Can anyone offer suggestions/tips?


Characteristics of event:
100 guests
tight budget
7 food preparers (all dishes must be make-ahead and delivered to Church refrigerators the morning of the event; i.e. coleslaw, frozen lasagna, etc)
limited oven space at venue
four 18qt roasters available
three large crock pots
dessert is already taken care of
4 servers (we want to have everything as done as possible so servers just have to heat, set up, limited prep, stir, and restock buffet as needed)

Current plan:
salad (bagged, just cut bag and refill chilled salad bowls as needed; homemade dressings prepared, bottles just need refilled)
bread rolls (premade night before; plan to put in bread warmer and refill basket as needed)
penne pasta marinara, penne white sauce, 7lbs of each pasta in 2 roasters (precooked al dente the night before)
extra sauce in each crock pot
30lbs baked boneless chicken breast rewarmed in 2 roasters
35lbs garlic green beans (warmed in crock pot)

that sounds like a pretty good plan to me I routinely prepare breakfasts and snacks for up to 90 students at a time and the key for me is to plan, plan, plan...think ahead, anticipate serving issues, always make more than you think you need....and stay organized

Hope that helps.

I am so grateful for the replies and will be using many of them. God bless you ladies.