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Are you cooking for a crowd? If you’re planning a big meal, this handy chart can help determine the amount of meat, sides, and food you should buy. From family reunions to potlucks and picnics to a Thanksgiving feast, have enough food foreveryone!
These cooking estimates are based on “average” servings; adjust quantities upward for extra-big eaters and downward if children are included.
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Each adult will consume 1 pound of food total; children, about 1/2 pound. The more options you have, the less you need of each; decrease the main course portion sizes by 1 to 2 ounces if served on a buffet. Guests will always eat — and drink — more at night than during the day.
On average, plan for each adult to consume about 1 pound of food total (not including dessert). Count on children to consume about a ½ pound. Remember; the more options you have, the less you need of each.
The easiest option is to opt for buffet-style catering for your event. Buffet catering is much less expensive than traditional sit-down service, and you won't need to hire servers either! Your guests will serve themselves free of charge.
For a buffet, two to three dinner plates per person, plus one dessert place per person is a safe bet. For a full service meal, use one 10 1/4″ plate for the main course, a 9″ plate for salads or appetizers, and one 6-7″ plate each for bread and dessert.
The cheapest food to cater is any rice or noodle-based cultural cuisine. Mexican, Indian, and Thai dishes are delicious and affordable. Or, if you're hosting an event during the day, serve brunch and breakfast items.
Position strategically. Place items that you have a smaller quantity of at the end of the table near the utensils. Guests tend to fill their plates with the earlier dishes, so with your strategic placement, your food will last longer.
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