I was helping my nephew plan his receptiong the other day and it dawned on me. They have no idea what they are doing lol! No clue about how much food, what you need, timeline, costs, nothing.
I’ve catered my share of parties, mainly because I catered throughout college. Even now, it is not uncommon for us to host family parties of up to 50 people, and I usually do it on my own. I have gotten it down to a science where the food is always ready and everything comes out great.
People always ask me: “How in the world do you do this??” My answer? Planning!
If you plan ahead, you can easily do it. The more I do this, the easier it gets. It’s also about having the right tools. Over the years, I have picked up chafing dishes (mostly free!), heating mats, slow cookers, and more. These tools are the secret to success—they make it so you can leave the food out and not have to “baby” it while you’re supposed to be enjoying the party.
I’m letting you in on my “secret weapon” menu. The trick is the “Build-Your-Own” Slider Bar!
The $200 “Cheat” Menu for 50 People
I call this a “cheat” because it’s high-impact and low-effort. By using slow cookers and bulk-buy staples, you stay out of the kitchen and in the party. (Note: Pricing varies by location, so watch for sales to save even more!)
My “Insider” Shopping List & Prep Tips
1. The Protein (The Star):
I buy three large 5lb pork butts or bags of chicken breasts. Throw them in the slow cookers the night before with some dry rub (or smoke the day before!). Shred them in the morning and add your BBQ sauce. Cost Tip: Pork is usually cheaper than chicken and stays moister on a buffet!
Of course you can change this up – get deli meat or fried chicken or anything your heart desires. Just make sure it can be done before hand!
2. The Tortellini Salad (The Filler):
Don’t do a leaf salad—it wilts and people skip it. A cold tortellini salad is heavy and filling, meaning they’ll eat fewer sliders! Use the bulk bags of frozen cheese tortellini, toss with Italian dressing, cherry tomatoes, and mozzarella pearls 24 hours before. Here are a few other pasta salad recipes I use too.
3. The Veggie & Fruit Spread:
Don’t buy the pre-cut trays; they are 3x the price. Buy the bulk bags of seasonal fruit, whole carrots and peppers. Spend 20 minutes chopping them yourself and putting them in a nice glass bowl. It looks way more “catered.” Even buying the bags of pre-cut stuff is cheaper than buying trays!
MY FAV TRICK – put on chaffing pan inside another and put ice in between. Keeps the cold stuff cold for hours! Just need to check it once in a while.
4. The Slider Hack:
Buy the “house brand” slider buns or dinner rolls in the large packs. Two sliders per person is usually plenty when you have the heavy pasta salad on the side.
| Item | Amount Needed | Estimated Cost |
|---|---|---|
| Pulled Pork or Chicken | 15 lbs (Raw weight) | $45.00 |
| Slider Buns | 75-100 Buns | $25.00 |
| Tortellini Caprese Salad | 5 lbs Pasta + Fixings | $35.00 |
| Veggie & Dip Platter | Bulk Veggies + Hummus | $25.00 |
| Cheese & Cracker Board | 3-4 Large Blocks + Crackers | $30.00 |
| Mini Desserts | Bulk Brownies/Puffs | $20.00 |
| Condiments/Slaw | Assorted | $15.00 |
| TOTAL | Feeds 50 | ~$195.00 |
How to Make it Look Like a Million Bucks
Once you have the food figured out, the next step is the presentation. You don’t need expensive rentals to make a buffet look high-end. In fact, you can do most of this with things you already have around the house!
The key is how you set them up !
- The Tier Hack: This is my biggest secret. If everything is flat on the table, it looks like a potluck. To get that “catered” look, you need height. Before you lay down your white linens, place sturdy boxes (Amazon boxes or milk crates) on the table. Drape your tablecloths over them to create “hills.” It creates a tiered look that is much more visually appealing. Check out the first image in this post and the one right above. You can see the difference!
- Use Your Silver: I always bring out the silver platters for the cheese boards and veggie displays. Silver reflects light and adds a formal touch that makes even a $25 veggie tray look fancy.
- Add Greenery: You don’t need huge floral arrangements. I love to buy bulk eucalyptus or baby’s breath and tuck little sprigs directly into the folds of the linens between the platters. It fills the “dead space” on the table and adds a pop of fresh color.
How I Organize the Table for Flow (and Budget!)
The order of your food matters! I arrange the buffet line strategically so guests fill their plates with the most affordable items first. This ensures my main protein (the meat) lasts until the very end of the line.
- Plates First: Start with the plates at the very beginning of the line so guests are ready to serve themselves.
- Veggies & Cheese Next: Place your veggie platter and cheese board at the front. People tend to fill their plates with the first things they see. By the time they get to the main course, their plates are already 75% full of the least expensive items!
- The Filling Side: Follow the snacks with the Tortellini Caprese Salad. Because it’s a heavy pasta dish, it makes the meal feel substantial and ensures no one leaves hungry.
- Meat at the Very End: Put the Slider Bar at the absolute end of the line. This naturally controls portions—guests usually only have room for one or two sliders by the time they reach the meat.
- Separate the Drinks: I always set up a “Drink Station” away from the food table. This prevents a “traffic jam” and keeps the line moving smoothly.
My 7-Day Countdown: The “Solo Host” Timeline
Because I usually handle these parties for 50 people on my own, I’ve learned that you can’t do everything on Friday night. The secret to staying “out of the kitchen and in the party” is spreading the work out.
Here is exactly how I manage my week before a big event:
7 Days Out: The Master Inventory
Check your tools! Dig out the slow cookers, heating matss, and chafing dishes. Make sure you have enough fuel for the warmers and that your linens are clean and ironed.
4 Days Out: The Non-Perishables Run
Hit the warehouse clubs for your drinks, paper goods, crackers, dry pasta, and BBQ sauce. Buying these early gets the “heavy” shopping out of the way.
2 Days Out: The Fresh Run & Prep
Buy your meat, fresh veggies, mozzarella pearls, and greenery. Wash and chop every single veggie today. Store them in airtight bags with a damp paper towel so they stay crisp.
1 Day Out: The “Heavy Lifting” Day
This is the big one. Get the meat in the slow cookers early. Once it’s done, shred it while it’s warm and store it in the fridge in its own juices. I also boil the pasta for the salad today and toss it in dressing so it doesn’t stick.
The Day of the Party: Assembly Only
This day should be for styling, not cooking!
- 4 Hours Before: Get the meat back into the slow cookers on “Low” to heat through. Tuck your greenery and flowers into the tiers on your table.
- 2 Hours Before: Finish the Tortellini Salad and any other prep. Everything should be ready and in fridge or on counters covered.
- 1 Hour Before: Double check everything is done on the checklist – food, linens, silverware, etc.
- 30 Minutes Before: Set out the food and light your candles!
Planning a wedding or a large party is a marathon, not a sprint. If you use the right tools and follow this schedule, you can absolutely cater your own event for 50 people and actually have a good time doing it!
Want my full, organized checklist?
I’ve put all my catering notes into one easy-to-print PDF!
Have questions about your specific menu? Come ask me in my Facebook Group—I’ve done this a hundred times!
