175 9 inch dinner plates
175 7 inch dessert plates
250 each forks, spoons and knives
500 napkins
250 cups

2 whole sandwiches worth per person, cut ibto about 7-8 fingers or shaqpes. But use thin-sliced bread and only a layer of filling as deep as the slice. This reduces the amount of filling almost 1/2 over regular sandwiches.
Trust the veggie tray page and the fruit tray page on those amounts, you want to end up with about 7 gallons of cut up fruit.

A green salad is obvious, but consider a three bean salad, or an antipasto type mix with artichoke hearts, olives, carrots, celery, cauliflower, etc, as an attractive alternative. They can be made ahead.

Please advise ont eh bbq wings.

My ingredients are:
Chips-5 LB Bags
Sour Cream-
Nacho Cheese Sauce-6 LB Can
Salsa-64 OZ
Refried Beans-7 LB Can
or
Chili w. Beans- 6Lb 12oz Can

Nick, there is a recipe for nachoes on site, which will give you your guidelines. 5 pounds chips should make plenty for 50 people. The chili with beans is too wet unless you drain it, consider refried with about 8-10 pounds regular ground beef cooked up with taco seasoning. Don't forget the sliced jalapenos.

Ypu might look at my layer dip/appetizer as an alternative- you don't have to put every tray in the oven at party time, a big plus.

Boneless Chicken wings (w/ several sauces)
Meatballs (same with servral sauces)
Finger Sandwiches

Pasta Salad
Tossed Salad or Veggie Trays

Cupcakes (insteadof the traditional cake)

and cookies (diamond, bells, brides, grooms)

and chips/pretzels for munchies

I can find how much of the "meat" type things to make if you are ONLY making that (etc. meatballs you need 10 lbs)..But they have 3 choices does that make a difference???

I have approximately 140 people attending and have no idea about how much of the three to have.

These foods are mostly covered in the plan for 100, appetizer planning and vaggie tray pages. For example, it tells you 4 gallons of potato salad and 3 gallons of beans for 100. Since I posted my tables I rarely do original estimates (too many reuqests) but if you use the tables to make your estimates and post it I will be glad to check it for you.

We'll have hot beef sandwiches, pasta and potato salads, baked beans, green beans and mashed potatoes (all from scratch)along with a dessert bar and misc. chips & dips.

How many pounds of potatoes do we need for the mashed potatoes? Obviously, there's plenty of food to chose from and everyone isn't going to like everything...

I am throwing a surprise party. I have noted on the invite heavy appetizers and both alcoholic and non-alcoholic drinks provided. It is a party for about 50 adults and it's in the evening. I am planning on having Wings, Chicken bites (the round small pieces of chicken), pizza cut into small squares, turkey wraps cut up into bite size, Sausage Balls, a shrimp platter with plain and marinated shirmp, pasta salad, spin dip & salsa with chips or crackers, a veggie tray, cheese ball, and other chips, chex mix and nuts in other areas of the room. I am also possibly having a basic sald pre mixed in a bowl (not sure about that one).

Sue, 70 pounds of potatoes and 12 poiund dry pasta as the base for the salad- I think that is more than 15 pounds prepared.

Suprise, skip the salad, go with veggie tray and dip (see the veggie tray page). You want 1 1/2 pounds of food total per person, so divide it up as you like, with that weight as a target. See the appetizer planning page for help and ideas.

Alice, all these items are covered on these pages:
sandwich event page (for the chicken salad)
appetizer planniong page
fruit tray page
veggie tray page

Unless of course you would suggest a tastier and simplier menu.

There are good recipes posted for 100 for all these foods.

An easy way to heat and plan, is, 1 electric roaster which you would fill about 2/3 full, holds 12-13 quarts or about 3 gallons.

As far as the cookies, if you have several kinds, make them fairly small and plan 1 of each kind per person up to 4.

Spaghetti noodles will be cooked before hand and reheated. How many pounds do you suggest for 150?

Sauce will be basic Prego traditional with tomato sauce and diced tomatoes and of course some added veggies. Is 1 cup of sauce per person sufficent?

Salad - How many 3lb. bags of salad mix would work for 150 people? Tomatoes and other veggies would be added for flavor. Also should we mix dressing into the salad before or let the guest serve themselves?

Collar Greens
Potato Salad
Macaroni & Cheese
Baked Beans
Sliced Ham
BBQ ribs
BBQ Chicken
Roasted Chicken
Seven Layered Salad
Corn Bread
Slice bread and rolls
Watermelon
Fruit trays
Cakes
Pop
Water
condiments

It is also unclear whether you mean 200 of each type meat or you plan to serve all at once for one 200 person event. The exception I will make to help with initial estimates is when there are several meats served at the same time, and to help with this estimate I need to know the age range or type of crowd, whether this is all you can eat buffet or plated, whether it is included in an event fee or pay per plate, and about what you expect in terms of how many of each. All these affect the quantities people take. This varies from region to region and you know better than I.

This looks like two separate meals and there are tables and recipes for all the foods on the site.

You might consider an ice cream sundae bar instead of a chocolate fountain, it offers more variety and is easier and safer to serve.

cole slaw- I would do 2 1/2 gallons- 18 to 20 pound assorted shredded veggies
baked beans-3 gallons, unless they are really not very popular with your crowd
cakes- a full sheet cake cuts 100 modest pieces, about 60 more generous; if these are full sheets, you could have a lot of cake left.

You can get help with the beverages on the beverage planning page.

You need to look at the spaghetti/ lotsa pasta page for discussion on holding/reheating pasta.

For 250 people, I would make spaghetti and meatballs for 175-200, see the spaghetti dinner for 50-60 on the same page and make 3 times thes amounts. For the crawfish, you will also need about 150 people's worth probably; people with think it is shrimp, and they basically inhale anything shrimp on a buffet. When you have multiple entrees, people tend to take more and some of each.

For 80 people, I would plan 60 servings of chicken fajitas, 50 quesadillas and cut them in halves or quarters, and 100 tacos, 65 beef and 35 chicken. See the baked potato/ taco bar article for help on quantities for the taco bar.

Irish Stew - can be made the day before and heated up
Sausage, Peppers and Onions
SOME sort of chicken
Salt Potatoes
Pasta Salad
Two Bean and Rice Salad
Rolls

Find out who did it last year and get to them immediately. You can't possibly do this from scratch with any help.

Do you have ANY budget? Are you stuck with this menu? The hamburgers and hot dogs are NOT easy and not cheap- a sub sandwich that does not require grilling is much easier and can be cheaper. There seem to be no sweets or desserts, and these are usually big money makers.

Also, I need to know the day and time of day, how long is the event and what the people will be doing (games? show? etc).

That said, you need to read the wedding dinner article, get some idea about insurance for the event, staffing, food safety, etc. Even if unpaid, you can be sued if someone gets sick or is injured.

This is a practical size for such a group. Where I will suggest you look at some of my plan for 100 tables, just remember you need 2/3 for about 60 people. Because of the time it is scheduled they will have eaten lunch, so you only need reception level amounts of food. I shop at Sam's some times, so, will discuss as if shopping there.

You want mostly finger food, that allows people to sit and visit.

First of all, you want dinner level coffee (see the beverage planning page) and about 3 gallons of ice tea, plus 30-40 pounds of ice. Get real half and half and fresh lemons. If there will be teens and young adults attending, you can add sodas, see the same table.

Is it possible some folks will bring cakes? If not, you want to get enough cake, streusel type coffee cake, quick breads or cupcakes to allow 1 small piece per person. The frozen cheesecake bites, 1 per person. Again, if teens or young adults add some cookies, maybe also biscotti.

If you have access to a kitchen stove, the mini-quiches and spanakopita (found in the freezer), 1 each per person plus a few extra. If not, look at the prepared foods for some similar savory type bites.

2 fruit trays plus extra strawberries, 1 veggie tray with ranch dip.

About 4 pounds of cheese slices or cubes and 2 pounds of crackers. About 8 pounds of assorted deli-sliced meats. About 6 pounds of breads and rolls to make sandwiches. a good mustard and a good mayo. Usually when people bring items, the sandwiches are made, but Sam's doesn't do that.

A few bowls of chexmix type snack to round out the tables.

thinking of making Hot Dogs for the kids- skip. Any kid who will eat a hot dog will eat a chicken leg- get 1 bag of legs. If you add, you have to do buns, condiments, etc.

chicken thighs and breasts- 2 pieces per person. An 8 pound bag contains about 18 pieces.

potato Salad,
ceasar salad, See the plan for 100 page. Since these are not the same type- one is starchy and one green- you would use the full amount of each.

nachos, 2 ounces chips per person, 1/4 to 1/3 cup sauce (get 3 #10 cans for 100, open two, only open the third if you need it). A gallon of sliced jalapenos is the max. Some people prefer salsa to cheese- have a few quarts.

drinks, see beverage planning page

First night's menu:
7-10 lbs. cubed meat
5-8 lbs. cubed cheese
1 & 1/2 gallons pickle variety
cocktail toothpicks
4 types Crackers(I'm unsure about how many are in a box, so therefore not sure how many boxes to get)
2 types cracker spread (8 cups total)
Veggie tray-broccoli, cauliflower, carrots, celery, snap peas, cucumbers and cherry tomatoes (25-30 lbs. total)
2 veggie dips (10-12 cups total)
4 types dainties (8 9X13 pans)

Second Night's menu
Tortilla Pinwheel Roll-Ups 2-3 flavours using 3 types tortillas shells(not sure how much to make, also cut 1" thick?)
Cold Vegetable Pizza (this has ranch, shredded veggies and cheese on it) planning on cutting 2x2" pieces
Fruit Tray-Strawberries, Pineapple, Grapes, watermelon and Honey dew (30lbs. prepared fruit total)
2 fruit dips (10 cups total)
Bite-Size Cheesecake (120 pieces)

Third night's Menu
2 types cocktail meatballs (20 lbs. gr. beef)
Broccoli Salad (grapes, cauliflower, broccoli, sunflower seeds, slivered almonds, bacon, red onion and dressing) Haven't figured out quantities yet.
Strawberry leaf salad with dressing - no quantities yet
11 dozen variety buns (3 lbs. butter)
Anniversary Cake

Of course all 3 nights there will be punch or lemonade (180 ltrs. total) and coffee (7-9 lbs.), cream (4 ltrs.

The first night is a good start on the reception:
7-10 lbs. cubed meat-10
5-8 lbs. cubed cheese- 12-15
1 & 1/2 gallons pickle variety- OK, some could be olives
cocktail toothpicks
4 types Crackers(I'm unsure about how many are in a box, so therefore not sure how many boxes to get)- go by weight, at ,east 10 pounds
2 types cracker spread (8 cups total)- need a gallon
Veggie tray-broccoli, cauliflower, carrots, celery, snap peas, cucumbers and cherry tomatoes (25-30 lbs. total)- OK
2 veggie dips (10-12 cups total)- need a gallon
4 types dainties (8 9X13 pans)- need 1 of each flavor per person- cut in 2-bite size

Second Night's menu
Tortilla Pinwheel Roll-Ups 2-3 flavours using 3 types tortillas shells (60 - 10" tortillas cut 10 pieces per, 15-8 oz. blocks cream cheese gives 2 oz. per 10" tortilla, plus other toppings as per individual recipe)

Cold Vegetable Pizza cut into approx. 2x2" pieces 7 15X10 baking pans worth (14 pk. refrigerated 8oz. crescent rolls, 14-8oz. cream cheese, 7-10 cups (42 oz.) shredded cheddar and (or) mozza, 18-21 cups cut veg.(options: broccoli, shredded carrots, sugar snap peas, roma or cherry tomatoes, radishes, bell pepper, green or red onion, mushrooms, cucumber), 4-6 cups mayo (OR 1/2 mayo, 1/2 sour cream OR half amount italian dressing in place of this and seasonings), 1 pkg. dry hidden Valley OR Uncle Dan's Ranch OR 1 tbsp. dill & 1/2 tsp. onion powder per 2 cresent rolls, 1/2 cup sliced ripe olives (optional),

Fruit Tray - (Strawberries, Pineapple, Grapes, watermelon and Honey dew) 30lbs. prepared fruit total

2 fruit dips (12-16 cups total)

Bite-Size Cheesecake (120 pieces)

Third night's menu remains the same so far.

Third Night's Menu
2 types Cocktail size meatballs 32 cocktail size per lb. (20 lbs. total ground beef)

Ceasar Salad (18 heads romaine, parm cheese, 6 bags croutons, 1 costco bag bacon, 1 costco dressing)

Greek pasta salad (2 kg. pasta, 3 cucumbers, 4 tomatoes, 1 red onion, 3 peppers, 2 cans olives, 1 container or pkg. feta, 2 bottles greek dressing)

Buns (5 dozen ciabbata (grain), 1 dozen pumpernickel, 5 dozen white, 4 dozen whole wheat)

- Anniversary cake

- 60 ltrs. Punch per night

Third Night's Menu
2 types Cocktail size meatballs 32 cocktail size per lb. (20 lbs. total ground beef)-OK

Caesar Salad (18 heads romaine, parm cheese, 6 bags croutons, 1 costco bag bacon, 1 costco dressing)
How about lettuce wraps instead- same romaine, but served as whole leaves with taco type fillings or Chinese type fillings?

Greek pasta salad (2 kg. pasta, 3 cucumbers, 4 tomatoes, 1 red onion, 3 peppers, 2 cans olives, 1 container or pkg. feta, 2 bottles greek dressing)

Maybe deviled eggs?

Buns (5 dozen ciabata (grain), 1 dozen pumpernickel, 5 dozen white, 4 dozen whole wheat). Most people will not make meatball sandwiches, they will eat them with a fork. Add 4-5 pounds flavored butters or cheese spreads/logs and a bowl of smooth peanut butter and jam for the kids. This night's menu is not too kid-friendly

- Anniversary cake

- 60 ltrs. Punch per night Have some sugar free choice- iced tea?

We are making our own food for our wedding, and then catering the meat portion.

For our appetizers we are having fruit trays, veggie trays, bruschetta, crackers with cheese, and shrimp.

Our meal is goign to consist of ziti, meatballs, corn, caeser salad, potatoes, and then two kinds of meat (filet mignon, chicken parm).

We are estimating around 175 people coming. How much ziti should I count on? I looked at your recipe and it said it made 8 pans. That seems like a lot to me?

We are aiming to have 3-4 pans of corn
enough for 2 meats per person
3 meatballs perp person

How much ziti should I make?? And how much potatoes should I make?

You want about 12 bits or bites per person.

20 people-So one person would bring 3- 4 cups of dip or salsa and 10-12 ounces of chips,

15 people- or 2 dozen meatballs or sausage balls

10 people-or a dozen nice size cookies

15 people-or a 9x13 pan of bar cookies or cake or 8-12 cupcakes or muffins

The church social chili on the chili page, made with chicken or turkey and white beans, would be a good place to start. Lots of hints on that page, good spice level for crowd-pleasing.

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.

One appetizer service area is needed for each 100 guests.

I like a generous serving, I estimate those pans in 8, I would do 10, including at least 2 chicken and 2 veggie. About 8 pounds of bread sticks. For the salad, use 2/3 the amount for 100.

You might consider adding some trays of eggplant Parmesan, or a broccoli medley.

chocolate fountain with strawberries, pound cake in squares, mashmallows, pretzels, pineaple....
how much do I need of each thing? is there a calculator onliine that you are aware of?

apprecite your help,

I would put the salad on the tables also. Amounts the same as Caesar salad on the plan for 100 table, or use the Greek salad recipe on this site.

About 12 pounds dry rice per 100.

22-30 pounds vegetable per 100

All these are covered in the plan for 100 list: baked beans, scalloped potatoes, green beans, rolls, side salad, use 3 3/4

tea, lemonade and water, see the beverage planning page.

These items are on the plan for 100 list, use 2/5 the amount for 100: baked beans, potato salad,rolls and cake.

fruit tray, see fruit tray page

I'm looking to cater a desserts only engagement party in the evening one month from now. There will be around 350 people there. What kind of quantities should I be making? how do I calculate, cakes, cookies, individual desserts...

- vendor size hot dogs
- macaroni salad
- potato salad
- Caesar salad
- watermelon
- cake slab that serves 48 (how many do we get)
- party mix chips
- freezies for the kids

Do you really think 2 hot dogs per adult? These are the large vendor style, and with salads and desserts there's no way a woman is going to eat all of that - and would a man eat more than 2? That is why we were averaging 1.5 times the amount of adults, and 1 per kid, about (110x1.5) + 32 = 197 was our calculation and yours about 277 if I calculated it right (110x2)+32 x 10% = 277

We will look at the ages of our kids, and make sure we apply your suggestion of 10 and up eating 1/3 more.

Thanks for the suggestion, we are in fact having onions and sauerkraut added to the regular condiments.

Another Question: For your table on "Ellen's Kitchen Barbecue and Picnic Sides" you have noted that the sides are a total of what is needed. Eg. are you saying that if we are doing all 3 of these salads these are the quantities for each or are you giving these quantities if we are just choosing 1 salad?

meatballs- 1 pound per 5

kielbasi and sauerkraut
sausage peppers and onions
This is too many meats- you will have to have a lot extra to make sure everyone gets their first choice. Do one sausage or the other, and do 1 pound per 5

This is quite possibly the best reply I could have received thank you.

This will make my family and I very happy and also make my job a whole lot easier.
Part of my Family have farmed in Rural Manitoba for over 100 years and have an affinity for the Manitoba red potatoes ;0)
I will also look at the fruit and vegetable pages for further information on this topic thank you for the references.
I will need to pull straws to decide on witch cheddar to replace. As I just like cheese :0) maybe I will add Swiss then I will not have a dilemma on this point.
Thank you again and I am happy to have found this web page. Your reply and the forms have all the information I require to have a wonderful family fall dinner.

Jared

Check out this recipe:

sausage w/pepper and onions, 1 pound sausage per 5, equal weight veggies
meatballs, 1 pound per 4
chicken wings,1 pound per 3

ziti, 5 pounds dry
rolls, 1.2 per person
baked beans, 2 gallons, some left

veg tray fruit tray, see veg tray page and fruit tray page

cherry tomatoes mixed with herbs.1 pound for 10
Pecan & bacon cheese balls- add other types, 50-60 pounds with assorted crackers, 30 pounds. Nuts. 6 pounds per 100
Vegetable tray with dip- see veggie tray page

petit fours. People are greedy with these- 3 per person. Consider having some brownie bites, lemon bars 1 1/2 inch squares or a bit less, for part- less costly than the petit fours

Strawberries with strawberry dip. 1 quart per 8

Do eggs for 50. Electric roaster is goo.
Do French toast for 50, but I STRONGLY suggest you do the baked French toast in Big Pots, or the Maple Date Strata on the Family Brunch page; get you people off the grill.
5 quarts syrup, some left
3 pounds butter
40 regular size bagels, split
40 small Danish
4 pounds cream cheese, 1-2 pounds jam
2 sausage links, 2 slices bacon, you will run out of bacon unless someone serves it
15 pounds potatoes

Fruit platter per the fruit tray page
Juice per the breakfast planning page
Coffee per the beverage planning page

bbq chicken (legs, thighs, breast); see the chicken section on the plan for 100, use 2/3. Basically, you want 2 pieces per person, about 1/2 breasts and 1/2 legs and thighs.

potato salad; 3 gallons
coleslaw; 1 1/2 gallons
baked beans; 2 gallons

fruit salad- 2 25 person trays, see the fruit tray page. Trays keep better and are more popular than fruit salads

desserts-4-5 9x13 pans

Apple Sizes at a Glance
Size Weight Diameter
48 14.0 oz. 3.64" / 92.5 mm
56 12.0 oz. 3.52" / 89.4 mm
64 10.5 oz. 3.40" / 86.4 mm
72 9.3 oz. 3.29" / 83.6 mm
80 8.4 oz. 3.19" / 81.0 mm
88 7.6 oz. 3.05" / 77.5 mm
100 6.7 oz. 2.93" / 74.4 mm
113 5.9 oz. 2.84" / 72.1 mm
125 5.4 oz. 2.75" / 69.9 mm
138 4.8 oz. 2.68" / 68.0 mm
150 4.5 oz. 2.62" / 66.6 mm
163 4.1 oz. 2.54" / 64.5 mm
175 3.8 oz. 2.46" / 62.5 mm
198 3.4 oz. 2.39" / 60.7 mm
216 3.1 oz. 2.31" / 58.7 mm

I want to clarify, make certain I read correctly. For side dishes, figure a total of 1 gallon for 10 people (this is for total number of side dishes). I am anticipating 150 guests. As sides, I will be serving a Pasta Salad, a Tortellini Salad, a Broccoli Rice Salad, and a Potato Salad. In using your calculation, I came up with 15 gallons total, divided by the 4 sides = 3.75 gallons (round up to 4 gallons)of each side for 150 guests.

If you could let me know if my calculation is correct that would be great. Thank you in advance.

2 large onions
2 large green bell peppers
2 cloves garlic
1 8oz can tomato sauce
1 8oz barbecue sauce
1 large egg
1 cup bread crumbs
3 lbs ground beef
3 tbsp ketchup or chilli sauce

This is a standard recipe to serve 96. You could do 3/4 for your group.

Yield 96 Portions

BEEF,GROUND,BULK,RAW,90% LEAN 30 lbs (May use up to 1/3 ground turkey or lean ground pork)

BREADCRUMBS (fresh) 3-3/4 lbs, 1 gal

SALT 3-3/4 oz, 6 tablespoons

PEPPER,BLACK,GROUND,1/4 oz, 1 tbsp

GARLIC POWDER,1/3 oz, 1 tbsp or 4-6 cloves fresh crushed

MILK, 1 qts 1-1/2 cups; you could sub some of the spicy liquids for this

CELERY,FRESH,CHOPPED, 1 lbs, 3-3/4 cup, buy 1-3/8 lbs

ONIONS,FRESH,CHOPPED, 1 lbs, 2-7/8 cup, buy 1-1/8 lbs

PEPPERS,GREEN,FRESH,CHOPPED, 1 lbs, 3 cups, buy 1-1/4 lbs fresh

EGGS,WHOLE,FROZEN, 2-3/8 lbs, 1 qts 1/2 cup (that's 2 dozen large)

JUICE,TOMATO,CANNED, 3-1/8 lbs 1 qts 1-3/4 cup

6 Ounces per serving- 8 loaves, cut 12 per loaf

Method

Combine beef with bread crumbs, salt, pepper and garlic; mix until well blended.
Add milk, celery, onions, sweet peppers, eggs, and tomato juice. Mix lightly but thoroughly. DO NOT OVERMIX, it toughens the loaf.
Shape into 8 loaves in 4 steam table pans (just under 6 pounds per loaf).

Using a convection oven, bake 1 hour 15 minutes at 300 F. CCP: Internal temperature must reach 155 F. or higher for 15 seconds. Skim off excess fat and liquid during cooking.
Standard oven, 325, 1 hour 30 minutes

For 70 people, too many entrees. I suggest you skip either the meatballs or the roast beef entirely. I would skip the roast beef. Then do 1 piece of chicken per person, 1 pound of meatballs per 4 and 4 bites of rolls per person.

green beans, about 14 pounds
mash potatoes, about 25 pounds, if it is a high school graduation with teen boys, do 30

pasta salad, 4 pounds dry pasta plus add ins

fruit salad, do fruit trays, prettier, hold better and the leftovers are more usable, see the fruit tray page

About 6 gallons each tea and lemonade, have some of each sugar free.

Add good rolls, about 1 per person, 2 pounds butter.

We are planning a 90th birthday celebration and are wondering how much punch to prepare for 50-70 people.

125 pieces of fried chicken, OK some left
12 dozen mini cornbread muffins, OK some left.
48 ears of corn, OK, break some
at least 3 pounds butter- I would do 4

crunchy romaine/broccoli salad, 6 quarts
a grape salad, 6 quarts
artichoke/rice salad, 8 quarts, it is the only starch

boiled peanuts, about 4-5 pounds
pimento cheese, 2 1/2 quarts
ritz crackers, 3 pounds
chips, 3 pounds
vidalia onion dip, 2-3 quarts

If you are serving both beef and sausage, allow 1 pound raw boneless beef for 3 plus 1 pound sausage per 5.

For breakfast, some kind of eggs, yogurt, or cheese? The fruit is 1/2 the tray for 25 on the fruit tray page. You can use 1/8 of any of the amounts for 100 on the breakfast planning page.

ellenskitchen.com/turkey/planshop.html

Add dinner level coffee for the dessert, see the beverage planning page. Plan for 1 1/4 of 100 for this amount of people.

You also need an appetizer area and here is why:

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, 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 One serving area is needed for each 100 guests.

This is how I would tweak for 75 or 3/4 of 100:

Appetizers
a fruit tray or two- yes, see fruit tray page
pigs in a blanket- if these are the little ones, 2-3 per person
Add one other item, could be a cheese and cracker tray

Dinner:

Pulled pork sandwiches with sourdough buns (requested), for 75, with second entree, 15-18 pounds boneless pork shoulder. Suggest slider buns- neater to eat- 2 per person. You need pickles and onions, see the condiments on the sandwich page.
Baked ham- I would not do ham as the second choice for pulled pork. Some kind of roast chicken or one of the wedding chicken recipes from this site would be fine. Add 1 pound raw boneless chicken per 4. Not everyone eats pork.

another main dish not sure maybe chicken??? No- 2 is plenty for 75

Vegetable:
green beans (requested) 16 pounds ready to cook
corn/or corn on the cob; 16 pounds or 80 half cobs

Sides;
baked beans (requested)- 3 gallons (about 6 pounds dry beans
scalloped potatoes (requested) at least 35 pounds of potatoes; can also be an entree for any vegetarians

4 pans of cornbread or 75 biscuits would be a great addition.

Caesar salad- fine, with potato side dishes and beans, you do not need another salad. 3/4 the amount for 100 from the plan for 100 page.

If you do add, consider a gallon of marinated veggies or gardiniera, or one classic relish tray from the veggie tray page.

Dessert
Least expensive for couple if they do a small wedding cake 20-25 servings) and add either a grooms cake (2 layer half sheet) or a small dessert buffet (1/2 the dessert bar for 100 from the site).

When you have 2 entrees, EI, people take more and often some of each. You would need to have 50-55 servings of the preferred one, and about 35 of the second. By far the most economical these days is leg quarters (cut some in half for the buffet, leave some whole). Other option is one of my wedding chicken recipes.

I was so impressed with all the advice.

Sushi
Depends on the crowd. Be sure you include some that has no fish, such as the California roll. As an appetizer or on the salad bar, about 4 pieces per person

Cole slaw- 3 gallons
Salad bar- assuming this is for a side salad and is self serve
12 pounds lettuces and greens
6 1/2 pounds tomatoes chopped, or grape tomatoes,
chopped celery, bell pepper, cucumber, etc- about 3 pounds of each used
4 1/2 pounds avocado (about 20), small cubes and dressed with lemon juice to reduce browning
1 1/2 pounds onions (chives, green onions)
3 pounds crumbly cheese, such as feta or blue cheese (1 tablespoon per person)
3 pounds chopped hard cooked egg (2 1/2 dozen
croutons, about 3 pounds
1 gallon assorted dressings (you could put a bottle of lite Ranch and a bottle of Italian on each table)

Chicken leg quarters-1 per person, cut some into 2 pieces, since not everyone will want a whole quarter

Creamed spinach- frozen, ready to cook, about 30 pounds
Butternut squash- about 35 pounds as purchased
Beets- if you use canned, you want about 40 pounds including the liquid

This menu desperately needs rolls, 2 small per person, and about 4-5 pounds of butter, and it would not hurt to put 3-4 gallons of potato salad on the salad bar for a starch.

Teens eat a lot

You can save yourself a pile of money by making your own chili powder, see this recipe, at the bottom of the page, in fact, check out the whole page;

ellenskitchen.com/bigpots/plan/chili.html

Each 20 pounds ground meat serves about 80 people. I would do 30 pounds.

At least 6 #10 cans of beans

For teens:
crackers 8-10 pounds per 100
fritos- 1 pound per 12
shredded cheese, sour cream, etc- see the potato bar page for toppings, they are the same

Since it is teens, I would do 3-4 enchiladas per person.

I would do 1/2 and 1/2, especially if you use both a red and a green sauce. Also, I would do a pan of cheese enchiladas for any vegetarians in the group-there will be some.

Also, the tortillas are available in spinach and tomato, green and red, which look great.

I would make 1 per person plus 10 percent, and all cut into halves so people can do several.

This makes 6

1 (8 ounce) package cream cheese with chives

1-2 tablespoons Dijon mustard (1 for mild eaters)

1 large avocado, mashed

Mash together!

6 (8 inch) tortillas
Spread the tortillas with the mash, right near to the edge.

1 1/2 cups finely shredded iceberg lettuce

3/4 cup shredded Swiss, cheddar, jack or havarti cheese

1 large tomato, seeded and diced (can use chopped dried tomatoes in oil to hold better and drip less)

12 slices thinly sliced deli turkey (about 7 ounces)
6 slices bacon, cooked and crumbled
(can sub deli sliced ham)

Also make about 6-8 cheese only in case of any vegetarians

If you are on a tight budget, you can add a tablespoon or 2 of rice to each, and make 8 with the same recipe.

You can also add finely diced red onion and thinly sliced or shredded carrots to some for more flavor and color.

It takes about 3-4 kitchen people and 12 front staff to set up, serve, and clean up a party this size. You need help.

You want to end up with about 1 pound cooked meats for each 5 people for sandwiches, so you want to start with about 1 1/3 pounds raw for each 5. This total can be divided between the meatballs and roast to your taste-

Spaghetti with cheese,
BBQ wings (full wings)sauce also
Potato salad(I think I will buy this)
Spiral sliced ham
Veggie tray
Rolls
How much do I need of these foods for 40 Adults
and about 5-8 kids 6-10yrs of age

Spaghetti with cheese, do 4 pounds dry
Potato salad(I think I will buy this), 1 1/2 to 2 gallons

BBQ wings (full wings)sauce also- 2 wings per person, 1/4 cup sauce per person
Meatballs would be a better buy- 1 pound per 4, 3 quarts sauce per 10 pounds
Spiral sliced ham- 1 pound boneless per 3-4

Veggie tray- use the veggie tray page, or do salad, using the plan for 100 page

If you use canned, a #10 can has 24 servings, so with 4 you will have some of each left.

I'm going to be bbq'ing at a wedding for 175 people. I will be cooking chicken and tri tip, along with potato salad,green salad, beans, and garlic bread. Can you tell me how much to purchase for:

Chicken - 100 people
Tri Tip - 75 people
Potato Salad - 87 people
Green Salad - 87 people
Beans 175 people
french bread - 175 people

I am hosting my son's afternoon tea after his baptism for 40 people at home.
The following day I am hosting his 1st birthday party for 80 people in a community hall.

Can you tell me the time and length of the 2 parties, as this will affect the type food, esp for the birthday party. It also matters if they are coming directly to the tea without a stop for lunch on the way. In addition, will wine or other alcohol be served?

As the b'day party is at 1.00 we are counting this as lunch. There will be alcohol at both events. eg wine & bear.

mmmm as most of my time is with my Bubby Oscar I would prefer to freeze rather than bake.
I know this may be unrealistic for the b'day party as there is an oven at the venue and I can do sausage rolls etc if need be.

We're having a professional caterer handle most of the dinner meal, but we wanted to try to take care of the appetizers, dessert, drinks, and a few of the sides ourselves.

I've spent quite a bit of time reading over your site, but I'd be grateful if you could double-check my numbers.

Non-Alcoholic Drinks:
- 10 gallons Lemonade
- 10 gallons Unsweetened Ice Tea (with sugar and stevia provided on the side)
- 2 pounds regular Coffee
- 2 pounds decaf Coffee
- Water will also be available

Alcohol:
- 3 cases of red wine
- 5 cases of white wine
- 1 case of a local sweet wine
- about 70 gallons of beer total (30% american light, 25% wheat, 25% nut brown, 20% stout)
- Specialty cocktail (240 servings)

Appetizers:
- 14 lbs each of three types of cheese (chevre, cheddar, and gruyere)
- Fresh grapes, dried cherries, and/or craisins (not sure about quantity)
- 1 gallon Spinach Artichoke dip
- 5 lbs assorted crackers
- 5 lbs fresh bread

Dinner sides (provided by us):
- 4 gallons Slaw (about how many heads of cabbage is this?)
- 18 pounds mixed greens for salad
- 6 cups cranberries, 3 cups either sliced almonds or pine nuts, and 6 cups either feta or blue cheese for salad
- 10, 8oz bottles of vinaigrette
- 10, 8oz bottles of light ranch dressing

Dinner (provided by caterer):
- 2 entrees: pulled pork BBQ and grilled fish
- roasted potatoes
- baked beans
- steamed veggies
- stewed tomato salad

Dessert:
- 150 chocolate cupcakes
- 150 carrot cupcakes
- 24 gluten-free chocolate cupcakes
- We're also having a campfire with s'mores station
(I'm planning for 1 s'more per person, but I suspect is this will be high. However, they will be out and available the entire time, not just with dessert).

Other:
1000 cocktail napkins
1000 dinner napkins
200 wine glasses
200 beer/water glasses
How many coffee cups?
How many dessert plates?

The 200 wine/200 beer glasses is the number provided by the rental company we're using. Will this be enough glasses? Would 1 coffee cup per person (~160) be enough? I doubt that everyone will have coffee. Same with the dessert plates? Since we're going with cupcakes, I'm wondering if these will really be used much, though I do plan to set them out for the appetizers as well.

We're planning to hire two people to manage the food (refilling serving platters, keeping the drink dispensers and ice buckets filled, taking down the appetizer table and setting up the cupcake table) and other tasks (picking up trash or abandoned plates and cups, etc). Do you think 2 people will be enough to handle this or should we hire more?

For the mid afternoon, you need about 8-10 pieces of things per person plus lovely fruit tray. You could do the reception level cold cuts and cheese, see the sandwich page, if you want meatiness, but you could do all little mini quiches and such; or how about a Viennese style dessert buffet, it is listed for 100 on the dessert planning page. Hope this helps.

Stouffers Lasagna 6lb trays, these cut about 8 portions, 18. Consider having 1/3 chicken and 2 pans veggie (labeled) for the none- meat eaters.
Consider putting a shaker of Parm cheese on each table.
a side salad (2 lb bags), 14 pounds, 5 pounds croutons, 6-7 pounds small cherry or grape tomatoes. 18 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve
rolls-2 small per person, about 18 pounds; 4 pounds butter
miniature cupcakes, 2 per person

Tea, about 12 gallons, 1/3 unsweetened, sugar and pink or yellow sweetener; 20 lemons
Consider adding lemonade, 6 gallons, frozen concentrate is very good.

You may suspect, yes, it is too much food, and will leave you awfully tired and too busy in the kitchen to enjoy your party; not to mention, too many leftovers...

So I am going to suggest some menu tweaks.

homemade lasagna, use the lasagna planning table, do for 100. Consider doing a couple of trays vegetarian.
chicken wings, unless these are beloved, omit- costly and a lot of trouble to prepare and hold.
sweet & sour meatballs, about 15 pounds, 1 gallons sauce
baked ham, 1 pound ready to serve per 5 or 1 pound boneless, ready to bake per 4
2 squeeze bottles good mustard.

stampede beans, 10 pound dry to start, or 5 gallons ready to serve
potato bar, use the potato bar guide on this site, do for 100. The cook ahead info really works.
steamed veggies, do chopped broccoli as part of the potato bar, amount on that page

Caesar salad, do for 100, see the plan for 100 page; 10-12 pounds if you buy the pre-cut lettuce

asini salad, 4 gallons

cheese- 10 pounds, some can be logs or spreads
fruit tray, 1 deluxe fruit tray for 100. everything but the berries can be fully prepped the day before and stored in baggies.
crackers- 6-8 pounds

baked goods- 2-3 per person, depends on size and type. The freezer is your friend here.

potatoes- depends what kind, for mashed, about 40 pounds per 100, for baked, see the baked potato bar page

rice, broccoli and cheese- assuming this is a casserole? For each 50 servings, you need about

3 quarts cooked rice (that's about 3 pounds dry)
1 1/2 quarts milk
#303 can ( size of tomato juice can, found at restaurant supply) cream of something soup OR 1 1/2 quarts THICK cream sauce
3 pounds shredded cheese
10 pounds chopped broccoli
2 cups finely chopped onions
herbs and seasoning to taste

Crumb topping is 1/2 cup butter plus 3 1/2 cups bread crumbs

Bake:
Conventional oven: 350° F for 30 minutes
Convection oven: 300° F for 20 minutes

*Pulled pork - 18 lb (this is the weight before I added all the pan juices back in after i pulled it)
*Chicken breasts - 15 lb raw (these will be cut into smaller pieces and fried in a cornflake coating, refrigerated, then baked before reception
*Sweet and sour meatballs - mother of the bride's contribution. I have no idea how much she plans to make.
*Potato salad - 2.5 gallons
*Macaroni salad - 2 gallons
*Caesar salad - I was thinking 8 romaine hearts??
*Mexican bean salad - 1/2 gallon
*1 veggie platter with dip
*1 fruit platter with sweet dip
*1 pickle/olive tray
*cheese tray - how much??
*6 dozen buns
*5 gallons punch

*Pulled pork - 18 lb (this is the weight before I added all the pan juices back in after I pulled it)-plenty; 5 dozen buns or 10 dozen slider buns, 1 gallon slaw, 3 pounds sliced onions, 1-2 quarts pickles
*Chicken breasts - 15 lb raw (these will be cut into smaller pieces and fried in a cornflake coating, refrigerated, then baked before reception
*Sweet and sour meatballs - mother of the bride's contribution. I have no idea how much she plans to make.
*Potato salad - 2.5 gallons-OK, might go 3
*Macaroni salad - 2 gallons-OK
*Caesar salad - I was thinking 8 romaine hearts??- OK, about 7 pounds, 2 quarts dressing, 3-4 pounds croutons, 3 pounds Parm cheese
*Mexican bean salad - 1/2 gallon- go 4-6 quarts
*1 veggie platter with dip
*1 fruit platter with sweet dip- might go 2
*1 pickle/olive tray
*cheese tray - how much?? 6 pounds assorted, some can be spreads or logs, 4-5 pounds crackers

*5 gallons punch- at least 6, and do have something sugar-free for any dieters and diabetics

Re: the chicken- Preheat the oven to 400 before the service and take the trays out of the refrigerator. Moment first person returns, into the oven. Will take a solid 25-30 minutes, but if the service isn't over until 545, the photos will take longer than that!

Ham
Wings
Cheesy Potatoes
Pasta Salad
Baked Beans
Fruit Salad
Veggie Tray

Cake
Choc Fountain
With Oreo
Strawberries
Rice Crispies
Pop

When I do answers, it usually only shows me the last post on a column, and there was someone posted after you- it is always a good idea to start a new thread- anyway, here is a check on your menu.

Ham- 1 pound ready to serve per 4, 1 pound needs cooking per 3. I would add slider size buns, 2 per person, and mustard.
Wings-1/2 pound per person. Very costly. Legs, 5 for every 4 people, are a MUCH better buy.
Cheesy Potatoes- use the guide .at the bottom of breakfast planning page
Pasta Salad- 8 pounds dry pasta plus add-ins
Baked Beans-5 gallons (4 #10 cans is 3 gallons)
Fruit Salad-5 gallons, but consider doing fruit trays instead, see the fruit tray page. Prettier, keep better, easier to eat, and the leftovers are more usable.
Veggie Tray- use the veggie tray page

Cake- full sheet will cut 60 pieces
Choc Fountain- use the chocolate fountain article, and be aware that it really does take one person monitoring just that.
With Oreo
Strawberries
Rice Crispies

Pop- exact amounts on the beverage planning page, with advice on assortment

This is way more meat choices than usual for 50, and very hard to estimate. Suggest you stick to 3.

Ribs, 1 per kid, 2 per adult
Chicken, 1 chicken per 8 (1 piece per person)

Hot dogs, polish sausage, just one? about 6 pounds

hamburgers, about 30, some left

potato salad, 2 gallons
homemade baked beans, 4 pounds dry

carrot raisin salad, 1 gallon
broccoli salad, 1 gallon
corn, 50 pieces, 1 per person, could be halves

Peanut or other nut butters with crackers and pretzels

Cheese sticks and fruit slices

Ranch dip with baby carrots, cherry tomatoes and a celery stick

Suggest you consider cutting into quarters rather than halves, as the dark meat really does take about 10 minutes longer. Allow a quarter per person, a few extra if you have heavy eaters, and cut some of the quarters into 2 pieces after cooking, for kids and other light eaters.

Don't forget butter (3 pounds) and maybe some honey or jam for the cornbread.

I stumbled upon your site and it has been very insightful! I was wondering if you could help with my food planing. Im having a wedding reception for 70 people. It will be self serve buffet style.

so far the planed menu is
salad bar with assortments of toppings and dressings

cold salads-
Pasta salad
quinoa salad
bean salad

hot pans-
mac and cheese
another hot pan item

main dishes
vegetable strudel 14inches
bacon potato 14 inches

meat pasty pie
vege pasty pie

dessert-
cake
fruit pie possibly

it will be in up north Michigan so we have it slightly themed to that with the pastys.

I was wondering how much should I get of each item to have it be well balanced.

also any suggestions on recipes or food items to add would be greatly appreciated!

cold salads-
Pasta salad-
quinoa salad-
Total here at most 4 gallons, maybe 2 1/2 & 1 1/2
bean salad- 1 1/2 gallons
Consider that you don't have a veg and do have a lot of starch dishes; add green salad or a green veg; see the plan for 100 tables and do 3/4 the amount for 100

hot pans-
mac and cheese- why? You have a lot of starch dishes already. With the pasta salad already, at least consider potatoes.
another hot pan item- veg!

main dishes
vegetable strudel 14inches
bacon potato strudel 14 inches
I would plan enough so each person could have 1 small piece (about 2x2) of each

meat pasty pie
veg pasty pie
I would probably do the individual ones, 70 meat, 15 veg, and expect some left over.

I also just came across your site and am hoping you can suggest amounts for my meal plan. I'm catering my sisters wedding (I've only smoked BBQ for this many folks) and want to make sure we have enough without being too wasteful. We're expecting 120 guests.

We're having a carving station with ham and turkey, I'm leaning towards both boneless ham and turkey so as to make the carving easier for the person I'm putting over that station.

Baked Mac & Cheese

Green Bean Casserole

Caesar Salad

Dinner Rolls

You need to add to your 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 is recommended for each 100 guests. You can write back for amounts when you decide what you want. Start a new thread?

Now, on to the dinner menu

Turkey- 2 pounds boneless breast per 5
cranberry, 1 can per 6, or see the crock pot cranberry conserve on this site
ham- 1 pound boneless per 5
yes, boneless is easier.

Baked Mac & Cheese- 12 pounds dry pasta, 1 quart sauce per pound, 1/2 to 1 pound cheese per pound

Green Bean Casserole-2 times ellens better green bean casserole, this site

Caesar Salad-1 1/4 times the amounts for 100 on the plan for 100 page, includes Parm and croutons

Dinner Rolls- get really good ones 2 small crusty per person, 3 pounds butter

You want easily chewed foods with minimum cutting. For example, boneless chicken pieces, not bone in.

A good starch, such as mac and cheese or another protein rich pasta dish, or scalloped potatoes or creamed potatoes.

2-3 cooked vegetables, rather than raw salad- maybe a green bean casserole and a mixed vegetable dish and a corn souffle of some kind.

rolls-80
chips- 1 pound per 12, 1 pint dip per pound
potato salad- 2 1/2 gallons
coleslaw- 1 1/2 gallons

It depends on if it is a side dish or entree, and the shape of pasta, I go into this in detail in tables on the pasta/spaghetti page. Link is at the top of the main forum page.

BBQ pork, 1 pound raw per 3 plus
keilbasa, 1 pound raw per 4
sauerkraut, 1/4 cup per person
stuffed cabbage, 1 large or 1 1/2 small rolls per person

perogies,, 2 small or 1 1/2 large per person

German potato salad, basic German potato salad for 100 is on this page:

The menu so far (and est. amounts):
Ham, bone in (60 lbs)
Oven 'fried' chicken (100 lbs)
Potato Salad (5 gal)
Coleslaw (3.5 gal)
Caesar Salad (10 heads of romaine)
Pasta or macaroni salad (4-5 gal) *not sure which type yet, but i found a recipe for a mediterranean couscous salad*
rolls and cornbread (12 doz + 10 roundscut into wedges)
Corn (4 gal )
Green Beans (4 gal)

possibly some veggie and fruit trays

Dessert is going to be Homemade pound cake for the wedding cake, some pies and cookies.

Beverages: 12 gals each: lemonade, iced tea and punch
9 quarts coffee
water
MAYBE: 1-2 beer kegs and some sort of alcoholic alternative like sangria, rum punch, champagne punch, or maybe just wine.

Is my menu and amount estimates ok? And if not, any suggestions to tweak it?

coleslaw-1/4 cup serving and half cup serving
baked beans- 1/4 cup serving and half cup serving

, a full sheet cake serves 60. About 4 cookies/bars, etc per person for other desserts.

www.ellenskitchen.com/bigpots/appetiz3.html

8-10 pounds dry rice per 100
8 pounds dry beans per 100
10 pounds shredded cheese per 100

7 pounds sour cream per 100

macaroni salad, acini de pepe (frog eye) salad
This being 2 pasta salads, would you consider changing the mac salad to potato? In either case, 1 1/2 gallons
The frog eye salad is usually sweet, 1 gallon
coleslaw, 5 pounds cabbage plus add ins, or 1/3 any of my slaw recipes for 100

You will need an assortment of excellent side dishes, including red cabbage, German potato salad, spaetzle, kraut, beans and really good rolls and rye bread to lift this menu to wedding feast level. Also 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.

On the fruit tray page, there is a chart that tells how many pieces you get from each type of fruit, so you just figure out how many bites of each you want on each plate and then multiply. That will make it very easy for you.
Be sure to allow at least a 1/2 cup scoop of the chicken salad per plate, and think about using a nut-free recipe, as this is a common allergen- you can always do a nut garnish on the plate. Consider having egg salad or cottage cheese available for anyone who does not want chicken.

salad, use the plan for 100 page, has dressings also

nacho chips, 1 pound per 12
cheese sauce, 5#10 cans
gallon sliced jalapenos

rolls, 2 per person, get good ones, 4 pounds butter

fruit, suggest you do this as part of the appetizer plan, see below. Use the fruit tray page for amounts

tea, 16 gallons, 4-5 are unsweetened with no-cal sweeteners available
lemonade, 12 gallons

Please plan an appetizer area (two, actually)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.

Pizza, 7 trays of lasagna, and sandwich platter (bread buns, cold cuts, cheese), fruit platter, veggies, chips, dessert.

Pork sliders with Asian slaw drizzled in bacon sauce for 500
I am making sliders for a outdoor fair type of event, 7 to 11pm so that’s four hours and they estimate that 500 will attend that event.

I figure for 500 persons we need at least 3 sliders per person for a total of 1500 sliders it’s a pork feta burger

I tried to do some kind of conversions using my original recipe that made around 6 regular burgers

For the patty
1.5 lb ----187.5 or 190 lb Ground pork shoulder (2oz per slider)
¼ cup-----15 lb Feta cheese
¼ cup-----12 bunch Scallion
2 garlic cloves---20 Garlic bulbs/head
1 onion------30 large Onions
¼ tsp. black pepper-----2 lb Black pepper
1 tablespoon allspice------4 lb ground Allspice
--1500 brioche slider buns
For the Asian slaw
These are the original quantities, since they are for sliders and not full portions of coleslaw I have no idea how to scale this. Is it 1 oz of slaw per slider? because if so I would need around 90 lbs of coleslaw right? I keep seeing quantities for full burgers, sandwiches and servings but none for sliders.

original ingredients------>?
1 Carrot
½ small Cabbage
½ small Red cabbage
¾ cup mayonnaise
½ small Onion shredded
1 clove Garlic shredded
1 teaspoon Ginger shredded
1 tablespoon Honey
1 teaspoon Sesame oil
1 teaspoon sesame seeds

I started it out as you can see above but i just need a little more guidance

Chicken Salad pre-loaded on crackers (using whole rotisserie chickens)
Meatballs
Caprese
Cheese/Cracker tray
Crab muffins
Veggie Tray

I guesstimate I would need the following:
Chickens - 5/6
Meatballs - 120 #1
Caprese - 60 skewers
Crab muffins - 50
1 1/2 or 4 veggies, plus dip

6 regular burgers makes 20 sliders easily, up to 24 if you are conservative, so your recipe will easily serve 10 guests, and you plan 50 times the recipe for 500 guests, and probably have some left

1 1/2 gallons of slaw per 100 people is plenty for a regular burger/sandwich topping, so I would estimate this at easily enough for 200 people for slider topping. With regular slaw you start with about 32-34 pounds of whole cabbage to get about 24 pounds of slaw shreds to make 2 1/2 gallons, ie about 10 pounds shreds per gallon of slaw.

Allowing a half tablespoon per sandwich, for 1000, I get about 2 gallons.

On your meat recipe, WAY too much spices, your conversion from measure to weight is off. I am showing numbers for 1000. If you decide to do 1500, you would increase everything by another 1/2.

What I would do is mix the meat except the cheese at least 24 hours ahead and cook and taste for spice before going. It is easy to add, a disaster to take away. Correct and add cheese day of.

Yes greedygirlcooks.blogspot is my blog.

There is no prize for the pork palooza (unfortunately) :), but I'm the only non-chef non-caterer participating so I'm at quite the disadvantage but we shall see.
I have been going back and forth in my mind if I even should do it. But it will be a fun experience. My only problem now is sourcing 1000 brioche sliders, or any sliders for that matter here in Jamaica. Going to be calling bakers all this week, no way I can bake so many sliders in my kitchen!

Yes ill re-read them. And the baguette sounds like a good idea if all else fails

Is the ratio of cole slaw/ potato salad/ baked beans correct if we are serving all three?

You can request them to measure into gallon containers and then weigh. This is the safest because, for example, a very wet slaw weighs more but does not serve more.

6 #10 can beans is plenty (4.5 gallons).
for ladies, 4 gallons slaw and 6 potato salad would be plenty.

Also, the menu could use some expansion in fruits and veggies, if you plan to save some on the meat costs.

Menu
Chicken- wing,legs, & thigh, breast, small or cut large in half, are now cheaper on sale than wings. 200 pieces
Ribs-pork & beef, 110 pounds total, go by prices

Hot dogs-beef & Brats
Hamburgers
Hamburgers are a big food safety issue and with the price of ground meat what it is, they cost as much per person as spare ribs. If you can skip them, do 50 pounds beef& brats, about 15/35
If you decide NOT to skip, allow at least 100 and do about 100 beef and brats.

Vegetarian patties or sausages, at least 18, Field Roast Italian or apple are my favorite. Usually found in the produce section, or the freezer.

Baked Bean (do I need about 4 large cans); #10 cans, at least 10. See this recipe for how to jazz up canned beans:
www.ellenskitchen.com/bigpots/beans100.html
Corn on the cob, 240 pieces, some can be halves, at least 6 pounds of butter
Green beans (same as bake bean) 50 pounds, or 10, #10 cans, or 4 times the ellens better green bean casserole on this site:
www.ellenskitchen.com/turkey/greenbean.html

Potato salad or
Cole slaw
Do both! You need to fill out the menu, also have something for non-meat eaters to eat. 10 gallons potato salad, or about 100 pounds potatoes to start. 7-8 gallons slaw. Many excellent recipes for both on this site.

Veggie tray, 30-32 pounds veggies ready to serve, 2 1/2-3 gallons Ranch dressing for dip

I would definitely add chips and dips/salsa. 6 pounds potato or 8 pounds corn chips per 100. 1 pint dip or salsa for each pound of chips.

Watermelon
About 1/2 pound per person, especially if no other fruit. Ice them- much tastier.

Cookies
Cup cakes
Pie ?
Cake ?
If you look at the dessert buffet planner for 100, and do at least twice as much, you will have plenty of desserts.
www.ellenskitchen.com/bigpots/plan/teaparty.html
A cake is about the same as 16 cupcakes, and an 8" pie is about the same as 12-16 small pastries

Soda, Poured over ice per 100
Times 2 1/2 for 250 people
This is for the meal, or up to 3 hours. If it is an all day affair, or hot, you may need to double it.
15 to 20 2 liter bottles
PLUS ice, 1 pound per person, double if hot, depending on length of party
PLUS 2 12-16 ounce cups per person
OR CANS
2 cans per person
Flavors: about 1/2 regular caffeinated, 1/4 sugar-free caffeinated, balance mixed fruit and sugar-free non-caffeinated
30 to 40 pounds ice per large cooler

Juice or kool aide, (for kids?), lemonade is a good choice, and frozen concentrate makes excellent flavor. 6 gallons per 100
Water, 1 pint per person, minimum. If you buy cases, consider buying where you can return unopened case
You will save a LOT of money if you do iced tea as one of your beverages. If you do iced tea, look at the beverage planning page for a sweet tea recipe and for amounts- you would want about 12 gallons sweet and 4 gallons unsweetened. Then cut the soda back to 150 people.

If this saves you time, trouble or money, please make a donation, maybe a dime per guest, to support this site.

2 lb. ground beef
1 lb. macaroni
3 cans pizza sauce
6 c grated mozzarella cheese
3/4 lb. sliced pepperoni

Question is we need to make enough casserole to feed 150 people, how many batches of this recipe should we plan for?

This recipe could be improved nutritionally by sauteing and adding a cup each of onion and bell pepper, and you could save some money by making your own pizza sauce- you need 3-4 cups for each pound of pizza. This one is tasty:
www.allrecipes.com/recipe/17319/exquisite-pizza-sauce/
1 recipe per pound pasta

This one is faster:
www.allrecipes.com/recipe/44975/easy-pizza-sauce-iii/
2 recipes per 3 pounds pasta

for 200 people you need 3 serving lines or 2 double sided serving lines, 3 people in the kitchen day of, 12 people out front to set up, serve, and clean up.

MUST GET HELP!!! Need at least 4 ovens. Not possible to do by yourself. I am experienced and fast and it takes 6 hours for me to do 60 people in a home kitchen.

Chicken
Fastest and bestest for emergency chicken, buy 200 pieces fried chicken, OK to use all dark meat. Divide into 2 roasters, cover with 1 1/2 to 2 gallons good chicken gravy each and simmer/bake covered at 325 1 hour in preheated roasters. Serve as "chicken fricassee".
Use real chicken broth to make the gravy, grate in a bit of onion, maybe some finely diced bell pepper.

2 roasters MUST be plugged in on 2 different circuits, as two on one circuit will blow the circuit and not cook. This usually means 2 different rooms.
3 roaster for 300 people, 3 circuits

Beef emergency
Golfers special, lots of large size aluminum foil. You will be making 12-16 packages (see why you need more ovens?) 18-24 for 300.
Baked chuck roast. You need at least 60 pounds boneless, 70-80 better. (90, 105-120) Someone MUST serve this or you will run out. For each 5 pound roast, 1 package onion soup mix, 8 ounce can drained mushrooms, 1/2 family size cream of mushroom soup (or 2 small ones). To add veg, 1 pound baby carrots or 16 ounces carrot coins.

Butcher wrap- lay meat on big big foil, then onion soup, then mushrooms, then carrots if used, finally mushroom soup. Bring foil up and fold over several times across middle and each end, so the seal is tight. Teens and/or male persons can do this.
Bake at 325 4 hours.

Mashed potatoes
Here is where you will need to cut a corner. Use Idahoan brand instant potatoes. The package that says 20 servings will actually serve 12. Use milk instead of water. Grate in 1 onion to the milk as you heat it. Add 4 ounces cream cheese or real butter to each package worth of milk, so it melts as you heat it. After the potatoes are mixed, check texture, add additional potato flakes if they seem runny.

green beans, For 200, 6 #10 cans of French cut green beans, 3 #10 cans of mixed chinese vegetables, 3 family size can cream of celery or mushroom soup, #10 can crunchy French fried onions for the topping, possibly 6-8 cups blanched sliced almonds for the topping. Mix all the veggies, mix in the soup. Can be baked or heated on stove top. Sprinkle on the toppings when it goes in the serving pans.
Increase another 1/2 for 300.

salad, do 2 times the amount for 100 on the plan for 100 page, it shows dressings also. Consider putting bowls of salad on the dining tables so people can serve themselves while they wait for their turn in line.
Increase another 1/2 for 300.

I would definitely add 3 gallons of slaw and 4 gallons of a mixed bean salad on the serving tables; For the mixed bean salad the easy way, 1 #10 each of red, black and garbanzo beans, drained: 1 #10 short cut green beans; 1 #10 fiesta corn or corn; 1 #10 diced tomatoes, drained. Dress with dressing 3 cups sugar, 1 quart white vinegar, 3 quarts vegetable oil (can use the drained tomato juice for part of the oil), 1 cup Italian seasoning Best made a day or 2 ahead and stored refrigerated to blend flavors.
Increase another 1/2 for 300.

dessert- 3 full sheet cakes, or 3 medium cookies per person- see the dessert planning page for other mixes of dessert for 100s.
Increase another 1/2 for 300.

bread, With all that good gravy, I would do French or Italian bread. 12 pounds per 100, 3 pounds butter. Increase another 1/2 for 300.

Donna, hope this does it. You can write back. I would appreciate a donation to support the website, a dime per guest- and feedback after-

Look here:
www.ellenskitchen.com/bigpots/plan/saladbar100.html
for any other items
Lettuce, 10 pounds ready to serve, about 14 pounds as purchased
Grape tomatoes, 9 1/2 pounds
Cucumbers, 6 pounds ready to serve, about 8 pounds as purchased
Carrots/shredded, 3 pounds shredded
Peppers, 4 pounds ready to serve, about 5 pounds as purchased
Broccoli, tiny florets, about 8 cups
Peas, about 8 cups
Ham, 3-5 pounds diced
Chicken, 4 pounds deli sliced, thin strips- may double if larger chunks
Cheese/grated, 3 pounds- 12 cups
Kidney Beans- suggest you do both kidney beans and garbanzos, about 8 cups each
Pickled Beats, suggest you do julienne or shredded, not sliced, about 8 cups
Croutons, small, 3-4 pounds
Dressing , 12 8 ounce bottles or 3-4 quarts (1 gallon) salad dressing- more if thick and self serve. Some fat free Ranch.
Suggest you add chopped eggs, 2 dozen hard cooked

Consider avocado, cubed. 3-1/8 lbs ready to serve, which is 4 1/2-5 pounds as purchased, would allow 1 tablespoon per person

www.ellenskitchen.com/bigpots/plan/salads1100.html#greeksaladcrowd

This recipe serves 100. you would do 2 1/2 times the amounts as a generous side salad, or 3 ti.es the amount for an entree base.

sandwich rings cut into 12 pieces
hot sausage
buffalo wings

sandwich rings cut into 12 pieces- 2 pieces per person
hot sausage, assuming cut into rings or bites, about 10 pounds with 3 quarts sauce
buffalo wings, at least 4 pieces per person. Legs are MUCH cheaper, juicier, and easier to eat- 2 per person.

My invitation said that I will have an appetizer type buffet of sandwich ring pieces, wings and hot sausage. The hot sausage will be full size and have buns. They come 40 to a tray.

Are the numbers you gave still accurate?

Thanks again!

Penne pasta w/vodka cream, expecting they will be hungry, 3-4 pounds pasta, 3-4 quarts sauce, about a pound of shredded Parm

Meatballs in marinara, make small so they can be used for meatball sandwiches, about 5 pounds 1 1/2-2 quarts sauce
Sausage and peppers, 5-6 pounds sausage, equal weight veg
Breaded chicken bites (about 2" pieces)2 per person, but take a look at legs, cheap and tasty, season them up and bake, 1 per person

Have some sliced cheeses for any vegetarians to do sandwich with (provolone?) about 2 pounds thin sliced

Caesar salad, do 1/4 the amount for 100 from the plan for 100 page
ellenskitchen.com/bigpots/plan/quan100.html
Traditional tossed green salad with veggies-skip. Could serve 2 quarts gardienera rinsed and dressed with good olive oil and lemon juice, maybe a quart of olives; after the run the salt would be good

Rolls (to make sandwiches), 3 inch cuts of baguettes? about 3 pounds

This off site link is a favorite of mine:
thepioneerwoman.com/cooking/pws_chex_party_mix/

Pasta salad from 12 pounds dry pasta

For green salad, do 1 3/4 times the amount for 100 on the plan for 100 page

three roaster pans chicken and dumplings - 18 gallons

6 gallons of mashed potatoes -none left, I usually do 4 gallons per 100

6 gallons of corn - OK
Add 44 pounds of some green vegetables or mixed vegetables, maybe broccoli with a cheese sauce 6-7 quarts

One crock pot of vegetarian sausages, unmeatballs, or patties

200 just rolls- 20 pounds, 5 pounds butter

salad- use the plan for 100 table and do double- it also tells dressing-

Also, the menu calls out for a green veg. Also, in a wedding reception situation you need 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. You would plan 2.

www.ellenskitchen.com/turkey/planshop.html

For the toppings, see the sandwich planning page, carefully outlines all the condiments for burgers.

home chips, ?? Regular chips, 1 pound per 10. Not sure what you intend by home chips
baked beans, 8 pounds dry beans or 4 #10 cans with add-ins per 100, recipe this site
cole slaw, 2 1/2 gallons per 100
potato salad, 3 1/2-4 gallons (35-40 pounds potatoes) per 100

All those are good, but it is a feast! Do think about adding some special dishes in the veg and miscellaneous department, for example ;
corn relish, antipasto vegetables (cooked and marinated, served cold, see recipe on the site), roasted vegetables , 2 1/2 gallons of whichever per 100; Greek salad with olives, cheese and sweet peppers (see plan for 100 table this site)

And you want to plan generous appetizers, especially if your cooks are grilling that day, 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 is needed for each 100 guests.

baked ham 20 LB - OK
BBQ chicken 50 pieces - 80
meat balls 300- 16-20 pounds

roasted potatoes 20 LB - OK
baked ziti 8 LB- will run out. I would do At least 6 pounds dry, which makes way more than 8 pounds cooked- more like 24 pounds. Make some meatless for entree for non-meat eaters

green beans 6 LB - 22 pounds

veggies trays 3 - 7 pounds veggies
fruit trays 2 - 10-12 pounds

rolls 40 - at least 12 pounds
butter - 2-3 pounds

tossed salad, use the plan for 100 page

6 - 25 inch vegetable trays
6 cups dressing
I would suggest fruit instead. At this point, not much vegetable interest. The deluxe tray for 100, or similar amounts would be plenty.

21 lbs cold cuts (ham, salami, turkey - thin sliced)- plenty
11 lbs cheese
Suggest you do some pounds as spreads w cream cheese type base and add crackers below
180 medium size rolls
Consider doing only about 120 slider rolls, about 4 loaves split large slices such as sourdough/ potato, rye/ pumpernickel, and multigrain
add 4 pounds assorted crackers
6 lbs assorted chips
add 6 pints salsa/ dips
Plus sandwich fixings such as tomatoes, mayo, etc. according to your sandwich recommendations)
add 4 pounds small tasty cookies and 6-8 dozen 2 bite brownies