Expert: Tina Addair - 9/9/2003

Question
I've been in the catering business for nearly two years. The one subject that still has me guessing (when I should be formulating) is portion size when serving two main dishes. Example: Serving tri tip and chicken along with two to three side dishes, rolls, dessert & beverage to 100 men.   What should the portion/ratio be between beef & poultry knowing men prefer beef? I hate wasting but hate running out much more.

Thank you for your time.

Answer
Hi Wendy!  When doing a plated banquet or catering, the average rule is 4 ounces of beef with 3 ounces of chicken.  Of course, this doesn't mean everyone gets full, and you really have an advantage if you know ahead of time it is going to be all men.  I assume since you're worried about running out, it is going to be served buffet-style instead of plated.  If I were serving the suggested menu for 100 men, I would stick with 3 ounces of chicken per person (18.75 pounds), and would prepare around 30 pounds of roast.  This would average around 5 ounces of beef per person.  The good thing about men is they usually aren't picky, so if you do run out of beef, they WILL eat the chicken.  Hope this helps.  

Tina K. Addair