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Appropriate ratios for food stations / catering?


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Appropriate ratios for food stations / catering?

asimplecook | Jun 10, 2009 02:18 PM

Hi there,

I am planning a family dinner celebration /function at a hotel and am going to be ordering food. I am trying to cut down on costs. We're very interested in doing food stations and would like to know if you get away without doing a 1:1 order per person if you're offering different things (e.g., pasta, sushi, cocktail sized meats, salads, hor dour'ves)?

For example, if you have 100 people, should you provide 100 orders of everything? Or can you cut down and do 80 orders?

Any other chowhounds out there have experience in this area? I'd like to see what others think vs. what caterers are telling us.

Thank you!

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