Plug in or sterno hot boxes, but depending on how many plates you need that could run into a transport nightmere. Access to a clean dishwasher? My dishes come out of the machines at 90c so they are nice and hot.
That quite the collection of iron you got Panini. I had a couple mild classics in my younger days but nothing like you have amassed. Now I have neither the time or skill to have a classic, but I still enjoy looking.
I would figure 6 oz of meat a person, final weight. With bread, sides and drinks and dessert that should be good. So if your using a cut thar has a 50% shrink then your at 187 ish for a start weight. Something to think about would be the bread size, you dont want it to be so large that they build a 10oz sandwitch. Consider asembling the sandwitches as needed at the buffet, at least while the big push is on, thus comtroling portion.
What are you serving with it? Will it be an AYE buffet, served buffet, or plated? It will make a difference. Your pricing and portioning will need to reflecr each other. Also your clientle, kids, teen boys, construction workers, ladies, wedding. Time of day too. All things I take onto consideration when doing an event.
@cheflayne nice dresser you have there. I havent been on a bike since 89, too old and brittle now to start again. A question, why in gods name would you move away from somewhere that you took your morning commute in a lovely boat like that. Must have been paradice.
@ Panini. What is that delisious looking red car?