Posted by Sam Sears, CEC on January 10, 19101 at 21:19:41 :
In Reply to: What's the rule of thumb... 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
this is a particular problem for a lot of caterers, those double entree buffets, if you are allowing the guests to serve themselves (which in my opinion, is the way to go, since the labor costs involved with cafeteria type service, may not offset the additional food costs associated w/ double entree buffets & if you allow the guests to serve themselves, it won't seem like you are being cheap & portioning their food)...I would do a 3 oz portion of chix per person, and a 4 oz portion (EP-edible portion) of rib per person, there will always be those who will take two of one & none of the other or some of each, and always place your entrees at the end of your main table - ie salads, dressings, starches/vegs, breads/butter, entrees, desserts at the end or even better another table..........just my thoughts.......sam sears, cec