There are two big difficulties with this plan for 200;

1) it takes three people full time manning the grill to feed a crowd this size, and with this type menu not everyone can be served around the same time.

2) It is expensive, because it is so completely meat based. For example, if you have ribs at all, you need to allow 1/2 pound raw per person on a mixed plate, and for 200 that is a LOT of money.

So if you are devoted to grilling, stick with chicken and sausages and skip the rest, allowing 1/4 chicken per person PLUS 1 pound sausage for each 4 people.

However, if you are willing to give up the grill, consider pulled pork and/or roasters full of lazy-que chicken (done in the roaster or oevn withbbq flavor).

With this mix of salads, I would allow for each 100:
3 1/2 gallons potato
2 each pasta, slaw and bean
green 1/2 the amount for 100 served alone (see the plan for 100 page). You will have leftover salad. If you do the pulled pork, consider a sandwich condiment bar with extra lettuce and tomato instead. See the sandwich event page for help with the condiment bar.

2 muffins each if small and no rolls- 1 1/2 if larger or rolls.

See the dessert planning page for dessert help and the beverage planning page for your beverages. Plan for about 1 pound of ice per person if the weather is cool, 2 if hot, plus 40 pounds per large cooler.