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Cooking for Parties/Funeral reception - mid afternoon

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Expert: - 10/23/2009


Question
I'm planning a mid-afternoon (3:00) reception at our Church for 100-150 people. We'll be having finger foods (appetizers), small sandwiches cut into quarters, fruit trays and vegetable trays, bars and cookies for desserts. Lately we have had too much food left over after receptions. Would you please tell me how much food (i.e. how many sandwiches, trays, etc.) or how many pieces to plan for each person? This will be very helpful for future receptions as our women's ministry handles all receptions (many much larger) for our Church.

Many thanks,
Gail

Answer
Here's the rule of catering as to how much you will need per person:
7 ounces of cooked meat entree
4 ounces of each side dish up to 3
3 ounces of salad greens
1 4 ounce dessert serving
6-8 appetizer bites per person
16 oz of non-alcoholic beverage
2 oz of chips per person
1 oz of dip per person
Multiply the ounces times the number of guests and then divide by 16 to give you pounds of food and the beverage by 128 to give you the number of gallons of beverage you will need.

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Teri Davis Newman

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I am a wedding and party planner in St. Louis, Missouri and I do weddings and parties all over the country! My brides are my number one priority as I understand how important their wedding day is to them! Any questions about catering and cooking for large groups. This would include recipes, cooking techniques, what to serve, how to prevent food poisoning, food storage and food integrity. I have thousands of recipes that are scaled for large groups and gatherings and will be happy to share them! If you are in need of professional assistance for helping you to plan your wedding, party or corporate event, please feel free to contact me! I do a limited amount of weddings and parties every year in order to make sure that I have the best service for my clientele. Feel free to visit my business website at this address: WWW.EXQUISITEEVENTSUSA.COM for detailed information on what services I offer. I have price point weddings for every budget--no matter what size and I am very specific about what you get for your hard-earned money.

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Catering and parties are a large part of the restaurant business. I do a lot of catering for local parties and weddings.
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Graduate, Le Cordon Bleu, Tokyo, Japan

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Graduate, Le Cordon Bleu, Tokyo, Japan

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