Catering volume help

[Rib bonez]

First larger catering gig and have several questions on quantities needed for proteins and sides
Feeding 300 people pulled pork and brisket with no knowledge of preference
Sides include:
Mac & Chz
Cole Slaw
Cowboy Beans
Customer requests buns and Hawaiian rolls available
Customer prefers late evening nachos snack as evening will run late and adult beverages will be served.
Appreciate any insight from past experience.

 

[cpw]

The rule of thumb that's worked well for me is 1/4 pound of sides per person, which for the most part works out to 50 servings per full tray and 25 servings per half tray. For meat, I always do 50/50 per meat (so 150 pork, 150 brisket) at 1/3 pound per person, plus 10% overage. Cut your brisket slices in half. DON'T order 300 buns, maybe 150.

 

[PatAttack]

^^^This!!