Hello Ellen. We are preparing a buffet dinner for 170 (wedding reception). We are about to shop and want to confirm quantities. Really appreciate your input. The menu includes:
Pasta salad (orzo)
Mixed summer veges
Caludia, before going on to the dinner menu, please read this excerpt from an upcoming article:
Serving a large number of people as quickly as possible takes planning. Since each person can easily take a minute in the line, for the fastest service, it is a good plan to have one service line for each 50-75 diners. This article outlines laying out the service lines for your buffet.
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.
Now,on to dinner:
Meats, need all:
Potato salad- 30 pounds potatoes per 100
Green salad- see plan for 100 page
Fruit salad- strongly recommend you do fruit trays instead; keep better, easier to serve, and leftovers are more usable.
Mixed summer veggies- 22 pounds ready to eat per 100 (how much raw/as purchased depends on what veggies)
Rolls w/butter- see plan for 100 page