What's the rule of thumb...

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Posted by robyn on January 10, 19101 at 16:18:15 :

for quantities of meat prepared for a buffet menu that has 2 meats? One meat will be a chicken breast something and the other meat is prime rib (not carved to order). Do you assume the guests will take some of each or is there a formula for figuring percentages? A particular banquet I'm placing a bid for wants both. There will be appox. 300 guests. There will also be a green salad, two starches, a vegetable, rolls and a dessert. This menu is by their request-not by my recommendation.

Thanks in advance for any pearls of wisdom offered!

Robyn

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