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large group proportion planning

post #1 of 3
11/21/06 at 9:26pm
Thread Starter 
So, I hope some of you have some advice.

I'm planning a prty for about 30 people and dinner will be a buffet.

I'm planning on THREE main dishes... a Shrimp Etoufee, a Seared Duck Breast, and a Seared spice-rubbed Tuna.
I'm going to do a variety of sauces and salsas and things that can be eaten with either the Duck or the Tuna.

But naturally some guests will eat only one thing, and some will eat a bit of all three, and every possible combination in between.

So I am at a loss as to how MUCH to make of each.
Anyone have a good formula for such events?

thanks in advance
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post #2 of 3
11/29/06 at 11:04pm
Thread Starter 
NO ideas? from ANYONE?
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post #3 of 3
11/30/06 at 6:06am
Depends on who you invite. :) 30 people, mixed crowd, I'd do 15 servings each and hope they fill their plate with a little of each 1.5 times around. If there are more kids, and unless they grew up eating raw fish, I'd go easy on the tuna.
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