or Connect
New Posts  All Forums:Forum Nav:

Two meat options

post #1 of 3
Thread Starter 

I am organizing the food for a 425 guest wedding.  I have done several meals of this size in the past, but never with two meat options.

 

This will be a buffet style meal with a server at each dish.  Salad, two meats (beef and sliced chicken breast), 3 vegetables.  The bride and groom are both in their early twenties.

 

How would you calculate the amount of each meat to purchase?

 

Thanks in advance!

post #2 of 3
Determining Entree Quantity on a Buffet?
started on 08/11/08 last post 06/03/16 at 8:09am 18 replies 5350 views


There are other threads on this topic but this was my stand out favorite.

mimi
post #3 of 3

I've done hundreds of staffed-station buffets with both steak and chicken offered. 

My rule on the proteins (and mind you this is VERY general--depends on a 

number of factors concerning the guests, time of day etc too) is 120% when serving 

a single protein choice, (to allow for seconds, surprise guests, etc).

 

And 115% when serving 2 choices. Now, that's 15% over for each, so 65% for each entree, 

rather than 50-50. This way if there's a big "run" on your yummy steaks, you'll have enough,

while you'll have lots of chicken to take home. Or vice versa.

 

People aren't an exact science. Hauling a guesstimated amount of food overage to the party

is an integral part of catering. The cardinal rule being....you never, EVER run out of an entree. 

 

(not that I'm hereby stating I never HAVE.....no, no, no, neither confirm nor deny. :p )

 

And welcome to Cheftalk!

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Professional Catering