Party Supply

Do it yourself.

As a full service meat market, seafood market, deli and liquor store Niemuth’s can provide everything you need to entertain your family or friends (see our serving suggestions). Everything from simple brats, hamburgers or hot dogs to filet mignon, whole hogs, live lobster and caviar. Beverages (see our refreshment suggestions): need a few 6 packs or a couple bottles of wine? Niemuth’s has a wide selection to choose from. Need largerquantities for a big group? Call Richard for multi case pricing, 920 734 4905.

Preparation and serving services.

Niemuth’s Southside Market can put you in contact with a number of local chefs and catering services that can provide whatever level of service you require.

Serving Suggestions

First know your group. Older, younger, picky eaters or food allergies will all impact how much you need. Traditional meals like Thanksgiving, Christmas or Easter you may or may not want leftovers. Hopefully the following recommendations will be helpful.

Sandwiches: brats, burgers, hot dogs, cold meat, pulled pork, cooked beef or turkey and gravy.

Start with 1 1/2 sandwiches per person and go up or down from there depending on your group.

Cold meat, pulled pork, cooked beef or turkey and gravy-figure 6 sandwiches per pound of meat using standard hamburger buns or potato rolls. Eight sandwiches per pound if using petite rolls. Always tell the butcher if you are serving the meat hot or cold. When serving hot you will want ham, roast beef or turkey sliced a little thicker so it stays together better with the extra processing (heating) and handling.


Potato salad 4 people per pound (our Waupaca potato salad is darn good and doesn’t spread out over the plate).

German potato salad 4-6 people per pound. This is where you need to know your group, how much they like it.

Baked beans, cole slaw, pasta salads:

Figure 6-8 people per pound. Beans are heavier (pint is over a pound) and usually spread out over the plate so people tend to take less. Pasta salads are usually lighter (pint is usually under a pound) and depending on dressing may spread over the plate also. Ingredients in a pasta salad like cheese, vegetable or nuts may tempt people to take more or avoid it altogether.

Hot casserole, bean or potato dishes:

Figure 4 – 6 people per pound. These tend to be denser or heavier and generally will not spread out over the plate. Again ingredients used and personal preference may tempt people to take more or avoid a dish.

Cheese and sausage and fruit or Veggie trays:

Figure 10 people per pound. For groups over 40-50 people drop that to 8 people per pound.

Cooked shrimp and shrimp trays:

Figure 2-6 people per pound depending on what other foods are available.

Cooking your own meats:

At Niemuth’s our rule of thumb is usually 8 ounces per person. This does exceed the government recommendation of 4 ounces or the size of a deck of cards but after all, this is Wisconsin.

Steaks and chops can be cut to any size requirement, just ask the butcher.

When cooking pork or beef for pulled pork or cooked beef figure at least 25% cooking loss. Example: if you start with 10 pounds of raw pork or beef expect about 7.5 pounds of cooked pork or beef. Cooking smaller portions and your cooking method will reduce your yield (finished product). Cooking larger amounts will generally increase your yield (finished product). You can increase your yield by adding BBQ sauce, gravy or broth.

Traditional meals like turkey, prime rib or bone in ham:

As noted above smaller portions will require more raw weight per person than larger portions. An 8 pound turkey will have less meat to bone than a 20 pounder. When cooking for smaller groups figure 1 pound or more per person. For turkeys at about 15 pounds and larger you can figure about 12 ounces per person. These guidelines will leave little for left overs. If left overs are desired, go at least 4 pounds over the minimum.

Bone in ham is similar to turkeys except you can switch to 12 ounces per person at about 8 pounds. A whole ham is generally 12 -18 pounds. If left overs are desired, 2-4 pounds over the minimum is still a good rule of thumb.

Prime rib and standing rib roasts:  Prime rib is boneless and standing rib is bone in. The switch over to 12 ounces per person is similar to a ham at about 8 pounds. Another way to figure out how much you will need is to measure the roast. On a boneless rib eye 1 inch will equal about 1 pound. At Niemuth’s we purchase 13 pound and up rib eyes for our boneless prime rib roasts. A whole rib will weigh between 13 and 20 pounds. A whole standing rib is 7 bones and weighs 16 to 22 pounds. Two bones is approximately 5 pounds, 3 bones 7 1/2 pounds, 4 bones 10-12 pounds, 5 bones 15 -17 pounds. 6 bones you won’t get because it doesn’t leave enough to sell as a roast, just a large steak. At Niemuth’s we cut the bone from the rib eye and tie it back together. This makes it much easier to serve after cooking, just pop the strings and the rib eye will roll off for easy slicing and serving.

Refreshment Suggestions

Always know your group. Factors that will determine the amount of refreshments you will need include time of day, weather, alternate activities provided, type of gathering, length of time the party lasts and food offerings. It is always a good idea to provide non alcoholic beverages like water, soda or fruit drinks.

  • A 1/2 barrel of beer is equal to 7 cases of 24/12 ounce cans or bottles.
  • A 1/4 barrel of beer is equal to 3 1/2 cases of 24/12 ounce cans or bottles.
  • A 1/6 barrel of beer is equal to 2 cases of 24/12 ounce cans or bottles.

A barrel of beer is wasted if you do not finish it unless you have the proper CO2 tapping system. At Niemuth’s we suggest you purchase smaller size barrel and cases of beer if needed when the barrel is empty. Cans or bottles do not go to waste if not used immediately.

  • A 750 ml bottle of wine is equal to 5 – 5 ounce glasses of wine
  • A 1.5 liter bottle of wine is equal to 10 – 5 ounce glasses of wine
  • A liter bottle of alcohol is equal to 33 – 1 ounce shots

Using a wedding as an example you should plan for 1 – 1/2 barrel of beer per 50 guests, 1 – 750 ml bottle of wine per 5 guests

Remember, providing alcohol to anyone under the age of 21 is a crime. Thank you for serving responsibly and please don’t let anyone drink and drive, all our lives depend on it.