fried chx, 2 pieces per person plus about 10% more

baked beans, 8 gallon (4 #10 cans is 3 gallons)

au Grautin potatoes, 90 pounds of potatoes

potato salad, 9 gallons

rolls, 2 per person, 8 pounds of butter

salad bar, use the garden salad on the plan for 100 page, do 2 1/2 times the amounts for 100 for both salad and dressing. If you want special toppings, use the baked potato bar for 100 as a guide.

Also I strongly recommend 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. 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 easily serves 100 guests.

If you need more help, write back.