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with the Chefs of ChefsLine.
with the Chefs of ChefsLine.
I am serving a buffet for 47. I have the formula to add 2 second-helping servings for every 10 people bringing my total count to 56. However, how do I decide how many servings of each meat to provide (in this case 2)? Is there a rule of thumb to use?
I got in touch with Dawn for more details and she had been asked to serve roast beef and ham as the two entrees at a lunch presented by her church for a community group. Because both meats are hearty and the group is probably a mixture of men and women, I would serve equal quantities of ham and beef figuring a total of 4 ounces of meat per person (because it’s lunch) and adding on an extra person for every 5 she’s serving.
Chef Kevin