Cookin for the masses.....

Hey, I am a pretty good BBQ cook, but mostly cook for my church, and at small get-togethers. I am going to do a catering for 60 people in a couple weeks. They want pulled pork butts, smoked chicken, Mac&Cheese, and Baked beans. I saw on here to use about 30 lbs of pork butt. And I was going to cook 15 whole chickens, which would equal 60 pcs. As far as the sides, I was going to use the disposable foil steam pans, full size. How many people will one pan full of beans or Mac/Cheese feed? Thanks in advance for any help.

I have a big 300 gallon pull behind smoker. LP tank sideways, two doors on the main side, two gas cookers on the other side, Firebox down low on back with a warmer/over built on top of the firebox. It is a lean, mean smokin machine! I just cooked 20 slabs of baby back ribs last weekend for a "Walk to Emmaus" Christian retreat weekend. I dry rubbed them with my own "Blue Creek Madness Rub" the night before.....smoked them for 4 hours. One of my main secrets is when I take them off the grill, I stack them in a ice chest/cooler, one on top of the other, and shut the lid and dare anyone to open it. I leave them in the cooler for at least an hour, and up to 2 hours. This steams the ribs and makes them extra tender. I had so many people come tell me they were the best ribs they had ever eaten. I like it when a plan comes together!