Last Saturday’s “casual 60” brunch ballooned to 260 at a 3 pm load-in, and I was still smiling because we’d scaled the prep list 4x and taped a run sheet to the hotbox. I went full Sharpie commander: multipliers on the board, station labels on sheet pans, a spare Sterno per chafer, and a 50’ extension cord at each buffet. What’s your go-to scale-up hack when the RSVP fairy goes feral?