discussion.

Now on to the food.

Pre-making sandwiches is a fiddly, tiresome job, it has to be done day of, and the leftovers are basically useless. Since you are going to have other dishes to serve, please consider doing bowls of the ham salad and chicken salads with big baskets of fresh breads and spreads and let people assemble their own, Then there is much less work, much less waste, and the leftovers are usable.
See the sandwich event page for help on condiments.

Rolls- add breads, butter, mayo and mustard, You want one sandwich roll or 2 small rolls plus 2-3 ounce of bread (2 large slices) per person.

Chicken Kelaguen- this traditional Guamanian dish will be thought of as a spicy chicken salad. Be sure it is identifiable as spicy- garnish the dish with hot peppers, maybe a cute sign, etc. Pita bread, 1/2 loaf per person, would be a great addition here. Make 1/4-1/3 cup per person.
Deviled Ham- Make 1/4 cup per person.
Chicken Salad- make 1/2-3/4 cup per person.
If there will be kids, consider adding a bowl of swirled smooth peanut butter and jam to each serving line.

Deviled Eggs- I use 4 1/2 dozen eggs per 100.

Chicken Ceasar Pasta Salad=6 gallons per 100
Oriental Slaw- 3 gallons per 100. If this is the cole slaw with ramen, consider doing Asian noodle salad instead-6 gallons per 100- see my recipe.
7 Layer Salad- toughest to estimate, as there is a big variation in both the salads and the esters. About 4 gallons per 100
Potato Salad- 3 1/2 gallons per 100