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How much should I cook?

post #1 of 7
Thread Starter 
I am a personal chef and I'm starting to get catering jobs and I'm a little stuck on how much to make. I have some idea because I have been a chef in banquets for many years but have never been on the purchasing side of it. I have a wedding buffet for 50 people. 2 passed hors, 1 tortellini salad, 2 entree ( chicken and sirloin) 4 sides ( 2 veg, 2 starch). I plan on making 2 per person for each app, 10 lbs of salad, 30 lbs of chicken and sirloin (15 lbs each) and maybe 2 full pans of each side. Will this work or can I cut back somewhere or should I make more?
post #2 of 7


What time of day/young crowd or old/ ethnics? How much $ pp/  You must count all these first.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #3 of 7

Buffet or formal sit down?

 

There is a link to a portioning chart somewhere on the forum...

Tried to search it out but there are SO MANY threads.

Maybe you are more patient than me lol.

 

mimi

 

OBTW welcome to Chef Talk.

post #4 of 7
Thread Starter 
$20 per person. 4:00pm start. Ages are well mixed.
post #5 of 7
Plated or buffet? Makes a difference.
post #6 of 7
Thread Starter 
Buffet
post #7 of 7
My go to balance is 48 oz per person for buffett, seems like a lot but it worls for me, 10 of protien, 60/40 beef vrs chicken and the rest the side dishes. Passed dishes are controlled but you should maybe figure 2.5 per person. Dessert is in addition.

Keep in mind things like time of day, time between ceremoney and reception and the crew you are feeding. Also 20 bucks a head seems a bit low but I dont think in dollars anymore so i cant really be a good judge there.
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