The rule of thumb when planning a banquet is, if you are honoring someone, you usually plan a sit-down dinner. If it is more of a casual get together, plan a buffet. If possible, always opt to do a buffet. Sit-down dinners are more work and more expensive.
Tips for Planning Buffet Meals
• Get friends’ recommendations for good caters. Independent caterers are usually cheaper than large companies. Don’t be embarrassed to negotiate for price break or ask if they’ll throw in more appetizers for the same amount.
• Keep a laminated copy of proper placement of food for buffet settings on hand.
• Before food arrives, label area where want your food placed. You can do this by putting a slip of paper where you want each dish placed. This also helps others know where to place the food.
• Decide if you want to set up a for one or two-line buffet. For a one-line buffet, guests move around all four sides. For a two-line buffet, set table with twin arrangements of plates, food, silver, and napkins on each side.
• Use warming trays or crock pots to keep food hot.
• Don’t serve everything on buffet table. Use a different area for appetizers and another area for coffee and desserts.
• Make sure to leave space between dishes so that people can put their plates down to get food.
• Use small frames to label items such as decaf coffee, various flavored coffees, and sugar free desserts.
• Do not be afraid to use prepared foods when necessary; just display in a beautiful way.
• If serving a bland food, serve a tart or spicy food to complement it.
• Serve a cold dish with a hot dish. (Use crushed ice to keep certain foods cold)
• Serve a soft food with a crisp one. Bread sticks are an example of a crisp food.
• Use color in planning meals. If color is drab, consider garnishing with parsley, cherry, tomatoes, or beets.
• Plan a variety of foods by considering flavors, textures, and temperatures.
• If you use prepared foods, display them in a beautiful way.
• Plan an entree, a vegetable, a fruit or vegetable dish, and a dessert and beverage.
Entree -This is usually a meat dish. It could also be meatless pasta dish.
Vegetable -Fresh or frozen vegetables are the best for color, texture, and flavor.
Fruit or vegetable salad –This will also supply the color and flavor.
Dessert– They can be elaborate or simple.
Tips to Help Feed Large Groups
• The best meals to cook for large crowds are spaghetti and meatballs, soups and salads, and casseroles.
• Have everyone bring a dish and create big buffet.
• More selections equal smaller portions.
• Stick to easy recipes with simple ingredients.
• Use 6 oz. protein per person meat selection.
• Use 1 # 10 can of vegetables per 5 person.
• Use 1 potato per person.
• Use 1 head of lettuce per 5 people.
• Use a 9×12 main dish to serve 10-12 people.
• Add plenty of bread when feeding large groups.
• If you are not using chafing dishes, choose foods that taste good at room temperature.
• For an inexpensive meal, prepare 2 kinds of soups and 2 large salads. Add chips and cut-up veggies.
• Do not serve tough meats if using plastic utensils.
Tips to Help Prepare Drinks for Large Groups
• Use 1 lb. coffee for 50 8 oz. servings (2-cups cream).
• Use 1-cup tea leaves for 50 8 oz. servings.