These are just random notes and lists I use when serving food to a large (more than 5 people) group.
How much do People Eat:
We served a taco bar for about 120 people at a wedding. The average person ate 15 ounces of food (including meat and sides).
The Quarter Pounder Rule:
Just like with the burger, the average person will eat about 1/4 lb to 1/3 lb of meat (protein) as long as there are plenty of side dishes (like in a taco bar).
If meat is the main course, people will eat between 8 and 12 ounces (like with steak and potatoes).
Some meats can lose a lot when you cook them. You need to be especially aware of this for meats that will be served alone (steaks, bbq, etc.) . It isn’t as much of a problem for meats that will be served in sauces and gravys like taco meat. In fact, I when I use 80:20 ground beef for taco meat, the end product actually weighs slightly more than the pre-cooked weight.
The USDA posts and updates a Table of Cooking Yields for Meat and Poultry. Here is an excerpt:
|Meat||Cooking Yield %|
|Sirloin, Ribeye or Flank Steak – Lean||84|
|Brisket Flat – Trimmed||69|
|Beef Chuck Roast||80|
|Beef Arm Roast||71|
|Beef, ground, high fat (>22%)||62|
|Beef, ground, low fat (<12%)||69|
|Beef, rib eye roast, bone-in, lip-on, trimmed||77|
|Chicken, broiler-fryer, whole, including skin||75|
|Chicken, gizzard, all classes||55|
|Chicken, liver, all classes||62|
|Lamb, retail cuts, roasts, all samples||74|
|Lamb, retail cuts, shoulder, shank, breast, flank||60|
|Pork loin, fresh, backribs, bone-in, separable lean and fat||82|
|Pork sausage, fresh||80|
|Pork, cured, bacon||32|
|Pork, cured, ham — water added, rump, bone-in||87|
|Pork, cured, ham and water product, shank, bone-in||82|
|Pork Loin Roast||75|
|Pork Shoulder (butt)||74|
|Turkey, whole, enhanced, meat and skin||71|
- Fatty, Skin-on, and Bone-in meats will lose the most.
- There are a lot of meat “products” with a lot of liquid added. Read the label. This liquid will probably be lost in the cooking process.
- Skin-on, bone-in chicken thighs can lose as much as 40%.
- Bone-in pork butts will lose 40% – 45%.
- Cooking meats to well-done will cause more moisture loss than cooking them medium or medium-rare.
For Chips, 1 serving size = about 7 chips. The last taco bar we served, the average plate used 1.5 oz (or about 11 chips).
Guests typically drink two drinks in the first hour and 1 per hour thereafter. The number of beverages your guests will drink can be calculated by multiplying the number of guests times 1 plus the number of hours your party lasts. For example, 100 guests will drink 500 drinks in 4 hours. Smaller children are more active and will drink more.
For Adam’s Wedding, we calculated the following:
225 guests for 6 hours will drink 1575 drinks (225 * 7).
We broke down the following percentages (This was weighted heavier toward beer since it was an outside wedding. For a more formal affair, cut the beer in half and double the hard liquor):
|Item||Serving Size||Percentage of Mix|
We also planned to serve tea and lemonade in large coolers.
Buy equal amounts of Rum, Whiskey, and Vodka.
Be careful with Tequila because it makes her clothes fall off.
Setups (for alcoholic drinks):
For every liter of hard liquor you serve, you need 3 liters of setups.
We used the following:
|Mixer||Liters for every Liter|
of Hard Alcohol
|Sweet and Sour Mix||0.11||10%|
|Roses’s Sweetened Lime Juice||0.06||5%|
Soda (In addition to the soda for mixers):
- Club Soda
- Diet Coke
- Don’t forget sugars and creamers.
Depending on the availability of tap water, you may want to bring some bottled water.
Catering Equipment Checklist:
|5 day cooler|
|5 gallon Canning Pot – For moving water to and from Sous Vide|
|Food saver bags|
|Gas for burner|
|Gott cooler x2|
|Large SV tub|
|Lexan SV containers|
|Rubber / Silicone gloves|
|Scotch Brite pad|
|Stock pot lid|
|Trash Bag Stand|
|Foil Steamer Tray Lids|