I am catering multiple events a month from now for a conference being held over a weeks time. My greatest obstacle now is doing a lot on a small budget. To begin to wrap my head around amounts I need to get my menu together so that I can wrap my mind around the budget.
I need to provide staff lunches for 150 people. The direction is that there should be enough to feed everyone but there is no commitment to having everyone walk away with a full plate, it is more of a courtesy. So my plan is to provided 75 sandwiches, cut them in half. Then provide a huge bowl of grain or pasta, huge bowl of salad, 75 pieces for dessert and lots of flavored popcorn to munch all day.
So the question is how much meat per sandwich.and what kind of meat is most cost effective? Figure turkey but is that the case? Then I would love to add my own touch even at such a small budget, so what is the best way to do that? Flavored mayo's? How much mayo per sandwich? How far in advance can I prep theses sandwiches? Can I slice the meat the day before? Can I slice the tomatoes in advance? How should I build the sandwiches so they aren't a soggy mess by the time ready for consumption.
I'm asking a lot so any feedback would be very helpful, thanks in advance.