I'm a personal chef and for catering I'm normally in the range of 50 to 75 ppl. I'm catering an event in June for 150 ppl off site. I have some questions about the beverage set up. First is the coffee station at during the dessert hour. I'm not sure how to estimate how much regular and decaf coffee (I know not everyone is a coffee drinker, and more will drink regular than decaf), and an estimate for the fixins (whole milk, 1% milk, creamer, non-fat creamer, sugar).

And would you have any suggestions for rentals for the coffee machines (where to rent?) I was thinking to brew the coffee ahead (not too far in advance) and find a large dispenser (or two in this case, guests should be 150 so I'm planning for two coffee stations) this is my first time setting up a coffee station for an event.

For the beverages, they're doing wine (red, white) and beer cans. Is there a way to estimate how much ice will be needed?

Keep in mind that it takes 1 minute per cup to brew the large urns! You will have to call around, or consider buying the urns. Don't forget to preheat the dispensers!