How Much Food Do I Need?

bjw03210

I'm making/buying the food for my reception (instead of having it catered) but I don't know how much food to get! We want to have cheese, crackers, veggies and dip for appetizers and tossed salad, cold pasta salas and lasagna for lunch. We have 85 people (if everyone comes) and 1 is a vegetarian (so I think I only need to have one pan of vegetarian lasagna). What do you think? I don't want to have a ton of leftovers but I don't want to run out either...Thanks!

CallaLily25

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/special-topic-wedding-boards_food-cakes_how-much-food-do-i-need?plckFindPostKey=Cat:Special%20Topic%20Wedding%20BoardsForum:23Discussion:8d7dac3b-9a08-422d-a1f3-d822db8f7f2ePost:cad0f710-46c5-4416-9618-d971832edb1e">How Much Food Do I Need?</a>:
[QUOTE]I'm making/buying the food for my reception (instead of having it catered) but I don't know how much food to get! We want to have cheese, crackers, veggies and dip for appetizers and tossed salad, cold pasta salas and lasagna for lunch. We have 85 people (if everyone comes) and 1 is a vegetarian (so I think I only need to have one pan of vegetarian lasagna). What do you think? I don't want to have a ton of leftovers but I don't want to run out either...Thanks!
Posted by bjw03210[/QUOTE]

I would honestly advise against catering your own wedding. Think about when you're the host of a dinner party...you barely get to sit down and enjoy yourself because there is something to refill or maintain or cook. Plus, you'll need to spend the stressful few days before the wedding and the hours before the wedding preparing food instead of getting ready, taking pics, etc. I think it may really take away from your day.

If you do decide to cater it though, I would double what the recipes say the serving size is. For example, if your recipe says it feeds 30 people, I'd make 4 times that amount. Sounds like a lot, but you want to make sure each guest can have seconds. Leftovers are better than running out of food, IMO. Also, just because you have only one vegetarian doesn't mean people who aren't strictly vegetarian won't eat or want the vegetarian lasagna.

QueerFemme

In Response to Re:How Much Food Do I Need?:[QUOTE]I'm making/buying the food for my reception instead of having it catered but I don't know how much food to get! We want to have cheese, crackers, veggies and dip for appetizers and tossed salad, cold pasta salas and lasagna for lunch. We have 85 people if everyone comes and 1 is a vegetarian so I think I only need to have one pan of vegetarian lasagna. What do you think? I don't want to have a ton of leftovers but I don't want to run out either...Thanks! Posted by bjw03210[/QUOTE]

How do you plan to keep the cold foods cold and the hot foods hot? What about refilling things? Unless you have the equipment to properly cater a meal this size, you should really rethink this plan.

Consider calling an italian restaurant. They can often cater for 1012 per person.

Sue-n-Kevin

I agree that you might want to reconsider doing it yourself. Even a casual luncheon for 85 people can be stressful to pull off properly. You have to make certain that the foods are kept at the appropriate temperatures to avoid food poisoning. And, you have to have enough out to feed that many, and replenish as it disappears.

For example, a large pan of Stouffer's lasagna feeds roughly 8 people. You will then need at minimum 10 pans, all kept nicely warmed. Are you going to have the room for that on a table, plus all the other things you mentioned? And will it still be warm when the 85th person goes through the line? I only use the Stouffer's as an example, but it helps to get a visual into your head about how hard this is going to be.

Wedding days can be stressful as anyone can tell you who has been through it. You'd probably want to hire someone to assist in replenishing and clearing dirty dishes, empty pans, etc.

I have thrown parties for my parent's 25th and 50th anniversary, 3 graduation parties for my kids, all for over 50 people. I had each and every event catered by local caterers for less than $10 a person. It included the chafing dishes needed to keep dishes at the appropriate temperatures, drop off and pickup of the pans, etc. I come from a catering family (my Mom did this), and I love to cook and have experience in throwing parties up to 30 people with my simple kitchen. But I'd never take on the requirements for 85 people for an important event like my own wedding.

Look around for a local restaurant or gourmet store (many do catering as well) that you can use for services. They can supply everything you need to do this. Maybe hire a couple of high school or college students in a food prep or culinary school to give you some people to take care of this important function. You can DIY the easier things, like cheese and crackers that don't require specialized handling, to save some money.

Good luck.

lyndausvi

DH says you need

about 25 lbs of tossed salad

about 20lbs of pasta salad.  

Crudities should be about 8-9 pieces per person. So for 85 people that would be 680-765 pieces of vegetables   

4 oz of cheese per person.  So about 21 lbs of cheese

6.375 lbs of crackers.


First, I hope you have a big refrigerator.    Second what time is your wedding?   The mene is not enough for a meal time.

Ella and Pedro

If you are doing your wedding in a rural area (which I  know is how most of Vermont is) I can understand how there are not as many options for catering which are not either pricey (too expensive for your budget) or on the other end of the spectrum, not the right feeling (subs and pizza is not what most people want to serve.)  How about Boston Market or having Japanese/Chinese/Vietnamese/Thai?  They can be more affordable and yet not seem as casual as other 'fast food' or 'chain food.'  Good luck!


Even if you are not going to have someone do all the cooking, I'd stick with a professional caterer or restaurant delivery for hot food and do the cold appetizers yourself.  There are tons of inexpensive cold appetizers or freeze and heat appetizers you could do to help keep from having to pay for too many pre-made catered items.   When you do call a caterer, it is THEIR job to determine how many plates/lbs/items to prepare.  Be sure to get three quotes.  Go with the one who offers the best price but will not short change you on food being served/brought.
E