Chef Forum banner
1 - 1 of 12 Posts

· Registered
1,245 Posts
I had a party of 40 last week. Served buffet style.  For my proteins I bought 20 lbs of boneless pork loin and 40 5-oz chicken breasts. For leftover I ended up with 13 breasts. Everything else got put out and eaten.

The thing I find is I always make too much of 1 or 2 of my sides. The staff will being having roasted veggie pasta salad until it becomes an era......
1 - 1 of 12 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.