|100 - Servings||150 - Serving|
| 8 lb.. tortilla chips, salsa, cheese
etc. to go with these or
6 lb.. potato chips
or veggies & 3 c. dip
or indiv. appys, 2-3 pieces per person total,
OR~Allow 5 pounds of nuts per 100 people
~Allow 3 pounds of mints per 100 people.
|10-12 lb. asstd. cheese with crackers with
grapes for garnish, or
veggies and 6 c. dip 2-4 pc. per person,
(suggest 3 platter 18" of cheese -crackers and 3 of veggies and dip)
or individual appys, 2-3 per person 6-10 kinds
|salads||~Potato salad made with 30 lb. potatoes
~Caesar salad, 15 heads Romaine
~3-4 smaller salads, your choice, approx. 7-10 lb. each
|~Potato Salad, made with 45# potatoes ( approx.
45# of potato salad)
~Caesar, 23 Romaine
or 20 lb. tossed salad mix,
~ 2-3 med. salads, half the size of the potato salad
~make pasta salad using 3# dried pasta.
or 2 salads & veggies & dip, and/or fruit platter (sliced really thinly, 4-5 cantaloupe, 1 watermelon, 3-4 lbs. grapes
|meats||~50 lb (raw weight) beef roast
boneless served hot, or large ham, bone in or 4 15-18 lb. whole turkey, or 25 lb. cooked boneless ham or turkey or equivalent. or 2- 25 lb. bone in hams
or 25 lb. turkey meat (2- 25 lb. turkeys)
~10 lb. extra sliced deli meats, optional
|~75 lb. (raw weight) beef roast boneless or
40 lb cooked boneless ham or equivalent,
or 60 lb. whole turkey and 8-9 casseroles 9x13 or equiv.
~or allow 2-3 meatballs per person, or 1 piece of chicken (1/2 boneless chicken breast or whole boneless thigh) plus 30%, and serve in a large chaffer next to a chaffer of rice.
~meats can be served cold or hot.
|casseroles||or in place of meats:
10 -12 -9x13 casseroles or equivalent
~or halfcasseroles and half amt. meat.)
|or in place of meats:
1 5 -9 x 13 casseroles or equivalent
or 7-8 casseroles and some meat (see above)
or meaty or seafood salads
|desserts||~4 each of 3 desserts, cake, cheesecake
or fruit salad (one decadent, one
chocolate, one low cal.)
or 8 x one dessert
or 4 -10-1/2 x 15-1/2 sheet cakes
or asstd. tiny bars, 2-3 per person
|20 pies, or
15 cakes, or
6 large trifles or 6 sheet cakes
or an assortment of bars, tiny cream puffs, or small cheese cake squares (tiny 2-3 per person)
or keep it simple, do only 2 desserts, each x9 reg. sized desserts.
|beverages||~1/2 c. punch per serving.
needs 4 gal. (allow 1-1/2 -2 serving per person or more)
~coffee, tea, flavored decaf 1 lb = 50 cups
|~punch, 1 gal. =24-32 punch cups, allow
3-4 drinks per person if only punch is served otherwise 1-1/2 cups per
1 bottle of wine serves 5 servings
|misc.||9 doz. small soft rolls or
garlic bread sliced or 8
variety breads cut in sm. slices (rye, tomato, whole grain etc.)
2 qt. whipping cream whipped = 2 tablespoon ea.
2-3 qt. up to 1 gal. salad dressing
serving calculation for 100 servings:
spaghetti or noodles =3/4 c. cooked needs 12 lb. uncooked
rice 1/2 c. needs 6-1/2 lb. raw
1/3 c. veggies, =22 lb. frozen.)
there is a 40-45 % waste and shrinkage with
raw meat weight, use 50 lb. raw wt. for 100 people
If cooking burgers or chicken pieces or such,
allow one per person plus 1/3 more.
|1-1/2 x the amounts on the left.
Allow 15 lbs. of potato salad for every 50