I've got an event for 600 (probably fewer) in April. It's an awards banquet at a university where I often cater. Obviously, there will be a lot of young people there and it takes place from 6-9 so people will be hungry. Here is my tentative menu. I've presented it to them, but there's time to make changes. We're planning on 6-7 stations. 1. Beverages- crocks of ice tea, lemonade, punch and bottled water 2. Fruit, 4 cheeses and brie, and crackers 3. Hot station- meatballs, sausages, wings, stuffed mushrooms 4. Cold-hummus, salsa, 3 other dips with crostini and veggies, mozzarella and tomato pics, greek salad pics with feta, black olive, tomato, cuke 5. Asian- peanut noodles, chicken satay skewers, nori rolls, skewers of ham and pineapple displayed on whole pineapples (I'm figuring out how to do this. any suggestions?) This station will also have 6 butane burners for stir fry. I'm thinking moo shu pancakes, shredded cabbage, carrots, onion with chicken or tofu add- ins. 6. sandwich station- crocks of tuna, chix sal, tofu sal, egg sal, tomatoes, lettuce, and assorted rolls 7. Desserts There is no kitchen so I've rented a refer truck where I'll have platters made up and ready to replace. I'll have to have a couple of staff out there to hand off the platters to the servers as I don't think I want to leave the truck open or deal with unlocking it every few minutes. They've set aside a conference room for prep, so it's possible I'll have enough room and won't have to leave someone with the truck, although, there's NEVER enough room! I'm figuring high as the group is young and is probably half male, but do you think 12 pcs per person is enough/too much? Should I figure higher on the hot food (the "guy" station)? Am I stupid to add the stirfry station? My feeling about this is that it's different and not often seen around here. Two people could man it. Should the chicken be precooked so it's just tossed in the frying veggies to save time? I"m open to any and all suggestions. As always.... thanks in advance!