Hi, could someone please give me some pointers; I've worked as a farm cook for 10 years and have recently been asked to start catering. My first official job is a wedding buffet for 200 people. The menue is: duck breast confit, moose roast, deer sausage, yorkshire pudding, garlic mashed potatoes, peas, cauliflower and broccoli with a white cheese sauce, a raw veggie platter, and ceasar salad. Bread and squares are to be brought in by family members. So, all in all, a pretty simple menue. But I am haveing a bit of trouble coming up with amounts as the biggest party I have every fully done is about 25, and the buffet thing throws me off a bit. I am assuming that I'll need about 100lbs of raw potatoes, 28ish lbs each broccoli and cauliflower, 25lbs raw peas, 25-30lbs veg for the raw veggie platter, about 30 heads of romaine for the salad, 90+lbs of roast (I do not know as of yet if it will be boneless or not, though I am assuming that I should up it to around 115-125lbs if it is bone-in?), 250-275 duck breasts (wild so they are quite small), and 240-250 sausages (which are to be made up by a local butcher friend of the family but I will not know size on until a few days before the wedding). The yorkshire puddings I am completely stuck on - I can just see them as being a complete headache but that is what the bride wants. So, how many should I make - I am using the standard muffin cups to bake them in. How many should I assume for? If anyone can help me or has any tips that they might offer I would be truely grateful! Thank you so much!