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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Old 09-01-2010, 02:11 PM   #1
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Join Date: 08-05-09
Location: Stockton CA
Default Party for 100, amount feedback

I'm doing a birthday party for 100 the first week in October. The host has no problems having leftovers, so I'm figuring 2 meats( pulled pork and tri tip) 6oz each per person.65lbs. raw pork butt(50% yield) and 40lbs. tri tip(90% yield) 20 lbs rigatoni(uncooked weight) 5 gallons meat sauce.
Twenty lbs. mixed greens salad, 11 doz. HB buns, 10 lbs. coleslaw, and 8 doz. french bread dinner rolls. Food costs are going to be about 4.50 per person for a total 450.00 to 500.00. ???
Also we will be serving the meats at a buffet line for portion controll.
Any input on my amounts would be appreciated.
Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73
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Old 09-01-2010, 02:18 PM   #2
C Rocke
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Join Date: 01-29-07
Location: Garden Grove, CA

TriTip I figure at 80% yield. 8 - 10 lbs pasta uncooked is enough for 100. 2-3 gallons sauce. Salad amount is ok, don't forget dressing(s). For bread, do one or the other - Rolls or buns (Some people will ask for butter). Less cost, and helps the line move faster.
Just me, the Wife, and the Dogs
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