At this point my plan is
Vegetable Trays
Cheese and Crackers Tray (8lbs of cheese)

Garden Salad with several Salad dressings
Pasta Salad
15lbs between the two

Spiral Sliced Ham (2-19lb Spiral Sliced Hams)Roast Turkey with Gravy (7-5lb boneless turkey breasts)

Baked Ziti (4 Deep Full Steam Tray pans)

Baked Potatoes with Butter and Sour cream (60lbs)
Scalloped Potatoes (2 Deep Full Steam Tray Pans)
Stuffing (4 Deep Full Steam Tray Pans)

Green beans (5 gal)

Rolls (9 doz.)

So my best Quantities would be:

1-18lb boneless sliced ham (30*0.6=18)
4-5lb Boneless Turket Breast (25*0.6=15lb +5lb extra for leftovers)

If you are also serving the scalloped potatoes, they are often preferred and you could probably do fine with as little as 20 pounds of baked potatoes. I have an info page on baked potato bars. Or you could do baked sweet potatoes instead- nice with this meal- or skip entirely and go with just the scalloped and the stuffing- you also have pasta salad and people don't eat as much carbs as they used to.

Cross check the salad amounts on the salad section ofthe plan for 100 page. Since you have only one other veg, you want the full amount of green salad for 100.

Portion:1000
Semi sweet choc- 70lb
butter- 70lb
eggs 700
sugar 18lb
flour 25lb

For meat, see the plan for 100 list. Since it is sbuffet, you can use the amount for 100- people eat more when they serve themselves. Pork loin tends to dry out when held, be sure the dish has a sauce or gravy in the pan.

If I were doing canned apples, I would do an apple cobbler with vanilla ice cream. A #10 can holds about 24-25 1/2 cup servings, as I tried to type just above.

You need about 32 pounds of edible potato per 100 people. You need at least 5 ounces thin sliced ready to eat ham per person, see the plan for 100 tables for raw weights, with more added if it is self serve.

Please read the wedding dinner article and the food safety articles on site, and loo at the links. Presell as many tickets as possible; you WILL run out if you try to guess amounts.

The salads, breads, and beverages are already covered individually on the plan for 100 page and the beverage planning page.

There is a lengthy discussion on how to figure appetizer amounts on the appetizer planning page, but basically if it is just for an hour before dinner, you want 2 bites/pieces of each type per person.

Here is what I would do about the entrees:

baked ziti, & roasted potatoes
-assume most people will not take both. Plan 35 servings of each
eggplant parm
-27-30 servings
Chicken cutlets
-assume all the kids will eat these= 8 plus most adults will take some= total 30 servings
Sausage & Peppers
-30 servings

You have too many entrees for this small a party to make planning easy, as you must have enough extra that each person can get their first choice. With more people it would even out better, but you can't count on this in the smaller groups. These servings would allow seconds and buffet service.

I'm at a loss for balancing the quantities for our graduation party. I could have anywhere between 125-200 people throughout the course of the day. Here is what I have planned thus far. Any advice would be most welcome:)!

-20 lbs. of baked ziti
-chicken parmesan for 50
-eggplant parmesan for 50
-pulled pork--40 lb (before cooked)
-salad
-fruit salad
-chicken wings for 50

my plan was to have burgers and dogs on back up..also have the pizza ordering option.
Should I make more of something?

You can put frozen pizzas in the freezer and bake yourself for a FRACTION of the cost of ordering out.

my wedding is a week away. We will be catering our event for 200 people. I need to know how much food I need to buy. Below is the Menu we will be serving.

-Baked Chichen Breast
-White Steamed Rice
-Mixed Vegatables
-Rolls
-Tea

I would get at least 100 egg rolls- 150 would not be too many- and cut in half. They are very popular.

You need about 7 gallons each of the rice and noodles, but I would probably do 5 fried rice and 3 steamed.

6 gallons each of the 2 meats and at least 6 of one non-chicken with heavy vegetables. A traditional Chinese dinner would offer 4 entrees, about 5 of each.

Serve iced tea and offer hot tea.

10-11 pounds salad mix
36 ounces Ranch salad dressing (half lo cal)
36 ounces French salad dressing (or local favorite)
36 ounces Italian salad dressing
pint bottle each olive oil and wine vinegar

buffet?
is the baked ziti with meat and cheese, entree style, or a side dish?
Are you devoted to the penne with vodka? With the potatoes and the ziti it is not necessary, and I would be inclined to sub an antipasto veggie platter or an additional vegetable dish

See this page for the antipasto veggie recipe and other ideas:
www.ellenskitchen.com/bigpots/appetiz2.html

ceaser salad - 10 heads romaine
baked ziti - 6 half trays (approx 9x11)
meatballs - 8lbs meat
italian beef - i am ordering this from a bistro. i am asking for the meat for 25 sandwiches but am cutting the rolls in 1/3.

I would double the meatballs, if they are small, as most people will take a few even with the other dishes.

If this is self serve, unless this is all senior citizens, you will probably run out of chicken Parm, ziti, and eggplant. Even cutting small, that is only 40 servings of each, and almost everyone will take some of both these in addition to a little sausage. I would probably do 6 chicken and eggplant, up to 8 ziti, if it is the only starchy side dish on table.

ceaser salad - 10 heads romaine
baked ziti - 4 half trays
penne w/spicy vodka sauce,chicken,sundried tomatoes -2 half trays
meatballs -10lbs
sausage w/peppers and onions- 8lbs meat
chicago style italian beef for sandwiches- i am ordering this from a bistro. -7lbs of meat & the rolls will be cut in 1/3.
garlic bread
veggie tray
desserts
(not a self-service buffet)
60-70 guests some being children.

I am pretty sure I posted somewhere in the forum a bit ago, but have been unable to find it.

I am catering an event for 125 buffet style. I will be serving two hearty dishes. Jollof rice and Mafe along with a mixed salad and rolls.

My estimate is 52# of boneless skinless chicken thighs in the Mafe (thick soup/stew style)along with sweet potatoes and various other vegetables. I am also thinking of cutting the pieces in half. Do you think that is a proper amount?

Also, I am making a portion of the Mafe without peanut butter (for possible allergic people). How many pans should I make peanut free? I assume most people will be eating the regular dish more.

Thank you, your site has been more than helpful for many of us out here!

baked ziti no meat 8 lbs pasta dry
penne with chicken 5 lbs pasta dry
meatballs 12 lbs of meat
sausage 8 lbs
10 rotisserrie chickens cut into 10 pcs
roasted potatoes, carrots, onions and garlic
ceaser salad 8-10heads romaine
8 loaves rustic garlic bread

appetizers: veggie tray, cheese tray, antipasto tray, dips

desssert: cake, cookies, brownies

8 chickens plenty with the other meats. Salad plenty, bread plenty unless they are very heavy bread eaters.

veggie tray, cheese tray, antipasto tray, dips; get help for these on the veggie tray page, cheese and wine page or appetizer planning page, and there is an antipasto tray on site with advice on amounts.

cake, cookies, brownies; see the dessert planning page. Cut small pieces, allow 1 small piece of cake plus 1 brownie plus 1 of each type small cookie per person, up to 4 pieces.

Baked Ziti, Spanish yellow rice, I would do 5 9x13 ziti (5 pounds dry)and 4 pounds dry rice

greenbeans with garlic and oil, 20 pounds green beans ready to cook

Sloppy Joes - 20 lbs of ground beef
Mac & Cheese - 8 lbs. of dry pasta? 4 half pans or whole pans?
Chicken wings - no idea how many - I might order them from somewhere.
Vegetable platter with dip (I'll check quantities on your page)
Cheese & crackers (8 lbs of cheese?)
Sheet cake & cookies

1 full tray roasted pork shoulder
1 full tray rice with pigeon peas
1 full tray of chicken enchilladas (16 enchilladas cut in thirds)
1/2 tray black beans in sauce
1 full tray of lasagna
1 full tray of eggplant parm
1/2 tray of meatballs
1/2 tray sausage & peppers
1 full tray green salad

Read the wedding dinner article. Look at the planning and shopping for a large community dinner article, and treat the pork like ham. If you want to post you estimates, I will be glad to look them over. I cannot stress strongly enough that this is too big a party to self cater if you do not regularly cook for at least 150-200.

You can't purchase for somewhere in between without risking running out of food, a disaster for this occasion. You have to plan for the max expected.

Here is an excerpt from an upcoming article, which you also need:

Before the Buffet; Why You May Need an Appetizer Table
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, including a fruit tray, a cheese tray and an attractive dip or spread, plus a punch, or two if one is alcoholic, are sufficient.

I am a home cook that has cooked for many parties of 60-80 in the past. I've been asked to cook for a friend's wedding and they're planning for 175.

The menu is chicken parm with spaghetti, eye round roast with new potatoes, sauteed green beans, fried cheese sticks, tossed salad, rolls & butter.

Below are my calculations:
Chicken parm - 52 lbs
Spaghetti - 6 lbs
Roast - 35 lbs
Potatoes - 35 lbs
Green beans - 26 lbs
Salad - 20 lbs
Rolls - 225
Butter - 2.75 lbs

Antipasto, see the antipasto platter on my appetizer page; but you have so many meats, you might do just the antipasto style marinated veggies or the artichoke olive condite.
ziti and marinara sauce, 8 pounds pasta
chicken ziti and broccoli, 6 pounds pasta
chicken parmigiano, - 1 pound chicken per 5
eggplant parmigiano, - about 6-8 9x13 pans
meatballs, 1 pound per 6

Ziti with marinara sauce
Ziti with ground turkey
Turkey sausage with peppers and onions
Meatballs
Salad
garlic bread

Per person I would do:
1/2 potato
1/4 cup dry rice
2 pieces of chicken (one in each dish, approx)
2 ounces dried pasta (1 quart sauce per pound of dry pasta)
3 ounces of sausage with an equal weight of veggies

wonton soup (served to individuals at table)
16 egg rolls (served to indvls. at table)
16 large crab ragoons (served to indvls at table)

Purchased Pork Lo Mein (4 Quarts enough?)
Homemade Sweet & Sour Chicken (4 lbs chicken breaded with sauce, which includes pineapple chunks, peppers and cherries)

Homemade Sirloin Beef Stir Fry (4 lbs of sirloin with assorted vegetables to match quantity)

9 Cups Rice stir fried with eggs, 1 pounds ham and 1 chicken breast

Chocolate and White layer cake with chocolate ganache for dessert (birthday cake with Chinese writing).

Plum Wine and Saki
Hot Tea
Sodas and/or Iced Tea

I have researched many websites to get a clue as too how much to cook for a group of 120 people. Granted I do not have the final count yet but my intent is to serve 120 buffet style. Also, I'm ok with having a little left over. My biggest fear is not having enough.

My menu is as follows:

Fried chicken (breasts, legs, wings & thighs)
Swedish meatballs
Macaroni & Cheese
Roasted Potatoes
Green Bean Almondine
Toss Salad
Rolls

12oz soda cans

Baked chicken
Parsley potatoes
Green beans
Rolls &butter
Green salad
Fruit salad

The usual split on a lunch/sandwich tray is 1 pound per 3-4 people, 1/2 beef, 1/4 turkey, 1/4 ham, plus 1 1/2 to 2 ounces cheese per person.

However, you will have moister and tastier chicken if you do a moo goo gai pan for the almond with all the sauce and veggies on it; teriyaki will be pre-marinated, maybe just a dipping sauce; sweet and sour is usually served American style with a fried crust and a sauce pored over, but this is not my favorite; I like it sauteed with a bit of cornstarch as a coating, and a thinner, not red, sauce; see:

chinesefood.about.com/od/chickenrecipes/r/sweetsourchix.htm

As to amounts, you need 4-5 ounces (1 pound per 4) total raw chicken if cooked in mixed dishes, but 7 ounces (2 pounds per 5) if you do the chicken separately. Bone in, it takes about twice as much, but you get to simmer the bones for real chicken broth, which will improve your dishes.

Now, it sounds to me like what you are really doing is more like Hawaiian haystacks, and for these you cook the chicken simmered in broth separately and allow 1/3 cup gravy or sauce per person. I would do about 1/2 each sweet and sour and veggie/almond sauce. Plain soy sauce or teriyaki sauce would do for the other- allow 1 ounce per person "on the table"

I have been going over quantities:

350 people, buffet with servers.

3 cheese Baked ziti: 30#
Meatballs: 30#- 800 small meatballs
Fiesta Chicken: 40# of chicken
Rice: 25#

Caesar Salad- Already in bowls
Caesar Dressing: Self-Serve- 3 gallons

What do you think?

3 cheese Baked ziti: 30#- dry weight? OK
Meatballs: 30#- 800 small meatballs- 70-75 pounds
Fiesta Chicken: 40# of chicken- 70-75 pounds
Rice: 25#- OK

I didn't clarify. It is a buffet, but you only get one plate.

I forgot to mention i have the bread and butter already using your quantities.

Can you tell me if the following quantities seem ok?

Chicken- about 35 pounds or 75 pieces (breast,drumsticks and thighs)
Ziti-two full trays (deep trays)

Potato Salad-about 16 lbs

Tossed Salad- two full trays
2 quarts of salad dressing

1 tray of Utica Greens

2 trays of tomato pie (like pizza but with tomato sauce-48 slices each pie)

1 full sheet cake and two platters (14") of cookies

15 rolls of Italian bread/butter

15 2 litter bottles of soda

75 water bottles (it may be very hot)

Chicken- about 35 pounds or 75 pieces (breast, drumsticks and thighs)- I usually do 70 pounds of pieces for 100

Ziti-two full trays (deep trays)- full tray is only at most 30 servings- at least 3

Potato Salad-about 16 lbs- that's two gallons, I do 4

Tossed Salad- two full trays- that's about 60 servings
2 quarts of salad dressing- 3 to 4 quarts for 100- see the plan for 100 page

1 tray of Utica Greens- 2 ounces raw per person? This is about 1 ounce cooked

2 trays of tomato pie (like pizza but with tomato sauce-48 slices each pie)-OK

1 full sheet cake and two platters (14") of cookies- sheet cake serves 50-60

15 rolls of Italian bread/ OK butter 2-3 pounds, but how about olive oil dipping sauce on the tables instead?

15 2 liter bottles of soda see beverage planning page for how much of which

75 water bottles (it may be very hot)- at least 100 to 150
1 pound ice per 100

appetizers
3 very large bags of tortilla chips at least 6 pounds
4 jars of salsa- 12 cups

4 lbs of carrot sticks-OK
2 heads of broccoli
cut celery (about 1 lb)
You need 4 broccoli, 2 cauliflower, 2 quarts cherry tomatoes
3 containers of ranch dip-12 cups

Chex Mix- 3 Large Bags - 6-8 pounds

www.ellenskitchen.com/forum/messages/34023.html

Nobody had every included crushed crackers, that may be a family addition, can't help about that.

These threads in the archive will help, too.

www.ellenskitchen.com/forum/messages/27796.html

I allow about 1/3 cup gravy or sauce per serving.

I am guessing the pork will be more popular so I was going to make 70% pork, 50% chicken. My two questions:

Because this is an older crowd, we find they don't eat quite as much. My plan is for 2 1/2 sliders per person - does this sound accurate?

Do I make one serving of chili per person or more or less ?? We only have a couple of people who are vegetarians, but I think most people will have a bowl.

I am having fried chicken,, ham, scalloped potatoes, Caesar salad, green bean casserole and rolls. How much do I need of each...could you tell me how many pieces of chicken instead of pounds?

Wedding cake for dessert is all set!

32 pounds of Ground Beef Taco Meat
15 pounds of Lettuce
12 pounds of cheese
14 pounds salsa
48 medium tomatoes for pico degalo
16 large onions
seasonings for pico de galo
32 cups of sour cream
2 7lb cans of olives
1 7lbs. can of black beans
300 soft flour tortillas
300 crisp hard taco shells
28 lbs. refried beans
28 lbs. of chili con carne -no beans
21 lbs. nacho cheese spread
7 lbs. jalapeno rings
16 pounds of tortilla chips

I have to figure out the Spanish rice....
and fruit trays. do I figure them at 150 people?

I wanted to know what you thought of wrapping the Tortillas in tinfoil in bundles of 12 and wrapping them in a plastic bag and putting in a cooler with hot, hot water to heat about an hour before the dinner?????

You have plenty of food. 10 pounds dry rice to make the rice.

10 pounds dry beans to make the beans, or about 5 #10 cans, counting ALL the different beans.

1. 2 Spiral ham bone in- 21 pounds total
2. 220 mini Italian meatballs and sauce
3 40 imitation crab salad sandwiches
4. 40 chicken salad sandwiches
6 links kielbasa and sauce
Plenty of meats and entrees, probably some left

5 3 Mac & cheese- 1 lb. pasta in each
6. 3 baked ziti- 1lb. Pasta and hamburg in each
For 100 people, I usually do 10 pounds total baked pasta. Even with the potatoes, I would increase to 8.

7. 2 extra large cans of bush's baked beans( 234
Ounces total); for 100 people, I do 4 #10 cans

8. 20 lbs. roasted potatoes- OK

9. Vegetable tray -OK, but you might consider green salad instead, see the plan for 100

I would add a fruit tray, see the fruit tray page.

Hot dogs and Mac and cheese to start

Then will a whole tray and half ziti
Same amount of sausage pepper a d onons
Two who's tray chicken Frances's
Large salad

ground beef, lean, 24 pounds
rice, 3 quarts cooked, which is about 2 1/2 pounds
cabbage, 30 pounds as purchased

I am planning a party for about 20 adults and 20 children (ages 2 - 7) from noon to 3pm. I am unsure about food quantities...and I have a habit of significantly over estimating so I am trying to pare myself down. This is what i was thinking...

Main:
Chicken kebabs (souvlaki)
Pork kebabs
Veggie kebabs

Side dishes:
Spanikopita triangles
Greek pasta salad
Fruit salad
Plus an assortment of chips/dip

I was thinking 2-3 kebabs of each kind per adult and 1 of each per kid. 2 spanikopita triangles per person. Does that sound like enough for a meal time party? And how much chicken breast and pork loin does that mean I should buy? I've got a good idea of how much fruit I need, but how much pasta salad should I make?

x60 veggie kababs would be plenty. Still, considering the fiddly nature of kabab grilling, consider making the vegetables as oven roasted vegetables, less on the grill, can be done ahead, less trouble, and people will only take what they want. Can be served room temp, also! You would do about 10 pounds ready to cook.

22 spanakoita per person, good. Either have some fresh pita, about 16 whole, or some other bread, abut 4 pounds.

Greek pasta salad, start with2 pounds dr pasta
Fruit salad, about 1 1/2 gallons
Plus an assortment of chips/dip. 1 pound chips per 10-12, 1 pint salsa or dip per pound

Spanish Rice and beans, 4 pounds each dried rice and dried beans, some left

Mixed Salad, 1/2 the amount for 100 on the plan for 100 page
Potato Salad, 2 gallons

Stuffed green bell peppers
chicken paprikash with dumplings - mage with boneless thighs
kielbasa and sauerkraut
pierogie bake, which is a layered whipped cheesy potato, pasta, and sauteed onion casserole

Full pans serve about 20. If I were you, I would order 1 hero and 2 each of the 2 meats, 2 of the pasta
chicken Parmesan -2
sausage and peppers -2
ziti -3

REMEMBER, each gallon of liquid takes up to 20 minutes to come to a boil. Allow PLENTY of time when estimating your prep times. Always better to hold on warm than to be unfinished at dinner time. Also see the spaghetti page (button at the top of the main forum page) for cautions and techniques on cooking this much pasta.

Soup base, rather heavy on the vodka (1/4 cup per person}

olive oil 1 1/2 cups
shallot 5-1/3 cup
garlic,fresh, chopped 2 cups
vodka 8 liters OR 2 gallons (frankly, you could sub 1 gallon chicken broth for 1 gallon of the vodka)
Classic Tomato soup concentrate 5 quarts
Swanson® Low salt Chicken Broth 2 gallons
heavy cream 2 1/2 quarts
1. Heat oil , add shallots and garlic and sauté 1-2 minutes. Add vodka and let cook 1 minute. Add tomato soup, chicken broth and cream and bring barely to a boil. Watch it! Reduce heat immediately and simmer sauce 10 minutes.

artichoke hearts, chopped coarsely 128 oz.,21+cups, 2 #10 cans
sun-dried tomatoes, julienne in oil 53-1/3 oz. 10-2/3 cup, 1 #10 can
fresh basil leaves 5-1/3 cups
fresh parsley 5-1/3 cups
cooked rotini (spiral) pasta or penne 25 pounds dry
Parmesan cheese 32 oz.,2 pounds OR16 cups
2. Add artichokes, tomatoes, basil and parsley; heat through. Keep warm until ready to serve.
3.To Serve: For each serving, toss 1 cup hot sauce with 1 1/3 cups warm pasta

If you make this ahead, it must be reheated VERY carefully, over low-medium heat. Takes over an hour. It will crack and be unusable if heated too fast.

PECORINO VODKA SAUCE- jar sauce, very light vodka

Vodka 4 cups, 1 liter
Top quality jarred Spaghetti Sauce 16 quarts, 4 gallons, which is 5 1/2 #10 cans.
Cream, heavy whipping 4 cups
Pecorino Romano cheese, grated 3 pounds OR 12 cups
Salt, to taste
Black pepper, to taste
25 pounds dry pasta

Preparation:

My main menu:
Chicken paprikas (so far 7 1/2# chicken - 5# spaetzels)
Stuffed cabbage - 60 pieces
Sausage and peppers (so far 10# sausage make about 80 3" pieces)
Rigatoni with meat sauce - planned large crock pot

Sides: baked beans, broccoli /sunflowers salad, creamed cucumbers, macaroni salad (2# uncooked noodles)

Dessert - tons

Do you think I need more on the main dishes or any suggestion for additional sides?

Chicken paprikas (so far 7 1/2# chicken - 5# spaetzels)
Double
Stuffed cabbage - 60 pieces- OK, all gone, very close, more would not hurt
Sausage and peppers (so far 10# sausage make about 80 3" pieces) 15 pounds minimum
Rigatoni with meat sauce - planned large crock pot, that is 6 quarts. Add second same size, vegetarian, for any non-meat eating guests

Sides:
baked beans, 9-10 quarts
broccoli /sunflowers salad, 1 1/2 gallons
creamed cucumbers, 1 1/2 gallons
macaroni salad (2# uncooked noodles)- 3 at least, 4 would not hurt

Good bread, 9 pounds, 2 pounds butter , would be a fine addition

Hope this helps, you can write back.