Catering for a party of 80 people.

I am catering for a party of 80 people. The maximum I have catered before is for 40. I have receipes with 4/6 servings. There are 6 main items all main courses, two vegetables, two meat, one rice and one noodles) in the menu in addition to snacks, dessert, salad. How do I scale the menu. I have Mastercook deluxe which scales doing simple math (divide by servings and multiply by 80). Can anyone give me some tips. Thanks

By W.DeBord on Monday, January 17, 2000 - 10:11 am: Edit

Think of 80 people as two parties of 40 if that helps you feel more in control.

Some recipe portions aren't equal to the size portion you'll want to serve. We work portions based on weight. There are several ways to decide your portion size.

At first you may want to cook your items 1x the recipe to see the volume/total weight. Plate up each item how you will be serving it, then measure how much one serving weighs. Divide the total weight of the recipe by the weight of each portion, this tells you how many servings per recipe. That tells you how many times you need to multiply your base recipe to produce the quantity needed.

You might look at other factors that may influence your judgement of what size portion is appropriate for this group.

Buffet or pass plate, what kind of snacks are you serving, group is all male or female, office workers or home party, etc...

By foodguy on Monday, January 17, 2000 - 12:35 pm: Edit

I know how you feel. We have all been there before. The advice of thinking as if it were two parties of forty is good. I think you'll find that there really isnt any more work than doing a party of forty except for the dishes of course.

I dont know what you are serving but here are some basic guidelines that I follow and work out well for me.

Potatoes- approx 1/3 TO 1/2 lb per person
35 LBS WILL DO 80 PEOPLE FOR ROAST POTATOES

IF YOU ARE USING FROZEN VEG. A 3 KG BAG WILL GENERALLY DO ABOUT 20-25 PORTIONS

I HAVE LOTS OF OTHER TRICKS BUT UNLESS I KNOW WHAT YOUR SERVING ITS HARD TO GIVE THEM ALL

GOOD LUCK
CHAD

By W.DeBord on Monday, January 17, 2000 - 02:26 pm: Edit

Godfrey people here can give you help with as much detailed knowledge as you can absorb. If you want more specific information it would be best if you gave more details about your party.

Good Luck

By Claudia (Claudia) on Monday, January 17, 2000 - 08:03 pm: Edit

This is the hardest part (next to pricing!) of catering - figuring out how much food to make. I am always looking for recipes that are scaled larger - say, for 20 people, to make multiplying easier. Check professional cookbooks, and even magazine sources, like Bon Appetit, which sometimes have recipes for 12 or 20. someone just gave me an American Inns Cookbook, which doesn't have a lot of recipes I would use, but many of them are large scale. If you find a similar recipe, you can use it as a guage. The first time I jumped from 15 guests to 40, it was scary. Also, since this will probably come up again and again, keep careful notes on what you do right and wrong. It will help you in the future.

By Donna (Donna) on Tuesday, January 18, 2000 - 11:14 pm: Edit

Did you ever think about going to school? If you can't figure out how much for how many, what do you do about temperature control?
Now, that's a scary thought!!!
Donna

By godfreydsouza on Tuesday, January 18, 2000 - 11:42 pm: Edit

Thanks for the tips folks.

I have done some calculations and figured some quantities. I have placed the same on my website:
www.geocities.com/BourbonStreet/Quarter/3197/michellebday.html
to view the menu (certain items on the menu is not done by me) and then click on 'recipes' (bottom right) to view the recipes and quantities.

I will appreciate your comments on the quantities.
Thanks again

By W.DeBord on Wednesday, January 19, 2000 - 01:51 pm: Edit

I'd like to help you but I got no where typing in your address above.

By pam on Wednesday, January 19, 2000 - 09:31 pm: Edit

i did get to your websites. it's a nice website. very colorful, i can't comment because i don't cook in such lge quantities, thanks for the site info.

By Claudia (Claudia) on Thursday, January 20, 2000 - 12:43 pm: Edit

Donna, your comment has been bothering me for a few days. I don't think you can assume that if someone is increasing the amount of people they are cooking for that they don't understand basic food preparation and safety techniques. There are a lot of us in this business who train and learn on the job. Safety, temperature, cleanliness, etc. is just as important as quality and presentation. You don't necessarily have to attend culinary school to have common sense, and to use it to learn as much as you can so you can be as professional AND safe as possible.

By Chris on Friday, January 21, 2000 - 01:48 pm: Edit

why should someone spend all the money to go to culinary school when they could just work an apprenticeship and have the resturant they are working at sponser their sanitation course. It worked for me. Donna, just because you blew a lot of $$ doesn't mean that everyone else should. Godfrey good luck to you and your own catering business. I usually prepare for parties of 80 to 1500 the easiest way to do this is to get friendly with your calculater. Multiply portions,people, and measurements. the first couple times you might mess up but just remember the golden rule: It's better to look at it than look for it! Always over prep and make soup with your leftovers. .

By gumbo's child on Monday, January 24, 2000 - 08:30 pm: Edit

Yeah, ditto Claudia's comments for me. What does going to school have to do with temperature control? I graduated from culinary school and thought it to be an invaluable experience, but I have met just as many if not more talented and professional folks comming from the University of On-The-Job than from any accredited instituation. Maybe we should have a culinary version of a bar exam so that its impossible for anyone to practice this beautiful science we call cooking without attending "school". Formal education is a good start, but is in no way a panacea for nitwittedness...if someone is going to serve mid-rare chicken I would think they'd do it regardless of whether or not they took a class that explained why they shouldn't.

By Moumen (Moumen) on Tuesday, February 08, 2000 - 08:12 pm: Edit

Hey guys,
Quit the bickering about the school/no school debate. I am a very busy caterer in Honolulu, doing events of up to 5000 people without any formal schooling. I was on the other literally born in the business ( second generation foodservice operator). Some of the comments are allright but the fact of the matter is that it it easier to learn the trade under somebody's wings rather than try and dive into the unknown, because all the pros will tell that in this business you only get one chance, so you better tread carefully and only do events that you feel comfortable doing. Numbers DO NOT matter, only your comfort level and how in control are you when it comes to executing the task at hand.
Aloha Moumen

By Donna (Donna) on Monday, February 14, 2000 - 12:13 pm: Edit

The caterer who couldn't figure out how to cook for 80 guests when he had only cooked for 40 guests, scares the ----out of me. WAS THIS A JOKE!
Boy, sure wouldn't want to have him cater one of my weddings in July!!!!!!
Donna

By Toots (Toots) on Monday, February 14, 2000 - 02:33 pm: Edit

I don't understand. People come here for help, and support, why do some of you insist on tearing them down? He just asked for hepl, not for you to critise him? We all start somewhere. I started my first catering job was for 150 poeple. the menue was whole poached salmon, rice piliaf, Honey baked ham, Lemon chicken, Mixed green salad, shrimp cocktail, and rumake. I did a great job, had JUST enough food, but made 0 profit. Had I know about this site sooner I may have been more adept at pricing. Please, can't you just offer your knowledge ,and skill, and leave the rude comments out?

Amy

By Toots (Toots) on Monday, February 14, 2000 - 02:34 pm: Edit

I don't understand. People come here for help, and support, why do some of you insist on tearing them down? He just asked for hepl, not for you to critise him? We all start somewhere. I started my first catering job was for 150 poeple. the menue was whole poached salmon, rice piliaf, Honey baked ham, Lemon chicken, Mixed green salad, shrimp cocktail, and rumake. I did a great job, had JUST enough food, but made 0 profit. Had I know about this site sooner I may have been more adept at pricing. Please, can't you just offer your knowledge ,and skill, and leave the rude comments out?

Amy

By Toots (Toots) on Monday, February 14, 2000 - 02:34 pm: Edit

I don't understand. People come here for help, and support, why do some of you insist on tearing them down? He just asked for hepl, not for you to critise him? We all start somewhere. I started my first catering job was for 150 poeple. the menue was whole poached salmon, rice piliaf, Honey baked ham, Lemon chicken, Mixed green salad, shrimp cocktail, and rumake. I did a great job, had JUST enough food, but made 0 profit. Had I know about this site sooner I may have been more adept at pricing. Please, can't you just offer your knowledge ,and skill, and leave the rude comments out?

Amy

By Claudia (Claudia) on Monday, February 14, 2000 - 08:37 pm: Edit

Amy, Thank you. I always thought that asking questions and asking for help was a good thing.

By michael on Thursday, September 21, 2000 - 11:15 am: Edit

you people are being silly. whether or not someone decides to go to culinary school has nothing to do with how many portions godfrey needed. this is my first time on this web site and may be my last if i can expect to find this type of playground antics everytime someone asks a question. please try to be supportive and professional or you'll scare off people who are interested in learning something!
p.s. people who don't go to culinary school are cooler than those who do.......just kidding

By raine on Thursday, September 21, 2000 - 12:08 pm: Edit

Most of the people here are nice (a little defensive) but, generally nice. It's the best place to be for good, professional advise. They have helped me out on numerous occasions. I try to help when I can.

By Cheftim (Cheftim) on Thursday, September 21, 2000 - 03:55 pm: Edit

What do you mean "a little defensive", I'm not defensive!!!!

By Bakerboy (Bakerboy) on Thursday, September 21, 2000 - 07:09 pm: Edit

I agree. People come here for advise, not to be picked on. This industry is an industry of Trial and Error. In other words you learn from your mistakes. Culinary school is a good start and you shouldn't put down people who want to better themselves by learning a new trade. Donna, don't bring people down by making stupid comments. This is not the nursery!

By Dpconsu (Dpconsu) on Thursday, September 21, 2000 - 11:15 pm: Edit

Hear Hear,
I agree with Bakerboy, Donna take a "chill pill"
from what I have read of your previous postings on this string and others, you must be a real gem to work with! It seems to be that if someone dosnt know then they dont deserve to be in this business, is this how you really think? think way back to before your head started to fill your toque on how little you knew then, and believe me dear you still have a lot to learn about people.
You may be the best cook in the world, but if you cannot manage time, product, personnel and YOURSELF you will never be a chef.

Theres my nickles worth.

By Donna (Donna) on Friday, September 22, 2000 - 03:53 pm: Edit

I hope I wasn't the Donna you were refering to.
I sure as hell am not boring!!!!!
Donna

By Donna (Donna) on Friday, September 22, 2000 - 03:53 pm: Edit

I hope I wasn't the Donna you were refering to.
I sure as hell am not boring!!!!!
Donna

By Donna (Donna) on Friday, September 22, 2000 - 03:54 pm: Edit

I hope I wasn't the Donna you were refering to.
I sure as hell am not boring!!!!!
Donna

By Donna (Donna) on Friday, September 22, 2000 - 03:54 pm: Edit

I hope I wasn't the Donna you were refering to.
I sure as hell am not boring!!!!!
Donna

By Donna (Donna) on Friday, September 22, 2000 - 03:56 pm: Edit

Sorry George, I meant Heck!