People often ask how chef's know how much & which foods to buy for a busy restaurant. My answer is always experience. We know by watching the trends in the way people eat. Often times when you have a business dinner people go for the bigger $ items with wine or drinks because the boss or some company is paying the tab. At a baby shower Sunday at 10:00 am 25 women just aren't going to eat "baked cod".
So when you have guests over the house first think about the guest list, really think about it.
Call it "Culinary Profiling". If they are big eaters, a football party with alot of guys, or a book club meeting with cheese & cracker for the girls, they both eat differently.
Here are some basic rules to consider when planning. How many foods do you want to offer? Do you want guests to arrive and eat unlimited amounts of appetizers/picky foods? If you do then really consider the entree guidelines for heavy hors d'oeuvres on the lighter side.
What I like to do is plan a moderate amount of appetizers when guest arrive, just enough to take the edge off if they haven't eaten. Be sure to offer healthy options as well as heavier items for people that don't want to fill up.
Once everyone has had a drink or two and gotten their appetites piqued then you do the meal.
I'll be back with the rest later.
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