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ELLEN'S KITCHEN
Cook Talk

Serving 150, are my quantities correct?
Kimberly
01/20/08
I'm trying to be sure I have the correct quantities in mind before going out and buying the food for my wedding reception.

There will be 150 or so in attendance, and this is the menu:

9 sandwich ring trays from Sam's Club, each feeds 16-18

veggie trays (broccoli, cauliflower, baby carrots, sugar snap peas, celery, cherry tomatoes, yellow bell pepper, and ranch dip) This is where I'm most unsure of the amounts to purchase of each so that I don't buy too much.

Black olives, 36 oz total

Dill pickle spears, 1 gallon

tortilla chips, 125 oz

salsa, 100 oz

cocktail weiners, 10lb

barbeque sauce for the cocktail weiners, not sure of the amount

potato salad, premade, 40lbs

punch, the recipe I plan to use is 2 parts white grape juice to 1 part ginger ale, it's for a punch fountain, but I'm not sure of how much I should buy. We'll also be serving hot coffee and have hot water for a variety of teas

Thanks in advance for your help :)

kimberly
01/20/08
oh, and it's an early afternoon reception.
ellen
01/21/08
You made a good effort. If it is an early afternoon reception after an 11:00 wedding, they will not have eaten before they came; if it is after a 1:00 pm wedding they will have eaten; the difference is you need about 1/3 more food if they have not eaten. I will do it as if they HAVE NOT eaten and it is a full lunch, and you can cut back about 1/4 if it is the later function.

9 sandwich ring trays from Sam's Club, each feeds 16-18
OK

veggie trays (broccoli, cauliflower, baby carrots, sugar snap peas, celery, cherry tomatoes, yellow bell pepper, and ranch dip) This is where I'm most unsure of the amounts to purchase of each so that I don't buy too much.
This is very thoroughly discussed on the veggie tray page; if it were me, I would do 3 relish trays (covers your olives and pickles, and some other wedding reception level treats)plus 2 ounces assorted vegetables for each person. You can calculate the amount of dip from the page-

Black olives, 36 oz total

Dill pickle spears, 1 gallon

tortilla chips, 125 oz
I like to allow 8 pounds per 100 people, so would allow 12 pounds.

salsa, 100 oz
Dips should total 1/4 cup per person, I would use salsa plus a creamy or avocado or bean dip

cocktail weiners, 10 lb
This is about 250 weiners, I usually allow 3 per person

barbeque sauce for the cocktail weiners, not sure of the amount
about 1 pint per pound

potato salad, premade, 40lbs
This is about 4 gallons. I usually allow 3 1/2 per 100 people, so would either increase, or add 3 gallons of slaw or pasta salad.

punch, the recipe I plan to use is 2 parts white grape juice to 1 part ginger ale, it's for a punch fountain, but I'm not sure of how much I should buy. We'll also be serving hot coffee and have hot water for a variety of teas

Use the beverage planning page for your punch amounts. Use the after dinner coffee amounts for your coffee and tea amounts.

This is a very sensible plan for an informal wedding lunch. Do not forget to look at the condiment section on the sandwich event page and add mustard, ketchup, etc. Also, make sure you have something for your non-meat eaters- a bowl of egg salad with breads/ buns, a sliced cheese platter, etc.

I might add fruit platters for color and luxury- see the fruit tray pages for ideas and amounts.

Hope you have a great day.

ellen
01/21/08
Clarification about relish trays- if you did two, you could add the fresh veggie trays. If you did three, you would not need additional veggie trays for 150 people- they are designed to be stand alone for 50-60 people.
kimberly
01/22/08
Thank you so much, Ellen :) I'll be re-evaluating some of the amounts and feel much more confident that I'll be able to feed everyone enough and keep within our budget.
Jamie
11/17/08
I am serving about 150 people this Sunday for a Thanksgiving dinner and am unsure of how many pounds of mashed potatoes I need. Can you help?
ellen
11/17/08
Jamie, it is already covered in the plan for 100 tables. If it is the main/only starch, 40 pounds raw per 100.
Mary
05/25/09
Serving 125 and stuck on quantities
We're hosting an informal wedding reception from 4-9 pm. We're having a steak and chicken taco bar and cocktail sandwiches, plus salads and fruit and vegie trays. How much steak and chicken do I need and how many sandwiches should I order. I think I can figure out the salads from the tables on your website?
ellen
05/25/09
Mary, what kind of sandwiches? It matters.

You are basically serving dinner and it is a rather awkward time slot. Do you expect all the guests to come from an afternoon wedding and stay the whole 5 hours, or is it a separate party and people will come and go? This also makes a difference on amounts.

toni
05/29/09
Serving 150,
how much do i need to prepare of each:

CAN CORN, CABBAGE, POTATO SALAD, MACRONI & cheese,rice&gravy,green beans

ellen
05/29/09
Toni, these items are all covered on the plan for 100 lists, you would use 1 1/2 times the amount for 100. The only part you might want to adjust is mac and cheese for 100 and rice- 6 to 7 pounds dry, plus 1/4 to 1/3 cup gravy for 100. You would not need so much of these because people will not take a full serving of both at the same time, but you want to have enough to give everyone their first choice.
Lesley
01/29/10
I would like to know quantities to purchase for luncheons for 100 persons using the following menu: Open face sandwiches (egg salad)(salmon).....ham sandwiches...carrot and celery platters with dip.....fruit platters....juice....tea....coffee...dainties.
ellen
01/30/10
Lesley, it sounds like you are having a tea party and all the information you need is on the tea party pages and sandwich event page. Fruit tray page and veggie tray page and beverage planning page. Take a look at these, make your initial estimates and post and I will be glad to check for you.
Robin
09/24/10
I am catering my neices wedding reception. We are serving sliders & wings with vegetable platters and olive/pickle platters. I think I have the meat figured out, but unsure on how many heads of broc., celery, lbs of baby carrots....vegetables in general. 150 people
ellen
09/25/10
For 150 people I would do 2 of my relish trays for 60 and 2 ounces ready to eat weight of fresh veggies per person.
michelle
10/01/10
150 people 4-7 get together

how much chicken wings
chicken teriyaki boneless skinless
egg rolls

how many lbs do i need for each

ellen
10/01/10
Michelle, with a 4-7 time, most people will come hungry, you need 2 egg rolls, 1/3 to 1/2 pound wings, and 4-5 ounces chicken per person.
Betty
11/22/10
Ellen - I have found your site so valuable for many years. My brothers and I are doing a Holiday dinner honoring my mother (90 years old) and don't want to run out of food. Would you mind looking over my quantites and let me know if they seem in line? This meal will be served at approx 5:00 PM, 150 adults.

Turkey Breast - 50 lbs
Spiral Ham - 50 lbs
Mashed Potatoes - 50 lbs
Dressing - 120 cups
Sweet Potato Casserole - 4 #10 cans
Gravy - 3 gallons
Corn - 4 #10 cans
Green Beans - 5 #10 Cans
Potato Salad - 45 lbs of potatoes
Mac n Cheese - need help on uncooked qty
Rolls - 225 each

Once I get my solid numbers on basics I can then figure out the ingredients to complete each dish (ie butter/brown sugar/etc) Thank you so much for all the information you provide on this site.

ellen
11/22/10
Good work. I would increase veggies slightly.

Sweet Potato Casserole - 4 #10 cans- I would do 6
Corn - 4 #10 cans I would do 6-8
Green Beans - 5 #10 Cans- I would do 6. Open the last one only if needed.

Barbara Andrew
12/16/10
Serving 160, are my quantities correct?
Catering a New Year's Eve dinner and dance for 160.
Could you help me with quantities?
Roast pork loin 80 lbs
oven roast potato 33 lbs
baby carrots 40 lbs
mixed green salad ????
Dinner to be served at 7:00 with Dancing set to begin at 8:30
ellen
12/16/10
Hi, Barbara,
I would increase amounts slightly, especially if it is buffet service:

Roast pork loin 80 lbs- Very cose if pated, increase to 85 raw boneless if buffet
oven roast potato 33 lbs- I do 35 pounds per 100
baby carrots 40 lbs- only need 35 for hor veg for 160
mixed green salad see plan for 100, use 1 1/2 times the amount

Since it is New Years Eve, I suggest you fill out the menu with a side dish of vegetarian black-eyed peas or Hopping John, this will provide an entree for any vegetarians and be a nice seasonal addition. 8 pounds dries beans per 100

Tracey
01/20/11
Im having a wedding for 150 people. Wedding to be held at 3:30 and Reception to start at 6pm-10pm.

Menu:
Roast Beef #85lbs
Green Beens #50 lbs
Tossed salad #20lbs
Red potatoes #35 lbs
Dinner Rolls 200

Fruit 5 Cantaloup, 1 watermelon, 4lbs grapes

We will be serving alcohol, cookies, and cake.
Does this sound like enough?

ellen
01/20/11
This is a little light in some areas. Here are some suggestions:

Roast Beef #85lbs- OK
Green Beans #50 lbs- 35 is plenty
Add a second vegetable. Roasted carrots onions and squash for example, or a corn casserole; about 30 pounds
Tossed salad #20 lbs-OK, see the plan for 100 table for some ideas, and the salads that hold recipes for some that can be made ahead and are more interesting
Red potatoes #35 lbs-light; I would do 45-50 pounds
Dinner Rolls 200- OK if medium to large- 3 pounds butter per 100 people

Fruit 5 Cantaloup, 1 watermelon, 4lbs grapes
Very light. See the fruit tray page. I would do the fruit and a cheese and cracker tray and one dip or hot bite on a nibble table with punch for people to eat while everyone gathers.

samuel
03/01/11
i am serving about 50 pounds of chicken thigthts with orange sauce how much sauce will i need
samuel
03/01/11
I am serving about 50 pounds of chicken thigths with orange sauce how much sauce will I need?
samuel
03/01/11
please help me
I am serving about 50 pounds of chicken thigths with orange sauce how much sauce will I need?
ellen
03/02/11
Each 6 pounds of chicken meat uses about a quart of sauce.
PHYL
03/18/11
serving 150 people; having fried chicken, sliced turkey breast w/ dressing/gravy, shepard's pie, potato salad, mac & cheese, greens, green beans, lima/corn, toss salad, fruit platter, and deviled eggs. how much of each do you think i need. i am really concern about the turkey breast. do you think one large breast is enough?
ellen
03/18/11
For this menu, I would do:

1 piece chicken per person PLUS 3-4 ounces ready to eat turkey breast (see the turkey yield table in holiday cooking at the top of big pots, for amount) PLUS 70-80 servings of shepherds pie.

mac & cheese, 15 9x13 pans (about 15 pounds dry pasta
greens, see plan for 100 table, depends on fresh, frozen, or canned. 1 1/2 times the amount for 100
green beans, 25 pounds
lima/corn, 25 pounds
toss salad, see plan for 100 table, do 1 1/2 times the amount for 100
fruit platter, see fruit tray page
deviled eggs, 7 dozen eggs

Stephanie
04/07/11
For a noon wedding ceremony with the reception following immediately, approximately how many cups of spinach dip would be needed for 150 people? Thank you.
ellen
04/07/11
Assuming it is one of several dips on the appetizer table, a scant 3 gallons.
Julie
04/12/11
Serving 60 are my quantities correct?
Hello Ellen,

Am serving 60 guest 10 different HD followed by a light main meal. One of the HD is a lentil and split pea dip served with mini nans. I am doing roughly 48 pieces of each HD. How many cups of dip would you suggest i provide?

Many thanks

ellen
04/12/11
I would do 2 pieces of naan (small) and 3-4 tablespoons of dip per person.
Mairin
05/20/11
Hi Ellen - we are having a wedding reception for 125 people. doing apps from 5-6 and dinner at 6:30.
apps:
- crudite platter (24 lbs.) with 2 dips - one is a herbed creme fraiche and the other is a beet dip. how much of each dip needed?

- also doing grilled polenta triangles (figure 2/person) with 2 dips - one is a white bean dip and the other is a chunky chilled marinara. how much of each of these needed?

- pate and pickles platter - 4 oz./person?

for the main course:

antipasto platter - figure 10 oz./person
farro and roasted veg salad - 4 gallons
pesto pasta salad - 4 gallons
panzanella salad - 4 gallons
greens with dressing - 8 lbs with 4 qts. drsg.
grilled pork tenderloin with chutney - 6-7oz./person and 1/4 cup sauce/person

thanks for your help!

ellen
05/20/11
Pretty good menu!

Beet and creme dips; do 2/3 creme- 1.4 cup total per person

Bean and marinara sauces, 1/4 cup each per person, consider making 3 per person

pate/pickles looks OK. Crackers? Maybe 6 pounds?

The dinner looks fine, and I would consider adding bread or possibly one starch dish.

Mairin
05/21/11
Thanks for your input! I forgot to mention the bread. We plan to have assorted rustic breads and grissini breadsticks. We are putting small ramekins of olive oil and balsamic at each table as well. And I think the addition of crackers makes sense with the pate too.
Christina
06/28/11
Hey Ellen!
I am doing a wedding for 175-200 people. The menu includes a mix of beef, chicken, shrimp and veggie kebobs. The kebobs would be beef shrimp & vegetables, and chicken and vegetables and finally just vegetables. I am having trouble figuring out how much meat/seafood and vegetables I need. There will also be three cold salads, a green salad, and bread.
ellen
06/28/11
Christina, two things; 1) if you do not have a rice dish of some kind they will eat more meats, and 2)except for onions and maybe peppers, if you mix everything on the skewers either the vegetables are too raw or the meat gets over or under done. Consider doing all the veggies separately, only onions and maybe peppers with the meats.

That said, I would calculate this (using raw boneless meats)at 4 ounces beef PLUS 3 ounces chicken PLUS 3 ounces shrimp per person.

Christina
06/29/11
Thanks So Much Ellen. There will be a cous cous salad, roasted potato salad, some other type of grain salad like quinoa or barley, a watermelon salad & cucumber salad & a green salad. As well as bread/rolls.
I agree with you an doing all the meats separately-that's a great point. Okay so on the meat would this be accurate based on what you told me above:
beef: 80lbs beef
chicken: 60lbs
seafood: 60lbs
ellen
06/29/11
You can do 20 pounds less each 60-40-40) and have plenty- although in my experience, people will eat all the shrimp there is, no matter how much you have...
Donna
08/09/11
Serving 200, are my quantities correct?
Wedding is at 4 p.m., dinner at 6 p.m on a Friday. There will be a cheese/cracker/bread/fruit table for appetizers. The dinner is chicken and tri-tip. Hash brown potato casserole, sauteed green beans, asparagus spears, pear/gorganzola/romaine salad and basque salad. I'm concerned about my quantities for:
green beans - 30 lbs
asparagus - 25 bunches
romaine lettuce - 30
head lettuce - 20
ellen
08/10/11
These sides are a little light for 200.
green beans - 30 lbs- usual, about 45
asparagus - 25 bunches- usual about 20 pounds as purchased per 100
romaine lettuce - 30- need about 15 pounds
head lettuce - 20 need about 8 pounds for the Basque salad
Steve
12/11/11
I have to make 150 shirley temples, how much ginger ale is needed.

Thanks.

ellen
12/11/11
You will get about 8 per 2 liter bottle. Get Schweppes or Seagram's for better gingerale flavor.
SAUNDRA MUTZNER
01/13/12
breakfast gravy for 200 people: Please let me know how much flour, oil, and milk needed.Thanks
ellen
01/13/12
Go here for the sausage gravy recipe I use:

www.ellenskitchen.com/forum/messages/21436.html

Trenda Gaines
05/23/12
Wedding Reception: 2:30pm (140 people)
Please help, do I have enough

7- 4lb bags of wings
4- 4lb bags green bean
pasta salad with mix veg
Ambrosia Salad- 2 large cans of fruit cocktail and 4 tubes of whip cream
6 fruit trays
2 large trays of Mac/cheese
4 6lb bags of meatballs
4 large cans of corn
Pizza rolls for the children
Apple cider
Punch
Water
Coffee
Wedding cake
Cheese cake
Cupcakes for the children

ellen
05/24/12
You need some more food.

7- 4lb bags of wings= 28 pounds, I would not do less than 1/3 pound per person
4- 4lb bags green bean- need 24-28 pounds
pasta salad with mix veg- 7 pounds dry pasta
Ambrosia Salad- 2 large cans of fruit cocktail and 4 tubes of whip cream- improve recipe, this is dull, 4 cans
6 fruit trays- see fruit tray page
2 large trays of Mac/cheese- large??? you need 5 gallons
4 6lb bags of meatballs- 1 pound per 6
4 large cans of corn- 5-6
Pizza rolls for the children- everyone will eat, 3 per person

beverages, see beverage planning page
Apple cider-
Punch
Water
Coffee

Wedding cake
Cheese cake
Cupcakes for the children
Depends on size of cake; 22 pounds cheese cake for 100 servings

Trenda Gaines
05/24/12
Thank you very much for your help
Bonnie
06/04/12
Serving 75, are my quantities correct?
afternoon come and go tea then supper for 75
how many dainties for tea?approx 130 people.
Supper menu pulled pork on buns how much pork
coleslaw,b.b.que beans potatoe salad.fruit and veggie platters,
ellen
06/05/12
For the tea, about 8 "bites" per person- a smallish cookie or tart or petit four is a bite, larger items count as 2 bites

Your supper menu is covered already on the plan for 100 tables, fruit tray table, veggie tray page; use 3.4 the amount for 100. If you want to post your estimate, I will check it for you- pork
coleslaw,b.b.que beans, potato salad.fruit and veggie platters,

barb
06/23/12
how many pounds of carrots do i need for 150 people we are also serving green beans
ellen
06/23/12
35 pounds
Bonnie
06/27/12
I made BBQ pulled pork for a church girls camp dinner last summer and had WAY too much meat! Would the serving sizes of BBQ Pork be the same for regular lunch meat? I am using sm-med crusty rolls. About 100 of the people are teenage girls (does that even matter?) the rest adults. Roasted Potatoes and salad bar with fruit will be served with it.
ellen
06/27/12
Bonie, I use 1 pound raw boneless pork shoulder per 4 people. How much did you make?
Lou
08/19/12
serving 150 people dainties and coffee/tea after a 2 p.m. wedding..how many dozen dainties do i need
Linda
08/19/12
Serving 100 people
Hi Ellen: I am making chicken marsala for a wedding party of 100. I usually cut 1 breast into 3 thin pieces. How many pounds of chicken do I need, and how much sauce?
ellen
08/19/12
Lou, see the tea party pages, you basically need 8 little "bites or cakes" each.

Linda, see the chicken Marsala recipe at the bottom of the Orange Dijon wedding chicken page.

Adriana
10/30/12
Serving 150 for Thanksgiving Dinner
My sorority is serving a Giving Thanks Dinner for 150 People. I plan on serving:
Turkey
Mashed Potatoes
Stuffing
Canned Vegtables
Turkey Gravy
Cranberry Sauce
Tossed Salad
Dinner Rolls
Butter

Pumpkin Pie
Assorted Treats
Whipped Cream

Please help with the amount I should purchase..Thank You!

ellen
10/31/12
Adriana, go to the article on shopping for large community dinners at the top of the Big Pots index page. This whole section has all kinds of help for community turkey dinners.

When you have made your estimate, post them and will check for you.

chantal
11/05/12
Making salad & shepard pie for 150 men at local soup kitchen. How much lettuce, meat, pototoes and veggies do I need?
ellen
11/06/12
Chantal, use the plan for 100 list for the salad, do 1 1/2. A fruit salad or something like carrot raisin would be nice with this.

35 pounds ground beef
about 15 pounds frozen mixed vegetable
celery and onion to saute with the meat for seasoning, as the budget allows
6-7 gallons mashed potatoes (potatoes over and under stew)
9-10 quarts rich beef gravy (use the fat and dripping fron the meat for part)

Joanne
12/04/12
Serving 40
I am having roasted potatoes and roasted carrots for dinner. I am also making green beans. There will be around 35 people. How many pounds of potatoes, carrots and green beans do I need to cook.
ellen
12/05/12
For 40, I would do:
potatoes, 15
carrots,8
green beans, 9-10
Joanne
12/16/12
Serving 150
We are having turkey/ham on a bun luncheon at my daughters school and was wondering about food quantities? 150 people mostly children ages 5-14. Our menu - turkey and ham on a bun, veggie trays and cheese/crackers. We have volunteer Mom's cooking the turkeys.
# of turkeys
lbs. of ham
ellen
12/16/12
I would plan about 5/8 turkey, 3/8 ham, and you need to have some PBJ and cheese sandwiches; you will have some vegetarians and other folks who don't eat meat.

For this age group mix, count the adults as one (and don't forget the teachers and staff) the kids as 3/4 each, and use the sandwich pages for you amounts.

1 pound whole turkey makes 1 cup turkey meat, which will make 4 good sandwiches.

1 pound deli-sliced ham will make 6 satisfactory sandwiches.

Elaine
05/23/13
Hi Ellen we are doing the evening snack at about 11:00 pm after a wedding and are having buns, beef, chicken and summer sausage with all the trimmings to make a sandwich. Is 20 lbs of beef, 16 lbs of chicken and 5 lbs of summer sausage cut up enough into lunch meat for 130 people?
ellen
05/23/13
2 small rolls per person

Meats are enough. Trimmings, see the sandwich page, also discusses, pickles, olives etc.

How about adding chips- 1 pound per 12, 1 pint dip per pound.

Tammy
05/24/13
Hi! I am doing a high school graduation party. we want to have dollar size sandwiches of roast beef/ham/turkey and peanut butter and jelly. I am trying to fiquire out how many pounds of meat I need to purchase for this. And also how many lbs of baby carrots/celery/grape tomatoes for a veggie tray.
ellen
05/24/13
Clarify? 150 people? and what else is being served?
Debbie
06/03/13
I'm going to serve cheesy potatoes at my daughter's open house graduation party.
I am using a recipe that is usually made in a 9X13 pan. (not sure what the serving size is) I was wondering if I can use that recipe and times it by ???? to serve at least 150.
There will also be pulled pork, sloppy joe and hot dogs. Fruit, veggies and cheese.
ellen
06/03/13
That is about 2 quarts. You need 30-32 quarts for this size party. See my article on brunch, there is a lengthy discussion at the end of the page on cheesy potatoes.
Martha Stirnemann
08/22/13
My daughter is getting married at 3 pm on October 5th. We are having a full dinner. Do we need to have some type of appetizers? We will have approximately 275 guests.

If so could I do chips and salsa, or pretzels we are on a tight budget

ellen
08/22/13
Yes, you really 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. In your case, that would be 3 appetizer serving areas.

Pretzels alone are not what you want to do. You can make cheese balls and logs ahead and freeze (1 pound per 12, crackers 1 pound per 16); fruit trays are reasonable if you do them yourself (see the fruit tray page); and chips and salasa could be your dip- 1 pound chips per 12, 1 quart salsa per 16.

Paula Bauer
08/28/13
I am cooking for a fundraiser (150 pl) as a side dish I am making rigatoni or penne pasta. How much pasta and sauce will I need and will it fit into an 18 qt roaster.
ellen
08/28/13
You need about 12-14 pounds pasta, 1 quart sauce per pound, and at least 2, possibly 3 roasters, which will blow all the circuits. Consider heating in the oven and serving in chafing dishes.
Sally
10/07/13
I am catering a Wedding for 150 people. I am serving turkey,roast beef,mashed potatoes,gravy,corn,carrots,and coleslaw.Can U give me an idea of how much I need of each especially potatoes.I was thinking roughly 40 lbs of potatoes.
ellen
10/07/13
turkey,
roast beef,
Here, it depends on whether this is rib roast or pot roast as the beef choice.
If rib roast, you need 1/2 pound raw boneless per person PLUS 1 pound boneless turkey per 4 (2 pounds bone-in), and someone needs to serve the first round.
If it is a pot roast, you need 2 pounds raw boneless beef per 5, and turkey increases 10%.

mashed potatoes, 55-60 pounds of raw potatoes
gravy, about 2 1/2 gallons

corn, 36 pounds
carrots, 32 pounds

coleslaw, 4 gsllons

You need rolls, 18-20 pounds plus 5 pounds butter

You need to talk to your bride about an appetizer table, 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.

If this is a paid gig, please make a donation, at least a dime or a quarter per guest, to support this site.

betsy
10/23/13
I am planning my wedding reception for 5pm. Buying bbq, but cooking for 150 guests; corn, green beans, chips& bread. But how much??? Im confused as the amounts!!! Please help!!
ellen
10/23/13
corn, 34 pounds
green beans, 36 pounds
chips, 1 pound per 12
dip, 1 pint per pound
bread, 18-20 pounds, butter 4 pounds

You do need an appetizer area, as described just above.

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

Lois
12/09/13
I'm arranging a benefit luncheon and fashion show for approximately 175 people next year on a Saturday afternoon from 4-7. I plan to serve wingettes, meatballs, rice, stringbeans, green salad, cake and punch, I will probably be shopping at Costco and I'm not sure about the food quantities. Any help would be appreciated.
ellen
12/09/13
wingettes, at least 5-6 per person. These have gone so high that even breast tenders are cheaper- or I have been suggesting 2legs
meatballs, 1 pound per 5 if small, 1 pound per 4 if larger. 3-4 quarts sauce per 10 pounds
rice, 14 pounds dry, consider a pilaf to add a little pizazz
string beans, 40 pounds
green salad, use plan for 100 table, 1 3/4 times the amount for 100

cake one full sheet cake makes about 50-60 servings. You could do with 3 if you cut them small.

punch- 16 gallons, but also have iced tea, 12 gallons, 1/3 unsweetened; if you add dinner level coffee (see beverage page), cut back about 1/4 on the others.

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

diane
04/22/14
I'm doing wedding reception for 150 people
Green salad-20 lbs
potato salad 30lbs, greek pasta salad 3lbs dry pasta
also how many different types of dressing should I offer for green salad
ellen
04/24/14
Green salad-20 lbs- for 150 15 plenty
potato salad 30lbs, I usually do 30 pounds for 100, depends on the other side dishes; might be OK if you increase the pasta salad
greek pasta salad 3lbs dry pasta, you will run out. At least 6 pounds, 8 if you don't increase the potato salad.
how many different types of dressing should I offer for green salad? 12-15 8 ounce bottles or 4-5 quarts (1 gallon) salad dressing- more if thick and self serve, 1/2 Ranch and light Ranch.

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

Lou
05/22/14
Serving 250, are my quantities correct?
We are having a reception after graduation in late afternoon. It is a small town and some people go to other parties besides yours. We are planning for about 250 people. We are wanting to have lunchmeat sandwiches on rolls, raw vegetables and dip, and potato chips. I am thinking cauliflower, celery radishes, and some kind of peppers. Can you give me quantities like how many heads oauliflower and how many stalks of celery?
ellen
05/23/14
250 people

This is a very light menu, I am making a few suggestions

lunch meat sandwiches on rolls, use the measures for reception on the sandwich planning page
raw vegetables, cauliflower, celery radishes, and some kind of peppers, plan for 2 ounces (about 8 bites) per person plus Ranch dip, add baby carrots and grape tomatoes. Veggie tray page has counts for pieces for each of the veggies you asked about, very specific.

dip, 1 pint per pound of chips
potato chips, 1 pound per 12

Consider adding pasta salad, 15 pounds dry pasta plus add-ins. Many excellent recipes this site.

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

carolyn
08/01/14
serving 125 people for a weeding reception
I am hosting a wedding reception for 125 people. How many trays of sandwiches, fruit, vegetables, and wings would I need? Thank you for your help.
ellen
08/01/14
Hi, Carolyn,

I need to know what time the reception starts, and how long it will last.

Also, you need some additional foods, including a starchy salad (potato, pasta), and some nibbles- chips and dip, cheese and crackers, for example. In addition, adding a green salad of some kind will fill plates and look more abundant.

Please write back.

Carolyn
08/01/14
serving 125 people for a wedding reception
Hi Ellen,
The reception will start at 7:00pm-1:00am.
Yes I will need salads ( potato, pasta) Meat trays, and cheese& cracker trays. I am sorry I forgot those items. I am only in the early stages of planning this reception.

Thank You

Carolyn
08/01/14
serving 125 people for a wedding reception
Hi Ellen,
The reception will start at 7:00pm-1:00am.
Yes I will need salads ( potato, pasta) Meat trays, and cheese& cracker trays. I am sorry I forgot those items. I am only in the early stages of planning this reception.

Thank You

ellen
08/01/14
Carolyn, a good plan with this long of a party is supper and then an 11-12MN snack. Have you thought about this? Also, what is the cake/dessert plan for supper?
ellen
08/01/14
If I were planning this party, I would do it in 3 parts; an appetizer/starter table with a punch and/or cocktail/sangria, the dinner table, and the midnight snack.

The appetizer arrangement is important, even with a simple meal 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.

Here is something to look at to give you more ideas:

www.goodtoknow.co.uk/recipes/pictures/31381/50-quick-and-easy-canapes

Carolyn
08/02/14
125 people
Hi Ellen,
My daughter only wants this reception to last 2 hours. How many sandwiches trays, fruit trays, cheese and cracker trays and meat trays would I need? There will be an open bar, so I don't need punch or beverage.
Thanks
ellen
08/02/14
OK, I am officially confused. So are we talking 7-9PM only and not 7PM-1AM? Thanks.
Carolyn
08/03/14
125 people
The reception will be from 7:00- 9:00pm. A dance will follow. We only need food for 2 hours.
Thanks
julie
09/18/14
i need to know how many penna vodka, eggplantparm,chicken marsala or chicken parm sausage and peppers or spiral ham and rice balls trays will of each do i need thank you julie
ellen
09/20/14
penne vodka, 15-18 pounds dry pasta, 1 quart sauce per pound, depends on type/age of crowd and whether bread is served
6 pounds parm cheese for topping

eggplant parm, 1 tray serves 24; or homemade, 1 pound eggplant per 4 as and entree, per 6 as a side dish. Panko bread crumbs add crunch.

chicken marsala or chicken parm if only entree, 2 pounds boneless chicken per 5, if also sausage or ham, 1 pound per 4

sausage and peppers or spiral ham 1 pound either ham or sausage per 4 if also serving chicken, 2 pounds per 5 if only entree

rice balls (Arancini di Riso)? a pound of rice makes about 50 balls and you want about 3 per person- 6-8 pounds of rice

Jeff
11/19/14
Serving 150 people light appetizers for NYE
Hi, We're having a NYE party. We will have some vegetarian dishes, dinner rolls, and chicken wings. How many pounds of chicken wings should we buy? People will be drinking and dancing throughout the night. Our aim isn't to provide food for the entire night, but we don't want to run out too early. The event is from 10pm to 4am.

Thanks

ellen
11/19/14
at least a half pound per person, given the highly inflated cost of wings these days, you might consider having legs as part of the choice, just use a completely different sauce, such as baked in bbq sauce. In that case, you could do 2 legs per person, plus 1 pound wings per 3-4.
Joyce
12/04/14
Serving 125-150, are my quantities correct?
Hi,
I am trying to plan a menu for my wedding. I am guessing between 125-150 people.

How much punch do I need if I'm serving tea and water also?

Chicken Fingers - how many per person?

Pasta Salad - how much for 125-150?

Mini Croissants - how many per person?

Cheese Crackers (Straws) - better to buy already made or have someone make them for me? And how many?

Fruit and Dip - I have no idea how much or what fruits are less expensive in the winter?

And nuts and mints - how much of each?

My wedding is this month so just trying not to "overbuy" on the food.

Thanks much!
Joyce

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