What else do you wnat to know? Do you have any specific questions?

Generally speaking...When I cook for a large group like that, with lots of other dishes, I make 1 of each per person (say 1 hamburger and 1 hotdog)and then add 1/3. I learned that formula from someone who cooks grand feasts for 100 to 150 each summer, and she amazingly and it seems magically always has just the perfect amount of food. So, going with his formula, I would suggest 130 hamburgers and 130 hotdogs. And of course, a bun for each. That should be more than enough with all of the other food and all of those dishes that people are bringing that we're not sure what they yet.

Be sure to have some sort of container on hand for guests to take some leftovers in. Or you could always donate them to the local kitchen for the homeless (that's what I have done). For containers, I think the cheapest way to go is with a good quality plastic/paper plate and plastic wrap. Ziplocs are better but pricey. And you don't even want to get into plastic containers.. Even the new disposable ones are pretty pricey.

Well, if you have any other questions let me know. I'll be happy to offer my experience. Good Luck and Be well. Oh yeah....when is the big day?
Seppo