bproffer
Take a breath!
We've been asked to cook for a church function. The meal will consist of chicken quarters, pulled pork, 2 sides (rice and green salad), rolls and dessert. We were told to plan on cooking for 500 people. Talking to people in the know, they say that usually only 350-400 people show up.
We are donating our time and the church is reimbursing for the cost of the food. We are not making any money on the deal, but I don't want to buy too much or too little meat. I am thinking 100lbs of chicken quarters and 80 lbs of pulled pork (cooked weight). Do these numbers look right? I don't mind to much about having too much meat, but don't want to have too little/run out. We will have 4 buffet lines and may or may not have people serving.
What do you think?
We are donating our time and the church is reimbursing for the cost of the food. We are not making any money on the deal, but I don't want to buy too much or too little meat. I am thinking 100lbs of chicken quarters and 80 lbs of pulled pork (cooked weight). Do these numbers look right? I don't mind to much about having too much meat, but don't want to have too little/run out. We will have 4 buffet lines and may or may not have people serving.
What do you think?
