I run an evening meal program for the homeless. Normally we bring in people to do meals for us but I have a few days that they have donated us money and will come in and we have to cook the meal ourselves. Please look over my numbers to ensure that it looks good. We estimate 400 people with basic portions served cafeteria style. Seconds is not guaranteed.

Day 1
Pasta Shells with Meaty Marinara

4 x your Meaty Marinara Sauce (no sausage but will add more meat)
Unsure of how much pasta to cook (by weight) 48 lbs?
Garlic buns 200 slices with garlic butter, toasted
Individual applesauce cups

Day 2
Chili Macaroni (chili and macaroni mixed together with optional sour cream and cheddar on top)

48 lbs? macaroni
30 gallons meat and bean chili
Garlic buns 200 slices with garlic butter, toasted
Individual fruit cups

Day 3

Sliced toupee Ham in pineapple sauce

100lbs boneless ham, presliced + (pineapple sauce - no idea how much), baked
mashed potatoes
mixed vegetables (75% - peas, corn, carrots, 25% - broccoli, cauliflower)
Bananas (dessert)

Please let me know if these are ok. We'll be duplicating these menus for a few days.

Thanks

Put the ham in between the two pasta meals, or switch the chioli meal to rice and change the garlic bread to cornbread.

Add a veg to each of the pasta meals- maybe chopped broccoli with the marinara and a carrot blend or a finger salad (little carrots or carrot sticks, cherry tomatoes, celery sticks, etc) with the chili.

I would use fruit cocktail or peaches with the marinara, the apple sauce on top of the spaghetti sauce is not too appealing, texture-wise.

Unless you already have the pineapple sauce, a pineapple ring per serving would be easier and more attractive. If you do use sauce or crushed, allow 1/4 cup per person.

The 48 pounds pasta is about right. You would need 32 pounds of rice for 400 people, and it is MUCH easier to prepare; can be easily done in the oven.

Remember it takes 20 minutes per gallon to boil the water for pasta and you can only use it twice.

If I were duplicating the menus right behind each other, I would make a chicken spaghetti casserole using my baked spaghetti recipe for 100 in the basic budget entrees instead of repeating the marinare. Then I would make a "non chili" casserole such as a rice and chicken thigh meat dish for the second budget dinner- all baked together. Then another choice would be the stack enchiladas recipe in budget entrees.