At one time a typical dinner consisted of an entrée, a starch and a vegetable or salad. Anymore....I'm not sure. But, that will be the foundation for determining the how many menu items to prepare. And, because you will be presenting the food on a buffet, you can offer a wider variety of selections, compared to a sit-down meal..
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And this is where you are going to be able to save a significant amount of money, while really wowing your guests with unique and delicious food. Everyone is so busy these days that eating out several times a week is not unusual for most folks.
So to be served a piece of chicken with a wine lemon sauce - yawn
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But, to present a variety of luscious bowls of salads - for example: Artichoke and rice, Shrimp with pasta, Pecan crusted chicken mixed with salad greens, candied pecans and cranberries, or - Crisp Greens with croutons
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| theunconventionalkitchen.com |
Nestled in with the salads might be platters with crisp crunchy fresh vegetables surrounding a bowl of Ranch dressing.
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And perhaps an array of fresh watermelon, grapes, berries and pineapple heaped in mounds of contrasting colors in a large shallow bowl sit next to the vegetables.
Next comes the Green Beans sauteed with butter and mushrooms,
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or a medley of roasted veggies .
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| thebaldgourmet.com |
followed by Drunk Rice
and Roasted red potatoes
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| meadepotatoes.com |
or maybe even Heavenly Mashed Potatoes
And finally....the meat.
But guess what....the plate is almost full and there isn't room to put a large portion of meat. So your guests are filling up on less expensive menu items (and loving every bite) while you are saving money.
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These spiral sliced pieces of ham are going to be be cut in half or thirds before they are placed in the chafing dish.
A combination of chicken breasts and thighs baked with a few spices hit the spot with the white and dark meat lovers
How much food do you need?
What type of meal are you serving?
BrunchLunch
Dinner
Appetizers and drinks
How many guests do you expect?
The answers to these 2 questions can be used with the following tables to determine the variety of dishes you might want to consider serving. At a future point in time I will help you determine how much of each dish you need to prepare. But for now, let's focus on the following.
Use your anticipated guest count and find the closest column. As you look at the table focus only on the column for the number of guests you anticipate. If you just look at the table it will appear confusing.
An X in the box indicates that this is a pre-selected item. Add X's to the boxes where you are instructed to choose from a variety of dishes .
Determining Lunch, Dinner and Appetizers Only are each covered in subsequent blogs.
BRUNCH
Find your guest count and only refer to that column.
Brunch Service
Guest Count
Menu Item
|
25
|
50
|
75
|
100
|
125
|
150
|
175
|
200+
|
Juice
|
X
|
X
|
X
|
X
|
X
|
X
|
X
|
X
|
Fruit
|
X
|
X
|
X
|
X
|
X
|
X
|
X
|
X
|
Choose 2
From the following
|
Choose 3
From the
following
|
Choose 3
From the
following
|
Choose 4
From the
following
|
Choose 4
From the
following
|
||||
Sweet Rolls
|
X
|
X
|
X
|
|||||
Sweet Breads
|
X
|
X
|
X
|
|||||
Coffee Cake
|
X
|
X
|
X
|
|||||
Bagels
|
X
|
X
|
X
|
|||||
Mini Muffins
|
X
|
X
|
X
|
|||||
Choose 1 from the
following
|
Choose 2 from the
following
|
Choose 2 from the
following
|
Choose 3 from the
following
|
Choose 3 from the
following
|
||||
Strata with meat
|
X
|
X
|
X
|
|||||
Egg casserole
|
X
|
X
|
X
|
|||||
Breakfast meats
|
X
|
X
|
X
|
|||||
Mini Quiche
|
X
|
X
|
X
|
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