So, we're doing a semi-DIY buffet reception. We're not cooking the food ourselves, we're hiring a third party to take care of setup/cleanup/maintaining the buffet table, but the dishes themselves are not all coming from the same place. Coordinating how much to get from each place is our job. So how does one figure out how much of everything to get?
For instance, if we're having three different entree choices and five different sides for, say, 60 people, how many servings of each entree and side dish should you put on the buffet? Also, I know if I'm at a buffet I'm more likely to eat a smaller portion of a couple of choices instead of a large "entree sized" portion of just one choice like you'd get if you had a plated dinner. So what is a portion size for buffet purposes as opposed to a plated dinner?
I know we'll have some leftover food, and I'm okay with that. I just don't want to buy twice as much food as we actually need.