Buffet, Plated or Boxed?
Buffet, you need less staff......It's hard to get 50-75 plated lunches out solo.
I'm assuming at $10pp you are working solo.
Unless it's at your kitchen go cold Buffet.
$10-12......
past menus in a room next to my kitchen have been:
Tomato base vegetable soup
corn bread/rolls butter
green salad
deviled eggs (lagniappe)
Cookies/bars
Ice Tea
*covers the vegetarians, is filling, and economical.....labor was me, equipment is mine, I'd spend a morning putting it together/cleanup.
So, cold buffet, offsite, low budget......ladies, late Sept.
Large bowl of mixed grain salad......mix in dried fruit/minced veg, vinaigrette....border with chicken, that way the meat people have sustainence and the veg can scoop from the middle.
Or a maxed out pasta salad....we use two shapes of pasta, many sauted/fresh veg, usually calamata olives, meat around edge of bowl.
Green Salad with a creamy based dressing....we make a buttermilk herb that mimics the ever popular ranch.
Assorted rolls/breads/breadsticks.....whatever you specialize in......gougere are a nice touch.
If it's in your budget consider a cheese torte.....tigerwoman wrote about great combos that don't cost alot but have wow! factor.....essentially cream cheese with stronger cheese, in a nut crust....some with poached fruit on top.....bake off a couple of baguettes sliced into crostini.
Coffee/Tea/juice....why juice?.....watch the size of you glassware with juice or it'll eat your lunch. |