Two meat options

Joined Jun 17, 2016
I am organizing the food for a 425 guest wedding.  I have done several meals of this size in the past, but never with two meat options.

This will be a buffet style meal with a server at each dish.  Salad, two meats (beef and sliced chicken breast), 3 vegetables.  The bride and groom are both in their early twenties.

How would you calculate the amount of each meat to purchase?

Thanks in advance!
Joined Jun 27, 2012

There are other threads on this topic but this was my stand out favorite.

Joined Jan 31, 2012
I've done hundreds of staffed-station buffets with both steak and chicken offered. 

My rule on the proteins (and mind you this is VERY general--depends on a 

number of factors concerning the guests, time of day etc too) is 120% when serving 

a single protein choice, (to allow for seconds, surprise guests, etc).

And 115% when serving 2 choices. Now, that's 15% over for each, so 65% for each entree, 

rather than 50-50. This way if there's a big "run" on your yummy steaks, you'll have enough,

while you'll have lots of chicken to take home. Or vice versa.

People aren't an exact science. Hauling a guesstimated amount of food overage to the party

is an integral part of catering. The cardinal rule never, EVER run out of an entree. 

(not that I'm hereby stating I never, no, no, neither confirm nor deny. /img/vbsmilies/smilies/tongue.gif  )

And welcome to Cheftalk!

Latest posts

Top Bottom