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Liz Silveira 07/27/17 |
We are catering an event on Sunday for 150. This is our 1st large event and I want to make sure I have enough. The meat quantities were given to us by the client so I'm not worried about that. I am concerned with the sides and condiments. We will be serving Ceasar salad, potato salad, and condiments for hamburgers and hot dogs. The condiments will be mayo, ketchup, mustard, relish, sliced onion, tomato, lettuce, and cheese. Also, what is the norm for the lettuce? Leaf or shredded? Does anyone have any suggestion on keeping the condiments cool for the outdoor event? Thank you in advance!!! |
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ellen 07/29/17 |
Wish I had had this sooner. Ceasar salad, do 1 1/2 times the amount for 100 on the plan for 100 page potato salad, 5- 6 gallons, 10 pounds of potatoes plus add-ins makes a gallon Condiments for 100 are covered in detail on the sandwich page, do 1 1/2 times the amounts for 100. Shredded lettuce is OK. Ice in larger pans under stainless bowls works for cool, and keep the refills in ice chests. You might add a gallon of sliced jalapenos `to the condiments for kick. People will remember. Good luck. |