Type of Appetizer | \nNumber of Different Appetizer Types | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
---|---|---|---|---|
Appetizers preceding a full meal | \nAt least 4 | \n6 to 8 pieces | \n150 to 200 total appetizers | \n300 to 400 total appetizers | \n
Appetizers without a meal | \nAt least 6 | \n12 to 15 pieces | \n300 to 375 total appetizers | \n600 to 750 total appetizers | \n
Type of Drink | \nPer Person | \n
---|---|
Soft drinks | \n1 to 2 eight-ounce servings per hour | \n
Punch | \n1 to 2 four-ounce servings per hour | \n
Tea | \n1 to 2 eight-ounce servings per hour | \n
Coffee | \n1 to 2 four-ounce servings per hour | \n
Soup or Stew | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
---|---|---|---|
Served as a first course | \n1 cup | \n5 quarts | \n2 1/2 gallons | \n
Served as an entree | \n1 1/2 to 2 cups | \n2 to 2 1/2 gallons | \n4 gallons | \n
Entree | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
---|---|---|---|
Baby-back ribs, pork spareribs, beef short ribs | \n1 pound | \n25 pounds | \n50 pounds | \n
Casserole | \nN/A | \n2 to 3 13-x-9-inch casseroles | \n4 to 5 13-x-9-inch casseroles | \n
Chicken, turkey, or duck (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
Chicken or turkey (with bones) | \n3/4 to 1 pound | \n19 pounds | \n38 pounds | \n
Chili, stew, stroganoff, and other chopped meats | \n5 to 6 ounces | \n8 pounds | \n15 pounds | \n
Ground beef | \n1/2 pound | \n13 pounds | \n25 pounds | \n
Maine lobster (about 2 pounds each) | \n1 | \n25 | \n50 | \n
Oysters, clams, and mussels (medium to large) | \n6 to 10 pieces | \n100 to 160 pieces | \n200 to 260 pieces | \n
Pasta | \n4 to 5 ounces | \n7 pounds | \n16 pounds | \n
Pork | \n14 ounces | \n22 pounds | \n44 pounds | \n
Roast (with bone) | \n14 to 16 ounces | \n22 to 25 pounds | \n47 to 50 pounds | \n
Roast cuts (boneless) | \n1/2 pound | \n13 pounds | \n25 pounds | \n
Shrimp (large 16 to 20 per pound) | \n5 to 7 shrimp | \n7 pounds | \n14 pounds | \n
Steak cuts (T-bone, porterhouse, rib-eye) | \n16 to 24 ounces | \n16 to 24 ounces per person | \n16 to 24 ounces per person | \n
Turkey (whole) | \n1 pound | \n25 pounds | \n50 pounds | \n
Side Dish | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
---|---|---|---|
Asparagus, carrots, cauliflower, broccoli, green beans, corn\nkernels, peas, black-eyed peas, and so on | \n3 to 4 ounces | \n4 pounds | \n8 pounds | \n
Corn on the cob (broken in halves when serving\nbuffet-style) | \n1 ear | \n20 ears | \n45 ears | \n
Pasta (cooked) | \n2 to 3 ounces | \n3 1/2 pounds | \n7 pounds | \n
Potatoes and yams | \n1 (medium) | \n6 pounds | \n12 pounds | \n
Rice and grains (cooked) | \n1 1/2 ounces | \n2 1/2 pounds | \n5 pounds | \n
Dessert | \nPer Person | \nCrowd of 25 | \nCrowd of 50 | \n
---|---|---|---|
Brownies or bars | \n1 to 2 per person | \n2 1/2 to 3 dozen | \n5 1/2 to 6 dozen | \n
Cheesecake | \n2-inch wedge | \n2 9-inch cheesecakes | \n4 9-inch cheesecakes | \n
Cobbler | \n1 cup | \n2 9-x-9-x-2-inch pans | \n4 9-x-9-x-2-inch pans | \n
Cookies | \n2 to 3 | \n3 to 4 dozen | \n6 to 8 dozen | \n
Ice cream or sorbet | \n8 ounces | \n1 gallon | \n2 gallons | \n
Layered cake or angel food cake | \n1 slice | \n2 8-inch cakes | \n4 8-inch cakes | \n
Pie | \n3-inch wedge | \n2 to 3 9-inch pies | \n4 to 5 9-inch pies | \n
Pudding, trifles, and the like | \n1 cup | \n1 gallon | \n2 gallons | \n
Sheet cake | \n2-x-2-inch piece | \n1/4 sheet cake | \n1/2 sheet cake | \n