Dinner for 40

I was serving dinner for 40-45 people, some of whom had special dietary needs.  And I was doing it far from home where I had limited access to a kitchen.  The menu was a potato bar and a salad bar.  I seriously over-estimated how much food was necessary.  So that I have records for another time, these are the amounts we should have bought and prepared:

20# baked potatoes
2# butter
24 oz sour cream
3# onions, caramelized
4# mushrooms, sauteed
4 bags (12 oz each) steam-in-bag frozen broccoli
2 quarts thick chili
8# bacon, cooked and chopped
2# shredded cheddar

2 quarts cole slaw
1 quart corn-&-black-bean salad

1 bag fresh spinach
6 bags (5-8 oz each) mixed salad greens
1 cucumber
4 pints cherry tomatoes
3 large bell peppers
2 large carrots, grated
16 oz raw, sliced mushrooms
1 pint black olives
1 bunch green onions
6 hard-boiled eggs, chopped
8 oz cashews
6 oz sunflower nuts
4 bottles of various salad dressings

1 watermelon
1 large cantaloupe
3 pineapples

1 loaf of homemade bread
2 pans of bars/cookies (13x9" each)
2 gallons lemonade
2 gallons iced tea
12 cups coffee
water