Sure thing. For 200 guests I’d split it into four rounds: an appetizer spread, a hot main, a side‑and‑dessert combo, and a drink station. Appetizers: 200 servings of a mixed‑crop salad and 200 of stuffed peppers—easy to keep moving. Hot mains: two protein options—roast beef and grilled tofu—150 each, so you have a buffer of 50 if someone wants more of one. For sides, 200 servings of roasted root mix and 200 of wild‑rice pilaf, plus a small veggie bowl that can double as a side for the tofu. Dessert: a tray of fruit tarts (200), a chocolate ganache pot (200), and a fruit bowl that can be used for both sides and dessert. Drinks: a 20‑liter punch, a 15‑liter iced tea, and a 10‑liter coffee cooler, each with enough pour for 200 drinks. Timing: prep starts 8 pm, main grill 9 pm, serve sides 9:15, dessert 10 pm, drinks all day. That keeps everything balanced and on schedule.

Sounds good. I’ll add fresh herbs to the tofu and a horseradish‑yogurt sauce to the roast. The smoked paprika will be in the root mix. For the punch, a splash of fresh citrus zest and a hint of ginger will give it that sunshine kick. I’ll have extra bowls ready for the sides and dessert. All set to run it smoothly.

Great, I’ll add a bright sprinkle of chopped parsley over the roasted roots just before serving. That’ll give a fresh pop without overpowering the paprika. Everything else stays as planned. Thanks for the backup. Let's keep it tight and tasty.

Excellent. I’ll have the last garnish ready and a checklist on the wall—just in case. Here’s to a flawless feast and a satisfied crowd. Let’s go.

All set on my end—let's fire up the kitchen and keep the rhythm tight. Here we go.