Soup and Sandwiches for 200 X 4 hours 4-6pm on a Saturday
The guests are mostly elderly, however, these are very active folks. It very hard to guesstimate how many will attend as it is for a lady who is VERY active in her community. But at least 200 - 250

Coffee: 2c/guest x 3 hrs. = 9-10 gallons
(the later it gets the less coffee consumed so I figured for 3 hours instead of 4)
Tea: 1 urn w/hot water (continuously monitored) + Tea bags (Black and Herbal)
Water: 10 gallons or bottled
Punch: 10 gallons
Creamer 6 qts., Sugar 2c/gallon ~4lbs., 100 packets non-calorie sweetener (Truvia), Lemon wedges ~75 pieces = 10 lemons, Honey 2 squeeze jars

Soups:
Chili: Ground Beef Chili x 12 gallons ~192 servings

Chicken Noodle: 10 gallons ~192 servings
12lbs. Saltines

Sandwiches:

Hamburger Buns: 20 dozen = 240 (Rotella 5” 10/pkg. x 4/case = 40 X 6 240)
Sandwich bread: or 18 slices/pkg. X 8/case = 72 sandwiches/case = 3 cases or 2 white + 1 wheat = 216 sandwiches
Mayonnaise: 3-32oz. jars
Mustard: 4-16oz. squeeze containers

For example, jello with fruit s a fine idea, but many folks this age don't eat or nuts. Would you consider a different fruit like apricot and grapes with apricot jello?

Coffee: 2c/guest x 3 hrs. = 9-10 gallons
(the later it gets the less coffee consumed so I figured for 3 hours instead of 4)
Per 100, seniors, evening coffee:
Regular coffee, 1 1/2 pounds (about 75 cups)
Decaffeinated 1/2 pound (may use 1 pound regular and 1 pound decaf with older guests)

Tea: 1 urn w/hot water (continuously monitored) + Tea bags (Black and Herbal)- OK
Water: 10 gallons or bottled- large carafes with some citrus or cucumber and mint floating in, much cheaper and prettier than bottled.
Punch: 10 gallons- may run short, often 5-6 gallons per 100 for mixed beverage service. Could back up w unsweetened ice tea, 4-6 gallons.
Creamer 6 qts., Sugar 2c/gallon ~4lbs., (I would go six) 100 packets non-calorie sweetener (Truvia), Lemon wedges ~75 pieces = 10 lemons, Honey 2 squeeze jars

Soups:
Chili: Ground Beef Chili x 12 gallons ~192 servings

Chicken Noodle: 10 gallons ~192 servings- I would do no more than 6 gallons f you really think he chili is the #1 choice. 18 gallons total is plenty for up to 300. Or maybe 10/8

12lbs. Saltines

Sandwiches:
Unless you have a LOT of teens/ young adults, eaters only eat about 4 sandwiches for each 3 people. You have an imbalance of breads and fillings, and probably too much bread.
Hamburger Buns: 20 dozen = 240 (Rotella 5” 10/pkg. x 4/case = 40 X 6 240). People are using slider buns more than regular for sandwiches these days. 12 slider buns is plenty for 5,
Sandwich bread: or 18 slices/pkg. X 8/case = 72 sandwiches/case = 3 cases or 2 white + 1 wheat = 216 sandwiches. Consider getting good sliced breads, not squishy breads

Mayonnaise: 3-32oz. jars- At least 2 quarts per 100, I usually allow 3
Mustard: 4-16oz. squeeze containers, that is 2 quarts, add a quart of spicy

Meat Trays: 1lb/4 sandwiches = 60lbs. meat for 240 sandwiches
15lbs. each Turkey, Ham, Salami, Bologna
1 pound cold cuts makes 6 sandwiches or 12 sliders easily. You have way too much rolls /bread for this much meat.
Cheese Trays: 14 lbs. Colby Jack and American), consider adding at least 4 pounds Swiss
Consider adding a couple of sandwich filling spreads: a recipe of egg salad and a recipe of pimento cheese from the sandwich page on this website to offer a non-meat option and give you some wiggle room on the meats at a lower cost.

Please be sure to add per 100, 1 gallon pickles/olives; consider adding a great slaw, about 2-2 1/2 gallons per 100 such as the Mardigras slaw on this site.
Consider adding a good pasta salad, 6 pounds dry pasta per 100 plus add-ins. Cheap, can be made ahead. Rotini or bowties hold very well and looks nice. Popular and fills the plate well.

Vegetable Trays: 16lbs. (Carrots, Celery, Cucumber, Cherry Tomatoes, Broccoli & Cauliflower) 3-4 qts. dip
Usual is 1 pound per 10 with 1 pint drip per pound. Could do 1 pound per 12 if you use the slaw.

Fruit Trays: 3-6 pieces/person = 500/100 guests = 1000 pieces
Or Jell-O fruit cups made the day before (banana/strawberry in strawberry Jell-O with canned whipped cream) (sugar-free Jell-O?)
Cubed fruity jello from large pans would be fine, just use seedless fruits, 17 small packages per 100 servings. It is a lot of refrigerator space. Fruit trays are very showy and VERY popular; 2 times the deluxe tray for 100 on this site would be about right. I takes about 6 cook-hours to do this much fruit, but you will save a ton of money DIY. And teens seem to be willing to do some of the work.

Cake: 1-6” for guest of honor, 240 cupcakes
Compare the cost of 4 full sheet cakes or better, 2 2-layer full size sheet cakes with the 240 cupcakes. Cupcakes may be more expensive!

Coffee: Regular 1 ½lbs. /75c Decaffeinated?
Unsure what you mean by 1lb. ea. reg & decaf

Tea: 1 urn w/hot water (continuously monitored) + Tea bags (Black and Herbal)
Water: 10 gallons in dispensers
Punch: 12 gallons
Creamer 6 qt., Sugar ~6lbs., 100 packets non-calorie sweetener (Trivia), Lemon wedges ~75 pieces = 10 lemons, Honey 2 squeeze jars

Soups:
Chili: Ground Beef Chili x 10 gallons
Chicken Noodle: 8 gallons
Will discuss with Family again.

12lbs. Saltines

Sandwiches: Bread was either or not both so I should go with a 12/5 ratio? will they really eat 2+ sandwiches ea. ?

Hamburger Buns: ~12buns/5 guests
40 dozen = 480 (Rotella 5” 10/pkg. x 4/case = 40 X 6 240)
Mayonnaise: 4-32oz. jars
Mustard: 4-16oz. squeeze containers
2 gallons pickle slices

Meat Trays: 1lb/6 sandwiches
~40lbs. total 10ea. Turkey, Ham, Salami, Bologna

Cheese Trays: 20 lbs. [Colby Jack, Swiss (6 ea.) and American (8)]

Vegetable Trays: 1lb. /10 guests, 1pt. Dip/lb. veggies
20lbs. (Carrots, Celery, Cucumber, Cherry Tomatoes, Broccoli & Cauliflower) 10 qts. Dip

Fruit Trays: 2x100 on site.
Or Jell-O fruit cups made the day before (banana/in strawberry Jell-O with canned whipped cream) (sugar-free Jell-O?)

Cake: 1-6” for guest of honor, 240 cupcakes
Will have a discussion with family

Optional: Egg salad (3 gallons) & Pimento Cheese (3 gallons)

Coffee: Regular 1 ½lbs. /75c Decaffeinated?
Unsure what you mean by 1lb. ea. reg & decaf
Pound makes 50 cups. Consider allowing for 75 regular and 100-125 decaf.

Tea: 1 urn w/hot water (continuously monitored) + Tea bags (Black and Herbal)
Water: 10 gallons in dispensers
Punch: 12 gallons
Creamer 6 qt., Sugar ~6lbs., 100 packets non-calorie sweetener (Trivia), Lemon wedges ~75 pieces = 10 lemons, Honey 2 squeeze jars

Soups:
Chili: Ground Beef Chili x 10 gallons
Chicken Noodle: 8 gallons
Will discuss with Family again.

12lbs. - Plenty; consider cracker assortment, as people will also take with cheese

Sandwiches: Bread was either or not both so I should go with a 12/5 ratio? will they really eat 2+ sandwiches ea. ?

Hamburger Buns: ~12buns/5 guests
40 dozen = 480 (Rotella 5” 10/pkg. x 4/case = 40 X 6 240)
That was 12 SLIDERS for 5 people, not 12 regular. 12 regular feeds 10! Either get sliders or bread- most adults don't like hamburger buns for anything but hamburgers

Mayonnaise: 4-32oz. jars
Mustard: 4-16oz. squeeze containers
2 gallons pickle slices
OK

Meat Trays: 1lb/6 sandwiches
~40lbs. total 10ea. Turkey, Ham, Salami, Bologna
I would do 14 each turkey and ham and 6 each salami and bologna. Elders don't eat much salami and bologna.

Cheese Trays: 20 lbs. [Colby Jack, Swiss (6 ea.) and American (8)]
Good

Vegetable Trays: 1lb. /10 guests, 1pt. Dip/lb. veggies
20lbs. (Carrots, Celery, Cucumber, Cherry Tomatoes, Broccoli & Cauliflower) 10 qts. Dip
Good

Fruit Trays: 2x100 on site.
Or Jell-O fruit cups made the day before (banana/in strawberry Jell-O with canned whipped cream) (sugar-free Jell-O?)
Good. Suggest if you do jello, only 1/4 sugar free and be sure they are labeled at the tables

Cake: 1-6” for guest of honor, 240 cupcakes
Will have a discussion with family

Optional: Egg salad (3 gallons) & Pimento Cheese (3 gallons)
Total 3 gallons would be plenty, could do eiher or 1/2 and half.

Pasta Salad (12lbs. dry) (Rotini or Bowties) and or Coleslaw (5 gallons) GOOD will really make a difference in how tasty and abundant the plates look!