Make a work chart starting a week ahead and a work and serving chart for your time day of.

All those dishes have some recipes that can be made at least 1 day ahead. I would not assemble the fimal dishes more than 48 hours ahead, but for example, if you were cooking your beans from scratch, you could cook them up way ahead and freeze, then sauce them up and simmer overnight at 250 in a tightly covered Nesco roaster or crock pots. The potatoes could be boiled and held safely chilled and unpeeled overnight, next day make the salad, then hold 48 hours to serving.

Your chili recipe may be freezeable. Make it and test it- spices change with freezing.

Fruit salad can be mixed from still-frozen fruits and held overnight in the refrigerator. Omit banans or add morning of. Pasta can be cooked the day ahead, mixed and dressed the day of. Coleslaw dressed the day of, but could be shredded ahead.

The biggest issue is keeping stuff really cold, 35-40 degrees, the whole time of storage, including the transport. THAW ONLY IN a refrigerator. Don't use the family refrigerator for storage, it is opened and closed too much. You can rent a storage refrigerator, or there may be a walk in or refrigerator at the kitchen you are serving from.

Serve in sizes so food will be in the danger zone of 40-140 degrees for two hours total including set up and service. For example, don't poy out all the sa;ads at the beginning- serve half and replensh the table with a fresh dish- don't fresh food to old serving dishes.