Green salads:

Ceasar Salad

Strawberry/almond

Spinach

Main Salads:

Tuna salad (served scoupped onto a bed of lettuce or pastry cups)

Egg salad (served in a dish could be scoupped onto lettuce)

Other:

Potato Salad

Vegetarian Pasta Salad

Three bean salad

Fresh Maui fruit and pecan salad cups

Variety of crackers and breads as well

You need to have 4 serving lines- 2 2-sided tables- to get fast buffet service for this many people. And the salads, especially the egg.tuna/chicken, need to be served over ice.

For each full lunch, you need 18 ounces of edible food, not counting bread and crackers.

You need 1 fruit cup (4-6 ounces plus dressing) per person.

For each 100 people, you need about 15 pounds of the leafy salads- can't help about the mix, except to say you might consider mixed field greens instead of spinach alone. Dressings are discussed in the salad section at the top of the plan for 100 page.

For each 100 people, you need about 60 pounds total of the mixed salads (potato, pasta, 3 bean.) If making yourself, for each 100, start with 25 pounds of potatoes, 5-6 pounds dry pasta for those two.

Amounts for tuna/chicken and egg salad are discussed in detail on the sandwich event page.

Alone, breads are 10=12 pounds per 100, crackers 6-7 pounds. I would add 8 pounds of shredded cheese or cheese spreads. Don't forget butter and mayo.

For cake and cupcakes, 100 servings of each. People expect their choice, and some people take 2.

See this article before planning further:

After reading the article, we will serve the green salads as not to waste and serve the chicken salad and tuna in scoup fulls as well.

I still have time to get the best prices while buying in bulk. Any more advise is greatly appreciated!

We are a family group of five with tons of joy, love, experience cooking & budgeting large meals. We only cater for friends of friends about four times a year. I just haven't ever done a luncheon salad meal. Our son was in fine dining management and serving for years, but is out of the country this season.

I bet the tuna is so there is no meat-milk issue. Makes sense, given the occasion.

Ellen,

Would it expedite the serving process if I separate the deviled eggs, breads/rolls/crackers, spreads, butter, and relish tray at another location?

We are serving the deserts and drinks at separate locations.

There is an article on the order for a self service line on this site. It is not a bad ideas to set up the breads and rolls separately, but it is usually faster service to have it on all the several serving tables- less trailing back and forth. With a two sided table, you would have people taking from the relish tray, roll baskets, etc, from both sides, so, you make it the same each half.