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About Teri Davis Newman
Expertise
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.weddingwire.com/teridavisnewman 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.

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

Past/Present Clients
Allexpert.com expert for 9 years, owner www.yahoogroups.com/reciperequest with 30 thousand original recipes on site.

You are here: Experts > Style > Entertaining > Cooking for Parties > Thanksgiving dinner for 80 people

Cooking for Parties - Thanksgiving dinner for 80 people

Expert: Teri Davis Newman - 10/27/2009

Question
We are having thanksgiving dinner for 80 people and I was wondering how much of the following foods should I prepare so that I have enough. I do not want to run out...how embarrassing!! The following is our menu for the dinner:
- turkey
-mashed potatoes
-stuffing
-gravy
-squash
-sweet potatoes
-rolls
-corn
-green bean casserole
-cranberry sauce
-and two kinds of pies and cheesecake

I am totally lost as to how much I should prepare, please help!! Thankyou for your time, Katie

Answer
You need to cut back on your menu items because if you don't, you are going to have tons of leftovers and waste. 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.
When buying turkey figure one pound of bird for each person and you will have leftovers. The bigger the bird, the more meat there is in proportion to the bone--i.e. a 2 pound chicken is 50% bone but a 4 pound chicken is 30% bone--the same is true of turkey. A 12 pound turkey is 38% bone but a 28 pound turkey is 25% bone.

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