Want to cook it yourself? See our nachos for a crowd recipe.
Why 100 is a tipping point
Feeding twenty friends in the garden is a big barbecue. Feeding 100 guests is an operation. You need enough food, but also a way to serve it so the last person in the queue eats while the first is still enjoying theirs. That’s where planning matters more than recipes.
Mexican street food handles this well because it’s designed to be served quickly. Fillings are slow-cooked in advance and kept hot, tortillas are warmed to order, and salsas and toppings sit ready to add. But the set-up still needs thought.
Choose a serving style
- Served from the truck. Guests order at the hatch and collect. It feels lively and works well when people arrive in waves.
- Build-your-own taco bar. Guests fill their own tortillas from a spread. It can move quickly with a double-sided table. See our taco bar guide.
- Served to tables. Sharing platters or plates brought out by staff. Calmer, more formal, and needs more staff.
For 100 guests, the important question is how long it takes for everyone to be served. Ask your caterer how they’d serve your numbers in your time window.
Keep the queue moving
- Keep the menu short. Two or three fillings and one vegan option is plenty. Every extra choice slows the queue.
- Release tables in turn. At weddings and formal events, an MC or venue coordinator can call tables up in turn instead of one rush.
- Put drinks somewhere else. A drinks station away from the food stops two queues becoming one.
- Signs help. A clear menu board with dietary labels means fewer questions at the hatch.
- Don’t serve during speeches. Agree the order of the day with your caterer and stick to it.
Quantities
As a rule of thumb, most caterers plan two to four tacos per person when tacos are the main meal, more for hungry crowds and fewer if there are generous sides. Our guide to how many tacos per person explains how timing, other courses and guests change the number. For 100 guests, your caterer will plan by filling and by diet rather than by a single total.
Diets at this size
With 100 guests, it’s likely you’ll have several vegetarians and vegans, some gluten-free guests and at least one allergy. Ask about diets and allergies on your RSVP, and send your caterer a written list with names and how severe any allergy is. Our menus include vegetarian, vegan, gluten-free and dairy-free options and allergen information for every dish. We plan carefully and keep options separate, and guests with severe allergies should talk to us before the event.
Space and seating
The truck or trailer needs level, firm ground and access to drive in, plus space for a queue that doesn’t block paths or doors. Guests need somewhere to sit or stand and eat, ideally with some cover in case of rain or strong sun. Plan bins for rubbish and recycling near the eating area. Our space and power checklist covers what to check with your venue.
A sample timeline
- Earlier in the day: the caterer arrives and sets up. Fillings are already cooked and are finished and kept hot on site.
- Guests arrive: drinks, and perhaps chips with salsa and guacamole.
- Food service: tables called up in turn, or the hatch opens and guests come over as they’re ready.
- Seconds: once everyone has eaten, guests can come back.
- After service: the area is cleared and the caterer packs down.
Exact timings depend on your event, so agree them with your caterer.
Getting a quote
Truck and trailer service usually suits around 50 to 400 guests, so 100 sits comfortably in that range. Tell us your date, place, numbers, timings and diets, and we’ll suggest a menu and serving plan. Contact us for a quote through our quote form.
Planning an event? Tell us about it and we’ll suggest a menu and send a quote for your event.