Chicken halves
Meatballs
Sausage and peppers
Rolls
Potatoe salad
Mac salad
Pasta Salad
Cheese n cracker platter
Cookie platter
Soda cans
Bottled water

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.

Here are a few tweaks

Cheese n cracker platter, 12 pounds cheeses, 6-8 pounds crackers

Add fruit platter (fruit tray page)and chips and dip (1 pound chips per 15, 1 pint dip/salsa per pound)

Dinner
Use all;
Chicken halves, use quarters or you will have a great deal of waste, 60 pounds per 100
Meatballs, 10 pounds per 100, 3 quarts sauce per 10 pounds
Sausage and peppers, 1 pound sausage per 5

Rolls, 2 per person (about 18 pounds), 5 pounds butter

Potato salad, 65 pounds raw potatoes

Mac salad
Pasta Salad
Total 8 pounds pasta, divide to your preference

Cookie platter, 4 small per person

Soda cans, 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
Add 6 gallons iced tea, 2 non sweetened
Bottled water, 2 per person