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| Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too. |
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#1 |
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is One Chatty Farker
![]() ![]() Join Date: 07-07-09
Location: Newark, OH
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I've been asked to provide 3 side dishes for our company BBQ. Baked beans, slaw, and mac n' cheese. They want to comfortably feed 125. "Comfortably feed" means some leftovers is OK. 80% men, 20% women, no kids. Can you give me an estimate of the quantities in full and/or half size roaster pans I'll need? Thanks for your help!
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- Kevin Team: Smitty's Real Pit BBQ KCBS CBJ 2 Custom Built Reverse Flow Stickburners 22.5" WSM Weber 26.75" OTG Weber 22.5" OTS Weber Blue 2000 Stainless Performer |
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#2 |
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Full Fledged Farker
![]() ![]() Join Date: 11-01-09
Location: West Des Moines, IA
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I plan that a 1/2 size, full depth steam pan will feed between 25 and 32 people. Did a lunch yesterday for 65 people about the same proportion as your deal. I made two 1/2 pans of each side. There were exactly enough beans and some of the pasta salad and green salad was left.
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Brian Sweeney - CBJ #3691 - '77 Step Van Mobile Kitchen, Horizon Marshall, WSM with Pro Q Stacker, Weber Kettle & Smokey Joe GOLD. "Any sufficiently advanced technology is indistinguishable from magic" - Clarke's Third Law |
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