(Closed) Catering Estimates – Help!

posted 4 years ago in Food
Post # 3
Member
9145 posts
Buzzing Beekeeper
  • Wedding: November 2013 - St. Augustine Beach, FL

For the main courses I would make sure to have 70 half portions or 50 full sized portions of each.  So 140 half portions total or 100 full sized portions.

For the sides: two gallons each of the potatoes and veggies.

Post # 5
Member
268 posts
Helper bee
  • Wedding: May 2017

@Jazzle:  I beg to differ. You should always have an amount to ensure if anyone shows up unannounced or most people go for one more than the other or if someone wants seconds. Just like when you are laying down flooring in your home you should have 33% extra for insurance. 

I would do 93 servings of both mains, half or whole is up to you. If this is a buffet, people will automatically assume there will be enough for everyone and the trays  be refilled. But if you make them half sizes people will take extra.

I personally think 80 servings of veggies is appropriate but the potatos, since you are roasting them, I would go this route: 1:2 ratio. One pound of potatos per two persons. (This is if you are rising the small red potatos, assuming there are 4 spuds to a pound)

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