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Expect each person to eat a plateful of food, and expect that plate to contain a little of everything. Figure 1.5 pieces fried chicken per person, 1/5 lb Italian beef per person, 1/2 serving of salad per person and so forth. Basically, assume each person will eat half a normal portion of everything (no one will, of course, but it will average out that way), and include main course options and side options. Your food costs won't be too unreasonable and you'll have plenty of food for everyone.
Choose foods which retain their heat well or taste good cold. Stay away from excessively spicy food; many people like to try spicy food but few choose to eat it; you're bound to disappoint someone if you go "hot." Do you have chafing dishes? If not, how will you keep the food warm? Bring an extra 10% or so forks, knives and plates (one presumes you know how many you are catering for). Bring napkins and handi-wipes. Be sure not to forget serving tools, like spoons and tongs.
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