Food & Catering
Full sample menus for BBQ cookouts, potlucks, catered buffets, morning brunches, and multi-day events. Plus: per-person quantity guide for 50, 100, and 150 guests, dietary accommodation tips, food station ideas, and a budget breakdown.
Each menu is designed for a specific reunion scenario. Mix and match elements to fit your situation.
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These quantities assume one main meal (lunch or dinner) with 2–3 sides and dessert. Add 15% for large eaters, active outdoor events, and to prevent running out. Better to have leftovers than to run short.
| Item | 50 Guests | 100 Guests | 150 Guests |
|---|---|---|---|
| Meat / main protein | 18–20 lbs cooked | 35–40 lbs cooked | 52–60 lbs cooked |
| Side dish (each) | 12 lbs | 25 lbs | 37 lbs |
| Rolls / bread | 60 pieces | 120 pieces | 180 pieces |
| Salad (green) | 8 lbs | 16 lbs | 24 lbs |
| Dessert (per item) | 4 dozen pieces | 8 dozen pieces | 12 dozen pieces |
| Lemonade / tea | 3 gallons each | 6 gallons each | 9 gallons each |
| Water bottles | 100 bottles | 200 bottles | 300 bottles |
| Ice (for coolers) | 50 lbs | 100 lbs | 150 lbs |
Collect dietary restrictions on your RSVP form — this is the single most important food planning step. Common needs to plan for:
Do not leave mayonnaise-based dishes (potato salad, coleslaw, macaroni salad), deviled eggs, or cream-based dips in the sun or warm temperatures for more than 2 hours. Use ice trays under serving bowls, keep mayo-based dishes in a cooler until service, and discard anything that's been sitting out past the 2-hour mark. Food poisoning at a family reunion is a serious risk in summer heat.
Food stations are self-serve setups where guests build their own plates. They reduce serving lines, accommodate dietary restrictions naturally, and make the meal feel festive.
Items: Seasoned ground beef + shredded chicken, taco shells + flour tortillas, shredded lettuce, tomatoes, cheese, sour cream, salsa, jalapeños, guacamole
One of the most crowd-pleasing formats. Works for all ages. Set up assembly line style.
Items: Beef patties + turkey patties + veggie patties, buns, cheese slices, lettuce, tomato, onion, pickles, ketchup, mustard, mayo, special sauce
Grill to order or pre-cook and hold in a warming tray. Have a 'burger builder' sign to reduce questions.
Items: 4–5 dessert types: family recipe cakes, brownies, fruit cobbler, cookies, pudding cups, ice cream if you have freezer access
Most loved part of any reunion meal. Let family members contribute their signature dessert.
Items: Eggs made to order or scrambled in batches, bacon and sausage, pancakes, fresh fruit, yogurt and granola, pastries
Works for Day 2 of a multi-day reunion. Rotate volunteers through the egg station every 30 minutes.
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Track dietary needs and meal headcounts in Reunly
Collect food preferences with RSVPs and share a clean meal report with your caterer — no spreadsheet juggling.
For 50 people at a main meal: plan 6 oz of protein per person (about 19 lbs of meat total), 4 oz of each side dish per person (roughly 12-13 lbs each), and one dinner roll per person. For drinks, plan 2–3 beverages per person over the course of the meal. Add a 15% buffer to all quantities for seconds and unexpected guests. For a full-day event with snacks and dinner, roughly double these quantities.
BBQ is the most universally popular family reunion food — grilled chicken, pulled pork, and burgers top the list at reunions across the country. Macaroni and cheese is the single most requested side dish in surveys of reunion organizers. Baked beans, coleslaw, potato salad, and corn on the cob round out the traditional reunion spread. Watermelon is the most popular 'dessert' at outdoor summer reunions, ahead of cake or pie.
For reunions of 50 or more people, hiring a caterer for the main meal is almost always worth it. The cost savings from cooking yourself rarely account for your time, the rental of equipment (chafing dishes, serving gear), and the stress of cooking for a crowd while also trying to be present at the reunion. A BBQ catering service typically runs $20–35 per person including all sides, which is competitive with the true all-in cost of doing it yourself. Potluck works well as a supplement — use it for sides, appetizers, or desserts, not the main protein.
Avoid mayonnaise-based dishes (potato salad, coleslaw, macaroni salad) that sit out in heat for more than 2 hours — they can cause food poisoning. Similarly avoid cream-based dips, deviled eggs, and anything with custard or dairy that hasn't been kept below 40°F. If you serve these dishes, use ice trays beneath serving bowls or keep them in a cooler until service. Raw oysters, sushi, and undercooked proteins are also high-risk for a large outdoor gathering.
Reunly's built-in budget tracker helps you manage food costs, collect payments, and keep the reunion financially on track.