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 is needed for each 100 guests.

BBQ shoulder, assuming pork, sliced, not pulled, 1 pound per 4
Brisket, 2 pounds raw well trimmed per 5- it shrinks amazingly
Stew, about 4 gallons

Slaw, 3 gallons
Cowboy beans, 3 gallons
Potato salad, 4 gallons- about 40 pounds potatoes

bread or rolls, 12 pounds
3 pounds butter

sweet tea, 8 gallons, at least 2 gallons unsweetened

lemonade, 8 gallons

Consider reception level coffee with the dessert, see the beverage planning page. Especially important if alcohol is served.