Planning a 400 person party

11
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Joined Jul 9, 2016
Hello everyone,

I run the food service at a beach club on the Jersey shore.

Let me stress that i'm a cook (owned a Luncheonette for 40 years) not a chef.

i put this party together last year & successfully pulled it off but was very stressful & wasted a lot of food.

This year i plan on serving grilled Hanger Steak. Salmon Fried chicken, Qunoa salad & fries chicken (Buying that already prepared)

Does anyone have any idea how much of each item i must purchase?

Thank You!
 
37
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Joined Dec 19, 2015
For banquets around here I follow a basic equation: Singular protein on buffet prep 5oz, multiple protein prep 4oz and multiply by number of guests, and give a 10% buffer.  

Hanger steak: 4oz x 400ppl= 1600oz = 100lb + 10%= 110lb (this is usable portioned weight, if cleaning will need to adjust portion.)

Salmon and chicken I would apply a similar ratio.  
 
2,529
809
Joined Feb 8, 2009
I never offered three entrees on a buffet. In most cases I would offer a Carved beef and a chic or fish. For your buffet I would figure most all like  90% to 95% will take the Hanger steak. Then the Chix will be about 85%.to 90%. I would figure the Salmon would be about 65% to 70%. 
 
11
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Joined Jul 9, 2016
That's just about what happened last year! This year I may just go with the Hanger & Salmon.

Thanks for your input!
 
4,474
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Joined Jun 27, 2012
Last edited:
1,489
249
Joined Jan 31, 2012
So "chicken fried", referring to the process you can apply
to about any protein? That would indicate a major transposition
error in the OP, i doubts it. im in the comma-camp.

Meanwhile, while we wait for OPs clarification, MIMI and I
are going to set out to invent Salmon-Fried-Chicken.
Probably a grilled dish, so se can enter it in this months contest
while we're at it! :D
 
2,529
809
Joined Feb 8, 2009
Thanks Chef.
The bar and grill down the street offers a lunch special once a week with chicken fried chicken, which is no more than a sandwich size boneless / skinless breast fillet that has been breaded and deep fried.
Got stuck on that and just couldn't get past it

mimi
GEZZZZZZZZZ I thought the OP forgot the coma after Salmon. I'm staying out of trying to figure out what salmon fried chicken is. Mimi, The chicken fried chicken I had just outside of Houston was a pounded chicken breast breaded and cooked like a CFS........
 
1,489
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Joined Jan 31, 2012
Aint it funny how CFC is such a ho-down comfy favorite,
but if you take 2 minutes to roll up some ham
and cheese in there, it suddenly becomes a high end
Cordon Bleu? :lol:
 
2,529
809
Joined Feb 8, 2009
Aint it funny how CFC is such a ho-down comfy favorite,
but if you take 2 minutes to roll up some ham
and cheese in there, it suddenly becomes a high end
Cordon Bleu? /img/vbsmilies/smilies/lol.gif
CFC, $6.95

Chicken Cordon Bleu: lean slices of ham tucked inside a tender chicken breast along with thin strips of swiss cheese then lightly breaded in seasoned bread crumbs and baked to perfection. $16.95        It's all in the way you say it.
 
2,238
516
Joined Feb 17, 2010
So "chicken fried", referring to the process you can apply
to about any protein? That would indicate a major transposition
error in the OP, i doubts it. im in the comma-camp.

Meanwhile, while we wait for OPs clarification, MIMI and I
are going to set out to invent Salmon-Fried-Chicken.
Probably a grilled dish, so se can enter it in this months contest
while we're at it! /img/vbsmilies/smilies/biggrin.gif
Put it on a stick.
 
4,474
422
Joined Jun 27, 2012
Buba wins lol.

I left out the pounded part.
It started showing up on black boards and then menus around 30 years ago and caught on like gangbusters.
Now everyplace that buys in for chicken burgers has it as an option.
I like the thigh so rarely order it.

Did anyone mention CF Cordon Bleu maybe with a stinky cheese dipping sauce .....

mimi
 

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