pork bbq, 1 pound ready to eat makes 5-6 sandwiches; 5 full buns or 12 slider buns per pound. 1 pound per 6
8 pounds sliced onions per 100
1 gallon pickles per 100
grilled bbq chicken leg quarters, plan 1 piece per person where a quarter counts 2 pieces, cut some apart at service

slaw 3 gallons per 100

Provide a sandwich option for any vegetarians, at least a crock pot full of sausages or patties- Field Roast, Boca Burgers, Morningstar

green beans, 22 pounds per 100
corn, 22 pounds per 100, might do a fiesta corn

roaster potatoes, 40 pounds per 100

fruit basket, use the fruit tray page, 2 deluxe trays for 100 would be about right.

Tea, 9 gallons per 100, 1/3 unsweetened
lemonade, 8 gallons per 100

Please consider adding 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 serves about 100 guests.