ADVERTISEMENT
- Real Recipes from Real People -

ISO: Help! Need help calculating cost of reception food

Misc.
Please help me! I am having a light afternoon wedding reception for 150 people, and need to know rough quantities. Two different caterers have given me vastly different approximations on the same items. I am not sure which person to choose. I plan on serving the following items: fruit tray, vegetable tray, cheese tray, meat tray, and wedding cake. How do I approximate the # of pieces of cheese/meat etc. for each person (and make sure that the caterer is being honest about needed portions)?
Thank you so much!
Jenny
MsgID: 095911
Shared by: Jenny, Alabama
Board: Party Planning and Recipes at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Baked Tofu Cutlets (make ahead)
  • BAKED TOFU CUTLETS 16 ounces firm tofu 4 tablespoons fresh lime juice 4 tablespoons soy sauce 1 teaspoon honey 1 teaspoon minced fresh gingerroot 1 teaspoon minced garlic 1 teaspoon chili sauce Slice the tofu into 4 ...
  • Pumpkin Pie and Pecan Pie (not Bill Miller BBQ)
  • PECAN PIE 3 eggs 1 cup brown sugar 1 tablespoon all-purpose flour 1 cup corn syrup 2 tablespoons butter 1 teaspoon vanilla extract 1 1/2 cups pecans 1 (9 inch) unbaked pie shell Preheat oven to 350 degrees F ...
  • Mediterranean Pita Pizzas (Contadina, 1986)
  • MEDITERRANEAN PITA PIZZAS 2 1/2 cups (8 ounces) peeled, diced eggplant 1 cup sliced zucchini or yellow squash 1 cup sliced fresh mushrooms 1/2 cup sliced ripe olives 1/4 cup chopped green pepper 1/4 cup chopped onion ...
  • Easy Oven Fried Chicken (using French fried onions)
  • EASY OVEN FRIED CHICKEN 1 (6 ounce) can FRENCH' Original French Fried Onions 3 to 4 pounds chicken pieces, skinned 1 to 2 eggs, beaten Preheat oven to 375 degrees F. Place French Fried Onions into plastic bag. Light...
ADVERTISEMENT
  • German Lentil Stew
  • GERMAN LENTIL STEW "Great with cornbread." 1 medium onion, chopped 5 strips bacon, cut up 1 lb. lentils, washed and drained 5 cups water 4 Tbsp. vinegar 3 Tbsp. red wine (optional) 2 Tbsp. salt (or to taste) 1 Tbsp. ...
  • Broccoli and Cauliflower with Cheese Sauce
  • BROCCOLI AND CAULIFLOWER WITH CHEESE SAUCE 1 cauliflower 1 broccoli 1/4 cup butter 1/4 cup flour 2 cups milk 2 cups shredded cheddar cheese Dash Worcestershire sauce Salt and pepper to taste Cut cauliflower and brocc...
  • Biscuit Fan Tans (using biscuit mix) (1984)
  • BISCUIT FAN TANS 2 cups buttermilk baking mix 1/2 cup cold water 1/4 cup margarine or butter, softened Mix baking mix and water until soft dough forms. Turn dough onto floured cloth-covered board; smooth gently into ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Help! Need help calculating cost of reception food
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!