Also, how it divides will depend in part on the gender of the audience- salad goes up as ladies increase, potatoes as men do.

This is what I would do.

Meat:
25 pounds chicken strips, marinated, fajita style
20 pounds ground beef, mild taco style
2 gallons mixed salad-tuna, egg

These go on the third line with the roasters or large crock pots to hold the meats. Also, one roaster of a creamy vegetable soup such as broccoli cheese or cream of mushroom.

You will want 3 serving lines- about 8 8' tables-
one table for beverages, one for desserts- 3 serving lines of two tables.

First line:
Potatoes and butter
Taco shells and tortillas
Salad base
bread and rolls and butter

Second line:
toppings-
Grated cheese
olives
chopped tomatoes
salsa
bacon bits
chopped egg
chopped ham
roasted veggies
sour cream
potato salad

Third line:
soup
beans
chicken
beef-
You would have servers on this table

Use the dessert planning table for the dessert buffet.

I have 50 lbs of pulled pork to be eaten on a bun with bbq sauce. 5 gal potatoe salad
5 gal cole slaw

30 lbs smoked cajun turkey for topping nachos
8lbs nacho chips
3 gal cheese sauce
5 qts mango salsa
5 qts mild tomato salsa
5 qts chipotle salsa
15 qts gaucamole,
olives, jalepenos, green onions
12 lbs of dry black beans that i will cookin a sauce to be eaten as a side with the pork or topping for nachos

I have 50 lbs of pulled pork to be eaten on a bun with bbq sauce. Smaller buns, 2 per person, larger 1.5
5 gal potato salad- do 6, 7 if you expect more
5 gal cole slaw- OK, probably some left

30 lbs smoked cajun turkey for topping nachos
8lbs nacho chips- need 1 pound per 10
3 gal cheese sauce- scant, just barely

5 qts mango salsa OK
5 qts mild tomato salsa- need 1/4 cup per person
5 qts chipotle salsa- OK

15 qts gaucamole, OK
olives, 1/2 gallon per 100
jalepenos, 1 gallon per 100
green onions- several cups

sour cream, 1 gallon/ 7 pounds per 100

12 lbs of dry black beans that i will cook in a sauce to be eaten as a side with the pork or topping for nachos- probably left overs much- I do 8 pounds per 100- but these do freeze, and some will take as a side dish for the sandwiches.

beef
chicken
hard shells
soft shells
lettuce
tomatoes
onions
shredded cheese
sour cream
refried beans
salsa
tortilla chips

Hi Ellen, this is such an amazing site! Thank you!
We are doing a small, semi-casual brunch for our church anniversary. We are trying to plan for 150 but uncertain about the actual number. On a very tight budget, but trying to make it as nice as possible. I just cannot seem to figure out how much of each item we should have. I don't want to overspend but want to make sure we have enough!

Our buffet menu includes:

Spring mix salad (6lbs.)
w raspberry vinagraitte (1gal)
feta cheese (2lb.)
croutons (2lb)
Pasta salad (6 lbs. pasta) has veggies in it
Fruit salad
(4 cantaloupe,2honeydew, 12 lb. watermelon,2 lbs. grapes, 4lbs strawberry)
Chicken salad (trying just to buy 2 bags of chicken from SAMs club)...recipe w mayo/sour cream (not sure of amount)

Meat and cheese pinwheels- we have 180 of these

Breakfast breads (banana...)(5 loaves)
Mini muffins (64 count)
Mini powder donuts (3 small bags)
French baguette bread (10?)
Butter(2lbs.)

Yogurt parfait bar w/ fruit topping and granola (was thinking of 1/2C. -3/4 C.(will probably prefill 9oz. Cups w/yogurt)
toppings:
fruit: berry/misc. frozen mix (2 bags from sams)
granola (3lbs?)

Make somme kind of egg casserole or quiches- it is a brunch , after all

Spring mix salad (6lbs.)- I would do at least 6 pounds per 100
w raspberry vinaigrette (1gal)have a ranch choice as well
feta cheese (2lb.)-4
croutons (2lb)- 6
feta can go on the salad, but croutons on the side
Pasta salad (6 lbs. pasta) has veggies in it-OK
Fruit salad
(4 cantaloupe, 2honeydew, 12 lb. watermelon,2 lbs. grapes, 4lbs strawberry)-probably short, see the fruit tray page
Chicken salad (trying just to buy 2 bags of chicken from SAMs club)...recipe w mayo/sour cream (not sure of amount)- serve with rolls?

Meat and cheese pinwheels- we have 180 of these

Breakfast breads (banana...)(5 loaves)
Mini muffins (64 count)- usually 1 per person
Mini powder donuts (3 small bags)
French baguette bread (10?)- I would get crispy rolls
Butter(2lbs.)4

Yogurt parfait bar w/ fruit topping and granola (was thinking of 1/2C. -3/4 C.(will probably prefill 9oz. Cups w/yogurt)- I would let people serve their own cups
toppings:
fruit: berry/misc. frozen mix (2 bags from sams)
granola (3lbs?)

need honey and sugar

allow 2 pounds bone-in pork chops per 5 plus 1 pound bone in chicken per 3

Need some slaw or salad see plan for 100 page, and consider a cheese tray, 15-20 pounds sliced, 10 pounds crackers.

Shredded pork- 50lbs
Broiled chicken- 170 pieces
4 gallons potato salad
4 gallons macaroni salad
20 dozen dinner rolls
3 gallons jello salad

I strongly suggest you add an appetizer table. Here is an excerpt from an upcoming article, about why:

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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

One appetizer service area is needed for each 100 guests.

**Planning on 75**

Seasoned hamburger
Shredded seasoned chicken
Melted white cheese
Shredded Mexican cheeses
Cut up / diced tomatoes
Heads of lettuce
Scoops & flat tortilla chips
Flour tortilla’s (not corn)
Refried beans
Sour cream
Sliced black olives
Jalapeno peppers

Brownies, 1 nut per person, 1/4 no nut per person, cookies, about 3 regular size per person. Ice cream, 5 1/2 gallons- you may have some left. syrups, skip vanilla. Syrup 2 quarts chocolate, 1 each strawberry and caramel.
And spray can whip cream, a couple of cans.

rigatoni,
macaroni and cheese,
Do a total of 12 pounds dry pasta per 100, divide however you want between the 2 types- but I would probably do just one type

macaroni salad- suggest you go with fruit trays- you have plenty of starch- see the fruit tray page

ham bbq, 1 pound per 4 and don't forget the buns
chicken strips, 2 regular or three smallish per person

green beans,
coleslaw,
salad
all of these, see the plan for 100 list, do 1 1/2 time the amount for 100

A full sheet cake only serves 50- you may need 3.

Use dinner coffee from the beverage planning page.

1 pound chips per 10-12.

10 gallons punch- lemonade is much nicer than Tang....

6 gallons potato or pasta salad, many recipes on this site for 100.

3 1/2-4 gallons cole slaw.

10 pounds dry beans, or 4 1/2 to 5 gallons. Remember that a #10 can only holds 3/4 of a gallon.

1 pound ready to eat pork and 5 buns per each 4 people.

chef2chef.com
cheftalk.com

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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient. Or, you can go with a theme, such as Italian or Middle Eastern.

One appetizer service area is needed for approximately each 100 guests.

Spaghetti w meat sauce
Fettuccini Alfredo w Chicken
you would do 2/3 red, 1/3 white. About 16 pounds pasta, 10 red, 6 white
Stuffed Shells 1 per person plus 10%

I strongly recommend you add a hot vegetable such as roasted vegetables, broccoli florets, or mixed vegetables. 33-35 pounds.

Salad 1 1/2 times the amount for 100 from the plan for 100 tables

My caterer is taking care of all the main food & dessert with the exception of appetizers & beverages. We will offer tortilla chips/guacamole & salsa along w/pita chips & hummus - all bought from one of the big warehouse stores.

How much tortilla chips would feed 150 people ?
How much guac & salsa should I buy ?
I'll go a bit less on the hummus & pita chips as that probably won't go as much as the chips/salsa.

Also, how much beer/wine coolers ? 26 people out of the confirmed 150 are kids/teens and probably about 1/2 the crowd are social drinkers.

pita chips, 1 pound per 15
hummus, 1 cup per 5

Consider adding fruit trays.

beer/wine cooler, estimate using the beverage page. Beer drinkers drink about 4 beers.
For the wine coolers, take a look at the High Wire white wine sangria on this site. Cheaper, MUCH tastier and looks beautiful when served as a punch.
probably about 1/2 the crowd are social drinkers- not clear if the rest are non-drinkers or heavy?
Plan on dinner level coffee as discussed on the beverage page with the cake if you are having drinking.

I am going to make some suggestions about menu and service. If you have not already started setting up, you need to make some modifications. I also need some information:
-are you having a catering crew cook or drop off the meats?
-how long is the reception and when does it start and end
- is alcohol being served?
-What type kitchen, how many ovens, etc?
I can't do all the specifics till you send this info.

Next, for 300 people you need i9mmediately to find reliable help: a kitchen manager for the day; 5-6 people in the kitchen, 18 to 20 people to set up serve and clean up the site day of; 1 person for ice; 1 person to handle rentals, pick up and return; 1 person for cake; 2 people for beverages, pickup, serve and return, and none of these can be you. Usual pay is $100 per person for the wait staff and 125-200 for the cooks.

For 300 people, you need 3 appetizer areas, 4 beverage areas, 4-6 serving lines, which is 2-3 double-sided lines, if you want to serve everyone in less than an hour.

Now about food amounts, remember that for 300 people, you are talking about 500 pounds of food, not counting beverages. Where are you planning to shop and store?

Meats-180 pounds ready to serve. With 3 choices, people take more, often some of each; 90 beef, 45 each pork and turkey.

Second about the meat, I URGE you to have it catered and served, or at least catered and dropped off day of- then you have some hope of success with the rest.
Next, again assuming 300 people.
Baked beans- good- 9 gallons

Cheesy potatoes- please skip these. You would need 38 frozen pans (you can only do 4 at a time in the oven) or 6 roasters (and you can only plug in 1 per room/circuit without blowing a fuse.) Either cold potato salad or hot German potato salad would be a fine choice- 4 gallons per hundred, 40 pounds raw potatoes per 100.

Tossed salad- use the plan for 100 salad table, do 3 times.
Pasta salad- 6 pounds dry pasta per 100

Fruit salad-change this to fruit trays and make it part of your appetizers

Consider adding in an easy veg, veg casserole or veg salad, for example, roasted veggies can be done ahead and served room temp.

Rolls- 12-14 pounds per 100, 2 pounds butter per 100

appetizers
Cut up veggies- 2 ounces per person, see the veggie tray page. What I would do is 3 classic relish trays, one for each table, see the veggie tray page, and plain veggies for 100, with 2 ounces veggies per person and one cup ranch dip per 6-8.
Add the fruit trays here
cheese chunks- 30-35 pounds cheese, some can be spreads or logs, 18-20 pounds crackers.

You need beverages- beverages and utensils are discussed on the beverage planning page.

The chicken and beef is as discussed on the taco bar page, just increase to 1 1/2 for 150.

Feeding 150 Teens. Nacho Bar. Limited Budget.

My understanding is that teens want fewer choices but lots of food. I read over your taco page. Will you just confirm I'm not way off- over or under.

We are NOT doing chicken. Only Beef.

I know you have answered these taco bar questions a million times. Thanks again.

Right now I'm about $100 under budget so I'm getting worried that I'm way off on my numbers.

I have
12 lbs of chips
5lbs of sour cream
70 lbs before cooking Beef
will precook and serve in turkey cooker)
2 #10 cans of cheese (to warm in a crockpot)
3 1 lb cans of jalapenos
6 heads of lettuce (to chop up fine)
6 tomoatos (To chop up fine)
1 #10 can and several 1 lb cans of tomatoes
to use as a basis for salsa (Cilantro, onions, lemon juice and vinigar, garlic, jalepenos, and a bit of sugar).
2 crockpots of beans (donated by someone else)
2 salad dressings (in case someone wants a taco salad instead)

12 lbs of chips-20 pounds at least- you need at least 2 ounces per teen
5 lbs of sour cream- Would get at least 9. If you put it squeeze containers (like the ones mayo comes in, that make a ribbon) after thinning with a bit of buttermilk, it lasts longer
70 lbs before cooking Beef-50 plenty
will precook and serve in turkey cooker)
2 #10 cans of cheese (to warm in a crockpot)- I get 2 cans per hundred with one extra for backup- would have 5 on hand for this crowd
3 1 lb cans of jalapenos- OK
6 heads of lettuce (to chop up fine)-at least 10 pounds, 12 would not be too much
6 tomatoes (To chop up fine)??? If as a topping, at least 8 pounds
1 #10 can and several 1 lb cans of tomatoes
to use as a basis for salsa (Cilantro, onions, lemon juice and vinegar, garlic, jalepenos, and a bit of sugar)OK
2 crockpots of beans (donated by someone else) need about double- add 2 more cans of refried
2 salad dressings (in case someone wants a taco salad instead)- about 3 quarts
You might add chopped red or green onions

If this sounds OK amount wise we will probably add
- chopped olives- #10 can
- guacamole*
- melon salad - for help with amounts see fruit tray page

3 good choices, *but a sufficient amount of guacamole will be very costly. Some restaurant supply shops have frozen avocado, which would help.

2 cans of refried beans in the #10 cans Correct?
And do you mean double the beans and also add two #10 can beans of refried beans? Or keep the beans we have donated and just add refried beans?

Melons- it looks like about one lb per person on servings. So 100-150 lbs of different kinds of melons will probably be fine. Served in slices based on what I'm seeing on the fruit page.

Considering that it is teens maybe Melon is too frou frou? Maybe you have another suggestion? Another cheaper suggestion maybe?

Spanish rice? cake for dessert?

For a fruit tray for teens, watermelon with just a little of the others for color is fine and cheap and popular. Half pound total per person is plenty.

Yes keep the beans you have and just add 2 #10 cans refried.

Spanish rice is 8 pounds dry per 100, there are a bunch of recipes for 100 on the site.

Get good rolls. For real pro results and less spills, find the rather rectangular ones that are slit across the top, not down the side.

Do hot dog chili or coney sauce for 100, it is on a thread nearby here in the cook talk. You can use the search feature for "coney sauce".
3 gallons of beans, that is 4 #10 CANS.
3 gallons of slaw, lots of recipes on this site.

Get good rolls. For real pro results and less spills, find the rather rectangular ones that are slit across the top, not down the side.

Do hot dog chili or coney sauce for 100, it is on a thread nearby here in the cook talk. You can use the search feature for "coney sauce".
3 gallons of beans, that is 4 #10 CANS.
3 gallons of slaw, lots of recipes on this site.

100 serving baked beans- 4-5 gallons
100 servings green beans-25-30 pounds
100 servings cole slaw-4 gallons
75 servings potAtoe salad- 5-6 gallons- this is very short- almost everyone will take, and some will take double
200 drinks. Coke, diet coke, sprite, water
short. See the beverage planning page.
2 12-16 ounce cups per person
CANS
2 cans per person
Flavors: about 1/2 regular caffeinated, 1/4 sugar-free caffeinated, balance mixed fruit and sugar-free non-caffeinated
30 to 40 pounds ice per large cooler

I would do 200 waters in addition
3 servers- this does not count grillers (2 at least if you are doing the chickens) and 1-2 kitchen/cooks

Mediterranean dishes:
Hummus and pita, 1 cup hummus per 4-5, 1/2 pita per person, plus a few extra, cut in wedges
fattouch salad (Mixed greens, vegetables, feta) fried Pita strips, 1 ounce per person
Lentils in rice, 1 cup per 3
Tabbouleh, 1 cup per 4
Persian Rice, 1 cup per 3
Chicken Kebabs, 1 pound ready to eat per 4

Consider adding dolmas, stuffed grape leaves. Excellent ones available canned, my favorite brands are Aetna or Aegean. They are about 60 per can, not expensive, 4 cans would be nice, and you can decorate with olives, lemon slices, and cherry tomatoes, maybe some chunk feta.

Appetizers afterwards:
veggies/dip, use veggie tray page or 2 classic relish trays
chips/salsa, 1 pound chips per 12, 1 pint salsa/dip per pound
You need to add here; consider a fruit tray. Definitely add a cheese tray, or hummus tray, or middle Eastern tray
lemonade, 12 gallons for both
ice tea, 12 gallons, 1/3 unsweetened with packet sweeteners
water- 2 bottles per person, buy where you can return unopened cases

Dinner 4:30
If the ceremony is 2 pm, you need to serve no later than 4
Cream of potato soup
Add a non-dairy soup; could be lentil, vegetable, tomato
You need 10 gallons of a single soup, or 12 of two, split 2/3, 1/3
OR consider doing a baked potato bar instead of the soup, easier to handle; 3/4 white, 1/4 sweet potatoes

Toppings: chopped ham, chopped or shredded chicken, shredded cheddar cheese, corn, chopped green onions, sour cream.
Suggest you use the taco/potato bar page for the toppings, corn, about 3 quarts
Hearty breads: sliced sourdough, jalapeño cornbread, rosemary crusty French, plain French
I would put these in baskets on the tables and have the table servers keep them filled, and swap one of the whites for a rye or seeded. About 1 pound per 8. Put whipped butter on the tables, 1 cup per table. Maybe also a nut butter (almond or cashew?) and a pot of ood preserves?
Butter pats? Or whipped butter?
Salad: romaine, iceberg, spring mix all tossed together, or should I leave out the spring mix? 12-14 pounds, spring mix is fine, add a few pounds shredded carrots and tiny tomatoes for color.
Dressings: ranch, Italian
Put these, in bottles, on the tables- snap tops make them easy to close and shake. Have an Italian, a ranch and a low fat ranch
Consider adding a cold bean salad; marinated 3 or 4 bean or French style white bean, 3-4 gallons
Beverages: same as appetizer already covered
Dessert bar: small wedding cake for bride/groom, asst. of brownies, lemon bars, cookies, peanut clusters, homemade mints. (Friends helping with these) have at least 4 pieces per guest of the cookies, and make a brownie each, small cuts, 2-3 bites, and some without nuts. These could also be put on the platters on the tables, at the start of the meal (it's a new trend).
Hot beverages served with dessert: coffee, tea, cocoa, hot water, use the beverage planning page, reception level coffee, and do have some decaf.

Do have 1 crock pot full of vegetarian sausages such as Field Roast for any non-pork eaters!

Strongly suggest you add 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. {Especially with grilling or a pig roast!} 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.

It is great to start planning early, but this is not the direction to plan, this is an awkward and relatively expensive meal, see this message:

www.ellenskitchen.com/forum/messages/51727.html

Debbie, please read the wedding dinner planning article on this site. There are many ways to cut costs and 2 of the best are to schedule the wedding at 1 pm with an afternoon reception to follow, or 7 pm with a cake/dessert bar and maybe champagne; or to schedule at 10/11 and do brunch. Read the article on the festive family brunch on this site for inspiration.

It is also critical to keep the guest list to 120 or fewer , especially if you"don't cook". For a meal, you are looking at about $10 per person, minimum, not counting the cake and any alcohol. Over about 100 you are looking at renting a commercial kitchen and having to hire some paid help.

Pigs in a blanket, small sausages? 2 per person
Donut Holes, might skip these with the waffles and cakes; otherwise, 2 per person
Waffle Dippers (served in shot glass),2 per person
Cake & Cupcakes, standard cake cuts 10 pieces, 9x13 cuts 12
Yogurt Parfait Bar , 1 quart yogurt per 5
granola, 1cup per 5
sliced almonds,1 cup per 8-10
maybe raisins?1 cup per 10

raspberries, blueberries and strawberries, total 1 quart per 10, but consider having at least 1 fruit (cherry, pineapple, peach) that is not full of seeds.

Desserts and beverage will be taken care of by all :-) (potluck style)

40 lbs Chicken katsu-20
40 lbs Lemon peppered chicken thigh/drumsticks-20
50 lbs Korean ribs-25-30
14 lbs salmon filet- OK
14 lbs butterfly shrimp-OK
80 lbs rice-15 pounds dry
2 huge bowls oriental salad- at least 5 gallons
15 lbs mixed veggies-28-30 pounds

I am estimating for 150,

mixed green salad, 1 1/2 the amount for 100 from the plan for 100 page
pine nut and golden raisin couscous, end up with 7 1/2 gallons
steamed broccoli, 40 pounds ready to cook

pasta salad, start with 8 pounds dry pasta
sun dried tomato cucumber cups, about 200 unless they are very small

iced tea, 3 gallons sweet, gallon unsweetened. Consider adding dinner level coffee for dessert, see beverage planning page

About 1 pint dip/salsa per pod of chips. You might consider queso or another hot dip.

For the cheeses, think about cheese logs/balls spreads. These can be flavored. For example, a cream cheese and fruit spread served with ginger snaps as dippers; hummus with cracker and veggie dippers; cheddar and ham/bacon cheese ball with crackers. 1 ounce per person,6 pounds crackers /cookies.

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

www.ellenskitchen.com/forum/messages/34788.html

However, if this is a fundraiser, the least costly is a prepared salad with maybe a few added toppings (croutons, Parmesan, for example); see the spaghetti dinner at the bottom of this page, you would do 3 1/2 times the amount for 200 for a self serve buffet, about 3 if you are serving:

The veggies, at least 1 pound ready to cook per 3. You can do tiny potatoes or chunks of sweet or white potatoes, if you parboil them.

Do the 12 pounds of rice, maybe even 15, each pound only makes about 8 cups and many people serve themselves a full cup.

The Greek village salad or any of the salads that hold would be great with this menu.
www.ellenskitchen.com/bigpots/plan/salads1100.html

At least 1 pound chips per 8-10.

www.ellenskitchen.com/bigpots/plan/texmex1.html

The taco/potato bar page will also help with toppings:

ellenskitchen.com/bigpots/plan/potabar1.html

PLEASE make an appetizer plan, 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. You would do 2.

If you are feeding dozens, not 100's, consider two options:

1- buy flats (24 cups) of the yogurt in cups. Put out bowls with the fruits and berries and granola, also some honey bears and packets of turbinado sugar. If the menu is just muffins, about 20 out of 25 will take a yogurt. If other items, eggs etc, about 10 out of 25.

For each cup, get 2 tablespoons granola, 1 tablespoon blueberries (a pint is about 16 servings), 2 strawberries (a quart has about 24, so 12 servings), rinse berries and trim strawberries day of. Nice to have some raisins and sunflower seeds, too.

Nacho/Salsa Bar
Chips
Salsa - Home-made
Buffalo Chicken Dip
Artichoke Dip
Nacho Sauce
Accessories - Fresh & Jarred Jalapenos, Home-made hot
pepper relish

Cheese Table
10-12 lbs Assorted Cheese
5 lbs Pepperoni
Assorted Mustards
Crackers?

Veggie Table
10-12 lbs Assorted Vegetables (Green Peppers, Carrots,
Celery, Cauliflower)
Dip - Quantity ?
Marinated Mushrooms - 4 - 32 oz jars
Marinated Asparagus - 4 - 32 oz jars
Pickled Cauliflower (Homemade) - 4 Quarts
Assorted Pickles and Olives - Quantity ?

Dessert Table
Chocolate Chip - Peanut Butter - Sugar - Fancy Cookies - How many total?
Breads - Pumpkin, Zucchini, Banana, Lemon/Blueberry - 4 large each?

Beverage Area - Bottled water, Iced tea, Lemonade, Assorted cans of Soda

Nacho/Salsa Bar
Chips- 12 pounds corn
For dips, sauces, you want 1 pint per pound total, but the chicken dip will go fast, some extra there is OK
Salsa - Home-made
Buffalo Chicken Dip
Artichoke Dip
Nacho Sauce- 2 #10 cans, about 6-7 quarts
Accessories - Fresh & Jarred Jalapenos, 1 gallon; Home-made hot
pepper relish, 2-3 quarts

Cheese Table
10-12 lbs Assorted Cheese, OK some can be logs or spreads
5 lbs Pepperoni, could go up to 10
Assorted Mustards
Crackers?about 8 pounds plus about 6 loaves of cocktail rye (Pepperidge Farm makes this)

Veggie Table
10-12 lbs Assorted Vegetables (Green Peppers- suggest you do red and yellow, agan for color and flavor, Carrots,
Celery, Cauliflower), maybe add a couple pounds cuke sticks
Dip - Quantity ? 4-6 quarts
Marinated Mushrooms - 4 - 32 oz jars
Marinated Asparagus - 4 - 32 oz jars
Pickled Cauliflower (Homemade) - 4 Quarts
Assorted Pickles and Olives - Quantity ? 1 gallon total

Dessert Table
Chocolate Chip - Peanut Butter - Sugar - Fancy Cookies - How many total? Make small cookies- 1 1/2-2 inches- people would rather try several flavors than have a big one. 2 per person
Breads - Pumpkin, Zucchini, Banana, Lemon/Blueberry - 4 large each? Plenty, with cupcakes, 3 each might do

Beverage Area - Bottled water, Iced tea, Lemonade, Assorted cans of Soda

Urge you to provide coffee and decaf. See beverage planning page.

donuts
breakfast pastries
bagels
cream cheese for bagels
yogurt (individual cups)
granola bars
fruit trays
orange juice (water and coffee will be provided by the venue)

It also matters a lot if this is as they walk in the door, or the 10 AM break?

donuts
breakfast pastries
2 miinimuffns or donut holes per person, OK to quarter full size pastries and allow 1/2 (2 pieces) per person. Basically, 12 pounds provides one piece per person, and you need about 24 pounds for a regular breakfast.

bagels
cream cheese for bagels, 1/2 large or 1 small bagel per person, 1 ounce cream cheese per person

yogurt (individual cups), 2 dozen peeled hard boiled eggs and 100 low fat fruit yogurt cups

granola bars/breakfast bars, depends on age of crowd! Maybe 100.

fruit trays- 1 deluxe tray for 100 from the fruit tray page would be fine. See the fruit tray page for amounts and ideas.

orange , 4 ounces juice per person, but suggest you do 1/2 orange, 1/4 apple, 1/4 assorted grapefruit, tomato, and cranberry

If you go for fresh, please have several flavors. Honey and/or vanilla; strawberry. Low fat is probably best choice. Get a dozen non-dairy (almond, coconut or soy milk) cups. If you do plain, you will have to deal wth sweeteners, and most people will skip it.

Serving how? 5 gallons if mixed fresh flavors, 1/2 cup scoops.

Whether you go frozen or fresh, I strongly recommend cookies; 2 or 3 per person. Little crisp cookies like ginger snaps, lemon thins, vanilla wafers, animal crackers are fine.

Meats are costly and you have a lot of meats. You have no fillers, carbs, fruits, etc. this will drastically increase your costs and lower your profits.

Also, no sweets mentioned? A major desire for Halloween!

chicken salad baked in dough; consider graveyard chicken enchilada dip instead
www.delish.com/holiday-recipes/halloween/g314/halloween-party-treats/?slide=23
The chicken salad is a constant food safety hazard

beef stew; skip entirely- costly and not seen as a a party food.

sloppy joes wrapped in dough (intestines); look at this recipe instead, you can use hamburger instead of chorizo for milder flavor. This would serve 12-16 in your setting:
www.myrecipes.com/recipe/chorizo-onion-stuffed-intestines

heart shaped meatballs; Good. Consider Other ground meats such as chicken or turkey- not pork. Small, toothpick size, and allow 2 per person; or go with traditional sausage balls with a stuffed olive pressed in and call them "Monster eyes"

hot dogs and beans; skip beans. Could cut hot dogs in half, wrap in crisscross strips of frozen filo dough or puff pastry- a mummy style version of pigs in a blanket

tortellini with tomatoes with italian dressing. Go.od, Need 2-3 other carb salad dishes for fillers
Consider addiing roasted Halloween vegetables:
amandascookin.com/roasted-halloween-vegetables/

ADD: skeleton crudites see this article:
www.womansday.com/food-recipes/g2574/easy-halloween-appetizers/?slide=19
1 pound ready to eat veg per 8 people, 1 cup dip per pound
www.lizshealthytable.com/2014/10/29/halloween-vegetable-skeleton-with-dip/

taco dip (meatless); bread coffin- long loaf. cut out top fill with dip and garnish wih a plastic skeleton or bone that has been soaked for 10 minutes in a clorox solution and rinse and air dried
Add one or two more dips such as the butternut hummus, link below

mozzeralla sticks; skip. Make pumpkin shapes cheese balls with crackers, and/or candy corn cheese towers- links below

Shape bread dough into bone shapes (can use refrigerated dough), dust with Parm, serve wih marinara dipping/dripping sauce

ham, cream cheese, and black olive wraps; look at the deviled ham eyeball sandwiches below, very Halloween

smokies in mustard sauce. skip entirely, very expensive. If you must have smoked sausage buy 3 pound links and cut into pennies

Some ideas from around the internet
Label a pile of white doughnut holes (you can also use mexican wedding cookies- less expensive) as "spider eggs" with plastic spiders on top; a bowl of green puffed vegetable snacks as "monster boogers"; glasses of red punch as "vampire blood"; and hoisin-glazed chicken wings as "bat wings."

Ghost cookies, ghost somemores
www.delish.com/cooking/recipe-ideas/recipes/a55544/ghost-smores-recipe/
Rice crispies bars white and chocolate cereals, can be shaped into witch hats, tombstones, ghosts etc
Pumpkin hand pies (like toaster strudels, but baked ahead, link below)
Pumpkin pie dip wih giinger snaps and anmal cookies
www.delish.com/cooking/recipe-ideas/recipes/a44041/pumpkin-pie-dip-recipe/
cobweb brownies- regular (go nut free for allergies) with a white chocolate drizzle over. Cut small, 2-3 bite size, as people will want to try lots of different things
More candies:
www.delish.com/holiday-recipes/halloween/g1173/homemade-halloween-candy/?slide=1
Some knd of caramel corn- good recipe on this site, use stove top popped corn not microwave for very best taste
www.ellenskitchen.com/pantry/home/crakrjk.html

www.foodnetwork.com/recipes/food-network-kitchen/candy-corn-cheese-tower-3885545 - will serve thirty to 40 as an appetizer offering

www.foodnetwork.com/recipes/jeff-mauro/deviled-ham-eyeball-sandwich-recipe-2125219

www.foodnetwork.com/recipes/trisha-yearwood/roasted-butternut-squash-hummus-with-spooky-baked-tortilla-chips-3893626

www.foodnetwork.com/recipes/food-network-kitchen/mummy-hand-pies-3687680