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 will serve each 100 guests.

Now on to dinner:

- chicken- 1 piece per person
- sausage- 1 pound per 5
- rice- 8 pounds dry per 100
- beans- 8 pounds dry per 100 (3 gallons); make sure some is meatless to serve as an entree for any non-meat eaters, or add a crock pot of vegetarian sausages, such as Field Roast.
- potato salad- 35 pounds potatoes per 100, many recipes on site
Consider adding slaw (2 1/2 gallons per 100, or green salad per the plan for 100 page to lighten the menu