Hello to all out there!
We are looking for some advice. Shortly - november - we have to cater for 2000 people for lunch and dinner on a tight budget: p50 (Philippines)
The guest are vegetarians, but do eat fish. This is not a problem...the fish is easy.
What I would like advice on is: how to work out quantity of vegatables for Chop Suey for this group.
Any ideas anyone?