Tri-Tip and Chicken quantity Help
I am looking for a little advice.. I was asked by a good friend to cater an event he is hosting with 40-50 adults. He wants tri-tip, and chicken (lemon herb bonless breasts), rice pilaf, and green beans. I have done this in the past, but never really paid good attention to quantities, only made sure that there was enough..way too much actually.
What is the best way to figure potions of meat..is there a general rule of thumb? How about if 2 meats are offered? Do you calculate with uncooked weight? Whest the best portion size? etc..ect...
What about portion size for sides?
If anyone out there can offer some advice I would really appreciate it...
Thanks from a newbie!