I am catering a lunch/celebration at the principal's farm on Tuesday.

dawn_mo

dawn_mo

Well-known member
It will be for 25 people and I am not sure what the kitchen facilities will be like. Here is the menu requested: Lasagna, vegetable, salad, bread and dessert. Not very exciting but it for all the teachers and staff to get together and blow off a little steam. It's the last day of school. I charged $7/head.

Any ideas for the menu or tips that will help me out. It's an easy going group of people for the most part and I have been cooking for them through the PTO luncheons.

I was thinking of making 2 pans of meat lasagna and 1 roasted vegetable lasagna. They didn't request an appetizer, but I thought some pickled vegetables might be nice. Bubba bread will be the bread choice. I am leaning towards the Strawberry Cheesecake Trifle that Meryl posted for dessert along with some Mint Brownies.

I don't have a salad or vegetable figured out yet. Any comments? Thanks!!!

 
What about the quantitiies, do they sound about right?

I have a tendency to cook for an army, but I am that is when I am cooking for myself. Profit is my goal here. What are the amounts of all of these items to serve for 25 (I am making for 30)? Will three sheets of lasagna be enough? How much bread, etc. would you calculate?
Thanks so much!

 
Dawn, first determine what your yield would be for each item (in ounces) and how many ounces

reasonably required of same per person, allowing for a bit more for the more indulging eaters so you'll know how much to prepare.

Add up all food costs based on above to make your luncheon including flatware, equipment (any additional costs involved), and add your hourly labor rate (hourly rate times X-amount of hours to prepare) to that and divide by 25 people. See what that comes to and then add a bit more for profit if you wish.

I read from a couple of caterers at Chef2Chef.net a long while ago that lasagna is one of the most highly profitable catering entrees around.

Here's a simple guideline at link that you can adjust for your own purposes.

Edited to say Dawn, that I think you should invest in a really good catering book or take a course so that you're right on the money all of the time. I see a budding caterer whose name is Dawn.

Good luck Dawn!

http://www.ehow.com/way_5182729_food-portions-catering.html

 
Perhaps some garlic bread? Or an antipast platter with roasted peppers, marinated shrooms, etc or

a platter of your bruschetta on sliced baguette. (WOuld be colorful)

Perhaps instead of a green vegie, skewers of those mini mozz balls, a leaf of basil and a grape tomato. All can be purchased at cosco, relatively inexpensively.

Congrats on the event!

 
When I do this recipe for catering, I whisk the yolks with the lemon juice in a double boilier

just until thickened. This poaches them and relieves fears. It makes the dressing a little thicker too, which I like.

 
Your two pans of meat lasagna are enough for 24, I presume. The extra pan of veggie lasanga

will give you plenty. You'll probably have leftovers.

If possible, try not to put everything out at once. I.e., toss half your salad, and replenish if necessary. That way you'll keep the remainder of ingredients fresh and can use them at home.

I'm not familiar with your bread, but I would have 3 loaves of French bread for this many and only cut two of them, saving the third as backup. (or breakfast tomorrow.)

I hope you're in a situation where you can take leftovers home to feed your family. That's part of the "profit." If you're charging by the person, and everyone has an opportunity to eat their fill, that should not be a problem.

 
Dawn, maybe this? Onion & fresh fennel bruschetta by chef Ethan Stowell

More method than recipe, this is from Seattle's chef Ethan Stowell, whose food I love.

Onion & Fennel Bruschetta

Panini bread
Olive oil
Baby fennel
Walla Walla sweet spring onions
Juice of half a lemon
Kosher diamond crystal salt
Fresh ground pepper
Thinly sliced salami

Use a mandolin to thinly shave the fennel and onions. Combine with lemon juice and salt and pepper to taste. While the mixture is marinating, brush the toasted bread with olive oil. Spoon fennel and onion mixture onto toast, top with a few slices of salami and drizzle with olive oil. Serve right away.

 
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