"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Discuss Cooking Community Forums > Forum Admin: Tech Support & Announcements
Reply
 
Thread Tools Display Modes
 
Old 02-26-2010, 05:55 PM   #1
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Catering questions

I am catering my grandson's bar mitzvah in two weeks. It will be a dairy luncheon following services on Saturday morning. I have cooked for 125 people before, but never for so many kids, about 50. Most of them are adolescents and I am having tuna and egg salad as well as many other items that some kids might like. Lox, whitefish salad, noodle pudding, mesclun salad, orzo salad with feta cheese, tomatoes, and olives, spanikopeta, olives and pickles, two kinds of cream cheese, sliced tomatoes, onions and cucumbers, bagels, and assorted breads and rolls. Potato chips too.

I know that if it were adults I would plan on having x amount for each of them, but I don't know how to figure for so many young people.

Also, if one is having several items as is usual on a buffet, is it necessary to have a full portion of everything for each person (adult?)

I did a luncheon for 150+ people in December, most of whom were adults and there was plenty.

__________________

__________________
Belle Rita is offline   Reply With Quote
Old 02-26-2010, 08:46 PM   #2
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Mazeltov!!!Those kids will go thru' that food like vultures.....bless their hearts...LOL.....and, they'll be wasteful too, I'm afraid. I think I would just count them as adults and go for it.....Enjoy!!!! Just remember to have cold drinks for them.......
__________________

__________________
ella/TO is offline   Reply With Quote
Old 02-26-2010, 08:54 PM   #3
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
bar mitzvah

Okay, sounds like a plan. Thanks. I am going to make a fizzy fruit punch (juices and fruit punch and seltzer, no sherbet), and will also have seltzer.
__________________
Belle Rita is offline   Reply With Quote
Old 03-04-2010, 05:42 PM   #4
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
don't understand your statement michaelmast.....who are they? and what does one win?.....LOL
__________________
ella/TO is offline   Reply With Quote
Old 03-04-2010, 06:20 PM   #5
Sous Chef
 
Join Date: Sep 2004
Location: Midwest
Posts: 874
I would say that growing boys that are in their teens are probably going to eat even more than adults would. Couple that with the waste that probably WILL occur, as a pp said, I would maybe plan for a bit more than you would for adults.

Your menu sounds delicious!
__________________
Life is too short to eat processed, artificially-colored, chemically-preserved, genetically-modified food. Or maybe that IS why life's too short.
velochic is offline   Reply With Quote
Old 03-04-2010, 10:06 PM   #6
Cook
 
Join Date: Jan 2010
Posts: 86
dont forget the olive and pickle trays...mmmm when I was a kid and went to these affairs I think thats all I ate!! lol
__________________
gabagoo is offline   Reply With Quote
Old 03-04-2010, 10:54 PM   #7
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
A person after my own heart. When we used to go visit my aunt in Port Chester, NY the first thing we did was go to her refrigerator and get the pickles. New York had much better pickles than we did here in Massachusetts.
I already have the olives from an Italian store in town, and the pickles are tiny sour ones that I already have. I like having the extras.
__________________
Belle Rita is offline   Reply With Quote
Old 03-15-2010, 02:09 AM   #8
Assistant Cook
 
Join Date: Mar 2010
Posts: 5
How much does catering an event for 60 people cost?
__________________
EveNyasia is offline   Reply With Quote
Old 03-15-2010, 06:57 AM   #9
Assistant Cook
 
Join Date: Nov 2009
Posts: 17
Costs of catering

No easy answer for that one. what is the occasion? What is the budget? What time of day? Who is coming to the event? Who is doing the cooking? Professionals or yourself or friends?

I would say that what I catered for my grandson's dairy kiddush luncheon last Saturday would cost around 30-40 dollars a person without the waitstaff. But, because I am the grandma, and I absorbed some of the costs myself, it was way less. I don't have liability insurance or other overhead costs as a professional caterer would. The cost for the smoked fish was about 2.50 per person, but from a restaurant, etc., it would have been MUCH more. I made the whitefish salad which is labor intensive. So, again I say, no easy answer to your question.

So, I would start with the budget and go from there.
__________________

__________________
Belle Rita is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.