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TasteEverything Guest
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Posted: Sat Mar 24, 2007 8:59 pm Post subject: Catering problem |
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Usually if I'm catering I don't do parties of more than forty people by myself. The parties are usually done by course with individual servings. That's fun. This is the problem:
I agreed to cook for a benefit which hopes to draw three-hundred and fifty people. All I need to cook are a few kinds of chili and a couple kinds of cornbread, which is no sweat, but I have no idea how much to make. Any caterers around to help me out? |
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SirSpice
Joined: 04 Dec 2006 Posts: 95
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Posted: Sat Mar 24, 2007 9:58 pm Post subject: |
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How much is a filling serving of chile? Like 2-3 cups a person?
Maybe you should try eGullet, I'm pretty sure it's the biggest food forum out there. |
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McDee
Joined: 17 Sep 2005 Posts: 25
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Posted: Sun Mar 25, 2007 1:45 am Post subject: |
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I'm not a caterer, but did just finish up a class in menu development and event planning. Can't give any solid answers with the current info, but here are ideas to consider:
Is this a first-time event or an annual one where one of the staff members may be able to put you in contact with someone who served last year who may have some better guidance?
Are you the only caterer, or are there others?
Is it a seated affair, or do the guests wander around and sample? (350 portions or an estimated percentage of the guests)
Are you supposed to ensure that all 350 people get full, are you providing one of many courses, or merely providing a sample of your food for them to taste? (8-12 oz, 4-6 oz, or 2-3 oz portions) |
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TasteEverything
Joined: 24 Mar 2007 Posts: 5 Location: Fargo, ND
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Posted: Sun Mar 25, 2007 11:07 pm Post subject: |
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i still don't have all of the info yet, which is a problem. as far as i know, this is a one-shot benefit that's never been done before. i'm catering it with the help of a friend/co-worker of mine. i believe it's all-you-can-eat where everyone just mills around and talks and goes back for more as many times as they want. |
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ConfidentCook
Joined: 19 Mar 2007 Posts: 4 Location: New York
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TasteEverything
Joined: 24 Mar 2007 Posts: 5 Location: Fargo, ND
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Posted: Tue Mar 27, 2007 5:53 am Post subject: |
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thanks, all. i think i've got it figured out. now i just need to cost everything out. . .the fun part. |
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The Yakima Kid
Joined: 15 Nov 2007 Posts: 27
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Posted: Sat Nov 17, 2007 10:54 am Post subject: Advice |
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TasteEverything wrote: | thanks, all. i think i've got it figured out. now i just need to cost everything out. . .the fun part. |
Once you've determined if the servings are supposed to be a full meal or simply a light dinner you can calculate the proper amounts. There is also the classic commercial cookbook, Food For Fifty, which you should be able to find or get on interlibrary loan at your local library. The title is misleading; it gives instructions on how to scale recipes for very large groups, say an entire university or military base. B^) |
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